American Burger
2 lbs lean ground beef
salt and pepper, to taste
2 TBLS ice water
1/4 cup butter or margarine
1 cup diced onions
catsup
mustard
hamburger buns
sliced dill pickles (optional)
Combine meat with salt, pepper and ice water. Form into 6 individual patties. Set aside. In a skillet, melt butter. Add onions and saute onions until soft. Set aside. Grill hamburger buns in remaining melted butter, until edges are browned. Set aside. Remove any remaining butter from skillet. Grill hamburgers, over medium-high heat, 5 to 7 minutes per side, or until cooked to desired doneness. Add catsup, mustard and onions to bottom half of grilled buns. Top with burger, and if desired, season burger with additional black papper, add top half of bun, and serve. You can add pickle slices to the burger, if desired. Serves 6.
Nancy’s Adirondack Burger
1 lb ground chuck
2 TBLS A-1 or HP brand, steak sauce
2 TBLS tomato catsup
A few drops bottled hot sauce (optional)
2 cups onions, thinly sliced
1/4 cup butter or margarine
salt and pepper, to taste
4 crusty or hard rolls, split
In a bowl, combine meat with steak sauce and catsup (and hot sauce, if desired). Set aside. In a skillet, melt butter. Add onions and saute until very soft and transparent, seasoning with salt and pepper, to your taste. Form meat in to six individual 1/4lb meat patties. Cook to desired doneness, approx 5 min. per side, or longer for well-done. Top with sauteed onions, and serve on crusty rolls, if desired, top each burger with extra steak sauce. Serves 4.
Reuben Style Hamburgers
1 lb lean ground beef
4 TBLS spicy brown mustard
1 cup sauerkraut, well drained
4 slices Swiss cheese
8 slices seedless rye bread, toasted
Heat broiler. Shape meat into four oval patties, ¼ inch thick. Spread each with one tablespoon of mustard. Broil for 3 to 6 minutes. Spread layer of sauerkraut onto each patty. Top with slice of cheese and continue to broil until cheese is melted. Place patties between bread and serve. Serves 4.
Luau Burger
1 lb 90% lean ground beef
1 small can crushed pineapple, drained
1 TBLS regular or low sodium teriyaki sauce
4-6 hamburger buns, toasted or un-toasted
In a large mixing bowl, use a fork to gently combine pineapple and teriyaki sauce with meat. Separate meat, in equal portions, and gently roll in your palms to form four to six balls (depending on how thick you like your burgers). Next, place meat on a clean flat surface and flatten with the palm of your hand to form a round patty. Place meat on a pre-heated grill or skillet, over medium-high heat. Grill for approximately 5 to 7 minutes (depending on thickness), or until edges begin to brown and juice forms in the middle. Flip over, and continue cooking for 4 to 5 minutes longer, or until done to suit your taste (less time for rare/med. rare burgers). Place on buns and serve. Serves 4-6.
Nancy’s Tri-City Burger
1 lb lean ground beef
¼ cup fine dry bread crumbs
1 egg, lightly beaten
1 clove garlic, minced
2 TBLS grated onion
1 TBLS steak sauce
1/4 tsp salt
½ tsp black pepper
4 slices yellow American cheese
4 slices cored ripe tomato
4 to 8 green leafy lettuce leaves
4 hamburger buns, toasted
2 TBLS ketchup
2 TBLS yellow mustard
8 sweet pickle slices (if desired)
In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.
Meat and Potatoes Burger
1 lb 85% ground beef
1 tsp black pepper
1/2 tsp salt *(you may substitute any type of Mrs. Dash for salt & pepper)
ketchup
1 1/2 cups cheese flavor instant or plain homemade, mashed potatoes.
4-6 hamburger buns, well toasted
Place meat in a large mixing bowl. With a fork, gently combine meat with pepper and salt . Pre-heat a grill or skillet to medium-high. Prepare instant potatoes according to package directions, or re-heat leftover potatoes. Set aside. Form meat into 4 to 6 patties of equal size. Grill for 5 to 7 minutes. Flip over and grill for 4 to 5 minutes longer. Meanwhile, spoon equal portions of mashed potatoes on bottom half of each bun and top with desired amounts of ketchup. Place cooked hamburger over potatoes and serve. Serves 4 to 6.
Country Diner Burger
4 store-made hamburger patties
4 slices cheddar cheese or Swiss cheese
2 cups thinly sliced sweet or yellow onion
1 TBLS butter or margarine
8 slices crisp cooked bacon
1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)
4 toasted hamburger buns or soft sandwich rolls.
In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.
Nancy’s Yellowstone Burger
4 fresh store-made 80-85% lean ground beef patties.
