ALL-AMERICAN BURGERS WITH A ZING

ALL-AMERICAN BURGERS WITH A ZING

4 to 6 servings

 

Hamburger
Mixture


  • to 2 pounds lean ground beef or uncooked ground chicken or turkey
  • ½
    to ¾ cup chopped peeled Vidalia or other sweet onion
  • 1
    to 2 tablespoons commercial tomato-base chili sauce
  • 1
    to 1½ tablespoons desired Barbecue Rub or to taste
  • ½
    to 1 teaspoon chopped peeled garlic
  • ½
    to 1 teaspoon Worcestershire sauce or to taste
  • Salt
    and freshly ground black pepper to taste

 

  • 4
    to 6 large thick slices portabello mushrooms (optional)
  • Extra
    virgin

    olive oil or other cooking oil or melted butter or margarine as needed       (optional)
  • Kaiser
    or onion rolls, each split in half, or ½-inch slices French or Italian
    bread, cut on-the-diagonal, buttered, if desired,
    and toasted or grilled, if desired
  • Condiments
    of choice and garnishes as desired (mustard, catsup, chili sauce, mayonnaise,sour cream or reduced-fat sour cream,
    unflavored yogurt or reduced fat yogurt, chopped onions or green onions, chopped or sliced
    tomatoes, sautéed sweet peppers and/or onions, salsa, etc.)

 

To
prepare hamburger mixture, combine ground beef, onion, chili sauce, desired
“rub”, garlic, Worcestershire sauce, salt, and pepper in a medium bowl, mixing
well.  Shape mixture into 4 to 6
equal-size patties; set aside while preparing mushrooms, if desired.  Sauté mushrooms slices in a large skillet in
about 1 to 2 teaspoons hot olive oil or other cooking oil or melted butter or
margarine over moderate heat until just tender.

 

Or,
arrange mushroom slices on a sheet of heavy-duty aluminum foil on a grill rack,
about 10 inches above heat source; slow to medium charcoal coals (ash gray and
glowing) or a gas grill set at medium setting. 
Add oil or butter.  Grill until
tender, turning frequently and basting occasionally.  

 

Pan-fry,
broil, or grill burgers as desired about 6 to 7 minutes total for medium rare
and about 8 to 9 minutes total for medium-done burgers, turning each
once. (Pan-fry burgers over moderate heat. Broil burgers about 6 to 8 inches
from heat source.  Grill burgers over
medium hot (charcoal) coals or medium setting of a gas grill, about 8 inches
above heat source.)   Add a mushroom
slice to the top of each burger. 
Serve burgers in toasted buns or on toasted slices of French or Italian
bread.  Top each with desired
condiments and relishes.  Garnish as
desired.

 

Variation:  Top each
cooked burger with a slice of cheese or shredded cheese of choice and broil or grill until cheese is
melted.

 

Memphis-style
Barbecue Rub

 

  • 1 tablespoon
    light or dark brown sugar
  • 1 tablespoon
    paprika
  • 1 tablespoon
    onion powder
  • ¾ teaspoon celery
    salt
  • ¾ teaspoon ground
    cumin
  • ½ teaspoon freshly
    ground black pepper

 

All-American-style
Barbecue Rub I

  • 6 tablespoons
    paprika
  • 4 teaspoons
    garlic powder
  • 4 teaspoons
    seasoned salt
  • 4 teaspoons
    freshly
    ground black pepper
  • 2 teaspoons
    cayenne pepper
  • 2 teaspoons
    ground oregano
  • 2 teaspoons dry
    mustard
  • 1 teaspoon chili
    powder

 

All-American-style
Barbecue Rub II

  • ½ cup light brown
    sugar, firmly packed
  • 2 tablespoons
    kosher (coarse) salt
  • 1 tablespoon
    chili powder
  • ¼ teaspoon garlic
    powder
  • ¼ teaspoon hot
    dry mustard
  • ¼ teaspoon white
    pepper
  • ¼ teaspoon
    seafood seasoning

 

Combine desired
barbecue rub ingredients together in a small bowl, mixing well.  May store any unused barbecue rub in a
airtight container in a dark cool dry area for future use.

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