Red, White, and Burgers

Today you will receive the keys to the cookout kingdom.  Burgers that are so moist and full of flavor that you can hardly contain yourself.  Potato casserole so creamy the cellulite on your thighs will bow down in worship merely at the smell.  And so much more.  SO. MUCH. MORE.

First, the burgers.  We started making these about three years ago.  We worried that our very picky munchkins would have no part of these.  We were so wrong.  So very, very wrong.  They inhaled them; they cry and beg for them.  They have pledged their undying love for them.

Burgers with Onion Jam
2 lbs. lean ground beef
1 recipe of Onion Jam
4 oz. cheese (we use havarti or monterey jack- whichever you prefer)
1 tsp. salt
1 tsp. crushed red pepper (or more if you would like)
12 slices of grilled Texas Toast or Ciabatta bread or Onion rolls- it’s really up to you

In a large bowl combine ground beef, half of the Onion Jam, the cheese, salt, and red pepper.  Shape into 6 patties.  Grill those babies the way you like them.  Serve on bread of choice with Onion Jam, more cheese (it’s really the only way to go), and condiments.  (I’m partial to some Dijon mustard myself)

Magical Onion Jam
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
2 cups chopped green onions
2 Tbsp. cooking oil
1/2 cup balsamic vinegar
1/4 cup packed brown sugar

In a large skillet heat oil over medium/high heat and add the yellow and red onions.  Cook and stir for 5 minutes.  Stir in the green onions; cook for 25 to 30 minutes until browned- only stir occasionally.  Add balsamic vinegar and brown sugar.  Reduce heat and simmer for 10-12 minutes or until most of the liquid has evaporated.  Remove from heat.

Cover and chill for up to one week. 

Potato Casserole (Huge kid favorite and it makes enough for a small army)
2 lb. bag of frozen, shredded hashbrown potatoes
1 stick of butter
1 pint sour cream
1 can cream of mushroom soup
1 can cream of potato soup
1/2 onion sauteed in butter
2 cups shredded cheddar cheese
salt & pepper to taste
2 cups cornflakes
1/2 stick butter

Mix melted butter, sour cream, soups, onion, and cheese.  Fold in potatoes.  Add salt and pepper.  Spread into a large casserole dish.  Melt remaining 1/2 stick of butter and pour over cornflakes.  Stir to coat.  Then pour on tip of casserole.  Bake at 350 for 30-35 minutes.

Asian Slaw
8 oz. bag of slaw
1 bunch of green onions chopped
1/3 cup sunflower seeds
1/3 cup roasted almonds
1 pkg. of Oriental flavored ramen noodles crushed (save the flavor packet- you’ll need it for the dressing)

Dressing
1 flavor packet from Oriental ramen noodles
1/4 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
Mix slaw and onions. Put nuts, seeds, and noodles together, but don’t add to the slaw until just before serving. When you’re ready to serve- put the nut mixture in and pour dressing over it all and mix.

And now, for Pioneer Woman, Ree Drummond’s Salted Caramel Brownies.  Words will never do them justice.  But her pictures absolutely do.  Click here to see her step-by step pictorial.

Salted Caramel Brownies (from the PW website)
Prep Time: 25 Minutes Cook Time: 40 Minutes Difficulty: Intermediate Servings: 20

**Slightly Adapted From An Amelie’s-provided Recipes In Charlotte Magazine

Brownies:
6 ounces, weight Unsweetened Chocolate, Chopped
¾ cups Unsalted Butter, Cut Into Pieces
2 cups Sugar
3 whole Eggs
1 cup All-purpose Flour

Caramel Topping:
½ cups Heavy Cream
2 cups Sugar
½ cups Water
¼ cups Unsalted Butter, Cut Into Pieces
2 teaspoons Kosher Salt
2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water

Preparation Instructions

FOR THE BROWNIES:

Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.

Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

FOR THE CARAMEL GLAZE:

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.

Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

TO FINISH:

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.

***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***

Once you recover from your food coma, I hope you all have a wonderful Memorial Day!

See y’all!

Related Posts Plugin for WordPress, Blogger...

3 Comments on Red, White, and Burgers

  1. Beth McC.
    July 23, 2010 at 10:42 am (8 years ago)

    Yum, I love finding new recipes! I just printed them all out!
    Hope you have a great weekend!

    Reply
  2. Kerbi
    July 25, 2010 at 4:28 pm (7 years ago)

    Yummy recipes! I can’t wait to try them!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






%d bloggers like this: