Category: Sandwiches and Burgers

– $10 Hamburger

burgerBefore we begin…

  • You will need to get 1/2 LB of ground top sirloin, skirt steak or chuck for each person – COARSELY ground.
  • Cut the meat into one inch cubes across the grain
  • Spread out and freeze it for 30 minutes before grinding
  • Don’t overpack or overwork the meat
  • If you do not have a meat grinder, pulse in your food processor briefly
  • Alternately go to the supermarket and get 80/20 hamburger or ask the butcher to grind it for you.  Be sure to specify a coarse grind though.

Ingredients to feed 4 people

2 LB hamburger
– see notes above
Melted butter to brush on top during grilling2 strips of bacon for each burger – Cut into 3 inch piecesBrioche bun or toasted sesame seed bun		 Dredge:

1 tsp each: salt, sugar, onion powder, garlic powder

1/2 tsp each:  fresh ground blck pepper, chili powder, celery salt, cumin

Step by Step

  1. Divide your meat into four servings (if there are four people)
  2. Flatten into round patties.  Do not overwork your meat or it will become tough.  If you are making “Jucy Lucy Burgers” flatten it extra big, put cheese in the center, then fold the edges over to COMPLETELY encase the cheese.
  3. Mix your dry dredge and press the burger patties into it coating the patties well
  4. Put a dimple in the center of your hamburger patty. This will keep it from rounding.
  5. Cook the bacon first at about 400º, then set aside.  Cook the burgers in the residual bacon grease
  6. Baste the top with butter each time you turn it over to keep your burger juicy.  You will cook the burgers a total of twice on each side – a total of 12 minutes – 3 minutes per flip
  7. Place on toasted sesame seed bun or brioche bun, and top with bacon and a slice of cheddar cheese or blue cheese.  Skip cheddar if added at Step Two.
  8. Toss the onion and lettuce briefly in the remaining burger juice in the pan to give it a nice flavor
  9. Serve with condiments

Oh, one more thing…

  • Carl’s Jr.’s Original Six Dollar Burger (since there are other variations now) is a hefty burger with a charbroiled Black Angus beef patty, two slices of American cheese, lettuce, two slices of tomato, red onion, pickles, mustard, mayo, and ketchup on a toasted sesame seed bun.  Grandpa thinks his is better.
  • You can make your own French fries using Grandpa’s Recipe.  Another fun option is to make medallions rather than the standard long fries.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Egg Salad Sandwich

INGREDIENTS

  • 6 eggs (chopped)
  • 1/4 CU Miracle Whip (or mayonnaise)
  • 1 tsp fresh dill (chopped)
  • 1 tsp onion (minced and rinsed) or chive
  • 1 TBL Dijon whole grain mustard
  • 1 dash of Tabasco
  • 1 piece chopped bacon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp white vinegar

STEP BY STEP

  1. Stir together all ingredients
  2. Chill for 1 hour to allow flavors to mix
  3. Serve on bread, toast or a toasted croissant
  4. Top with avocado, lettuce and tomato
  5. Salt and serve

Try this with a thin slice of smoked salmon and serve on a Brioche bun.

Eggs should be at least 1 week old.  Put into pan and cover with cold water.  Add 1/2 C salt and bring to a boil.  Agitate a few times gently as they cook (to center the yolk).  When the water comes to a full boil, cover and remove from burner and let rest (covered) for 10 minutes.  Remove eggs to an ice bath.  Peel under slowly running water.

