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« Valley Food Home

Burgers great for your outdoor summer gathering



Published: Wed, August 9, 2017 @ 12:00 a.m.

Western Burger

30 Minutes or Less

Total Recipe Time: 20 to 25 minutes

Makes 4 servings.

Ingredients

1pound ground beef (93% lean or leaner)

1 jalape ±o pepper, seeded, chopped

2 teaspoons chopped onion

2 teaspoons finely chopped fresh cilantro

1/8 teaspoon salt

1/8 teaspoon ground black pepper

4 romaine or iceberg lettuce leaves

1 tomato, sliced

1 avocado, sliced

1 onion, thinly sliced

Instructions

Combine ground beef, jalape ±o pepper, onion, cilantro, salt and black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 ∞F, turning occasionally.

Place each burger on lettuce leaf. Evenly top with tomato, avocado and onion slices. Wrap lettuce leaves around burgers.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Barbecue Chipotle Burger

Lean Cut

Total Recipe Time: 25 to 30 minutes

Makes 4 servings.

Ingredients

1 pound ground beef (93% lean or leaner)

1/2cup beer

2 tablespoons brown sugar

2 tablespons ketchup

1 tablespoon minced chipotle peppers in adobo sauce

1 tablespoon Worcestershire sauce

4 slices frozen Texas Toast

2 spears pickled okra, sliced

Instructions

To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.

Lightly shape ground beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 ∞F, turning occasionally.

Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half.

For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.

Test Kitchen Tips

Fresh Texas toast, buttered, may be used instead of frozen product.

Dill pickle chips or pickled jalape ±o peppers may be substituted for pickled okra.

2015 Cattlemen’s Beef Board and National Cattlemen’s Beef Association


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