Rushville Republican

Recipes

June 20, 2012

Cooks Corner: Hamburgers

(Continued)

RUSHVILLE — Toppings can be used besides the normal cheese, bacon, lettuce, tomatoes and onion. Basted with barbeque, chipolte, Italian dressing or any number of others will be very pleasing to your family and guests. As I have said before you are only limited by experience, creativity and imagination. Most people I know have been invited somewhere for a burger cookout. Once there the host throws a little salt and pepper on the meat and places it on the grill. Except for the companionship the food can be quite boring. Let's kick it up a step and make a memorable event. Make it pleasurable to eye, smell and taste. Accomplish these three things and you have got the makings for a great burger party with out a great amount of expense.



A Hill Of A Burger

serves 4

This will get a big wow from your family and guests

2 lbs ground beef chuck

1 1/3cups sour cream

1/3cup Worcestershire sauce

2 tablespoons dried minced onion

1 tablespoon liquid smoke

2 teaspoons salt

1 1/3cup crushed cornflakes

butter

4 bottom halves hamburger buns

1 medium tomato sliced

1 unskinned cucumber sliced and fluted

TOPPING:

3/4cup sour cream

4 tablespoons milk

2 tablespoons crumbled blue cheese

preheat grill to medium high heat

combine first 6 ingredients

crush corn flakes with hands

stir corn flakes into meat mixture

allow to stand for 1 hour

divide mixture into 4 equal parts

further divide by removing 1/3 of each portion

form the larger portion into a patty about 3 1/2inches

the smaller into a patty about 3 inches

grill over medium high heat for about 5 to 7 minutes per side

turning once

butter the cut side of bun and place on grill to toast slightly

combine topping ingredients and set aside

now we build a hill

place larger burger on toasted bun

add a slice of tomato

add 2 or 3 cucumber slices over tomato

place smaller burger patty on top of cucumber slices

pour topping mixture over top of burger and allow to run down sides

using a long toothpick skewer a stuffed green olive and a cherry tomato

press end into top burger allowing it to stand erect

COOK'S NOTE: you can flute the cucumber by dragging a fork

lengthways

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