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NATIVE AMERICAN RECIPES
SNOW OWL'S BURGER CORNER  AUGUST 2004

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      I know, I know….I KNOW!!!! Hamburgers are not supposed to be a part of a Native American’s History or Culture from times past. Well, too bad (grin)….I love ‘em, and its “our”site…so here’s some recipes for all my fellow burger lovers!

     The first one I am going to give you, is my very own. Or, rather, an adaptation of one that my mother taught me when I was oh so very young, and times were poor indeed. Basically it is the kitchen sink burger, but I call it the Owl Burger. Now, this is just one variation of it: BE ADVISED…you can use ANY ingredients you like for this…the limitation on this burger is only your imagination!!! Well, that last and the amount of cooking space you have! Grin.

      As well, I am not going to put in how much of any given thing…that as well is up to you and surely also depends on just how big you want these suckers to be. It is possible to make but one “burger” that would feed four people or more. Just don’t ask me for help when it comes times to turn it over or take it out! Grin.

    Well, hope you folks can find a burger or two here to your liking! If you can’t then your name will be stricken from the Hamburger Eater’s Hall of Fame and you will be forced to eat nothing but BLTs for the rest of your life! Happy Cooking!

HEYA!

SAFETY FACTOR

 

      Let’s get the Safety Factor outta the way so we can get to the real good stuff! Grin – Snow

      Ground meat must be thoroughly cooked to be absolutely free of E. Coli bacteria. The USDA recommends cooking it to the fail-safe temperature of 160º.

      George K. York, extension food technologist at the University of California at Davis, points out that the bacteria begin to die at 140º and if you hold food at this temperature for four minutes, all are killed. He advises checking with an accurate instant-read thermometer.

      Unfortunately, ground meat patties get hard and dry when cooked to an internal temperature of 160º. But if you add crumbs to the raw meat, it will stay moist when safely cooked.

     An excellent site for meat safety tips, refrigeration tips, meat disease lookouts, etc., is www.beeftips.com

 

OWL BURGER

  • Minced Garlic
  • Minced Green Onions/Shallots
  • Cheddar Cheese Shredded
  • Monterey Jack Cheese Shredded
  • Swiss Cheese Shredded
  • Ham, finely diced
  • Salami, finely diced
  • Bacon, finely crisped and crumbled
  • Either sweet pickle relish OR a Dill finely chopped (I prefer the Dill, myself)
  • A Dab of your choice: Mustard
  • A Dab of your choice: Mayonnaise.

Mix all this up. This is the inner burger mixture only AND NOT to be mixed WITH the burger meat!

Prepare your Patties – Thusly:
Lay out a bottom patty…put however much mixture you want on top. Place the top on. Seal the edges. On your mark….cook

Remember as I said – how big you want these bozo’s is up to you:
JUST MAKE SURE that you make the bottom patty larger enough to fold up and seal over the edges of the top patty that you will be putting there.

Now, myself, I have never been able to “just” fry these and it should be rather obvious why. So, what I do is sear the top and then the bottoms, and then bake it the rest of the way to get the inner goodies smiling happily. – Snow

 

SAFE AND JUICY BURGERS
From Sunset Magazine-April 1988

  • 1 pound ground lean beef
  • 1 large egg
  • 1/2 cup minced onion
  • 1/4 cup fine dried bread crumbs
  • 1 clove garlic, minced
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns, split and toasted

    1. Mix beef with egg, onion, bread crumbs, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into 4 equal patties about 1/2 inch thick.
    2. Place an 11- to 12-inch nonstick frying pan over medium-high heat.
    3. When pan is hot, add beef patties and brown on each side, cooking until a thermometer inserted in center of thickest part reads 160° (no pink in the center), 7 to 8 minutes total.
    4. With a spatula, transfer beef patties to buns. Add salt and pepper to taste.

 

BARBARA'S BIG & JUICY BURGERS 
From Southern Living- June 2003

  • 1 (11.5-ounce) can lightly tangy vegetable juice

  • 3 white sandwich bread slices, torn into pieces

  • 3 pounds ground chuck or ground round

  • 1 large egg

  • 1 1/2 teaspoons salt

  • 1 teaspoon pepper

  • 10 hamburger buns

  • Vegetable cooking spray

    Microwave vegetable juice in glass bowl at HIGH 1 minute. Add bread pieces; let cool. Combine, using hands.
    Combine vegetable juice mixture, ground chuck, and next 3 ingredients.

Shape into 10 patties. Shape into 12 patties for smaller, quarter-pound burgers.

Grill patties, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until beef is no longer pink.

