Grilled Burgers

[Apple]

morrobaymom
Message #13
04/02/10 11:13 AM

Great suggestions, Startsmart! When we were visiting friends in Seattle 30 years ago (I was 18), they made the pouched salmon using whole salmon fresh from the waterfront market, ground pepper, pats of butter, onion and lemon slices. It was the best I'd ever had. I've also done salmon steaks since with just bottled Italian salad dressing. You can really use any fish. Mahi Mahi is good, too, as are shark steaks.
For ATSiaRU (and all) there are some super easy, truly delicious stuffed burgers that are ideal for spring and summer entertaining. I first experienced the concept of stuffed burgers in Ohio, I think. It was awhile ago. The key is using leaner ground beef or even ground turkey or pork, and mixing up the meat with binders (egg, breadcrumbs and seasonings) just as you would meatballs. This holds it all together while grilling. Unlike with meatballs, though, go a bit easy on the egg... you don't want the meat mixture too wet. I have a plastic ice cream scoop--available at the dollar store--that I only use for meatballs or burgers; it makes the perfect size balls to flatten for stuffed burgers, by the way.

Here's my basic meat mixture recipe:

2-3 pounds lean ground meat
2 cups seasoned bread crumbs
1 large, fresh egg + 1 tablespoon steak sauce, lightly beaten
Using your clean hands, combine all ingredients until completely and evenly blended. Cover and refrigerate while you prepare your mixture(s) for stuffing.

Mushroom & Onion Stuffed Burgers
1 small onion, sliced thin [this can be yellow, white, sweet or red]
1/2 container fresh mushrooms, sliced thin
1 tablespoon extra virgin olive oil or canola oil
8 ounces of crumbled cheese such as blue cheese, feta, gorgonzola or a dry-type sheep's cheese [optional]
meat mixture (above)
In a medium sized, non stick pan, heat onion, mushrooms and oil over medium low heat, stirring regularly to saute. When the onion slices have just begun to turn golden, remove from heat and cool. At this point you can start forming your burgers. One scoop of meat mixture rounded and patted out to about 3/8 thickness is the size you're shooting for. I tend to get all of my thin patties made (these will be doubled with the filling in between).
Once your onions and mushrooms have cooled, transfer to a bowl and stir in cheese crumbles if desired. I do not recommend using mozzarella or other high melt cheese. Place on tablespoon of your mixture into the center of a meat patty, top with another patty and press the edges to hold the filling in place. Repeat until your filling is gone or until you've run out of meat patties.
Important: Do not turn the filled burgers frequently on the grill. Instead, grill over a lower heat setting and turn only once. Serve with additional sautéed, sliced mushrooms and onion if desired.
Next up... Spinach & Feta Stuffed Burgers and other variations

morrobaymom
Message #14
04/02/10 11:52 AM

Bacon, Feta & Spinach Stuffed Burgers

1/2 pound frozen, chopped spinach, thawed, drained and blotted to dry
8 ounces crumbled Feta cheese
1/4 cup real bacon bits (optional, but yummy)
meat mixture (above)
Combine spinach, cheese and bacon bits in a bowl, combining well. Using the method in the above recipe, form your burger patties, place a tablespoon of the mixture in the center of a patty, top with another patty and press the edges to seal. Again, grill over a lower to medium heat turning only once. This is especially good served with fresh spinach leaves in place of lettuce and a slice of tomato on a bun... or it's also good with those vegetables and tucked into half of a whole wheat pita.

Denver-Style Stuffed Burgers

1/2 large red pepper, seeded and chopped
1/2 large green pepper, seeded and chopped
1/2 cup chopped onion
4 large, hardboiled eggs, chopped
1/2 cup shredded, cheddar cheese (optional)
Place chopped peppers and onions in a microwave safe bowl and microwave on high for 2-3 minutes. Remove from the microwave and cool. You can chop the eggs and begin forming your burger patties while the vegetables cool. Add your chopped eggs and the cheddar cheese (if desired) to the now softened vegetables and stir well to combine. Again, as in the other recipes, spoon a tablespoon of the mixture onto the center of one meat patty, top with another meat patty, and press to seal the edges of your burger. Grill the burgers turning only once.
You can make your side dish with the remaining halves of peppers. Slice fresh, unpeeled potatoes into wedges. Slice the remaining peppers and one onion (if desired). Place all vegetables on aluminum foil that has been prepared with cooking oil spray, sprinkle with salt & pepper, seal up like a packet and grill for 20-25 minutes.

