The Best Darn Burger Ever!! The Butter Burger!

The Best Darn Burger Ever!! The Butter Burger!

I confess, I’m addicted to great burgers!  Where ever I go I’m always in search of the perfect burger.  I know burgers aren’t exactly healthy, but oh they are so good!  The juicier the better!

 

I’ve been to many burger joints around the world, some make pretty good burgers, others don’t.  I’d have to say one of my recent favorites, as far as fast food chains go, is Five Guys and Fudrucker’s;  and locally Teddy’s.  But little did I know my search for a better burger would end in my own backyard!  This is the Best Darn Burger Ever!!

My son brought over his new creation a few weeks ago for our weekly barbecue.  It was amazing!  We loved it so much I had him make it again last week!  He says that he was inspired by a show he saw on TV, you know one of those popular shows where the host runs around the world trying different food.  He couldn’t recall which show it was, but though the show showed the burger it never gave the recipe; he had to improvise on the ingredients. Whatever he did it turned out perfectly!

The burgers were juicy, tasty, and has just a little bit of spice.  It is by far the best darn burger I’ve had anywhere!

It took a bit of doing but I managed to pin down his “recipe”.  I’m so excited to be able to share it with you!  I hope you love it as much as we do!  These burgers will be a great addition to your July 4th. barbecue!

Ingredients:

Makes 7-8 burgers

2 Sticks Cold Butter

4 Tbsp.  Cayenne  Pepper

2 Tbsp. Finely Minced Garlic

2 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

3 Lbs. Ground Beef  (80%/20%)

2 Eggs

Cheddar Cheese slices or your preferred cheese (optional)

Hamburger Buns

Toppings – Lettuce, Tomatoes, Onions, etc.dar

Directions:

The night before (or at least 6 hours ahead of time):

Place butter and spices in a food processor or bowl and mix well.

Remove butter mixture from processor or bowl and form into a log

Tightly wrap butter log in plastic wrap.

Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.

When ready to grill:

Mix ground beef and eggs in a large bowl.

Divide evenly and form into 3/4″ – 1″ patties

Cut butter into  1/2″ rounds, cut as many butter rounds as you have beef patties.  Any left over butter will be used while grilling.

Scoop out center of each burger.  Don’t scoop out a hole, leave some meat on the bottom of the space.

Place a butter round in each patty.

Cover patty with scooped out meat and flatten

Top each patty with a slice of the remaining butter mixture

Grill to desired “doness”

Top patties with desired cheese just before removing from the grill.

Serve hot.  Garnish with lettuce, tomatoes, onions, and other toppings.
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The Best Darn Burger Ever!!
Print Recipe
Servings
7-8 Patties
Servings
7-8 Patties
The Best Darn Burger Ever!!
Print Recipe
Servings
7-8 Patties
Servings
7-8 Patties
Ingredients
Servings: Patties
Instructions
The night before (or at least 6 hours ahead of time)
  1. Place butter and spices in a food processor or bowl and mix well.
  2. Remove butter mixture from processor and form into a log.
  3. Tightly wrap butter log in plastic wrap.
  4. Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
When ready to grill
  1. Mix ground beef and eggs in a large bowl.
  2. Divide evenly and form into 3/4" - 1" patties.
  3. Cut butter into 1/2" rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
  4. Scoop out center of each burger. Don't scoop out a hole, leave some meat on the bottom of the space.
  5. Place a butter round in each patty.
  6. Cover patty with scooped out meat and flatten.
  7. top each pattywith a slice of the remaining butter mixture.
  8. Grill to desired "doness"
  9. Top patties with desired cheese just before removing from the grill.
  10. Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.
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Cheeseburger Sliders – Super Easy!

Cheeseburger Sliders – Super Easy!

Cheeseburger SlidersI love cheeseburgers!  It’s one of my all time favorite foods and I am always in search of the best burger joints.

Lately “gourmet burgers” seem to be all the rage.  Lots of new burger joints are popping up around the country each one with their own specialty burger like Cajun Burgers, Hawaiian Burgers, Avocado Burgers, and so on.  And of course these gourmet burgers come in all different sizes from 6 to 8 ounces and more.  Then there’s the “make your own” burger where you’re invited to order your burger with everything from an assortment of cheeses and sauces to toppings of bacon, pineapple, avocados, and more.

That’s all good and well, but what happened to the simple good old fashioned Cheeseburger?  That perfectly grilled beef patty, reasonably sized of course, topped with good old American cheese, on a toasted hamburger bun possible topped with lettuce and tomato.  Sometimes I crave just that, a simple cheeseburger.  Honestly most of the time I end up making my own patties and grilling them in the backyard.

