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Ingredients
3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil

Directions
Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side– do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.

Categories: Polkadot, Menarea, Ground meat, Beef
Yield: 1 Servings

1 lb Ground sirloin (not ground
-chuck)
3 oz Jar of strained beef or
-veal baby food
2/3 c Canned clear beef broth
1/4 c Dry minced onion
1/4 c Hot water
1 pk Regular hot dog buns

Mush together beef, baby food, and broth. Refrigerate, tightly
covered, for a couple of hours. Roll meat into small balls, flatten
and fry in pan on stovetop. Mix together onion and water. Place
approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
burger on top of this mixture. Serve immediately after they are
finished cooking. For buns, cut a hot dog bun into pieces that are
the same size as the hamburgers.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground SIRLOIN
2/3 cup Canned beef broth
1 Jar babyfood strained beef — (3 ounces)
—–ONIONS—–
1/4 cup Dry onions
1/4 cup Hot water
Mustard
Catsup
Pickles

mix meat babyfood and broth together well then but in fridge for 3 hours
or over night. then add hot water to onions to hydrate them make small
hamburgers put in frying pan with the end of a spoon put holes in the
burgers while frying so they will cook evenly. then before tuning put some
onions on top of each burger then place buns on top bottom of buns down.
so they will be steamed warm. garnish with pickle catsup and mustard.

This is a recipe for making what I believe is the best
hamburger in the world. The secret to duplicating this
and other fast-food burgers is getting the beef patties
real thin…about 1/4 inch-thick. If you like, you can
press the beef thin onto wax paper and freeze the patties
ahead of time. This makes them easier to work with on the
hot pan.

1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)
-or- 2 slices real American cheese
1 whole onion slice (sliced thin)

1. Preheat a frying pan over medium heat.

2. Lightly toast the both halves of the hamburger bun,
face down in the pan. Set aside.

3. Separate the beef into two even portions, and form each
half into a thin patty slightly larger than the bun.

4. Lightly salt each patty and cook for 2-3 minutes on the
first side.

5. Flip the patties over and immediately place two slices of
cheese on each one. Cook for 2-3 minutes.

6. Assemble the burger in the following stacking order from
the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.

Makes one hamburger.

Here’s a simple, great tasting burger from a small chain called
Pal’s in Tennessee. This little drive-thru developed this simple
sauce — a combination of ketchup, mustard and relish — that
makes quick production of scores of these tasty sandwiches a
breeze when the line of cars grows long. Yes, it’s easy…it’s
also very good on any burger at your next cookout.

1/8 pound ground beef
1 small sesame seed bun
salt
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1/2 teaspoon yellow mustard

1. Pat out the ground beef until about the same diameter as the bun.
If you like, you can freeze this patty ahead of time to help keep
the burger from falling apart when you cook it.

2. Brown or toast the faces of the top and bottom buns. You can do
this in a frying pan over medium heat or by toasting them in the
oven (or toaster oven).

3. As the buns are browning, grill the hamburger patty, either in
a hot frying pan over medium heat…or you can use a barbecue grill.
Salt the meat generously.

4. Combine the ketchup, relish and mustard in a small bowl.

5. When the meat is cooked to your liking, place it on the face of
the bottom bun.

6. Slather the sauce on the face of the top bun and place it onto the

meat. Ta-da…Sauceburger!
Makes 1 burger.

Tidbits

To multiply this recipe, use this handy multiplier for the sauce:

Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon
mustard

Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons
mustard

Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons
mustard

McDonald’s roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war. Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald’s signature Big Mac, with a bit more meat and no middle bun.
Then Mickey D’s fired back with a clone of Burger King’s popular
Whopper, to be exact. That’s just under 5 ounces of ground beef,
stacked on a huge sesame seed bun, with the same ingredients you
would find piled on the Whopper - lettuce, onion, tomato, ketchup,
mayo, and pickles. Plus McDonald’s addition of a special spice
sprinkled on the beef as it cooks. It’s all very tasty.
Especially if you like Whoppers. Today the Big Xtra! is less extra,
having been shrunk down and renamed Big ‘N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper.
Make it approximately 5 1/2 to 6 inches in diameter (the meat
should shrink to the perfect size for the buns when cooked). Freeze
this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium
heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side.
Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons
of ketchup on the face of the top bun. Follow the ketchup with the
tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and
lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on
the bottom bun. Turn the top of the burger over onto the bottom and
serve.

Makes 1 hamburger.

