Print this page

Hamburgers

These recipes come from "The Complete Meat Cookbook"

Sun Dried Tomato Burger

1 pound Ground Chuck
2 oz prosciutto or pancetta, finely chopped (optional)
3 TBS finely chopped oil-packed sun-dried tomatoes
1 tsp minced garlic
2 TBS freshly grated Parmesan cheese
1/2 tsp salt (3/4 tsp if not using prosciutto or pancetta)
1/2 tsp ground black pepper

Combine all ingredients and lightly mix to incorporate the seasonsing throughout the meat.  Form into 4 equal patties, about 3/4 inch thick.  Do not pack the patties.

Panfry, using oil or melted beef fat, grill over medium-hot coals, or broil the burgers to your desired degree of doneness.

Greek Burger

1 pound Ground Chuck
2 TBS pitted and chopped kalamata olives
1 tsp minced garlic
1 TBS chopped fresh mint or 2 tsp dried
1 TBS chopped fresh dill or 2 tsp dried
2 tsp dried oregano
1 tsp minced lemon zest
1 tsp salt
1/2 tsp ground black pepper

Combine all ingredients and lightly mix to incorporate the seasonsing throughout the meat.  Form into 4 equal patties, about 3/4 inch thick.  Do not pack the patties.

Panfry, using oil or melted beef fat, grill over medium-hot coals, or broil the burgers to your desired degree of doneness.


Previous page: Ham Strada
Next page: Lasagna