But sometimes I don’t want to fire up the grill and at times I can’t eat a full size burger.  That’s why I decided to make these sliders.  These Cheeseburger Sliders are so easy to make, the kids can do it with some supervision of course.

They’re great for dinner, as an appetizer, or as a snack.  You can even freeze them or store leftovers in the fridge, just pop them in the microwave and they’re good to go.  They would make a great addition to a tasting party too, they’re sized just right!


Cheese of the Month Club

Here’s the recipe!

Ingredients:

1 Pound Ground Beef

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1/2 Tsp. Sea Salt

1/2 Tsp. Ground Black Pepper

1 Package King’s Hawaiian Sweet Bread Rolls

6 Slices American Cheese

1/4 Cup Butter, Melted

1 Tsp. Sesame Seeds

Directions:

Carefully remove the rolls from the package without separating them.

Cut the sheet of rolls horizontally in half.

CheeseburgerPlace the bottom half in a baking sheet.[spacer height=”20px” id=”2″]

 

 

 

 

CheeseburgerCook the ground beef with the spices in a skillet until crumbly.[spacer height=”20px” id=”2″]

 

 

 

 

CheeseburgerSpread ground beef evenly on top of the rolls.[spacer height=”20px” id=”2″]

 

 

 

 

CheeseburgerPlace the cheese slices over the ground beef.[spacer height=”20px” id=”2″]

 

 

 

 

CheeseburgerPlace the top of the rolls over the cheese.[spacer height=”20px” id=”2″]

 

 

 

 

CheeseburgerMix the sesame seeds with the melted butter and brush on top of the rolls.[spacer height=”20px” id=”2″]

 

 

 

 

Bake in 375 degree oven for 20 minutes.

Remove from oven and slice along the roll seams.  Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers.  Microwave frozen sliders for 4-5 minutes.  Microwave refrigerated sliders for 2 minutes.


Chocolate of the Month Club Club

Cheeseburger
Cheeseburger Sliders
Print Recipe
Servings Prep Time
12 Sliders 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Sliders 20 Minutes
Cook Time
20 Minutes
Cheeseburger
Cheeseburger Sliders
Print Recipe
Servings Prep Time
12 Sliders 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Sliders 20 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Sliders
Instructions
  1. Carefully remove the rolls from the package without separating them.
  2. Cut the sheet of rolls horizontally in half.
  3. Place the bottom half in a baking sheet.
  4. Cook the ground beef with the spices in a skillet until crumbly.
  5. Spread ground beef evenly on top of the rolls.
  6. Place the cheese slices over the ground beef.
  7. Place the top of the rolls over the cheese.
  8. Mix the sesame seeds with the melted butter and brush on top of the rolls.
  9. Bake in 375 degree oven for 20 minutes.
  10. Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.
Recipe Notes

If you want to freeze them or refrigerate leftovers place them in freezer safe containers.  Microwave frozen sliders for 4-5 minutes.  Microwave refrigerated sliders for 2 minutes.

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Yummy Torta with Sriracha Ketchup Dipping Sauce

Yummy Torta with Sriracha Ketchup Dipping Sauce

 Torta

`This time of year with the holidays looming ahead I’m always looking for recipes to make my life easier.  It’s a busy time for many of us and we still have to make time to prepare family meals on top of all the holiday preparations.  So I look for recipes that are quick and simple to make, specially those where I can make and freeze some of the ingredients ahead of time.

Recently I remembered a childhood favorite, this “Torta” my grandmother made for me when I visited her.  It’s been a very long time since I made this, I used to make an eggplant version “Torta Talong” to bring to my aunt at her nursing home, it was her favorite.  But I’m allergic to eggplants so that wasn’t an option for me.

I did make this Torta for my family the other night and they loved it!  I spruced it up by adding a Sriracha Ketchup Dipping Sauce and it was yummy.  After I made it I remembered that I had this torta recently, in Barcelona!  Over there instead of serving it as a meal they served is at the Tapas Bar, it was delicious with wine!

I made enough filling to freeze some for later use.  Just thaw it out before you add the eggs and fry.
This recipe will make 3-4  6″ tortas.

What you may ask is a “Torta”?  It’s really just an omelette, but you don’t fold it over.

Here’s my recipe, you can serve it as a meal or sliced in pie shaped wedges as an appetizer.  I hope it makes a yummy addition to your table this season.

