May 2020 – Burgers

Calico Burgers

Laura Brubaker, Ephrata

• 1½ lbs. ground beef
• ½ cup cooked rice
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• dash pepper

Barbecue Sauce:

• ²/₃ cup water
• ¼ cup ketchup
• 3 tablespoons chili sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon dried basil

In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot coals until meat reaches desired doneness, about 15 to 20 minutes.

Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.

Yield: 4 to 6 servings

Turkey Burgers

Pat Roth, Ephrata

• 2 large egg whites, lightly beaten
• ½ cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons paprika
• ½ teaspoon garlic powder
• 2 teaspoons prepared pesto
• 1 lb. lean ground turkey
• 4 slices provolone cheese, regular or reduced fat

Combine the first nine burger ingredients. Add the turkey and mix lightly but thoroughly. Shape into four ¹/₂” patties.

Place the burgers on an oiled grill rack over medium heat. Grill the burgers, covered, for 4 to 6 minutes per side. Thermometer should read 165°F.

Top with the cheese slices and grill, covered, until the cheese is melted, about 1 to 2 minutes.

Asian Style Hamburgers

Pat Roth, Ephrata

• 1½ lbs. ground beef
• ¼ cup vegetable oil
• ¼ cup soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 2 garlic cloves, minced
• ¼ teaspoon pepper

Shape the meat into six patties. Put them in a shallow dish.

In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside ¹/₄ cup of this to use for basting. Cover this and refrigerate. Pour the remaining marinade over the hamburger patties. Cover them and refrigerate at least 3 hours.

Grill the burgers, uncovered, over medium heat for 5 to 6 minutes on each side until the juices run clear, basting occasionally with the reserved marinade.

Serve on hamburger buns with lettuce and tomato slices if desired.

Reuben Burgers

Gloria Dougherty, Akron

• 1 cup soft bread crumbs
• ²/₃ cup Thousand Island salad dressing, divided
• 1 teaspoon salt
• ¹/₈ teaspoon pepper
• 1½ lbs. ground beef
• 8 slices rye bread
• 14 oz. can sauerkraut, rinsed and drained
• 4 oz. sliced Swiss cheese
• butter or margarine

In a bowl, combine bread crumbs, ¹/₃ cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about ¹/₂” thick. Broil or pan fry until no longer pink. Place each on a slice of bread. Top with sauerkraut, cheese, remaining dressing and second slice of bread.

Melt butter in a skillet. Cook sandwiches over medium heat until golden brown on each side.

Yield: 4 servings.

Simple substitution: Don’t have Thousand Island dressing on hand? Combine 1 cup mayonnaise, ¹/₄ cup chili sauce, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion and ¹/₂ teaspoon paprika. Store in refrigerator.