Spray cut sides of buns with cooking spray; place buns, cut sides down, on grill rack; grill 2 minutes or until lightly browned. Serve hamburgers on buns.

NOTE: For testing purposes only, we used V-8 for vegetable juice.

 

BASIC BURGER
From Southern Living- January 1999

  • 1 pound ground chuck
  • 1 large egg, beaten
  • 1/4 cup soft breadcrumbs (homemade)
  • 1 tablespoon grated onion
  • 1/2 teaspoon all-purpose Greek seasoning (we tested with Cavender's)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 4 hamburger buns

    Combine first 8 ingredients, blending well. Shape into 4 patties. Grill, uncovered, over medium coals (300° to 350°) 15 minutes or until done, turning once. Serve on buns.

For Broiling: Place patties on broiler pan; broil 3 inches from heat about 10 minutes or until done, turNing once.

For Pan-Frying: Heat a heavy skillet until hot. Add patties, and cook over medium heat about 8 minutes or until done, turning once.

 

BEAN BURGER w/ ADOBO MAYO
From Southern Living-September 2002

These hearty, well-seasoned sandwiches, enhanced with a creamy, savory spread, will win you over.
  • 1 small onion, chopped
  • 1 carrot, grated
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 teaspoons olive oil
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup salsa
  • 2 tablespoons self-rising cornmeal mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Vegetable cooking spray
  • Adobo Mayonnaise
  • 8 whole-grain buns
  • Lettuce
  • Tomato slices
  • Salsa

    Sauté first 4 ingredients in hot olive oil in a large nonstick skillet over medium-high heat 8 minutes or until onion is tender.

Mash black beans and pinto beans in a large bowl; stir in onion mixture, salsa, and next 4 ingredients. Cover and chill 30 minutes.

Shape mixture into 8 patties. Place on an aluminum foil-lined baking sheet coated with cooking spray. Coat patties evenly with cooking spray. Chill 30 minutes.

Bake at 400° for 15 minutes or until browned and thoroughly heated.

Spread Adobo Mayonnaise on bottom halves of buns. Top with lettuce, tomato, patties, salsa, and top halves of buns.

 

BEEF BURGERS w/ CARAMELIZED ONIONS
From Southern Living-June 1998

Try these onions with steak, meat loaf, or pork loin.
  • 4 medium onions, sliced
  • 2 teaspoons sugar
  • 2 teaspoons olive oil
  • 1/4 cup water
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon salt, divided
  • 1 pound extra-lean ground beef
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon freshly ground pepper
  • 4 hamburger buns, toasted
  • 4 tomato slices

    Cook onion and sugar in hot oil in a large nonstick skillet over low heat, stirring often, 20 to 25 minutes or until onion is caramel-colored. Stir in 1/4 cup water, vinegar, and 1/4 teaspoon salt. Set mixture aside, and keep warm.
    Combine ground beef, tomato paste, parsley, remaining 1/2 teaspoon salt, and pepper; shape into 4 patties.

    Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until no longer pink. Serve on buns with caramelized onion and tomato slices.

 

BEEF PLATTER BURGER
From Sunset -August 1998

Notes: A Sunset staff member remarked that this burger, popularized in July 1981, has garnered so many reader requests that it needs its own zip code. The original recipe was for rare beef; this is a well-done but juicy version with a ground turkey option. You can serve it plain; top it with mustard, pickles, catsup, and lettuce leaves.

  • 1 round French bread (1 1/2 lb., about 11 in. wide)
  • 2 tablespoons butter or margarine
  • 2 large eggs
  • 2 1/2 pounds ground lean beef
  • 1 cup minced onion
  • 1/2 cup fine dried bread crumbs
  • 1/2 cup fat-skimmed beef broth
  • 2 cloves garlic, minced or pressed
  • 1/2 teaspoon dried oregano

    1. Using a long, serrated knife, cut bread in half horizontally. Spread butter evenly over cut sides.

2. In a large bowl, beat eggs to blend, then add beef, onion, bread crumbs, broth, garlic, and oregano and mix well. Line a 12- by 15-inch baking sheet with waxed paper. Scrape meat mixture onto paper and pat into a 12-inch-wide round (or 1 in. wider than bread).

3. Prepare barbecue for direct heat.

If using charcoal briquets, cover fire-grate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

When grill is hot (you can hold your hand at grill level only 2 to 3 seconds), lay meat on barbecue: holding both ends of baking sheet, invert patty onto grill. Pull waxed paper off the patty and discard.