Ingredients:

1 lb. ground beef
1 Small onion diced
1 Tbsp.. minced garlic
2 Small potatoes cooked & diced
1 Pinch each Salt & pepper to taste
4 Eggs
2 Tbsp. Cooking oil
1/2 cup ketchup
1 Tbsp. sriracha sauce (if you don’t have sriracha you can use tobasco or any other hot sauce)

Filling:

Torta
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1.  Cook potatoes in microwave cooking bag.  I use something like the one in the picture that I got from a craft fair.  You can order one from Amazon. (affiliate link)

If you don’t have a bag pierce washed potatoes with a fork on several sides, place on a microwave safe container and microwave for 9 minutes on high.

Peel and dice cooked potatoes and set aside for now.

2.  Add a little oil to your frying pan and saute onions until they start to turn translucent.

3.  Add garlic and stir until onions and garlic are mostly cooked, about 1 minute.

4.  Add ground beef and cook until done.  Stir constantly to avoid burning and break up meat as it cooks.  You want it to be crumbly.

5.  Add Potatoes and season with salt & pepper.

6.  Remove from heat and drain excess oil.  You can now freeze some of this mixture in ziplock bags for future use.

Torta

1.  Heat about 1 tsp. oil in 6″ frying pan.

2.  Place a layer of meat mixture in pan (defrost first if frozen).

3.  Beat 2 eggs and pour over meat mixture.  Spread out eggs so it covers the whole pan.

4.  Cook over medium low heat until the egg starts to dry up.

5.  Using 2 spatulas work them under the egg mixture and gently flip it over.

6.  Cook another 1-2 minutes and slide into serving dish.

 Torta


Dipping Sauce:

Combine ketchup with sriracha sauce and stir until well mixed.

Yummy Torta with Sriracha Ketchup Dipping Sauce
Print Recipe
Homemade Yummy Torta with Sriracha Ketchup Dipping Sauce
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Yummy Torta with Sriracha Ketchup Dipping Sauce
Print Recipe
Homemade Yummy Torta with Sriracha Ketchup Dipping Sauce
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: People
Instructions
Filling
  1. Cook potatoes in microwave cooking bag. If you don't have a bag pierce washed potatoes with a fork on several sides, place on a microwave safe container and microwave for 9 minutes on high.
  2. Peel and dice cooked potatoes and set aside for now.
  3. Add a little oil to your frying pan and saute onions until they start to turn translucent.
  4. Add garlic and stir until onions and garlic are mostly cooked, about 1 minute.
  5. Add ground beef and cook until done. Stir constantly to avoid burning and break up meat as it cooks. You want it to be crumbly.
  6. Add Potatoes and season with salt & pepper.
  7. Remove from heat and drain excess oil. You can now freeze some of this mixture in ziplock bags for future use.
Torta
  1. Heat about 1 tsp. oil in 6" frying pan.
  2. Place a layer of meat mixture in pan (defrost first if frozen).
  3. Beat 2 eggs and pour over meat mixture. Spread out eggs so it covers the whole pan.
  4. Cook over medium low heat until the egg starts to dry up.
  5. Using 2 spatulas work them under the egg mixture and gently flip it over.
  6. Cook another 1-2 minutes and slide into serving dish.
Sauce
  1. Combine ketchup with sriracha sauce and stir until well mixed.
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Easy Spaghetti Casserole

Easy Spaghetti Casserole

Spaghetti Casserole

My grandsons love spaghetti.  They will eat it every day if they could.

I’m sure everyone has their own favorite spaghetti recipe using different types of meats and sauces.  In our family we enjoy spaghetti with meat balls, meat sauce, or as a casserole.

The casserole version is very easy to prepare, it uses sauce from a jar.  It can be made ahead of time and frozen, just pop it in the oven whenever you want to serve it.

I’ve been making Spaghetti Casserole for years.  It’s not as “saucy” as regular spaghetti with meat sauce, but it’s still yummy!  I add a bottle of Chili Sauce to give it a unique taste, the only problem I’ve had is the bottle of Chili Sauce looks so much like Cocktail Sauce which is usually placed on the same shelf next to it.  Many a time I’ve come home with a bottle of Cocktail Sauce instead, meaning an extra run to the market for the right sauce and some shrimp!

Here’s the recipe.  Served with a small salad it makes a great dinner when you’re pressed for time.

Ingredients: 

1 lb.  ground beef
1 lb. spaghetti
1 bottle Pasta Sauce
1 bottle Chili Sauce
1 tbl. minced garlic
1 tbl. cooking oil
6 slices American cheese
Cooking spray

Spaghetti Casserole

Directions:

1.  Prepare spaghetti as directed on package.  Drain hot water and replace with cold water to keep pasta from sticking together.  Set aside.

