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Best Hamburger Tips for Barbecue Success

Hamburger Tips for Barbecue Success

Hamburger Tips for Barbecue Success Summer in addition to loss – as well as the vacations in-between – appropriate times to terminate up the grill and also bring the family members with each other for some outside pleasurable.

 

Hamburgers, the utmost bbq cost, are amongst America’s all-time popular foods. For array, leading them with non-traditional dealings with, such as avocado items, arugula, salsa and additionally fresh basil.

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For the very best preference as well as optimal top quality, fans encourage all-natural hamburger.

” USDA-certified all-natural hamburger is made from animals that have in fact not been infused with synthetic hormonal agents or prescription anti-biotics,

which take in food without animal spin-offs as well as additionally broadened without chemicals,” specified Michael Levine,

president of Organic Prairie Family of Farms, amongst the nation’s leading cooperatives of natural farmers as well as additionally business of all-natural meat.

Here are some burger-making suggestions from Organic Prairie.

* For finest taste, usage 85 percent lean burger. Consist of a dashboard of tomato juice or Worcestershire sauce to boost taste and also dampness if you pick leaner meat.

* Finely dice any type of kind of garlic, onions or various other veggies that will definitely be mixed right into the meat. Bigger pieces will definitely make the hamburger break down on the grill.

* Wet tidy hands prior to making the patties. The patties should be developed freely, not packed or pushed, and likewise ought to relate to one-half-inch thick and additionally a little larger than the bun.

Try this Mediterranean-inspired hamburger dish at your adhering to relative bar-b-que.

GREEK GOURMET BURGER

( Makes 6 parts).

1 1/2 extra pounds Organic Prairie burger (defrosted).

1 1/2 device green onion (cut).

1 cup fresh spinach (cut).

1/4 cup tomato (cut).

1/4 mug natural feta cheese.

1/4 tsp dried out dill.

1/2 tsp basil.

1/2 tsp sea salt (to choice).

1/2 tsp black pepper (ground).

In a big glass recipe, mix all parts. Cover as well as likewise cool for 1 human resources to permit preferences to socialize.

Kind right into 6 patties. Prepare over medium-high heat for 6 mins on each side for tool doneness.


Recipe: hamburger steak with onions and gravy

Hamburger Steak with Onions and Gravy
1 1/3 pounds ground chuck
3/4 cup finely chopped onion
1 egg
1 tablespoon Worcestershire sauce
1 1/2 teaspoons seasoned salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/3 cup plus 1/4 cup flour
3 tablespoons vegetable oil
2 medium onions, thinly sliced
2 cups water
1/2 teaspoon salt

Combine first 4 ingredients with 1 teaspoon seasoned salt, 1/2 teaspoon pepper and garlic powder, mixing well; shape into 4- to 4 1/2-inch patties. Dredge well in 1/3 cup of the flour.

Heat oil in a large heavy skillet over medium-high heat, add patties, and cook until well browned on both sides. Remove from skillet and set aside. Add sliced onion to skillet; reduce heat to medium, and sauté until onion is browned.

Combine water, 1/4 cup flour, 1/2 teaspoon seasoned salt, salt and 1/4 teaspoon pepper; stir until smooth. Stir into skillet and cook, stirring constantly, until thickened. Return steaks to skillet, turning to coat with sauce. Cover, reduce heat, and simmer 15 minutes.


Grilling Hamburgers and Sittin’ on an Old Ice Cream Freezer

Grilling hamburgers, one of my earliest backyard grilling memories. Our Family would get together, usually on the weekends, and have a hamburger and ice cream supper as we say here in Texas.

I can fondly remember sitting on top of the old ice cream freezer while my Dad, Uncles and Granddad took turns at spinning the old hand crank attached to the water soaked wooden ice bucket.

Today, the hoodless grill would resemble a throw away variety you would take to the beach, but then we were in tall cotton and in for some delicious eating.

The ice cream would be flavored most of the time with a can of crushed pineapple. Or, just maybe, someone would have given us some fresh ripe peaches to mash and toss into the vanilla ice cream mixture.

Cooking out then was a real big treat for the entire family, always with a lot of laughter, running and playing.

