Kenmore 141.1664 - 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.
Ingredients
2 large sweet onions, sliced (12 to 16 ounces)
2 tablespoons margarine or melted butter
2 teaspoons dry mustard
2 teaspoons honey
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
aluminum foil. Combine melted margarine, mustard
and honey, then drizzle over onions. Cover pan with
iid or fold up edges of foil and seal with double fold to
completely enclose onions—leaving space forsteam to
build. Place pan or foil packet on grill directly over
medium heat for 15 minutes with the grill hood up.
Preparing Burgers
While onions are cooking, combine ground beef, salt
and pepper in a medium bow! and mix well. Shape
mixture into four 3/4 inch burger patties and add to
grill, directly over heat. Grill burgers along 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 with a
burger, lettuce, tomato and onion. Sprinkle with
pepper if desired.
DOUBLE SALSA BURGERS
A fresh tomato salsa flavors the beef mixture for a
zesty tasting burger. The salsa also serves as a
colorful topping. Makes 6 burger patties.
Ingredients
large tomato, seeded and finely chopped 1
1/2
1/4
2
1
1
1/4 teaspoon salt
11/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely 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 chili
remaining salsa until serving time.
Preparing Burgers
In another bowl, combine ground beef with 2
tablespoons of reserved salsa, mix well. Shape
mixture into six 1/2 inch thick burgers and place on
the grill directly over medium heat with hood 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 sour cream 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 poppyseed
4 fully cooked 4-ounce jumbo hot dogs
4
hot dog buns
Preparing the Relish
Combine ketchup, chopped pickled peppers, relish,
onion and poppy seed in a small bowl, 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 brush with
some of the relish mixture. Grill hot dogs 6 to 8 minutes
more or until thoroughly cooked.
To Serve
Toast inner sides of hot dog buns on grill. Serve hot
dogs inside buns and top with remaining relish mixture.
cup finely chopped green pepper
cup finely chopped red onion
finely chopped, seeded jalapeno peppers
garlic clove, minced
tablespoon snipped cilantro
27