2.  Heat oil in a large deep frying pan.  Add garlic and sautee until it turns golden brown.

3.  Add ground beef.  Cook until meat is browned and crumbly.  Drain oil.

4.  Add pasta and chili sauce.  Stir well and simmer until sauce starts to bubble.

5.  Remove sauce from heat and stir in drained pasta.

6.  Spray a 9 x 13 baking pan with cooking spray and pour pasta mixture into the pan.

7.  Arrange cheese slices over all.

8.  Bake in 350 degree oven until cheese melts.

9.  Serve warm and enjoy!

Easy Spaghetti Casserole
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
20 Minutes
Easy Spaghetti Casserole
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Prepare spaghetti as directed on package. Drain hot water and replace with cold water to keep pasta from sticking together. Set aside.
  2. Heat oil in a large deep frying pan. Add garlic and sautee until it turns golden brown.
  3. Add ground beef. Cook until meat is browned and crumbly. Drain oil.
  4. Add pasta and chili sauce. Stir well and simmer until sauce starts to bubble.
  5. Remove sauce from heat and stir in drained pasta.
  6. Spray a 9 x 13 baking pan with cooking spray and pour pasta mixture into the pan.
  7. Arrange cheese slices over all.
  8. Bake in 350 degree oven until cheese melts.
  9. Serve warm and enjoy!
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Meat & Rice Stuffed Grape Leaves

Meat & Rice Stuffed Grape Leaves

Meat & Rice Stuffed Grape Leaves

When people think of stuffed grape leaves they usually think of the popular Greek specialty called Dolmades.  These lamb and rice stuffed leaves can be served hot or cold, but in most Greek restaurants I’ve gone to they are served cold as appetizers.

I’m a big fan of Greek cuisine, but Dolmades are not among my favorites, mostly because I don’t care for lamb. I do prefer the Arabic version, at least the way I learned to make it.  We stuff it with ground beef and rice and simmer it in tomato sauce.  Often times we cook it with stuffed zucchini as well and serve it hot.

I don’t normally see this dish on an Arabic restaurant’s menu, it’s pretty much good old home cooking I guess.  I don’t make them as often as my husband would like, mostly because it takes time to prepare and grape leaves were not easily found in my local supermarket until recently.  I was surprised to find grapes leaves in Walmart the other day.  It prompted me to make a big pot which made my husband very happy.

If you’re looking for something different to make for dinner here’s the recipe.

Meat & Rice Stuffed Grape Leaves

 Ingredients:

1 jar Grape Leaves
1 lbs. ground beef
1 cup Uncle Ben’s Converted Rice or any long grain rice
1 tbl. minced garlic
1 large onion finely minced
2 tsp. ground cumin
1/2 tsp. ground nutmeg
1 tsp. sea salt
1 tsp. ground black pepper
1 large can tomato sauce
Water

Directions:

1.  Mix beef, rice, garlic, onions, and spices in a large bowl.

Meat & Rice Stuffed Grape Leaves
2.  Drain liquid from grape leaves and gently remove leaves from the jar, separating the leaves.
Meat & Rice Stuffed Grape Leaves

3.  Wrap meat in each grape leaves like you would a spring roll.  Place stuffed leaves into a large deep pot that has a lid.

4.  Pour tomato sauce over all.

5.  Add water until all the stuffed leaves are covered in liquid.  Gently stir liquid to combine tomato sauce and water as best as you can without tearing or unwrapping the leaves.

Meat & Rice Stuffed Grape Leaves

6.  Simmer covered over medium heat until the sauce is reduced by 3/4.  The sauce absorbs the grape leave’s flavor while cooking the meat and rice stuffing.

Meat & Rice Stuffed Grape Leaves

Serve with fresh crusty bread to scoop out the yummy sauce!   Enjoy!

Meat & Rice Stuffed Grape Leaves
Print Recipe
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Meat & Rice Stuffed Grape Leaves
Print Recipe
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Servings Prep Time
6 Servings 1 Hour
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
  1. Mix beef, rice, garlic, onions, and spices in a large bowl.
    Stuffed Grape Leaves
  2. Drain liquid from grape leaves and gently remove leaves from the jar, separating the leaves.
  3. Wrap meat in each grape leaves like you would a spring roll. Place stuffed leaves into a large deep pot that has a lid.
  4. Pour tomato sauce over all.
    Stuffed Grape Leaves
  5. Add water until all the stuffed leaves are covered in liquid. Gently stir liquid to combine tomato sauce and water as best as you can without tearing or unwrapping the leaves.
  6. Simmer covered over medium heat until the sauce is reduced by 3/4. The sauce absorbs the grape leave's flavor while cooking the meat and rice stuffing.
    Stuffed Grape Leaves
  7. Serve with fresh crusty bread to scoop out the yummy sauce! Enjoy!
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