Grilling the hamburgers soon became my responsibility, even though I was only about 10 years old at the time. Carefully building the charcoal fire in that old grill we had was a test of my better Boy Scout skills.

Once the charcoal was covered in a fine white ash the grilling could begin.

The ice cream was being packed in more ice mixed with a generous amount of rock salt mixture to be allowed to season, while we all ate our terrific tasting hamburgers always topped with lettuce, red ripe tomatoes and onions.

The catsup bottle would be passed around as everyone would take their turn, shaking or popping the bottom of the bottle to get the thick tomato sauce from the jar.

Ribs today are one of my favorite backyard treats, but the hamburgers still to this day come sliding across the plate for a delicious grilling feast.

Ah the ribs, good tender slab of ribs with the meat falling off the bone, slathered with a generous portion of smoky chipotle barbecue sauce.

Just enough heat in the sauce to add a nice warm blanket right on top of your tongue. Did you know the chipotle is nothing more than the Jalapeno smoked and dried usually with mesquite wood? They are quite delicious giving a nice smoky flavor to your food.

Guacamole is also a favorite topping with just about any grilled meat, especially beef, pork or chicken. Creaming those fresh ripe avocados together with a nice garden ripe tomatoes, chopped green onions, try a little chopped chipotle as well.

Season your delicious concoction with a squeeze of fresh lime juice, toss in some cilantro, salt and pepper and call it a meal by it self.

Thick juicy T-Bone steaks are a great treat as well as chicken fajitas. Fun to do because everyone gets to pile their own into a large flour tortilla made just to suit them.

Yes grilling today is just as much fun today as it was when I was growing up. The old three legged grill has long since been tossed onto the trash heap.

Replaced with a big cast iron wood smoker and grill, sure I have a handy gas grill for almost daily use but nothing is better than firing up the old trusty smoker.

My great nieces and nephews are now the ones running and playing. They are always beaming with delight as the scoops of homemade fresh peach ice cream is served up with one of “Nana’s” homemade cookies.

Someday though I think I will pull out the old hand cranked ice cream freezer. After all, they are missing one of the best parts of the family cookout. Sitting on the old freezer, holding it down while their Dad, Uncle and Granddad take turns cranking the old beast.

I wonder if they would sit still that long?


Hamburger Safety Tips

(NC)-Here are some hamburger food safety tips from Health Canada:

Preparing:
Wash hands thoroughly with warm soapy water before and after handling any raw meat.
Thaw frozen meat in the refrigerator.

If you must thaw food quickly, keep the food in its original wrapping and place in a container of cold water. Change the water every half hour to ensure the water remains cold. If raw meat comes in contact with sinks and kitchen surfaces, remember to wash them immediately.

You can also thaw meat in the microwave by using the “defrost” setting if the food is to be cooked immediately.
Marinate meat in the refrigerator, not on the counter.

Discard the marinade after use because it contains raw juices, which may harbour bacteria. If you want to use the marinade as a dip or sauce, reserve a portion of it before adding it to the raw meat.

Do not allow cooked food to come in contact with raw meat. Use separate cutting boards and utensils or wash items thoroughly between uses.

Cooking:
Ground beef must be cooked to an internal temperature of 71° C (160° F). Using an instant-read food thermometer is crucial.

In fact, research results indicate that some ground beef may prematurely brown before a safe internal temperature has been reached.

The colour of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your hamburger cooked well done.

Serving:
Keep hot foods hot at 60° C (140° F) or higher and cold foods cold at 4° C (40° F) or lower.
Do not keep cooked food unrefrigerated or unfrozen for more than two hours.

For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.


It’s Never Just a Hamburger

Did you know that using a personal journal is a life tool that will help you identify and solve problems? For journalers, identifying problems is easy. We just re-read our journals.

There are many other good reasons to re-read a journal, one of them being to identify recurrent themes. Recurrent journaling themes are ideas or thoughts that keep surfacing in a journaler’s diary or blog. It’s important to examine them and learn from them.

One recurrent theme I identified in my journal is my struggle with Mondays. I never, ever have good Mondays. Period. I wake up cranky and go to sleep cranky. Why?
Because. It’s Monday.

