Burgers and Fries: recipes

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.


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.



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.


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

8 thick slices of fresh baked crusty bread, grilled in butter, or toasted.

Lettuce and sliced tomatoes (optional)

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, if using, add lettuce leaves and a slice of tomato. Cut and serve each burger, sandwich style--afixing a toothpick to the top of each half, to stablize the sandwich. If desired, top each burger with extra steak sauce. 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.




Nancy’s Ranch Style Oven Fries


4 medium red potatoes, sliced into wedges

1 TBLS vegetable oil

1 tsp chili powder

1 tsp onion powder

¼ tsp garlic powder

¼ tsp salt


Pre-heat oven to 475 degrees. In a bowl, toss potatoes with oil and seasonings, until well coated. Spread out on a greased baking sheet. Bake for 35 to 40 minutes, turning over once. Serves 4.




New England Herbed Oven Fries

2 pounds baking potatoes, scrubbed, and sliced into wedges or sticks
2 Tablespoons olive oil
To taste: sea salt (or table salt), dried parsley, dried basil, dried thyme (crumbled), dried minced garlic or garlic powder, paprika.

Pre-heat oven and a greased baking sheet to 475 degrees F.

Place oil in a bowl blending thoroughly with desired amount of seasonings. Toss potato wedges or sticks in the seasoned oil, until thoroughly coated. Carefully remove baking sheet from oven, and spread the fries out in a single, even layer on the hot baking sheet. Place in oven and bake for 15 minutes. Carefully remove and turn the fries over, continue baking for an additional 20 minutes. Serves 4.