4. Cook patty until browned on bottom, about 7 minutes. To turn, use 2 rimless baking sheets, one as a pusher to slide patty onto the second sheet. When patty is on the baking sheet, invert first sheet onto it. Hold baking sheets together, turn over, and slide patty, browned side up, back onto grill. Continue to cook until well-done (no longer pink in the center, cut to test), 7 to 9 minutes.

5. During the last few minutes the meat cooks, if there is space, lay bread, cut side down, on grill to toast. If there is not enough room, toast bread after removing patty. Slide a baking sheet under the meat, then slide meat onto the bottom half of the toasted bread. Cut the top half of the bread into 8 wedges. Arrange bread wedges on burger. Cut burger and the bottom of the bread into wedges.

 

BEEF AND BACON BURGERS
From Sunset -July 2003

  • 6 tablespoons fat-skimmed chicken broth
  • 2 tablespoons mustard seeds
  • 1 pound ground lean beef
  • 1/4 cup fine dried bread crumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 4 bacon slices (about 4 oz. total)
  • 4 ounces Münster cheese, thinly sliced
  • 4 hamburger buns or rolls (4 in. wide), cut in half horizontally
  • About 2 tablespoons mayonnaise
  • Horseradish slaw (recipe below)

    1. In a small microwave-safe bowl or glass measuring cup, combine 2 tablespoons chicken broth and mustard seeds. Heat in a microwave oven on full power (100%) until bubbling, 15 to 30 seconds. Pour into a large bowl and add remaining 1/4 cup broth.
    2. Add ground beef, bread crumbs, egg, and salt; mix well.

    3. Divide beef mixture into four equal portions; shape each into an evenly thick 4-inch-wide round. Wrap a slice of bacon snugly in a ring around edge of each patty, overlapping ends and securing with a toothpick. If making ahead, lay patties in a single layer on a plate, cover airtight, and chill up to 1 day.

    4. Lay beef patties on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until browned on the bottom, 4 to 6 minutes. Turn with a wide spatula and continue to cook until patties feel firm when pressed and are no longer pink in the center (cut to test), 4 to 7 minutes longer. Cover meat evenly with cheese and lay buns, cut side down, on grill; cover and cook until cheese is melted and buns are toasted, 2 to 3 minutes.

    5. Spread toasted sides of each bun with mayonnaise. Set a beef patty on each bun bottom. Pull out toothpicks and discard. Top each with horseradish slaw and cover with bun top.

    Horseradish slaw: In a blender or in a bowl with a fork, mix 1/4 cup cream cheese or Neufchatel (light cream) cheese with 3 tablespoons fat-skimmed chicken broth, 2 tablespoons prepared horseradish, and 1 tablespoon lemon juice. In a bowl, mix horseradish dressing with 3 cups finely shredded cabbage (8 oz.; sometimes labeled angel hair), 1 tablespoon minced onion, and salt and pepper to taste. If making ahead, cover and chill up to 1 day; mix before serving.

Makes 1 1/2 cups.

CLASSIC WESTERN BURGERS
From Sunset -July 2001

Notes: To make bread crumbs, whirl about 2 slices of fresh bread, torn into pieces, in a food processor or blender. The special slaw builds an array of condiments right into this burger. If desired, however, offer a condiment bar of your favorites: lettuce, avocados, tomatoes, pickles, mayo, mustard, and catsup.

  • 10 slices thick-cut bacon (about 3/4 lb. total)
  • 2 large eggs
  • 2/3 cup milk
  • 1 onion (about 8 oz.), peeled and minced
  • 2 teaspoons minced garlic
  • About 1 1/4 teaspoons salt
  • About 1/2 teaspoon pepper
  • 3 pounds ground lean (about 7% fat) beef
  • 1 cup soft bread crumbs
  • 10 slices red onion (each 1/4 in. thick and 3 to 4 in. wide)
  • 10 slices (about 4 by 4 in.) extra-sharp white or yellow cheddar cheese (about 5 oz. total)
  • 10 hamburger buns (each about 4 in. wide; 3 oz.), split in half
  • Special slaw

    1. In a 10- to 12-inch frying pan over medium-high heat, cook bacon, in batches if necessary, turning occasionally, until browned on both sides and crisp, 8 to 10 minutes. With tongs, transfer to paper towels to drain. When cool, break each slice in half.
    2. Meanwhile, in a large bowl, beat eggs, milk, onion, garlic, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper to blend. Add beef and bread crumbs and mix gently. Form into 10 equal patties, each about 4 1/2 inches wide.

