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Thread: This is a request for a burger recipe

  1. #1
    Super Member Boston1954's Avatar
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    Does anyone have an idea for something I can put into the meat "zing" it up a little?

    Anne

  2. #2
    Super Member sondray's Avatar
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    When I used to make hamburgers from scratch I would add some Heinz 57 Sauce, or A-1, and Kikkoman Soy Sauce. Everyone wanted to know what was in the burgers, because they'd never tasted any like that. :D

    I would never tell what I put in them though. :lol: I told them it was a family secret. :lol:

  3. #3
    Super Member sondray's Avatar
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    Forgot to ask, would you like some marinade recipes? I've got tons.

  4. #4
    Super Member Boston1954's Avatar
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    Thanks Sweetie. Yes, I am always on the lookout for something different.

    Anne

  5. #5
    Super Member SaraSewing's Avatar
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    FETA BURGERS

    3 lbs ground beef
    1 cup crumbled feta cheese
    2 tsp dried oregano
    1 1/2 tsp salt
    1 1/2 tsp ground black pepper
    1 tsp minced garlic
    1/3 cup olive oil

    Break up beef in large bowl. Sprinkle with feta, and remaining ingredinets. Toss together. Divide into 8 portions. Form each into 4 1/2 inch patty, pressing in center to form slight indentation. (this keeps the burger from shrinking in diameter!) BBQ.

    I got this recipe from a magazine and have made it numerous times since. It's great!

  6. #6
    Super Member Chele's Avatar
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    This recipe is kind of "gourmet," but totally worth the time and effort. Best hamburgers I've ever had. Sometimes I get lazy and just add the sun dried tomatoes, feta, and other ingredients straight into the ground beef.

    http://www.foodnetwork.com/recipes/f...ipe/index.html

  7. #7
    DJ
    DJ is offline
    Super Member DJ's Avatar
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    A variation on the traditional "hamburger" that we like is to use poor boy or Fr. rolls . . . make the patties in the shape of the bread, melt cheese on top, grill the rolls (use garlic butter), use pizza sauce, shredded lettuce and sweet onion on rolls. "Strombolis"!

  8. #8
    Super Member sondray's Avatar
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    BRANDIED MARINADE FOR CHICKEN
    =============================

    Ingredients:
    ------------
    1/2 cup brandy
    1/4 cup soy sauce
    2 tblsp unsulfured molasses
    1/2 tsp Dijon mustard
    1 tblsp grated fresh ginger
    1/2 cup dry white wine

    Instructions:
    -------------
    Mix together.

    GARLIC HONEY MARINADE FOR CHICKEN
    =================================

    Ingredients:
    ------------
    1 small onion, minced
    1/4 cup fresh lemon juice
    1/4 cup seasame oil
    2 tblsp light soy sauce
    2 cloves garlic, crushed
    1 tblsp grated freash ginger
    2 tblsp honey
    2 tsp chopped fresh parsley

    Instructions:
    -------------
    Mix together.

    HONEY MUSTARD MARINADE
    ======================

    Ingredients:
    ------------
    1 cup Dijon Mustard
    1 cup dry white wine
    3/4 cup olive oil
    1/4 cup honey
    1 clove garlic, minced
    2 tblsp soy sauce

    Instructions:
    -------------
    Mix all ingredients.

    LEMON MARINADE FOR CHICKEN
    ==========================

    Ingredients:
    ------------
    2 tblsp olive oil
    1/2 small onion, finely minced
    1 clove garlic, minced
    2 tblsp chopped fresh rosemary
    1/4 cup fresh lemon juice
    freshly ground black pepper, to taste
    grated zest of one lemon

    Instructions:
    -------------
    Mix all ingredients, use immediately.

    BANANA CHUTNEY
    ==============

    Ingredients:
    ------------
    1/2 lb ripe red bananas (can use regular)
    6 oz guava nectar
    1 medium red onion, coarsely chopped
    1 tblsp lime juice
    2 tblsp veg. oil
    1 tblsp brown sugar

    Instructions:
    -------------
    Saute the onions in the oil until soft. Add the bananas and cook
    additional 5 minutes. Add guava nectar and brown sugar, and simmer for
    about 10 minutes. Remove from heat and add lime juice. Can be made and refrigerated the day before. Serve at room temperature.

    Spicy Marinade
    --------------
    1/4 cup chopped parsley
    1/2 cup loosely packed and finely chopped basil leaves
    2 tablespoons minced green onion
    1 tablespoon minced garlic
    1 teaspoon finely chopped oregano
    2 teaspoons sea or kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon hot red chile flakes
    1/3 cup dry white wine (optional) or broth
    3/4 cup olive oil

    Combine all ingredients and allow flavors to marry for 2 hours before
    using. If you like a hotter flavor, add more chile flakes or some minced
    fresh serrano chiles. Makes approximately 2 cups.

    Maple Marinade
    --------------
    Yield: About 1/2 cup
    Use on: Pork, chicken, duck breasts, squab
    Brush on: Brush on before and during grilling
    Make ahead: The maple marinade can be refrigerated for up to 3 days

    Because this sweet, peppery marinade is made with a high proportion of
    maple syrup, be sure to grill the meat or poultry over moderately low heat
    so that it cooks evenly without burning.

