Read Online Circle of Friends Cookbook - 25 Burger Recipes by Gooseberry Patch - Free Book Online
Authors: Gooseberry Patch
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Circle of Friends Cookbook Burger Recipes
Denise’s Pizza Burgers
2-1/2 lbs. ground beef
1/4 c. soft bread crumbs
1/2 c. shredded mozzarella cheese
10 to 12 slices pepperoni, quartered
1 T. dried basil
1 T. Italian seasoning
1/2 t. pepper
8-oz. can pizza sauce, divided
8 to 10 kaiser rolls, split
8 to 10 slices mozzarella or provolone cheese
In a large bowl, mix together beef, bread crumbs, shredded cheese, pepperoni, seasonings and 1/4 cup pizza sauce. Form into 8 to 10 burgers. Grill over medium-high heat to desired doneness. Warm remaining pizza sauce. Serve burgers on kaiser rolls, topped with cheese slices and a spoonful of pizza sauce. Makes 8 to 10 servings.
Cuban Burgers
1 lb. ground beef, formed into 4 burgers
1/4 c. mayonnaise
1 T. Dijon mustard
4 ciabatta or Italian rolls, split
8 dill pickle sandwich slices
4 slices cooked deli ham
4 slices Swiss cheese
Grill or pan-fry burgers as desired. Meanwhile, in a small bowl, blend mayonnaise and mustard; spread over cut sides of rolls. Layer bottom halves of rolls with pickles, burgers, ham and cheese; add top halves. Wrap each burger tightly in aluminum foil. Place on a grill over low heat; weight with a heavy skillet. Cook, turning once, for about 7 minutes, until heated through and cheese is melted. Makes 4 servings.
Mini Onion Burgers
1 red onion, sliced
1 lb. lean ground beef
1/4 t. salt
1/8 t. pepper
12 to 15 small potato rolls, split
Optional: mustard, catsup, mayonnaise
Preheat a flat-top grill pan over high heat. Add onion and cook until tender, about 10 minutes; remove to a bowl. In a separate bowl, mix beef, salt and pepper. Form into small burgers, about 2 inches across. Add burgers to grill pan; cook 3 to 4 minutes per side. Serve burgers on rolls with grilled onion, Special Sauce and other toppings, if desired. Makes 12 to 15 servings.
Special Sauce:
6 T. mayonnaise
2 T. Dijon mustard
1/2 to 1 t. cayenne pepper
Mix all ingredients in a small bowl.
Big Backyard South-of-the-Border Burgers
4-oz. can chopped green chiles, drained
12 round buttery crackers, crushed
1/4 c. picante sauce
1/2 t. smoke-flavored cooking sauce
4-1/2 t. chili powder
1 T. ground cumin
1/2 t. salt
1/2 t. pepper
2 lbs. lean ground beef
1/2 lb. ground pork sausage
6 slices Pepper Jack cheese
6 sesame seed hamburger buns, split
Garnish: lettuce leaves, sliced tomato
In a large bowl, combine chiles, crackers, sauces and seasonings. Crumble beef and sausage over mixture. Mix well and form into 6 burgers. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese; grill until cheese is melted. Toast buns on grill, cut-side down, for one to 2 minutes. Serve burgers on buns, garnished as desired. Makes 6 servings.
Philly Cheesesteak Burgers
1 sweet onion, thinly sliced
1 T. olive oil
1 red pepper, thinly sliced
8-oz. pkg. sliced mushrooms
1-1/2 lbs. ground beef sirloin, formed into 6 oval-shaped burgers
12 thin slices provolone cheese
6 hoagie or sub buns, split
Optional: pepperoncini slices
In a skillet over medium heat, cook onion in oil for 5 minutes, stirring occasionally. Add red pepper and mushrooms; cook until tender, 4 to 5 minutes. Drain and set aside. Place burgers on a grill over medium-high heat. Cover and cook for about 3 minutes per side. Remove from heat; top each burger with 2 slices cheese. Cover and let stand 2 to 3 minutes, until cheese melts. Place burgers on buns. Top with onion mixture and pepperoncini, if desired. Makes
6 servings.