Grilled Cheese Sandwich

Recipe Ingredients

  • Your favorite bread – Rye or pumpernickel is a good choice
  • Slice of sharp yellow or white Cheddar or Swiss
    You can use processed cheese.  It keeps well because it is shelf-stable.
  • 2 TBL Miracle Whip or Mayo plus 1 TBL Dijon mustard – mixed
  • 2 TBL Butter – softened
  • 1/2 C Apple Cider or White vinegar
  • Optional
    • Thin slice of ham
    • Fresh Poblano pepper – blackened and skinned
    • Beefsteak or other slicing tomato
    • Red onion – paper thin slices

Step by Step

  1. Cut onion into paper-thin slices
  2. Marinate the onion in 1/2 C hot vinegar – set aside to cool
  3. Toast poblano over an open flame, with a blow torch, or under the electric oven broiler until it is blackened
  4. Put the pepper into a plastic bag to sweat for 10 minutes
  5. Use a paper towel to remove the skin – DO NOT RINSE
  6. Cut off top of pepper, slit open and remove seeds and vein
  7. Cut bread into thin slices.
  8. Apply desired mayo or mustard to the cooking side.
  9. Apply chipotle mayo to the inside.
  10. Put optional ham or onion or tomato on the bread.
  11. Put cheese onto the bread and place the other slice on top.
  12. Melt 2 TBL butter in a medium heat (not hot) skillet.
  13. Put sandwich into the skillet, spreading around so that butter coats the bottom slice.
  14. Get another tab of butter ready.
  15. Slip a spatula under the sandwich and hold it while the other tab of butter melts, flip it and place it on the pool of  butter.
  16. Spread it around on the butter.
  17. Put a lid, large mixing bowl or baking sheet over top to help the cheese melt.
  18. Cook about two more minutes
  19. Serve with sides of bread butter pickles, sweet gerkins, capers, etc.
  20. Cut the crust off, as sparingly as possible, then quarter the sandwiches and serve.

Alternatives

Chipotle Spread

  • 1/2 C miracle whip
  • 2 chipotle peppers
  • zest and juice from one lime
  • salt and pepper

 

 

Sloppy Joes from Scratch

Ingredients

  • 1 TBL olive oil
  • 1 medium onion – chopped fine
  • 1 medium green bell pepper (seeded and chopped)
  • 2 clove garlic (minced)
  • 2 TBL brown sugar
  • 8 OZ can tomato paste
  • 1 TBL chili powder or 2 TBL cayenne pepper sauce
  • 1 TBL Worcestershire
  • 1 TBL oregano
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
    – then add
  • 1 LB lean 85/15 ground beef – Mix in ONE EGG
  • 8 OZ crushed tomatoes
  • 1/2 C pineapple or apple juice
  • 1 small can chopped mild green chilies (drained)
  • ½ CU ketchup (alt: Ms. T’s Bloody Mary Mix)
  • (Roux) Optional: ½ CU flour mixed with ¼ CU water for thickening chili powder (use individually)

LET SIMMER AT LEAST AN HOUR

OPTIONAL: Diced Jalapeno or Serrano chilies

Instructions

  1. Heat oil in skillet
  2. Brown your onion
  3. Add garlic and other items (about 30 seconds between each)
  4. Add the beef
  5. Add all other ingredients (except roux) and simmer for 20 minutes
  6. Mix in roux to thicken
  7. Spoon on top of bun
  8. Top with Chili powder to suit desire for heat

 

Turkish Durum

INGREDIENTS

  • 1/2 onion
  • 1 tomato (chopped)
  • 1 bell pepper (chopped)
  • salt and pepper to taste
    —–
  • Kuzu or other meat – lamb or chicken is a good choice
    —–
  • Parsley (chopped)
  • Lettuce (chiffonade)
  • 1 chive (chopped)
  • 1/4 CU cheese (grated)

STEP BY STEP

  1. Saute onion
  2. Add tomato and bell pepper
  3. Cook until most of liquid is out
  4. Brown meat in second pan with salt and pepper
  5. Combine all hot ingredients
  6. Mix parsley, lettuce, chives and cheese in mixing bowl
  7. Add hot ingredients and toss
  8. Roll in very very thin large tortilla

You can roll thin tortillas using the same method you use when making mu shu pancakes.  Just start with a larger sized ball of dough.

 

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