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A han_
and mustard sau_
gi_s
the onion s!_ces as
they cook a|ongside these de{i¢ious burgers. For
optimaJ sweetness, _ect
Vidatlia or WalJa Wa_a
onions. Makes 4 open face burgers.
2
2
2
:2
U4
4
4
4
targe s_et
0nicks, slJ_d (_2 te 16 ounces)
tablespoons margarine or m(dted bulter
p_nd lean ground _ef
teaspoon pep_
sBcesTexas toast
teffuoeleaves
tomato, slices
1t4
teaspoon salt
U2
pounds teen ground b_f
2
cups shredded lettuce
II3
cup fine|y slnredde<!cheddar cheese
1/4
Cup dairy sour c_m
end tor guacamole
Pt_eparing the Salsa
Curable _mato, green p_p_,
onion, ialapano
peps,
gar!_, cilantro and serf in a bowl. Set
_kte 2 t_btespoons of salsa, Cover and _1
remaint_
sa_ unt_ s_
Ume
Preparing
Burgers
In another b_.
combine g_ound beet with 2
lablespoons of reserved s_se. rnJxwelL Shape
mixture into six !L2 in_ thick bu_g_
end pl_e
on
the gri)>l d irectly over medium heat w_th_
up.
GdU for i3 to 15 minutes ot until no pink remains.
Turn burgers o_,
hal_
throb
gdBir_ time.
At_nge
the shredded lettuce on ind:hfiduai
p_ates.
Top tettuce wi_ a burger, cheddar ch_se and
sal_. SePce w_ths_r cream andior gu_amo|e.
Place _ions
In a _3ki_
pan or on a small pleoeof
a_um_um foil Combine meit_
margarine, mustard
_nd honey, Ihan dri_e
over onionS. Cov_ p_n with
lid _ told up e_gee .offoi_ and seal with _b|e reid to
completely e_!ose
on_s
_vir_Ispace for ste_
to
bu_Id. Place pan _ foit p_ket
on gr'_;/directly _¢er
medium heat f_ _5 minutes _
the griithood u_,
Prep_dng Buyers
While onions _ro cooking. _mbtne
ground b_f,
sa_
and pep_
tn _ m_ium
_
an_ mix well. Shape
mixiure into four 3/4 }nob burger pat_iesand _dd to
gfllI, di_ec_y over heat; Gri_|burgers along with _ions
fo_ about 5 minutes, the_ rum _rgers:
Gri!! for 8 to t0
m_qutes more or un_ii no pink remains in meat, an_
onions are tender. To set#e, teas| both sides of Texas
toast on gdll T_
top each s!i_e of Texas toast: with a
butg_, le_uce, _rnate _nd onio_ Spdnkle wi_
_pp_r if desired,
DOUBLE SALSA BURGERS
A fresh _mate salsa flavors the bee_ mixture for e
zes_ tasting burger° The sa_
_iso _rves as
colorful toppi_,MaCes 6 burger pallas,
Ir_redtents
I/2
_Z4
2
i
large _omate, seed_ and fi_el_ chopped
cup fine_y chopped green pepper
c_p finePf chopped red onion,
finety chopped, seeded je!_anO _p_
_blesp_
snip_
ci_antre
CHICAGO
STYLE HOT DOGS
Saree these hot _S
"Chefs.e"
with pickled pep
pars] Makes 4 se_ings.
Ingred|ents
U4
2
2
4
4
cup chopped pickled peppers
tablespoons _opped onion
_uIlycooked 4-ounce jumbo hot dogs
ho__
buns
Combine ketchup, chopped pickled peppers, relish,
an_
and poppy seed in a small _.
then set aside.
Preparing Hot Dogs
Place hot dogs on gdl_ direc_ over medium _15
to
8 minutes _h _e lid up, "rum hot dogs and brush with
some of lhe relish mixture: Gd_lhot dogs 6 to B minutes
more or untiI thoroughly cook_.
To _rve
Toast inner sides of hot dog buns on gdll _e
hot
dogs tns_e buns and top with remaining relish mixture,
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