Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!cpk-news-hub1.bbnplanet.com!news.gtei.net!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Hilary Gwilt" Newsgroups: rec.food.recipes Subject: Hamburgers and Sandwiches (8) Collection Followup-To: rec.food.cooking Date: 10 May 2000 04:41:09 -0600 Organization: camalott.com Lines: 256 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8fbec5$hv8@llama.swcp.com> Reply-To: "Hilary Gwilt" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41832 Carl's Jr. Famous Star Chili's Nacho Burger Coney Island Dogs In-N-Out Double-Double Hamburger Krystal's Hamburgers Lum's Ollieburger McDonald's Quarter Pounder McDonald's Filet-O-Fish Sandwich Carl's Jr. Famous Star 1 Sesame-seed hamburger bun 2 Onion rings 1/2 tsp Sweet pickle relish 1 1/2 tsp Catsup 1/4 lb Ground beef 1 dash Salt 2 tsp Mayonnaise 3 Dill pickle slices 1/4 cup Coarsely chopped lettuce 2 Tomato slices Preheat a clean barbecue grill on high. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. Cut each of the 2 onion rings into quarters. Mix the catsup and relish together. This is your "secret sauce." Form the ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt slightly. Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun. Chili's Nacho Burger Pico de Gallo: 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole: 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso: 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced First make the Pico de Gallo. This is easy. Just combine all of the ingredients for the Pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the Pico. Next we'll make the chili Queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining Queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. Preheat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun: 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili Queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun: 1/2 tablespoon mayonnaise 2 tablespoons Pico de Gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra Queso and guacamole. May also serve French fries on the side and use the chili Queso for dipping. Makes 4 burgers. Coney Island Dogs 1 pound Ground Beef, Lean 1 Small Onion, Chopped 2 Tbsp. Prepared Yellow Mustard 2 Tbsp. Vinegar 2 Tbsp. Sugar 1 Tbsp. Water 1 tsp. Worcestershire Sauce 1/4 tsp. Celery Seed 1/4 tsp. Tabasco Sauce 1/4 cup Catsup, Approximate (Use enough to keep mixture loose) In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat. Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium wieners. In-N-Out Double-Double Hamburger 1 plain hamburger bun 1/3 pound ground beef Dash salt 1 tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small slices) 1 large lettuce leaf 2 slices American cheese 1 whole onion slice (sliced thin) Preheat a frying pan over medium heat. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. Lightly salt each patty and cook for 2-3 minutes on the first side. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. Assemble the burger in the following stacking order from the bottom up: bottom bun dressing tomato lettuce beef patty with cheese onion slice beef patty with cheese top bun. Makes one hamburger. Krystal's Hamburgers 2 lb Lean Ground Beef 1/4 cup Dry Minced Onion 1/4 cup Hot Water 3 oz Jar Strained Beef Baby Food 2/3 cup Clear Beef Broth 1 pkg Hot Dog Buns Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture for each patty, flattened to 1/4" and fried quickly in 1 Tbsp oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 tsp onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard and catsup. Lum's Ollieburger 3 Tbsp Lemon Juice 1 1/2 tsp Seasoned Salt 1 Tbsp Worcestershire Sauce 1 Tbsp Soy Sauce 1 Tbsp A-1 Steak Sauce 1 Tbsp Corn Oil 1/2 cup Beef Broth 1 tsp Heinz 57 Sauce 1/4 tsp Garlic Salt 1 tsp Vinegar Mix the above ingredients. Take 1 1/2 to 2 lbs. of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round. Place in a covered container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently. Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness. McDonald's Quarter Pounder 1 Sesame-seed Bun 1/4 lb. Ground beef Salt to taste 1 Tbsp. Ketchup 1/2 tsp. Prepared Mustard 1 tsp. Chopped Onion 2 Dill pickle slices 2 slice American cheese Brown the faces of the bun in a large frying pan over medium heat. Roll the ground beef into a ball and then flatten on wax paper until about 1/2 inch thick. Cook the burger for 3 to 4 minutes per side. Salt each side during the cooking. Spread Ketchup and then the mustard on the top bun, then add the onion and pickle. Place 1 slice of cheese on the bottom bun, then the beef patty, then the other slice of cheese. Top off the sandwich with the top bun. Microwave on high for 15 seconds. McDonald's Filet-O-Fish Sandwich 2 Tbsp. Mayonnaise 2 tsp Sweet relish 2 tsp Minced onion pinch Salt 2 Plain hamburger buns 2 Mrs. Paul's breaded- Fish portions (square) 2 slice American cheese In a small bowl, mix together the mayonnaise, relish, minced onion, and salt and set aside. This is your tartar sauce. Lightly grill the faces of the buns. Cook the fish according to the package instructions. You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil. Divide the tartar sauce and spread it evenly on each of the top buns. Place a slice of cheese on each of the bottom buns. Place the cooked fish on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns. Makes two sandwiches. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.