hamburger sause?

Question

what's a good burger recipe ? and what's a nice, good hamburger sause, and how do you prepare them :)

Answer 1

Exported from MasterCook *

Lipton Onion Burgers


Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds ground beef
1/2 cup water

1. In large bowl, combine all ingredients; shape into 8 patties
2. Grill or broil until done.

8 servings
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also try this webby for burgers and sandwiches

http://www.fbnr.com/finder/searchlists/1...

Answer 2

Heinz 57 and you get it in a bottle at the store or you can try to make it yourself:

Burger Recipe:
* 1 1/2 pounds lean ground beef
* 1 slightly beaten egg
* 1/2 cup seasoned dry bread crumbs (I use Italian bread crumbs)
* 1/4 cup finely chopped onion
* 1/3 cup milk
* 1/4 cup Heinz 57 Sauce
* 3/4 tsp salt
* 1/8 tsp pepper
* Heinz 57 Sauce for topping

PREPARATION:
Combine ground beef and all ingredients except the Heinz 57 sauce for topping.

Shape into patties. Fry in a little olive oil until done. Top each with a little Heinz 57! Makes about 8 burgers.

Make your own sauce:
Ingredients:
1/2 cup raisins
2/3 cup Heinz ketchup
1 teaspoon chili powder
1 teaspoon seasoning salt
4 ounces applesauce
2 tablespoons Italian salad dressing

Directions:

Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Keep chilled.

This recipe for Heinz 57 serves/makes 2 cups

Answer 3

First of all it's SAUCE

Burger Topper
Serves 8 (2 Tbsp per serving)

3/4 Cup Ranch Flavored Salad Dressing (recommended: Kraft Carb Well)
2 Tbsp Barbeque Sauce (recommended: Kraft Carb Well)
1/4 Cup Green Onions, thinly sliced

Instructions:
Stir together the salad dressing, barbeque sauce, and green onions.

Serve over burgers, pork chops, or steaks.

Answer 4

Grilled Hamburger Steaks with Roasted Onions
Here's a juicy burger just begging to be picked up!

4 lean ground beef patties (4 to 6 ounces each)
2 tablespoons steak sauce
1 envelope (1 ounce) onion soup mix (from 2-ounce package)
2 large Bermuda or other sweet onions, cut in half, then thinly sliced and separated (6 cups)
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar


1 . Heat coals or gas grill for direct heat. Spray two 18x12-inch sheets of heavy-duty foil with cooking spray.
2 . Brush beef patties with steak sauce; sprinkle with half of the soup mix (dry). Place half of the onions on center of each foil piece. Sprinkle with remaining soup mix, the brown sugar and vinegar. Fold foil over onions so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3 . Cover and grill packets and beef patties 4 to 6 inches from medium heat 10 to 15 minutes, turning patties and rotating packets 1/2 turn once or twice, until meat thermometer inserted in center of patties reads 160ºF. Place packets and patties on plates. Cut large X across top of each packet; fold back foil.

Answer 5

take the mamburger and put in kosher salt, pepper, worchestershire and A-1 steak sauce, then onions and mush it all together, the best and most uniform way to make them is to place a dinner plate down and then saran wrap piece and then the mamburger mix and then more saran wrap and smash with another plate until the thickness you like, about 1/4 inch is good and the cook with NO oil and NO grease and wa la, delicious!

Answer 6

I like to grill my hamburger patties. I sprinkle each side liberally with garlic powder, onion powder, and Worcestshire sauce. I put soy sauce on one side. Soy sauce is my "secret ingredient", because it adds a salty flavor without adding sodium or drying the meat.

I do not use any sauce, but some people like A1.

Answer 7

GUACAMOLE HAMBURGERS WITH MONTEREY JACK AND CHILES
Recipe courtesy Gourmet Magazine

1 1/2 pounds ground chuck
1 (2-ounce) piece Monterey Jack, cut into 4 pieces
4 teaspoons finely chopped seeded pickled jalapeno chiles
For the guacamole:
1 avocado (preferably Haas)
2 1/2 teaspoons fresh lemon juice
1/3 cup finely diced seeded tomato
3 tablespoons minced scallion
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, or to taste
4 sesame hamburger buns or English muffins, split and toasted

Handling the chuck as little as possible, divide it into fourths, shape each fourth into a ball, and with your thumb make a depression in the center or each ball. Fill each depression with a piece of the cheese and 1 teaspoon of the chiles and form the meat around the cheese mixture into a 1-inch patty. Season the hamburgers with salt and black pepper and grill them on oiled hot grill pan for 5 minutes on each side for medium-rare meat.
Make the guacamole while the hamburgers are grilling: Halve, pit, and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomato, scallion, cumin, cilantro, and salt and pepper, to taste.
Transfer the hamburgers to the buns and top them with the guacamole.


Kicked Up Blue Cheese-stuffed Hamburgers Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live


RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.? Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"


2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
12 ounces blue cheese
4 large whole wheat buns, split in half
Desired condiments, such as sliced tomatoes, romaine, sliced onions
Green Peppercorn Mayonnaise, recipe follows

Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.
In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve with the Green Peppercorn Mayonnaise.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Green Peppercorn Mayonnaise:
1 large egg
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 cup vegetable oil
4 teaspoons drained green peppercorns, crushed
1/2 teaspoon salt

In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds. With the machine running, add the oil through the feed tube and process until it forms a thick emulsion. Add the peppercorns and pulse until well blended. Adjust seasoning, to taste. Transfer to a decorative bowl and serve with the Blue Cheese-stuffed Hamburgers.
Yield: about 1 1/4 cups

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

worchester sauce and/or season salt..thats it.