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Onion burgers, Preparing onions, Preparing burgers – Kenmore 141.15227 User Manual

Page 27: Double salsa burgers, Ingredients, Preparing the salsa, Chicago style hot dogs, Preparing the relish, Preparing hot dogs, To serve

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Recipes

ONION BURGERS

A honey and mustard sauce glazes the onion slices

as they cook alongside these delicious burgers. For
optimal sweetness, select Vidalia or Walla Walla
onions. Makes 4 open face burgers.

Ingredients

2

large sweet onions, sliced (12 to 16 ounces)

2

tablespoons margarine or melted butter

2

teaspoons dry mustard

2

teaspoons honey

1

pound lean ground beef

1/4

teaspoon salt

1/8

teaspoon pepper

4

slices Texas toast

4

lettuce leaves

4

tomato slices

Preparing Onions

Place onions in a cooking pan or on a small piece of

aluminum foil. Combine melted margarine, mustard
and honey, then drizzle over onions. Cover pan with lid
or fold up edges of foil and seal with double fold to
completely enclose onions—leaving space for steam
to build. Place pan or foil packet on grill directly over

medium heat for 15 minutes with the grill lid up.

Preparing Burgers

While onions are cooking, combine ground beef, salt
and pepper in a medium bowl and mix well. Shape

mixture into four 3/4 inch burger patties and add to

grill, directly over heat. Grill burgers along with onions
for about 5 minutes, then turn burgers. Grill for 8 to 10

minutes more or until no pink remains in meat, and

onions are tender. To serve, toast both sides of Texas
toast on grill. Then top each slice of Texas toast with a

burger, lettuce, tomato and onion. Sprinkle with pepper
if desired.

DOUBLE SALSA BURGERS

A fresh tomato salsa flavors the beef mixture for a

zesty tasting burger. The salsa also serves as a
colorful topping. Makes 6 burger patties.

Ingredients

1

large tomato, seeded and finely chopped

1/2 cup finely chopped green pepper
1/4 cup finely chopped red onion

2

finely chopped, seeded jalapeno peppers

1

garlic dove, minced

1

tablespoon snipped cilantro

1/4 teaspoon salt

1 1 / 2 pounds lean ground beef

2 cups shredded lettuce

1/3 cup finely shredded Cheddar cheese
1/4 cup dairy sour cream and /or guacamole

Preparing the Salsa

Combine tomato, green pepper, onion, jalapeno
peppers, garlic, cilantro and salt in a bowl. Set
aside 2 tablespoons of salsa. Cover and chill remain­
ing salsa until serving time.

Preparing Burgers

In another bowl, combine ground beef with 2 table­
spoons of reserved salsa, mix well. Shape mixture
into six 1/2 inch thick burgers and place on the grill

directly over medium heat with lid up. Grill for 13 to

15 minutes or until no pink remains. Turn burgers

once, halfway through grilling time. Arrange the
shredded lettuce on individual plates. Top lettuce
with a burger, Cheddar cheese and salsa. Serve with
sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs "Chicago-style" with pickled peppers !
Makes 4 servings.

Ingredients

1/3 cup ketchup
1/4 cup chopped pickled peppers

2

tablespoons pickle relish

2

tablespoons chopped onion

1/4 teaspoon poppy seed

4

fully cooked 4-ounce jumbo hot dogs

4

hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish,
onion and poppy seed in a small bowl, then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to
8 minutes with the lid up. Turn hot dogs and brush with
some of the relish mixture. Grill hot dogs 6 to 8
minutes more or until thoroughly cooked.

To Serve

Toast inner sides of hot dog buns on grill. Serve hot
dogs inside buns and top with remaining relish mixture.

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