4 slices yellow cheddar or American cheese
1 cup (minimum) Open Pit or your favorite bottled BBQ sauce
8 frozen onion rings, baked according to package directions (optional)
4 toasted hamburger buns
Pre-heat skillet or grill to medium-high heat. If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness. Place patties in skillet. Cook approximately 5 to 7 minutes, or until edges brown and juice forms in the middle. Flip over and continue cooking 2 to 3 minutes. (Less time for rare/medium rare burgers) Place cheese over patties, and continue cooking 3 to 4 minutes longer, or until cheese is melted. Place on buns and top each patty with two onion rings (if desired). Smother top of burger with 1/4 cup (or more, if you like it) of the BBQ sauce. Add top bun and serve. Excellent served with steak fries and cola. Serves 4.
Bayou Burger
1 lb 85 to 90% lean ground beef
1/4 cup tomato sauce
1/2 tsp black pepper
1/4 tsp salt
1 tsp bottled Louisiana hot sauce
3 small sweet or yellow onions, halved and sliced
1 large green pepper, cored and seeded, sliced into 1/4 inch strips
3 TBLS butter, margarine, or vegetable oil
4-6 hard rolls or hamburger buns, toasted or un-toasted
Place meat in a large bowl. With a fork, gently mix in tomato sauce, pepper, salt and hot sauce, until well blended. Form into 4 to 6 uniform patties. Heat butter or oil in a sauté pan. Add onions and peppers and sauté, stirring occasionally, until soft. Drain well on paper towels. Meanwhile, pre-heat grill or skillet to medium high heat. Grill patties 5 to 7 minutes. Flip over and continue grilling for 4 to 5 minutes longer. Place patties on the bottom half of each bun. Top with onions and peppers and serve. Serves 4-6.
Bleu Cheese and Onion Burger
1 lb ground beef
1 packet dry onion soup mix
1/4 cup of very cold water
black pepper (to taste)
1 small bottle bleu cheese salad dressing
4 hard rolls, split in half
In a bowl, mix ground beef with dry onion soup mix. Divide into fourths and form into four quarter beef patties. Grill approx. 6 to 8 minutes per side, or until desired doneness. 2 minutes before serving, pour a small amount of bleu cheese dressing over each burger. Place on buns, and sprinkle with desired amount of black pepper. Serves 4.
Mountain Man Burger
1 lb ground beef
1 egg
1/2 cup fine dry bread crumbs
2 TBLS black coffee*(can substitute milk, if desired)
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt
4 slices onion or Swiss cheese
8 slices toasted rye or pumpernickel bread
4 garlic dill pickle, sandwich sliced. (optional)
Place meat in a large bowl. With a fork, gently combine egg, bread crumbs, coffee, black pepper, garlic powder and salt, until well blended. Form meat into 4 one-inch thick patties. Pre-heat a grill or skillet to medium. Grill for about 8 minutes. Flip over and continue grilling for 1 minute. Place cheese slices on top of patties and continue grilling for approximately 5 to 7 minutes longer. If desired, place one dill slice on four slices of the bread. Add patties and remaining bread, and serve. Serves 4.
Thai Burger
1 lb ground beef
1/2 cup finely minced onion
1/4 cup chunky style peanut butter
1/4 TBLS soy sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
4-6 hamburger buns or soft whole wheat sandwich rolls
Place meat in a large bowl. With a fork, gently combine onion, peanut butter, soy sauce, cayenne and garlic powder with meat, until well blended. Pre-heat a grill or skillet to medium. Form meat into 4 to 6 uniform patties. Grill for around 8 minutes. Flip over and continue grilling for 5 to 7 minutes longer. Serves 4-6.
Though I hate mushrooms, I’m including this, because other people love them.
New York Burger
4 pre-made fresh or frozen hamburger patties
1 small can B&B mushrooms (can substitute other brand)
1 cup onion, thinly sliced
¼ cup butter or margarine
4 slices Swiss cheese
black pepper to taste
4 hamburger buns, toasted or grilled
In a small skillet, saute onions and mushrooms in butter, until onions are softened. Drain off fat, and set aside. Grill hamburgers, approx. 5 to 7 min. per side. Add cheese approx. 2 minutes before serving. Place meat on bottom half of bun. Spoon onion and mushroom mixture over cheeseburgers, and sprinkle with desired amount of black pepper. Serves 4.
Pizza Burger
4 fresh or frozen pre-packaged hamburgers
2 cups pizza sauce
1/4 tbls oregano
1 tsp garlic powder
4 slices of mozzerella cheese
4 hamburger buns
1 TBLS butter or margarine
In a small bowl, combine sauce with oregano and garlic, set aside. Grill burgers for 4 to 5 minutes. Flip over. Spoon equal amounts of sauce over each burger. Grill 1 minute. Add cheese and continue to grill for an additional 2 to 3 minutes, or until cooked to desired doneness. While burgers are cooking, place 1 TBLS of butter or margarine in a skillet and grill hamburger buns, until bottoms are lightly toasted, and edges are browned. Serve burgers on toasted buns. Serves 4.
