Rushville Republican


June 20, 2012

Cooks Corner: Hamburgers



Ron's Pork Burgers

serves 4

2 lbs fresh ground pork

2 tablespoons minced red bell pepper

1 1/2tablespoons liquid smoke

1/2tablespoon white pepper

1/2tablespoon black pepper

1/2tablespoon cayenne pepper

2 teaspoon minced garlic

1 teaspoon onion powder

1 teaspoon celery salt

combine all ingredients mixing well

place in resealable plastic bag and refrigerate overnight

when ready to cook form into 4 patties

place on grill over medium high indirect heat

grill for about 15 to 20 minutes per side

allowing to cook slowly

place on buttered toasted buns

alternative: you can turn about every 5 minutes

basting tops with favorite barbeque sauce. I prefer a Memphis

style sauce.

Oriental Burgers

serves 6

1/2cup water

1/2cup soy sauce

6 tablespoons packed light brown sugar

3 lbs beef ground round

2 tablespoons Worcestershire sauce

2 teaspoons grated fresh ginger

1 clove garlic mashed and minced

1/2teaspoon white pepper

6 rectangular french rolls

3 sliced tomatoes

1 green bell pepper cut into rings

combine water, soy sauce, brown sugar, Worcestershire,

ginger, garlic and white pepper mixing well

set aside

form meat into 6 long patties to fit french rolls

place meat in 9 x 13 inch baking pan

pour marinade over meat lifting meat for bottom side

cover and refrigerate for 2 hours

baste occasionally

remove patties from marinade and drain briefly

reserve marinade

place on broiler pan if broiling

broiling or grilling place meat about 4 inches

from heat source

if grilling use medium high heat

cook about 6 to 8  minutes per side

baste several times with marinade

split rolls and lightly butter cut side

place rolls on grill or under broiler

lightly toast

place finished burgers on bottom half of bun

top with sliced tomatoes and pepper rings


Ron's Oriental Turkey Burgers

serves 6

2 lbs ground turkey

1/4cup fine dry bread crumbs

1 lightly beaten large egg

3 tablespoons finely minced green onion with tops

2 tablespoons finely minced mushrooms

2 cloves garlic mashed and minced

1 teaspoon fresh grated ginger

1/2teaspoon black pepper

1/2teaspoon white pepper

2 1/2tablespoons soy sauce

6 large hamburger bums

Text Only
  • Cook's Corner: Casseroles

    To the average American the word casserole is basically a one-dish meal or a simple side dish.

    March 29, 2013

  • Cooks Corner: Lemon Chicken

    From time to time you will see me use a brand name product in my recipes. The recipes did not come from them. I use them because I feel that they work best with that particular recipe. That is my opinion and you may feel that something else works better for you. It is all a matter of individual taste.

    February 22, 2013

  • Cooks Corner: Hamburgers

    Let's talk about hamburgers this time. Just about everyone likes burgers. It is easy to be creative with just a little imagination.

    June 20, 2012

  • Cooks Corner: Barbeque tips and techniques

    Barbeque. All across America the very word evokes emotions and brings on remembrances of times past.

    May 21, 2012

  • Cook's Corner: Healthy but delicious options

    While in previous columns I have discussed various fun foods this time let's look at nutrition and diet.

    May 10, 2012

  • Cooks Corner: Grilling tips & recipes

    Rule #1 is get rid of your grill fork. always use tongs to turn your meat. If you puncture meat with a fork you allow the juices to escape from the meat losing flavor and creating dryness.

    April 18, 2012

  • Cook's Corner: Cajun cookin'

    Creole and Cajun cooking is synonymic with Louisiana style of cooking. Cajun cooking originated with folks from the southern part of France.

    March 10, 2012