    3. Brush onion slices lightly on both sides with bacon fat in pan. Discard remaining fat.

    4. Lay patties and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning meat and onions once to brown on both sides, until a thermometer inserted in center of thickest part of meat registers 160° (no longer pink in center), 6 to 8 minutes total.

    5. About 2 minutes before patties are done, top each with a slice of cheese. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

    6. Set bun bottoms on a platter or plates. With a wide spatula, transfer patties to bun bottoms. Top each with a grilled onion slice, 2 pieces of bacon, and a spoonful of special slaw. Add salt and pepper to taste. Cover with bun tops.

HAM AND SWISS STUFFED BURGERS
From Cooking Light -June 2003

  • 1 tablespoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground round
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 2 ounces thinly sliced 33%-less-sodium smoked deli ham
  • Cooking spray
  • 8 (1-ounce) slices sourdough bread
  • 4 curly leaf lettuce leaves
  • 8 (1/4-inch-thick) slices red onion
  • 8 (1/4-inch-thick) slices tomato

    Prepare grill.

    Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal.

    Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.

ITALIAN BURGERS
From Southern Living-December 2000

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons dried Italian seasoning
  • 3/4 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon fennel seeds
  • 4 (1-ounce) provolone cheese slices
  • 4 English muffins, split
  • 1/2 cup tomato pasta sauce
  • Garnish: fresh basil sprigs

    Combine first 9 ingredients; shape into 4 patties.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Top patties with cheese, and grill 1 more minute or until cheese melts.

Place muffins on grill, cut sides down, and grill 1 minute or until lightly toasted. Top each muffin bottom with 2 tablespoons pasta sauce, a hamburger patty, and muffin tops. Garnish, if desired, and serve with your favorite potato chips.

 

KAFTAH BURGERS
From Cooking Light-June 2003

(This recipe calls for ground lamb, but I would say it would work with hamburger as well – Snow)
  • 1 cup finely chopped onion
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup dry breadcrumbs
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground allspice
  • 1 1/4 pounds ground round
  • 3/4 pound lean ground lamb
  • 4 garlic cloves, minced
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • 8 (2-ounce) onion sandwich buns
  • 8 teaspoons prepared mustard
  • 16 dill pickle slices
  • 8 curly leaf lettuce leaves
  • 8 (1/4-inch) slices tomato

    Prepare grill.

Combine first 12 ingredients in a large bowl. Divide mixture evenly into 8 portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Spread 1 teaspoon mustard on each bun top. Place 1 patty on bottom half of each bun; top each serving with 2 pickle slices, 1 lettuce leaf, 1 tomato slice, and top half of bun.

 

MEATLOAF BURGER w/ CARAMELIZED ONIONS
From Cooking Light -July 2002

Meat loaf is shaped into individual burgers that are just as comforting as their namesake. The burgers are delicate, so take extra care when flipping them.

Onions:

  • 1 teaspoon olive oil
  • 4 1/2 cups vertically sliced red onion (about 2 medium onions)
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons balsamic vinegar

    Burgers:
     
  • Cooking spray
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 1 cup crushed whole wheat crackers (about 20 crackers)
  • 1/3 cup ketchup, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 pound ground sirloin
  • 1 large egg
  • 12 (1 1/4-ounce) slices rye bread, toasted

    Prepare grill or broiler.

To prepare onions, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon salt; sauté 12 minutes or until golden brown. Stir in sugar and vinegar; cook 30 seconds. Remove from pan.

To prepare burgers, heat pan coated with cooking spray over medium-high heat. Add bell pepper and celery; sauté 3 minutes or until tender.

Combine the bell pepper mixture, crackers, 1/4 cup ketchup, thyme, 1/4 teaspoon salt, beef, and egg in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 5 minutes. Carefully turn patties over; brush with remaining ketchup. Cook 5 minutes or until done.

Place 1 patty on each of 6 bread slices. Top each patty with 1/4 cup onion mixture and 1 bread slice.

 

MEXICAN PLATTER BURGER
From Sunset -August 1998

Notes: If desired, top burger with 1 can (7 oz.) diced green chilies, drained, and 2 thinly sliced firm-ripe tomatoes (1 lb. total).

  • 1 round French bread (1 1/2 lb., about 11 in. wide)
  • 2 tablespoons butter or margarine
  • 2 large eggs
  • 2 1/2 pounds ground lean beef or turkey
  • 1 cup minced onion
  • 1/2 cup fine dried bread crumbs
  • 1/2 cup prepared taco sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced or pressed
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups (6 oz.) shredded jack cheese
  • Guacamole
  • Pickled tomatillos

    1. Using a long, serrated knife, cut bread in half horizontally. Spread butter evenly over cut sides.

2. In a large bowl, beat eggs to blend, then add beef, onion, bread crumbs, taco sauce, chili powder, cumin, garlic, and oregano and mix well. Line a 12- by 15-inch baking sheet with waxed paper. Scrape meat mixture onto paper and pat into a 12-inch-wide round (or 1 in. wider than bread).

