WAKELY FIREMAN BARBECUED BURGERS Marion, Ohio
SAUCE:
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared mustard
1 1/2 teaspoons
Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon pepper
BURGERS:
1 egg, beaten
l/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 pounds ground beef
6 hamburger buns, split
Topping of your choice
In a small saucepan, combine
the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1
cup barbecue sauce to serve with burgers.
In a bowl, combine the egg,
oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper
and salt. Crumble beef over mixture; mix well. Shape into six patties. Grill,
covered, over medium heat for 6-8 minutes on each side or until a meat
thermometer reads 160o,
basting with 1/2 cup
barbecue sauce during the last 5 minutes. serve on buns with toppings of your
choice and reserved barbecue sauce. Yield: 6 servings.
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WAKLEY SOUTHWESTERN BURGERS Rexburg, Idaho
1 Can (4 ounces) chopped
green chilies
4 teaspoons ground cumin
1 tablespoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef
3/4 pound bulk pork sausage
8 slices Monterey Jack
cheese
8 hamburger buns, split,
toasted
8 lettuce leaves
1 large tomato, sliced
1 or 2 ripe avocados, peeled
and sliced
Mayonnaise or mustard,
optional
In a large bowl, combine the
first six ingredients. Crumble beef and sausage over mixture; mix well. Shape
into eight patties. Grill, covered, over medium heat for 5 minutes on each side
or until a meat thermometer reads 160o. Top each burger with a cheese slice.
Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with
lettuce, tomato, avocado, and mayonnaise or mustard if desired. Yield: 8
servings.
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WAKELEY HICKORY-SMOKED CHEESEBURGERS South Carolina
3 eggs, beaten
2 tables spoons Liquid Smoke
1 medium onion, finely
chopped
1/2 cup crushed saltines
(about 15 crackers)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon seasoning blend
(Morton's Nature's Seasons Seasoning Blend)
1/2 teaspoon pepper
3 pounds ground beef
12 slices process American
cheese
12 sesame seed hamburger
buns, split
Mayonnaise, lettuce leaves,
tomato slices, pickle slices.
In a large bowl, combine the
first eight ingredients. Crumble beef over mixture; mix well. Shape into 12
patties. Grill, covered, over medium heat for 5 minutes on each side or until a
meat thermometer reads 160o. Top each burger with a cheese slice. Grill 1-2
minutes longer or until the cheese begins to melt. Serve on buns with
mayonnaise, lettuce, tomato and pickles. Yield:
12 servings.
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WAKLEY STUFFED BURGERS ON
PORTABELLAS Rexburg, Idaho
1 teaspoon Worcestershire
sauce
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 1/3 pound beef
1/2 cup shredded cheddar
cheese
5 bacon strips, cooked and
crumbled
4 portabella mushroom caps
(about 4 inch diameter)
1 tablespoon olive oil
4 lettuce leaves
4 tomato slices
In a bowl, combine the first
three ingredients. Crumble beef over mixture, mix well. Shape into eight thin
patties. Combine cheese and bacon. Spoon into center of four patties. Top with
remaining patties; press edges firmly to seal. Grill, covered, over medium heat
for 6 minutes on each side or until a meat thermometer reads 160o. Meanwhile,
remove mushroom stems if necessary; brush with oil. Grill, covered, over medium
heat for 3-4 minutes on each side or until tender. Place mushrooms, rounded
side down. on serving plates. Top each with a burger, lettuce and tomato.
Yield: 4 servings.
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WAKLEY PIZZA BURGERS Ogden,
Utah
1 package (11- 1/4 ounces)
frozen Texas toast slices
1- 3/4 pounds ground beef
1 cup pizza sauce, divided
18 slices pepperoni
12 slices mozzarella cheese,
divided
6 teaspoons grated Parmesan
cheese
1 cup sliced fresh mushrooms
Sliced green pepper and ripe
olives, optional.
.
Prepare six Texas toast
slices according to package directions. Save remaining Texas toast for another
use. Meanwhile, shape beef into 12 thin-patties. Top six patties with 1 tablespoon
pizza sauce, three slices of pepperoni, and one slice mozzarella cheese. Top
with remaining patties; press edges firmly to seal.
Grill, covered, over medium
heat for 8 minutes on each side or until a meat thermometer reads 160o.
Meanwhile, in a skillet, sauté mushrooms in butter. Top each burger with a
rounded tablespoonful pizza sauce and one mozzarella cheese slice. Cove and
cook 3 minutes longer or until cheese is melted. Top prepared Texas toast with
green pepper slices if desired, burgers, sautéed mushrooms, olives and parmesan
cheese. Yield: 6 servings
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WAKLEY PESTO-MOZZARELLA
TURKEY BURGERS Provo, Utah
1-1/2 pounds ground turkey
1 tablespoon steak sauce
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups (6 ounces)
shredded mozzarella cheese
5 tablespoons prepared pesto
sauce
8 slices marble rye bread or
4 Italian rolls, split
Lettuce leaves.
In a bowl, combine the
turkey, steak sauce, garlic, salt and peeper; mix well. Shape into eight thin
oval patties. Combine mozzarella and pesto. Spoon about 1/4 cup in the center
of four patties. Top with remaining patties; press edges firmly to seal. Grill,
covered, over medium heat for 5 minutes on each side or until a meat
thermometer reads 165o Serve on bread with lettuce. Yield: 4 servings.
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