Greek Burger
1 lb 90% lean ground beef
1/2 cup feta cheese, very finely crumbled *(may substitute goat cheese)
2 TBLS Greek salad dressing
fresh spinach leaves, thoroughly washed, all stems removed
4-6 small slices, ripe juicy tomato, cored
4-6 pita pockets or hamburger buns
Place meat in a large bowl. With a fork, gently combine cheese and dressing with beef, until thoroughly blended. Divide meat into four equal portions and roll into balls between your palms. On a clean surface, flatten balls into patties. Heat a skillet or grill to medium-high heat. Grill patties until edges begin to brown and juice forms in the middle, approximately 7 to 10 minutes. Flip over and continue cooking about 6 to 8 minutes more, or until done to your liking. Place equal portions of spinach leaves in pita pocket or on bottom half of roll. Top with tomato slice, add burger and serve. Serves 4 to 6.
New England Turkey Burger
1 lb ground turkey
1 cup regular or whole cranberry sauce
2 1/2 tsp onion powder
1/2 tsp ground sage
1/4 cup seasoned fine dry bread crumbs
4-6 soft sandwich rolls or hamburger buns
In a large bowl, mix together turkey with cranberry sauce, onion powder and ground sage, until thoroughly blended. Mix in bread crumbs until thoroughly blended. Divide meat into four equal portions, and, using your palms, roll each portion into a ball. On a clean flat surface, press down on meat to form four flat patties, of any thickness you desire. Heat a skillet or grill to medium-high heat. Grill patties for approximately 6 to 8 minutes, or until edges brown and juice forms in the middle. Flip burgers over and continue grilling for about 5 to 7 minutes longer. Serves 4 to 6.
Salmon Burger
2– 6 oz cans of boneless, skinless salmon, drained
1/2 cup seasoned fine dry bread crumbs
1 TBLS chives, very finely chopped
1/2 tsp lemon juice
1/8 tsp black pepper
green leaves from lettuce
4-6 hamburger rolls, toasted
Spray a grill or skillet with non-stick cooking spray (regular or butter flavor), and pre-heat to high. In a large bowl, thoroughly combine all ingredients, except lettuce and buns. Wash lettuce and place equal amounts on bottom of buns. Form salmon into patties of equal size, and grill about 7 to 8 minutes, or until bottom is browned. Carefully flip over and continue grilling for approximately 7 minutes longer, or until browned. Place on top of lettuce and serve. Serves 4.
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New York Dogs
1 lb Nathan’s or deli German franks, boiled
1 bottle tomato ketchup
2 Bermuda or Spanish onions, halved and sliced thin
2 ½ to 3 TBLS butter or margarine
8 frankfurter buns, steamed or toasted
In a large saucepan, cook onions in butter until browned. Add ketchup and simmer over low heat for 20 minutes, stirring constantly. Place hot dogs in buns and spoon sauce over them. Serves 4 to 8.
Nancy’s Mid-western Style Franks
1 package all beef franks
½ cup diced tomatoes, drained
½ cup cucumbers, peeled and diced
½ cup corn relish
yellow mustard (Optional)
8 frankfurter buns
Boil or grill franks and place in buns. If desired, spread each frank with equal amounts of mustard. Evenly top each frank with tomatoes, cucumbers and corn relish. Serves 4 to 8.
Cheese Dogs
6 frankfurters
2 slices American cheese, sliced into 1/2 inch strips
yellow mustard
6 hot dog buns
Pre-heat over to 350 degrees. Slice franks halfway down the middle. Spread a small amount of mustard into each slit, (about 1 to 2 tsp). Insert a strip of cheese into each slit (discard any leftover cheese). Place hot dogs in buns. Wrap bottom halves of buns with aluminum foil, place next to each other in a small baking pan and bake for 12 to 15 minutes. Allow to cool slightly before serving. Serves 4 to 6.
BBQ Franks
1 TBLS vegetable oil
1 medium yellow onion, sliced thin
1 clove garlic, crushed
1 8oz can tomato sauce
¼ cup brown sugar, packed
¼ cup cider vinegar
3 tsp chili powder
1 tsp salt
¼ tsp ground cinnamon (optional)
1 lb beef franks
8 frankfurter buns, toasted or untoasted
In a skillet or on a grill, grill franks. Meanwhile, in a large saucepan, heat oil. Add onion and garlic and cook, stirring, until onion is soft. Stir in tomato sauce, brown sugar, vinegar, chili powder, salt and cinnamon, if desired. Simmer, uncovered, for 5 minutes. Stir mixture from time to time. Place franks in buns and pour equal amounts of sauce over them. Serves 4 to 8. (If desired, add chopped onion and/or grated cheddar cheese over franks.)