3. Prepare barbecue for direct heat.

If using charcoal briquettes, cover fire-grate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

When grill is hot (you can hold your hand at grill level 2 to 3 seconds), lay meat on barbecue: holding both ends of baking sheet, invert patty onto grill. Pull waxed paper off the patty and discard.

4. Cook patty until browned on bottom, about 7 minutes. To turn, use 2 rimless baking sheets, one as a pusher to slide patty onto the second sheet. When patty is on the baking sheet, invert first sheet onto it. Hold baking sheets together, turn over, and slide patty, browned side up, back onto grill. Continue to cook until well-done (no longer pink in the center, cut to test), 7 to 9 minutes. Sprinkle cheese over burger for the last 3 to 4 minutes of cooking.

5. During the last few minutes the meat cooks, if there is space, lay bread, cut side down, on grill to toast. If there is not enough room, toast bread after removing patty. Slide a baking sheet under the meat, then slide meat onto the bottom half of the toasted bread. Cut the top half of the bread into 8 wedges. Arrange bread wedges on burger. Cut burger and the bottom of the bread into wedges.

6. Top burger with guacamole and pickled tomatillos.

 

MUSHROOM BURGERS
From Southern Living -April 1997

(In my humble opinion, they forgot one very important thing: put a burger patty over/under or both….and you would have one heck of a burger!!! – Snow)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 sweet onion
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 Portobello mushroom caps
  • 4 (1-ounce) slices part-skim mozzarella cheese

    Cut each bell pepper into 8 strips; cut onion into 8 slices.
    Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

    Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

    Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.

    Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.

    Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.

OPEN-FACED LAMB BURGERS
w/ EGGPLANT AND MUSHROOMS

From Cooking Light-June 1999

  • 1 pound lean ground lamb
  • 2 tablespoons minced fresh or 2 teaspoons dried mint
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided
  • 4 cups diced peeled eggplant (about 1 pound)
  • 2 cups vertically sliced Vidalia or other sweet onion
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 1 tablespoon balsamic vinegar
  • 4 (1/4-inch-thick) slices tomato
  • 2 (1 1/2-ounce) French bread rolls, halved and toasted

    Prepare grill.

Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and sauté for 3 minutes. Remove from pan. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar. Remove from heat.

Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.

 

PORK BURGERS
From Real Simple-May 2004
Melissa Clark with Kay Chun

  • 1 pound ground pork
  • 1 pound Italian sausage, cut loose from casings
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil (if cooking on a stovetop)
  • 4 onion rolls, toasted
  • Ketchup (optional)
  • Sautéed Peppers and Onions

    In a large bowl, combine the pork, sausage, pepper, and salt. Form 4 patties, each about 3/4 inch thick. Place on a medium-hot grill and cook 6 to 7 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 8 minutes per side.)

Serve on the onion rolls and top with ketchup and Sautéed Peppers and Onions, if desired.

 

SCALLOP and CORN BACON BURGER w/ SPICY MAYO
From Food & Wine-June 2002
Marcia Kiesel

Scallops make incredibly juicy burgers despite their low fat content. I add corn to my scallop burgers for a bit of sweetness and crunch. To keep the burgers moist, don't overcook them; there should be a thin layer of barely cooked scallop at the center.

  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • Tabasco sauce
  • Kosher salt and freshly ground pepper
  • 3 ears of corn, shucked
  • 1 1/2 pounds sea scallops, coarsely chopped
  • Vegetable oil
  • 6 soft hamburger buns, split
  • 6 lettuce leaves
  • 6 thick tomato slices
  • 12 slices cooked thick-cut bacon

    1. In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt and pepper. Refrigerate.

2. In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes. Transfer to a plate and let cool slightly. Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.

3. In a food processor, process 3/4 cup of the corn kernels to a paste. Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste. Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture. Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels. With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.

4. Light a grill. Toast the hamburger buns over a medium-hot fire, about 10 seconds. Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.

5. Spread a thin layer of spicy mayonnaise on both halves of the buns. Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers. Top each burger with 2 slices of bacon. Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.

Make Ahead: The recipe can be prepared through Step 3 and the spicy mayo and uncooked burgers refrigerated separately overnight.

