Kenmore ELITE 141.17691 - Manual (Page 27)

Recipes
ONION BURGERS
A honey and mustard sauce glazes the onion slices
as they cook alongside these delicious burgers. For
optimal sweetness, select Vidalia or Walla Walla
onions.
Makes 4 open face burgers.
Ingmdients
2 large sweet onions, sliced (12 to 16 ounces)
2 tablespoons margarine ormelted butter
2 teaspoons dry mustard
2 teaspoonshoney
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices Texas toast
4 lettuce leaves
4 tomato slices
Preparing Onions
Place onions in a cooking pan or on a small piece of
al uminum foil. Combi nemelted margarine, mustard
and honey, then drizzle over onions. Cover pan
m ih lid
or fold up edges of foil and seal with double fold to
completely enclose onions eaving space for steam to
build. Place pan or foil packet on grill directly over
medium heat for 15 minutes vdth the grill lid up.
Preparing Burgers
While onions are cooking, combine ground beef, salt
and pepper In a medium bowl and mix well. Shape
mixture Into four 3/4 inch burger patties and add to
grill, directly overheat. Grill burgersalong with onions
for about 5 minutes, then turn burgers. Grill for 8 to 10
minutes more or until no pink remains in meat, and
onions are tender. To serve, toast both sides of Texas
toast on grill. Then top each slice of Texas toast vsrith a
burger, lettuce, tomato and onion. Sprinkle with pepper
if desired.
DOUBLESALSABURGERS
Afresh tomato salsa flavors the beef mixture for a
zesty tasting burger. The salsa also serves as a
colorful topping.
Makes 6 burger patties.
Ingredients
1 large tom ato, seeded andfinelychopped
1/2 cup finely chopped green pepper
1/4 cup finely chopped red onion
2 finely chopped, seededjalapeno peppers
1 garlic clove, minced
1 tablespoon sni pped ci I antro
1/4 teaspoon salt
1 1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cupfinely shredded Cheddar cheese
1/4 cup dairy sour cream and /or guacamole
Preparing the Salsa
Combine tomato, green pepper, onion, jalapeno
peppers, garlic, cilantro and salt in a bowl. Set
aside 2 tablespoons of salsa. Cover and chill remain­
ing salsa until serving time.
Preparing Burgers
In another bovd, combine ground beef vsrith 2 table­
spoons of reserved salsa, mix well. Shape mixture
into six 1/2 inch thick burgers and place on the grill
directly over medium heat with lid up. Grill for 13 to
15 minutes or until no pink remains. Turn burgers
once, halfway through grilling time. Arrange the
shredded lettuce on individual plates. Top lettuce
with a burger, Cheddar cheese and salsa. Serve with
sourcream and/or guacamole.
CHICAGO STYLE HOT DOGS
Serve these hot dogs "Chicago-style" with pickled pep­
pers!
Makes 4 servings.
Ingredients
1/3 cup ketchup
1/4 cup chopped pickled peppers
2 tablespoons pickle relish
2 tablespoons chopped onion
1 /4 teaspoon pop py seed
4 fully cooked 4-ouncejumbo hot dogs
4 hot dog buns
Preparing the Relish
Combine ketchup, chopped pickled peppers, relish,
onion and poppy seed in a small bovd, then set aside.
Preparing Hot Dogs
Place hot dogs on grill directly over MEDIUM heat 5 to
8 minutes with the lid up. Turn hot dogs and bmsh with
some of the relish mixture. Grill hot dogs 6 to 8
minutes more or until thoroughly cooked.
To Serve
Toast innersidesof hot dog buns on grill. Serve hot
dogs inside buns and top with remaining relish mixture.
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