    1/4 cup olive oil
    3 tablespoons pure maple syrup
    1 garlic clove, crushed
    4 fresh thyme sprigs
    1 teaspoon freshly ground pepper

    In a small saucepan, combine all the ingredients and simmer over low heat until slightly thickened, about 3 minutes. Let stand for 2 hours before
    using.

    Beef Kabob Marinade
    -------------------
    2/3 cup olive oil
    1/2 cup lemon juice
    1 teaspoon salt
    1/4 cup catsup
    1/2 teaspoon pepper
    1 clove garlic, minced
    Dash of cayenne

    Mix well. Marinade 1-2 pounds good quality beef, cut in cubes for at least
    4 hours. Skewer with cubed green and red peppers, and onions. Grill and
    baste.

    Caribbean Jerk Rub
    ------------------
    1 tbs onion powder (powder not salt)
    1 tbs dried thyme
    2 tsp dried allspice
    2 tsp ground black pepper
    1 tsp cayenne pepper
    1 tsp salt
    3/4 tsp ground nutmeg
    1/4 tsp ground cloves

    Blend all the above ingredients well. Rub over meat, poultry or seafood at
    least 2 hours before grilling. Grill as usual.

    Jerk Rub
    --------
    1 onion, finely chopped
    1/2 cup scallions, finely chopped
    2 teas thyme leaves, fresh
    1 teas salt
    1 teas Jamaican pimento, (allspice)
    1/4 teas nutmeg, ground
    1/2 teas cinnamon, ground
    4 to 6 hot peppers, finely ground
    1 teas black pepper, fresh ground

    Mix together all the ingredients to make a paste. A food processor fitted
    with a steel blade is ideal for this. Store leftovers in the refrigerator
    in a tightly closed jar for about a month.

    Hawaiian Island Marinade
    ------------------------
    1/3 cup coconut milk
    2 Tablespoons lime juice
    1 Tablespoon raw honey
    2 Tablespoons fresh Hawaiian ginger root, finely grated

    Combine ingredients and marinate steak, chicken, fish or pork before
    barbequing. Baste with marinade during barbequing.

    Tangy Chicken Marinade
    ----------------------
    1/2 cup lime juice
    1/4 cup olive oil
    3 cloves garlic, minced
    1 jalapeno pepper, cut in 1/8" slices (do not remove seeds!)
    1/4 cup chopped fresh cilantro
    dash salt
    dash white pepper

    Combine all ingredients. Pour over 1 lb. skinless/boneless chicken breast
    halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.

    Lime-Orange Marinade
    --------------------
    4 cloves garlic, finely chopped
    1 1/2 cup lime juice
    1 cup orange juice
    1/2 cup olive oil
    2 teas ground black pepper

    Chop garlic and mix with remaining ingredients in a bowl.

    Marinate ribs, chops, or thick cuts of beef with this tangy, spicy
    combination. Always try to use fresh juices. When they're not readily
    available, use the frozen or bottled variety.

    All Purpose Marinade Recipe
    Servings: 6
    Ingredients:
    3 c Dry white wine
    1/2 c Soy sauce
    1/2 t Garlic powder
    1 t Onion powder
    Steps: Mix all ingredients together. Marinate the meat (beef, pork, chicken or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.

    Honey Mustard Marinade

    1 cup Dijon Mustard
    1 cup dry white wine
    3/4 cup olive oil
    1/4 cup honey
    1 clove garlic, minced
    2 T soy sauce

    Mix all ingredients.

    Lemon Marinade

    2 T olive oil
    1/2 small onion, finely minced
    1 clove garlic, minced
    2 T chopped fresh rosemary
    freshly ground black pepper, to taste
    grated zest of one lemon
    1/4 cup fresh lemon juice

    Mix all ingredients, use immediately.

    Brandied Marinade

    1/2 cup brandy
    1/4 cup soy sauce
    2 T unsulfured molasses
    1/2 t Dijon mustard
    1 T grated fresh ginger
    1/2 cup dry white wine

    Mix together.

    Garlic Honey Marinade

    1 small onion, minced
    1/4 cup fresh lemon juice
    1/4 cup sesame oil
    2 T light soy sauce
    2 cloves garlic, crushed
    1 T grated fresh ginger
    2 T honey
    2 t chopped fresh parsley

    Mix together.

    Red Wine Marinade

    2 cup dry red wine
    1 bunch scallions, sliced
    1 clove garlic, minced
    1/2 cup olive oil
    1/4 cup soy or teriyaki sauce
    2 T dark brown sugar
    1 t grated fresh ginger
    1 T Worcestershire sauce

    Mix together, Use as is for Marinade or biol for 10 minutes and use as
    a basting sauce.



  9. #9
    Super Member Boston1954's Avatar
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    Wow!!!! This is great! Thanks so much all of you.

    Sondra you must be a chef. Everything looks so wonderful, it is making me hungry. :D

    Anne

  10. #10
    Senior Member Shelley's Avatar
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    I add ranch dressing to burger, mix it in, and throw them on the BBQ. They caramelize on the outside and are juicy on the inside. My kids LOVE them. Very, very EASY!!!!

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