While trying to find the “perfect” burger recipe, I pulled a book from the shelf called “365 Ways to Cook Hamburger and Other Ground Meats” by Rick Rodgers. This cookbook is filled with wonderful recipes.
One that caught my attention is the Truckstop Meatloaf Burgers. Sounds like a hearty and filling burger. This recipe calls for ground chuck, ground veal and ground pork, but if you choose not to use the veal, you can just double up on the ground chuck. Remember when making this that you will need to cook them until well-done because of the pork.
Ever thought about putting crushed ice in your burgers? I certainly haven’t. However, a note with the recipe for Igloo Burgers in this interesting book states, “As the ice melts, it bastes the burger from the inside, adding extra moisture while grilling.” This is a helpful tip that you might want to try with any burger. According to the recipe, you can add 1/4 cup of finely crushed ice to 1 1/3 pounds of ground beef.
Another idea for making special burgers is to add crushed potato chips to the burger mixture. Sounds good to me. I am not so sure about the Scandinavian Beef Patties With Pickled Beets and Capers, or the Indonesian Beef Burgers with Peanut Sauce, but they certainly are different.
Sometimes when we are eating in at home, our family likes simple spoon burgers, known to some as Sloppy Joes. The first time I ate a spoon burger was more than 50 years ago. I was staying at my sister’s house after our first daughter was born. I liked them so much that I asked my sister to tell me how she made them. I was surprised that she added milk to the ground beef mixture. It is truly simple, but tastes great.
TRUCKSTOP MEATLOAF BURGERS
1/2 cup fresh bread crumbs
1/2 cup ketchup
1/4 cup minced onion
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
5 hamburger buns
Prepare a hot fire in a grill. In a medium bowl, combine bread crumbs, ketchup, onion, egg, Worcestershire sauce, salt and pepper.
Stir until mixed. Add ground meats and, working quickly and as gently as possible, mix until blended.
Lightly form into 5 patties about 3 1/2 inches in diameter and 3/4 to 1 inch thick.
Place patties on a lightly oiled rack and grill, turning once, until just cooked through but still juicy, about 8 to 10 minutes. Toast buns on sides of grill.
Place cooked burgers in buns and let everyone choose their own fillings.
1 to 1 1/4 pounds ground beef (I prefer ground chuck)
1 medium onion, chopped
1/2 cup ketchup
1 teaspoon mustard
1/4 cup milk
Salt, to taste
Combine the beef and onion in heavy skillet. Cook until beef browns. Drain excess grease.
Add ketchup, mustard, and milk. Stir and continue cooking for about 1 to 2 minutes.
Taste and add salt only if needed. Spoon onto buns. Makes about 6 to 8 spoon burgers.