Irene’s Portobello Burgers
4 portobello mushroom caps
1 c. Italian salad dressing
4 sourdough buns, split
4 slices Muenster or Gruyère cheese
Garnish: romaine lettuce
Combine mushroom caps and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms over medium heat, covered, for 2 to 3 minutes on each side. Toast buns on grill,
Denise’s Pizza Burgers
2-1/2 lbs. ground beef
1/4 c. soft bread crumbs
1/2 c. shredded mozzarella cheese
10 to 12 slices pepperoni, quartered
1 T. dried basil
1 T. Italian seasoning
1/2 t. pepper
8-oz. can pizza sauce, divided
8 to 10 kaiser rolls, split
8 to 10 slices mozzarella or provolone cheese
In a large bowl, mix together beef, bread crumbs, shredded cheese, pepperoni, seasonings and 1/4 cup pizza sauce. Form into 8 to 10 burgers. Grill over medium-high heat to desired doneness. Warm remaining pizza sauce. Serve burgers on kaiser rolls, topped with cheese slices and a spoonful of pizza sauce. Makes 8 to 10 servings.
Cuban Burgers
1 lb. ground beef, formed into 4 burgers
1/4 c. mayonnaise
1 T. Dijon mustard
4 ciabatta or Italian rolls, split
8 dill pickle sandwich slices
4 slices cooked deli ham
4 slices Swiss cheese
Grill or pan-fry burgers as desired. Meanwhile, in a small bowl, blend mayonnaise and mustard; spread over cut sides of rolls. Layer bottom halves of rolls with pickles, burgers, ham and cheese; add top halves. Wrap each burger tightly in aluminum foil. Place on a grill over low heat; weight with a heavy skillet. Cook, turning once, for about 7 minutes, until heated through and cheese is melted. Makes 4 servings.
Mini Onion Burgers
1 red onion, sliced
1 lb. lean ground beef
1/4 t. salt
1/8 t. pepper
12 to 15 small potato rolls, split
Optional: mustard, catsup, mayonnaise
Preheat a flat-top grill pan over high heat. Add onion and cook until tender, about 10 minutes; remove to a bowl. In a separate bowl, mix beef, salt and pepper. Form into small burgers, about 2 inches across. Add burgers to grill pan; cook 3 to 4 minutes per side. Serve burgers on rolls with grilled onion, Special Sauce and other toppings, if desired. Makes 12 to 15 servings.
Special Sauce:
6 T. mayonnaise
2 T. Dijon mustard
1/2 to 1 t. cayenne pepper
Mix all ingredients in a small bowl.
Big Backyard South-of-the-Border Burgers
4-oz. can chopped green chiles, drained
12 round buttery crackers, crushed
1/4 c. picante sauce
1/2 t. smoke-flavored cooking sauce
4-1/2 t. chili powder
1 T. ground cumin
1/2 t. salt
1/2 t. pepper
2 lbs. lean ground beef
1/2 lb. ground pork sausage
6 slices Pepper Jack cheese
6 sesame seed hamburger buns, split
Garnish: lettuce leaves, sliced tomato
In a large bowl, combine chiles, crackers, sauces and seasonings. Crumble beef and sausage over mixture. Mix well and form into 6 burgers. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese; grill until cheese is melted. Toast buns on grill, cut-side down, for one to 2 minutes. Serve burgers on buns, garnished as desired. Makes 6 servings.
Philly Cheesesteak Burgers
1 sweet onion, thinly sliced
1 T. olive oil
1 red pepper, thinly sliced
8-oz. pkg. sliced mushrooms
1-1/2 lbs. ground beef sirloin, formed into 6 oval-shaped burgers
12 thin slices provolone cheese
6 hoagie or sub buns, split
Optional: pepperoncini slices
In a skillet over medium heat, cook onion in oil for 5 minutes, stirring occasionally. Add red pepper and mushrooms; cook until tender, 4 to 5 minutes. Drain and set aside. Place burgers on a grill over medium-high heat. Cover and cook for about 3 minutes per side. Remove from heat; top each burger with 2 slices cheese. Cover and let stand 2 to 3 minutes, until cheese melts. Place burgers on buns. Top with onion mixture and pepperoncini, if desired. Makes
6 servings.
Irene’s Portobello Burgers
4 portobello mushroom caps
1 c. Italian salad dressing
4 sourdough buns, split
4 slices Muenster or Gruyère cheese
Garnish: romaine lettuce
Combine mushroom caps and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms over medium heat, covered, for 2 to 3 minutes on each side. Toast buns on grill,
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