Nancy’s Alamo Franks
1 package hot dogs
1 cup salsa
1 cup taco cheese
½ cup mild or hot taco sauce
8 frankfurter buns
Grill, boil or microwave franks. Place in buns. Drizzle a little taco sauce over each frank, evenly spoon salsa over each one and sprinkle with taco cheese. Serves 4 to 8.
“Nancy’s Special” Franks: (Meat Sauce for Hot Dogs)
½ lb ground beef
3 TBLS vegetable oil
2 1/2 cups yellow onion, very finely chopped
1 1tsp salt
1 TBLS chili powder
½ cup water (more may be added, depending on how thick you like it.)
Also:– 6 to 8 frankfurters
1 cup Bermuda or Spanish onion, chopped
Yellow mustard
Hot dog buns, steamed or toasted
In a large skillet, cook onions in oil until soft. Set onions aside, but do not drain fat from pan. Add meat to skillet and brown, making sure the meat is finely crumbled. Stir in onions and transfer contents of skillet to a large saucepan. Stir in remaining ingredients and slowly simmer covered, over very low heat, for about 20 to 25 minutes, stirring occiasionally, being careful not to let it burn. Cook hot dogs as you like. Place in buns, top with yellow mustard, raw chopped onions and meat sauce. Serves 4 to 8. Refrigerate any leftovers at once. Will keep in refrigerator for up to three days. Makes approximately 3 ½ to 4 cups of sauce.
OTHER RECIPES:
Hot Dogs with Fried Cabbage
1 small green cabbage. coarsely shredded
1 cup onion, chopped
2 TBLS butter or margarine
2 TBLS cider vinegar
1 lb hot dogs, grilled
In a large skillet, melt butter. Add cabbage and onions and cook, stirring, for ten minutes, or until cabbage and onions are tender and slightly browned. Stir in vinegar. Place hot dogs on a large platter and surround with cabbage. Serves 4 to 8.
Frankfurters & Sauerkraut
2 lbs sauerkraut, well drained
1 tsp salt
½ tsp black pepper
1 cup chicken broth from bouillon
2 red delicious apples, cored and diced
1 TBLS onion powder
1 tsp garlic powder
2 lbs frankfurters
In a large saucepan, combine sauerkraut with salt, pepper, broth, apples, onion powder and garlic powder, blending well. Simmer, covered, over very low heat for two hours. about 15 to 20 minutes before sauerkraut is done, grill franks. Add franks to sauerkraut mixture about 10 minutes before removing from stove. Serve alone on a platter, or put in toasted frankfurter buns. Serves 4 to 8.
June’s Frank-Noodle Bake
4 to 5 frankfurters, sliced ½ to ½ inch thick
½ bag medium egg noodles
1 can condensed tomato soup
1 small can, or ½ large can LeSuer Young Tender (baby) peas–or any brand peas, drained
1 TBLS onion powder
1 1/2 tsp yellow mustard
Pre-heat oven to 350 degrees. Cook noodles in boiling salted water until tender. Drain and set aside. In a bowl combine all other ingredients. Fold in noodles and turn into a greased two quart casserole. (Although she never did this, if desired, you may sprinkle buttered dry bread crumbs–recipe below–on top of casserole.) Place in oven and bake for 20 to 25 minutes, or until franks are browned. Serves 4.
Franks & Potatoes Italian
6 cups water
1 tsp salt
4 medium potatoes, peeled, cooked, and cut into 1 inch cubes
2 TBLS butter or margarine
2 cups yellow onion, chopped
1 package frankfurters, cut into 1 inch pieces
20 oz. can of whole tomatoes, with liquid
1 tsp garlic powder
1 tsp oregano
In a large skillet, melt butter. Cook onions for about 5 minutes. Stir in franks, tomatoes and seasonings. Heat to boiling. Reduce heat and simmer, covered, for 25 to 20 minutes. Serves 4 to 6.
Lo-cal Frankfurter Casserole
4 beef franks
1 1lb can sauerkraut, drained and well-rinsed
½ yellow onion, diced
¼ cup diced tomato, drained
1 packet sugar substitute
Boil frankfurters. Place in a saucepan with remaining ingredients and simmer, uncovered, for 20 minutes, over very low heat. Serves 2 to 4.
Franks with Sauerkraut and Potatoes
1 lb beef franks
1 tsp yellow or spicy brown mustard
1 1b. can sauerkraut, drained
½ cup tomato juice
1 TBLS onion powder
1 cup cooked potato, peeled and diced
Pre-hat oven to 350 degrees. In a bowl, toss together all ingredients, except franks. Place in a 1 ½ quart casserole and lay franks across the top. Bake for 30 minutes. Serves 4 to 6.