This grilled chicken sandwich was introduced by
America’s number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day. Not good news
for chickens.
This one’s easy to duplicate at home. To clone
the shape of the chicken served at the burger giant,
you’ll simply slice the chicken breasts in half,
and pound each piece flat with a mallet. Pounding
things is fun. Let the chicken marinate and then
fire up the grill. The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium
bowl.

2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.

3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.

4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.

6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.

7. Arrange two tomato slices on the lettuce.

8. Place a chicken breast on the toasted face of the bottom bun.

9. Flip the top part of the sandwich over onto the bottom and scarf
out.

Serves 4.

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.

The birthplace of famous hamburgers from
McDonald’s, Carl’s Jr., and In-n-Out Burger - is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she
sold at her Los Angeles burger joint: Fatburger. Now with over 41
units in California, Nevada, and moving into Washington and
Arizona, Fatburger has become the food critics’ favorite, winning
“best burger in town” honors with regularity. The secret is the
seasoned salt used on a big ‘ol lean beef patty. And there’s no
ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you’ve got Fatburger’s
Turkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.

Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider
than the circumference of the hamburger bun.

2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
both sides of the beef with seasoned salt and ground black pepper.

3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.

4. Place the lettuce on the mayonnaise, followed by the tomato slice.

5. When the beef is done place the patty on the bottom bun.

6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.

7. Spoon about 1/2 tablespoon of relish over the mustard.

8. Sprinkle the chopped onion onto the relish.

9. Arrange the pickles on the chopped onion.

10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.

Tidbits
If you want cheese on your burger, put a slice of American cheese
on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese.

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
“Animal House”. The two burger giants, McDonald’s
and Burger King, have each been cloning the other’s
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King’s version of the McDonald’s Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there’s no middle bun in there. Then McDonald’s
rolled out the Big N’ Tasty, which bore a striking
resemblance to Burger King’s Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who’s winning this fight by leveraging the popularity
of the other company’s product? Nobody, really.
McDonald’s chose to alter its Big N’ Tasty recipe
by making it smaller n’ cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether. But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald’s
winning fried spuds recipe. And McDonald’s has added more
breakfast sandwiches to compete with Burger King’s wider
wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.

2. Preheat your barbecue or indoor grill to high heat.

3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.

4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.

5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.

6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.

7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.

8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.

9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.

Serves 4.

Remember these?

In 1996, McDonald’s set out to target more educated tastebuds
in a massive advertising campaign for its newest burger creation.
We watched while Ronald McDonald golfed, danced, and leisurely
hung out with real-life grown-up humans, instead of the puffy
Mayor McCheese and that bunch of wacko puppets. Supposedly the
Arch Deluxe, with the “Adult Taste”, would appeal to those dancers
and golfers and anyone else with a sophisticated palate. But let’s
face it, we’re not talking Beef Wellington here. The Arch Deluxe
is just a hamburger, after all, with only a couple of elements
that set it apart from the other menu items. The big difference
is the creamy brown mustard spread on the sandwich right next to
the ketchup. And the burger is assembled on a sesame seed potato
roll (which actually tastes very much like your common hamburger bun).
Also, you can order the burger with the optional thick-sliced
peppered bacon, for an extra ka-ching. Okay, so the plan hasn’t
quite worked out the way Micky D’s had hoped. Sales of the Arch
Deluxe have been disappointing, to say the least. That’s why I
thought this would be a good recipe to clone. You know, for all
of you who have been struggling to get by without the Arch Deluxe
in your lives. The Arch Deluxe may have gone on to join the McD.L.T
and the McLean Deluxe on the great list of fast food duds from our
past. But you can now create a delicious kitchen facsimile of your
own with this recipe. And hopefully, in the meantime, Ronald has
gone back to work.

1 tablespoon mayonnaise
1/2 teaspoon brown mustard (French’s “Hearty Deli” is good)
1 sesame seed hamburger bun
1/4 pound ground beef
1 slice American cheese
1 to 2 tomato slices
1 to 2 lettuce leaves, chopped
1/2 tablespoon ketchup
2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard.
Set aside.

2. Grill the face of each of the buns on a griddle or frying pan over
medium heat.

3. Roll the ground beef into a ball and pat it out until it’s
approximately the same diameter as the bun.

4. Cook meat on hot griddle or frying pan for about 5 minutes per
side or until done. Be sure to lightly salt and pepper each side of
the patty.

5. Build the burger in the following order, from the bottom up: