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From: DAVE DRUM (1:123/140)
To: n/a
Date: Thu, 24.09.20 17:25
BH&G 382
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burger Bonanza
Categories: Five, Beef, Sandwiches
Yield: 4 Servings

1 1/2 lb Lean ground beef
Garlic salt
Fresh ground black pepper
Fiesta Filling, Greek Isle
Filling, or Mediterranean
Filling (recipes below)

Divide meat into 8 equal parts. Flatten 4 portions into
4-inch patties. Place one-fourth (about 2 tablespoons) of
one of the fillings in the center of each patty, spreading
to within 1/2 inch of the edges.

Flatten the remaining 4 meat portions into 4-inch patties
and gently place each on top of the filled patty, pressing
the edges together to seal. Sprinkle garlic salt and pepper
on each burger. For a charcoal grill, grill burgers on the
rack of an uncovered grill directly over medium coals for 14
to 18 minutes or until an instant read thermometer inserted
near the center registers 160 degree F, turning once. (For a
gas grill, preheat grill. Reduce heat to medium. Place
burgers on grill rack over heat. Cover and grill as above.Wink
Remove burgers from grill.

Makes 4 burgers.

Fiesta Filling: In a small bowl, mix 2 tablespoons finely
chopped tomato, 2 tablespoons finely chopped, seeded fresh
jalapeno chili pepper, 2 tablespoons snipped fresh cilantro,
and 2 tablespoons thinly sliced green onion.

Greek Filling: In a small bowl, combine 1/4 cup seeded and
finely chopped tomato, 1 ounce crumbled feta cheese, 2
teaspoons finely chopped red onion, 2 teaspoons finely
chopped pitted ripe olives, 1/4 teaspoon red wine vinegar,
1/4 teaspoon olive oil, and 1/8 teaspoon dried oregano,
crushed. Cover and chill in refrigerator for at least 30
minutes before using.

Mediterranean Filling: In a small bowl, combine 1/4 cup
mayonnaise, 1/4 cup grated Parmesan, 2 tablespoons finely
chopped green onion, and 2 tablespoons finely chopped pitted
ripe olives.

From: Midwest Living | September 2010

MM Format by Dave Drum - 10 September 2010

Uncle Dirty Dave's Archives

MMMMM

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