Wine Recommendation: An inexpensive, ripe Chardonnay with little oak will tame the spice in the mayonnaise and complement the other salty and sweet components in this burger. Two good bottlings: the 2000 Omaka Springs Estates from New Zealand or the 2000 Salmon Harbor from Washington State.

SHRIMP BURGERS
From Southern Living-April 2003
Robert Stehling

Finely chopping the shrimp and chilling the patties for at least 2 hours will help them stay together while cooking.

  • 1 pound unpeeled, medium-size fresh shrimp, cooked
  • 3 tablespoons chopped celery
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons grated lemon rind
  • 1 cup cornbread crumbs or soft breadcrumbs
  • 3 tablespoons mayonnaise
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot sauce
  • 2 tablespoons vegetable oil
  • Hamburger buns
  • Toppings: lettuce leaves, tomato slices, tartar sauce

    Peel shrimp, and devein, if desired; finely chop.
    Combine shrimp and next 4 ingredients in a large bowl.

    Add cornbread crumbs and next 5 ingredients, and stir until well blended.

    Shape mixture into 6 patties. Place patties on a wax paper-filled baking sheet; cover and chill at least 2 hours.

    Heat oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 minutes on each side or until golden. Drain on paper towels. Serve on hamburger buns with desired toppings.

 

TUNA BURGERS
From Cooking Light - January 1995
Greg Patent

  • 2 tablespoons nonfat mayonnaise
  • 2 tablespoons creamy mustard-mayonnaise blend
  • 1 egg white
  • 2 (6 1/8-ounce) cans albacore tuna in water, drained and flaked
  • 1/2 cup dry breadcrumbs, divided
  • 1/4 cup chopped green onions
  • Vegetable cooking spray
  • 1/4 cup nonfat mayonnaise
  • 4 (1 1/2-ounce) hamburger buns, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 slices sweet onion

    Combine first 3 ingredients in a medium bowl, and stir well. Add tuna, 1/4 cup breadcrumbs, and green onions; stir well. Divide mixture into 4 equal portions, shaping each into a 4-inch patty. Press the remaining breadcrumbs evenly onto both sides of patties.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties; cover and cook 3 minutes. Carefully turn patties over; cook, uncovered, for 3 minutes or until patties are golden.

Spread mayonnaise evenly on the bun tops and bottoms. Place lettuce, tomato, onion, and patties on bottom halves of buns; place tops on sandwiches.

 

VEGETABLE BURGERS w/ INDIAN SEASONINGS
From Cooking Light -May 1997
Sharon Lerch

  • 1/2 cup dried lentils
  • 1/2 pound cubed peeled red potatoes
  • 3/4 teaspoon salt
  • 1/2 cup chopped carrot
  • 1/2 cup chopped cauliflower
  • 1/2 cup frozen petite green peas
  • 5 teaspoons vegetable oil, divided
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon mustard seeds
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup uncooked farina (such as Instant Cream of Wheat)
  • 1/4 cup egg substitute
  • 1/2 cup dry breadcrumbs
  • 3 (6-inch) pita bread rounds, cut in half

    Combine lentils and potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain well.

Combine lentil mixture and salt in a large bowl. Mash; set aside.

Steam carrot, cauliflower, and peas, covered, 3 minutes or until tender. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot. Add onion; sauté 2 minutes. Add cumin, ginger, mustard seeds, red pepper, and garlic; sauté 1 minute. Remove from heat, and stir in cilantro.

Add onion mixture, carrot mixture, and farina to lentil mixture; stir gently. With floured hands, divide mixture into 6 equal portions, shaping into 4-inch patties. Dip each patty in egg substitute; dredge in breadcrumbs.

Heat 2 teaspoons oil in skillet over medium heat until hot. Add 3 patties; cook 2 minutes on each side or until browned. Remove patties from skillet. Set aside; keep warm. Repeat procedure with 2 teaspoons oil and 3 patties.

Serve in pita bread halves.

VEGGIE BURGERS
From Real Simple-April 2002
Jane Kirby and Kay Chun and Jenny Rosenstrach

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, chopped
  • 3 Portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
  • 2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 1/2 cups frozen shelled edamame (soybeans), defrosted and blanched
  • 1/4 cup packed fresh parsley leaves
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 4 brioche or hamburger buns, toasted

    Heat oven to 400° F. Heat the oil in a large skillet over medium heat.

Add the onion, garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5 minutes.

Add the tomato paste and cook for 1 minute.

Remove from heat and place half the mixture in a food processor.

Place the other half of the mixture in a large bowl and set aside.