While I could identify the theme, (every journal entry I wrote on a Monday reflected my misery), I wasn’t sure why that was so. I posted this feeling on my blog, and one of my Xangan friends, Patti, responded with a comment:

Is it that Mondays represent the ties that bind you from doing what it is that you really want to do? I have a saying that I made up during an argument with my husband: ‘It’s never just a hamburger.’

Basically, the epiphany was that while we were arguing over a hamburger (don’t ask), the hamburger was merely a flash point for all the other stuff we were tee’d about.

Man, did we go round and round about that hamburger . . . it’s more than that, deeper than that.

And, when we find out what that hamburger represents then we gain the insight.
I thought about this for a few days. What do Mondays represent to me? I’m still journaling about that, and it’s an interesting journey.

I’m finding that Monday in itself is not the problem weighing me down, but, as Patti observed, perhaps it is a feeling that I am spending another week bound from doing what I really want to do.

Sometimes examining recurrent themes is not only understanding what is written about over and over again, but also identifying what’s not being written.

I did this recently when I went through a difficult time with one of my teenage children. I quit journaling about her. I noticed that I had almost 30 entries with no mention of the child’s name.

Did the child disappear from my thoughts and my heart? No, not at all. It was just too difficult to put any of my feelings into words at the time. Identifying this avoidance helped me get back on track and reconnect with her.

The more you journal, the more you will discover patterns or recurrent themes. Remember what my friend Patti said? Don’t go round and round about that hamburger. Re-reading your journals is a step toward problem-solving and living a more productive and proactive life.
Happy Journaling!


Making Hamburger Recipes is Easy and Fun

When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun.

 

Wimpy was always looking for hamburgers and wasn’t happy unless his plate was piled high with steaming hot hamburgers.

Even though I could only eat one, I easily related to Wimpy’s love of hamburgers, especially cheeseburgers. As I grew up I discovered how easy it was to make a meal out of cooking hamburgers and putting them on a hamburger bun.

Add a little ketchup or hamburger sauce and you’ve got yourself a quick lunch or dinner.
While I’m not sure about the real history of the hamburger (a couple of towns claim to be the home of the original burger) I do know that they’re popularity spread quickly.

Online you can find recipes for hamburger pattie or how to make foil hamburgers over fire. But some of the best hamburger recipes don’t even involve a bun.

Online you can find recipes

for hamburger stew, hamburger goulash, hamburger casserole, hamburger jerky, hamburger chowder, hamburger gravy, hamburger steak, hamburger with stuffed green peppers, hamburger macaroni

soup, hamburger stroganoff, hamburger pie, and other easy hamburger recipes with egg, bread crumbs and onion.

There’s even secret fast food hamburger recipes that expose how to make the popular McDonald’s hamburger, Wendy’s hamburger, and White Castle hamburgers.

So, you don’t have to borrow money to buy hamburgers and promise to “pay you back on Tuesday” like Wimpy. You can just whip up one of your yummy recipes the next time you have a craving for the savory taste of hamburger.



Creating The All-American Hamburger

Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food.

But what do Americans define as the classic American hamburger?

According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics.

Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger.

Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties.

When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled.

What is the secret to cooking your own classic cheeseburger?

“From my personal experience, the best way to create that mouthwatering balance of beef and cheese is to grill the meat with the cheese on top,” says Mike Shumsky, Johnny Rockets chairman and chief executive officer.

“A true cheeseburger connoisseur will wait until the meat is fully cooked, then add a slice of cheese and cover for 30 seconds so that the cheese melts perfectly.”

Here’s a recipe for the restaurant’s classic cheeseburger, the Rocket Single:

Rocket Single

Hamburger bun

Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste)

1 slice of cheddar cheese

1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled

Fresh lettuce

Ripe tomato

Onion (sliced)

Grill the hamburger, according to preference, until its internal temperature reaches 160º F. Place cheese on top and cover for another 30 seconds. Place in a bun. Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion.

How do you make a hamburger a classic? Grill the meat with the cheese on the top, says one popular hamburger chain. Cover for 30 seconds to make the cheese melt perfectly.


 

 


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