morrobaymom
Message #15
04/02/10 12:11 PM

Italian Style Stuffed Burgers

1/2 cup sundried tomatoes, cut into thin strips
1/2 cup diced, fresh onion, "softened" in the microwave (as in above recipe)
large bunch of fresh basil leaves
1 fresh egg, lightly beaten
1/2 cup shredded Parmesan, Romano & Asiago cheese blend
meat mixture (from the first recipe)
Soak the sundried tomato strips in a little water or red wine while you microwave the diced onion to soften it, and also as the onion cools. You can also begin this recipe the day before and allow the sundried tomatoes to soak for up to 24 hours. Chop fresh basil leaves into small pieces and place in a bowl; add onion and drained sundried tomato strips. Pour the slightly beaten egg over this mixture and toss. Add the shredded cheese blend and toss again until well combined.
As with the earlier recipes, form your burger patties and place a tablespoon of your mixture onto the center of a patty, top with another patty and press the edges to seal. Grill over lower to medium heat turning only once. Serve your burgers on Italian style rolls (if desired) with sides of cold pasta salad and tossed baby green salad with arugula. Oh, and they're also good with a glass of red wine!

Hopefully, those recipes for stuffed burgers will be a good start for the frugal grillers out there. It may seem that some ingredients are pricey, but not if you shop the sales and use coupons, and especially not if you can pick some of the vegetables and herbs from your garden.

[Apple]

morrobaymom
Message #1
04/09/10 06:49 PM

The season is approaching for family reunions. My family is scattered with some (mostly in-laws) in this state, and others (mostly my family) in far away states. There are various family members in between as well. It's very unlikely any will get together this year for a family reunion in either of our clans, but it got me to thinking about getting together for FRUGAL family reunions. Generally speaking, ours haven't been.
What experiences or tips do you have to share? Have you held or participated in a frugal family reunion? It could be a help to many if you have and are willing to pass on your tips and tricks for keeping the costs down.
I have one recipe that would work for a large get together and plan on sending it out, but thought I'd share it with those here first. Please note that this is not developed for any restricted diets and does use processed foods. I was thinking of my sister and her DH... and their two kids and two grandbabies (not to mention long time friends and other family) when developing it. The taste is awesome. Sodium might be too high for some.

Granny & Papa's Spicy Souper Burgers
4 cups crushed Kellogg's brand corn flakes
1 envelope onion soup mix
1 heaping tablespoon chili powder
1/4 cup dried parsley flakes
1 can condensed cream of mushroom soup
2 large eggs
1/2 cup steak sauce or ketchup
4-5 lbs. ground beef

Pour crushed corn flakes into a medium bowl. Without opening the envelope, use a rolling pin to lightly crush the onion soup mix; open and add to crushed corn flakes. Add chili powder and dried parsley; stir to blend well. In a small bowl or 4 cup measuring cup, whisk together condensed cream of mushroom soup, eggs and steak sauce or ketchup until smooth and creamy.
Combine all of the above with ground beef in a large bowl, by hand, until uniformly mixed. Be sure to combine all ingredients evenly. Using an ice cream scoop or large spoon, scoop out ground beef mixture and form into patties. Layer the patties between sheets of waxed paper. Chill and/or freeze (these can be frozen in Zip Lock bags) before grilling.
Grill over medium to hot heat, turning once or twice. Burgers should be cooked until well done. Makes 24 burgers, or enough for a crowd.

[vl]

Mafia Heart Attack Burger

1 pound- quality ground beef (lean)
1 packet- turkey pepperoni (chopped fine)
1 packet- baked ham lunchmeat (low sodium, also chopped fine)
1 bottle-- Italian herbs or just Basil
1 egg
1/2 can - Chef Boyardee Pizza Sauce
1/2 cup - Italian Bread Crumbs

Mix all of this together. Be sure to chop your pepperoni and ham fine enough to allow patty making. I actually roll them into hot dog shapes so they'll fit on a long bun. For grilling, push along the grill to cook all sides. Do not flatten.
Once done, serve on a hot dog bun. Use the remaining Pizza Sauce as a condiment, sprinkle with Mozzarella Cheese and some more Italian Herb.

The pepperoni and ham have enough grease to offset the lean dryness of the beef. Be sure to keep an eye on sodium count (I never add salt and use low-sodium whenever I can). The Pizza Sauce has sodium too so watch it.

[lisaflex]

lean grnd beef
dijon mustard
egg
milk
pepper
feta cheese

mix all ingredients before adding beef. then add beef and mix a bit.

\shape into patties and they are oh so good w/ some raw red onion on a whole wheat bun!