Add the edamame and parsley to the processor and pulse until the mixture is fine.

Transfer to the bowl containing the original mushroom mixture, add the egg and bread crumbs, and mix well.

Form into 4 patties and place on a lightly greased sheet pan.

Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped with sprouts, lettuce, and tomato, if desired.

TEX-MEX VEAL BURGERS
http://www.beeftips.com/veal/recipes/recipe.php?recipe_id=488

Prep Time: 5 minutes
Cook Time: 15 minutes

  • 1 pound ground veal
  • 1 teaspoon olive oil
  • 2/3 cup finely chopped red or green bell pepper
  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon salt
  • Prepared or Home-style salsa

1. In small nonstick skillet, heat oil over medium heat until hot. Add bell pepper and onion; cook and stir 5 minutes or until tender. Cool. In large bowl, combine pepper mixture, egg, bread crumbs, cilantro and salt. Add veal; mix lightly but thoroughly. Shape into four 1/2-inch thick patties.

2. Place patties on grid over medium coals. Grill 10 to 12 minutes, uncovered (8 to 10 minutes covered), for medium or to desired doneness; turn once.

3. Serve with salsa. Makes 4 servings (205 calories per 1/4 of recipe).

 

MEDITERRANEAN VEAL
http://www.beeftips.com/veal/recipes/recipe.php?recipe_id=322

Prep Time: 15 minutes
Cook Time: 14 minutes

  • 1 lb. ground veal
  • 1 loaf (8 oz.) focaccio bread, approx. 8 inches in diameter
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 crosswise slices (1/4-inch thick) unpeeled eggplant
  • 1/3 c. plus 2 TBS. prepared basil pesto, divided
  • 1/2 c. jarred roasted red peppers, rinsed, drained, cut into strips

1. Cut focaccio into quarters. Using a serrated knife split each quarter horizontally in half. Pull out 1/4-inch soft bread crumbs from cut sides of top of focaccio; process in food processor fitted with blade. Reserve 1/4 cup bread crumbs for another use (may be frozen up to 3 months).

2. In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.

3. Brush both sides of eggplant slices with 2 tablespoons pesto. Place patties in center of grid over medium, ash-covered coals; place eggplant slices around edges of grid. Grill, uncovered, 12 to 14 minutes until centers of burgers are no longer pink and eggplant slices are tender, turning once.

 

PESTO CAPRECE VEAL BURGERS
on FACACCIO BREAD

http://www.beeftips.com/veal/recipes/recipe.php?recipe_id=327

Prep Time: 15 minutes
Cook Time: 10 minutes

  • 1-1/2 lb. ground veal
  • 1 herb focaccia bread (8 oz.)
  • 1/4 c. fresh bread crumbs
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 c. basil pesto
  • 4 fresh mozzarella cheese slices, 1/4-inch thick
  • 8 plum tomato slices, 1/4-inch thick
  • Fresh basil sprigs, as needed
  • Kalamata olives, as needed
     
  • 1. Cut focaccio bread into 4 squares; split each horizontally in half. Pull out 1/4-inch soft bread crumbs from cut sides of tops of focaccio. Reserve bread crumbs for burgers.

    2. Combine veal, bread crumbs, egg, salt and pepper, mixing lightly, but thoroughly. Shape into 4 patties.

    3. For each portion, grill patty until center is no longer pink. Grill split focaccio, cut sides down, 1 to 2 minutes. Spread 1 tablespoon pesto evenly over cut sides of bottom focaccia piece. Place burgers on bottom of focaccio; top with one cheese slice and two tomato slices. Dollop with 1 tablespoon pesto. Cover with focaccia top. Garnish with basil and olives. Makes 4 servings.

 

GRILLED VEAL BURGERS w/ OLIVES
http://www.beeftips.com/veal/recipes/recipe.php?recipe_id=326

Prep Time: 18 minutes
Cook Time: 12 minutes

  • 1 lb. ground veal
  • 1 TBS. fresh thyme leaves, finely chopped
  • 1 TBS. balsamic vinegar
  • 1 clove garlic, crushed
  • 4 slices (1/2-inch thick) Italian bread, toasted
  • 1/4 c. Kalamata or ripe olives, pitted, chopped
  • Lettuce leaves
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Marinade and/or Sauce:

    GARLIC MAYONNAISE:
  • 1/4 c. mayonnaise
  • 1 TBS. balsamic vinegar (optional)
  • 1 clove garlic, crushed

1. In small bowl, combine garlic mayonnaise ingredients; mix well.

2. In medium bowl, combine veal, thyme, vinegar, garlic, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 10-12 minutes or until centers are no longer pink, turning once.

