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!
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%)
Cheddar Cheese slices or your preferred cheese (optional)
Toppings – Lettuce, Tomatoes, Onions, etc.dar
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.
I 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!
Here’s the recipe!
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
Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.[spacer height=”20px” id=”2″]
Cook the ground beef with the spices in a skillet until crumbly.[spacer height=”20px” id=”2″]
Spread ground beef evenly on top of the rolls.[spacer height=”20px” id=”2″]
Place the cheese slices over the ground beef.[spacer height=”20px” id=”2″]
Place the top of the rolls over the cheese.[spacer height=”20px” id=”2″]
Mix 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.
`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.
1 lb. ground beef
1 Small onion diced
1 Tbsp.. minced garlic
2 Small potatoes cooked & diced
1 Pinch each Salt & pepper to taste
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)
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.
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
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.
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.
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
1. Mix beef, rice, garlic, onions, and spices in a large bowl.
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.
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.
Serve with fresh crusty bread to scoop out the yummy sauce! Enjoy!