Rushville Republican

Recipes

June 20, 2012

Cooks Corner: Hamburgers

(Continued)

RUSHVILLE —

Ron's Best Cajun Burger

serves 4

CAJUN SEASONING BLEND

3 tablespoons cumin

3 tablespoons oregano

1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoons salt

1/2teaspoon white pepper

1/2teaspoon black pepper

1/2teaspoon cayenne pepper

BURGERS

1/4cup finely grated white onion

1 teaspoon salt

1/2tablespoon Cajun seasoning mix

1 teaspoon Louisiana brand hot sauce

1/2teaspoon thyme

1/4teaspoon basil

1 clove finely minced garlic

1 tablespoon finely minced green onion tops

1 1/2lbs ground beef chuck

4 slices smoked cheddar cheese

1 large red onion thinly sliced

4 tablespoons butter

2 tablespoon canola oil

4 large hamburger buns

in a resealable plastic bag combine ingredients

for Cajun seasoning mix and set aside

BURGERS:

in a large mixing bowl down to and

including meat

mix well but do not squish

cover and refrigerate overnight

1 hour before use form into 4 patties

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

or until done

while grilling burgers melt butter in skillet and add oil

when hot add red onions and saute until very tender

brush cut sides of hamburger buns with butter and oil mixture

lightly toast on grill

place burgers on toasted buns and top with cheese and onions

enjoy



Pickle In The Middle Burger

serves 8

2 lbs ground beef chuck

2 cups soft bread crumbs

2 eggs slightly beaten

1 1/4cup evaporated milk

3/4cup finely minced onion

1 teaspoon liquid smoke

1 teaspoon salt

1/4teaspoon black pepper

1/4teaspoon white pepper

4 to 5 whole dill pickles

combine all ingredients except pickles

mix well with spoon

place mixture on an 18 inch length of aluminum foil

form meat into a roll

press pickles into middle of roll

form meat over and around pickles

wrap foil around meat and seal securely

place on medium heat grill or preheated oven at 375 degrees

turn package a quarter turn every 10 minutes

continue cooking and turning for a total cooking time of 40 minutes

remove from heat and place on serving platter

you can keep foil under meat for easier clean up

serve meatloaf style or placed on toasted buns

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