3. Reserve 1 tablespoon mayonnaise. Spread each toast slice with remaining mayonnaise; sprinkle with remaining olives. Top with lettuce and burger. Garnish each burger with reserved mayonnaise and olives. Makes 4 servings.

 

SIMPLE BURGER EXAMPLES from
www.askthemeatman.com

1. Pepperoni Pizza Burger: grilled burger covered with pepperoni,
    Mozzarella cheese and pizza sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic,
    topped with piquant Italian Verde sauce made with parsley, onions
    and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives and
    onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon
    and hickory barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with
    Mozzarella cheese, diced tomatoes and pizza sauce, and topped
    with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black
    pepper, on a crusty roll, accented with Caesar dressing, romain
    lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of melted
    Cheddar cheese and cooked broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes and
     yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque
       sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion
      soup mix, and blanketed with grilled and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions,
      Brie cheese and crisp bacon, served on a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese,
      sautéed mushrooms, lettuce and tomato served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a
      Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on
       the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and
       Monterey Jack cheese on a flavorful beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped
       onion, ketchup, mustard and hot peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere
      cheese and garlic mustard mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon
      and Jack cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five
      spice, grilled, and served with a soy-ginger sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella
      cheese and pizza sauce covered with sliced black and green
      olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream
      cheese, cocktail sauce and chopped shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted
      Swiss cheese, thousand island dressing and zesty coleslaw,
      served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden
       porcini mushroom sauce with grilled zucchini squash and sweet
       red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or
       scrambled egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado,
       tomatoes and bean sprouts, accented with a light peanut
      dressing.

HAMBURGER FACTS

  • Americans consumed more than 13 billion hamburgers in 2003.
  • More than 7 of every 10 hamburgers (73% or 9.6 billion) consumed in the U.S. were prepared and purchased out of the home.
  • Saturday is the biggest hamburger day for restaurants, with 1.4 billion hamburgers eaten on Saturdays in 2003.
  • June is the biggest hamburger month for restaurants, with nearly 800 million burgers ordered and eaten from restaurants in this month in 2003.
  • 7 out of every 10 hamburgers that Americans ordered in restaurants included cheese (73% of all hamburgers ordered or 5.8 billion cheeseburgers).
  • Hamburger is the most popular food for the grill, followed by steak and chicken.
  • 1 out of every 5 times Americans fire up the grill, it's to cook a hamburger.
  • The first restaurant chain to serve hamburgers was White Castle in Wichita, Kansas in 1921.

WHY IS THE CENTER OF GROUND BEEF SOMETIMES
BROWN IN COLOR?

http://www.askthemeatman.com/why_is_the_center_of_ground_beef.htm

      In steaks and roasts packaged in overwrap film, the color of the outside of the cut is bright red. Within the cut, it is purple because there is no oxygen to cause the meat to "bloom" (term used in industry to signify the conversion from the purple state to the red state in the presence of oxygen).

      In making ground beef, some air is introduced in the grinding process. When ground beef is packaged in over wrap film, plenty of oxygen is available to generate the bright red color of lean on the surface. Because there is some, but not too enough oxygen deep within the product, it causes the meat to turn brown. When the product is allowed to come in contact with oxygen, it usually will bloom to the bright red color like the surface.

RED VERSUS GRAY-PURPLE MEAT
http://www.askthemeatman.com/101_hamburger_recipes.htm

      The bright red color of ground beef is often used by consumers as a selection factor when purchasing hamburger, but a dark gray-purple color may not necessarily be a bad thing. All warm-blooded animals contain a pigment called myoglobin in meat tissues. This pigment is normally a dark grayish-purple but when it comes in contact with oxygen, it becomes oxymyoglobin and reacts by turning a deep red color. Meats that are vacuum-packed have not been exposed to oxygen long enough to turn red.

     It is for that eye-pleasing coloration that most fresh ground beef sold in clear packages at the market is packaged using a clear film that is oxygen permeable. The oxygen goes through the film and allows the meat to turn that pretty red color we associate with fresh beef. This is why it is not recommended to freeze meat in store packaging.

     Coloring can also indicate spoilage. If your package of ground beef is grayish all the way through and does not turn red when exposed to air for fifteen minutes or so, it is most likely spoiled. Usually your nose will tell you right off the bat, as spoiled ground beef will smell sour. It will also feel tacky to the touch. Don't take any chances with spoiled meat. When in doubt, toss it out.

 

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