[senior citizen]

If you like lamb in your burgers...........try Greek lamb patties with Tzatziki cucumber sauce....
They might be found also in a Greek pizza place in the Villages or thereabouts.......very flavorful and savory.
Have your butcher grind up some lamb......

http://www.onceuponachef.com/2010/04...b-burgers.html


KEEP SCROLLING DOWN FOR PHOTOS AND RECIPE. CLICK ON LINK WITHIN FOR THE TZATZIKI SAUCE RECIPE.

If you miss the tiny link..........here it is:
http://www.onceuponachef.com/2010/04/tzatziki.html

Up here we call the lamb burgers GYROS.

[senior citizen]

Originally Posted by JoeC1947

This is the best recipe I have found. It's a little bit of work and you need a meat grinder. I have one but maybe the store would grind it for you. I just cook it on my Weber gas grill. The mayo keeps the bun from getting soggy.


Ingredients

8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions


Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.

While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.

Sounds good. Worth the work.

And if you don't have time to saute a mess of onions, try the onion garlic "jam" from Stonewall Kitchens. We first had it at that big hotel in the center of Orlando International Airport which had delicious burgers. When we got back home I ordered some from Amazon.com but you can also get it from the Stonewall Kitchens website.........

If you like lamb in your burgers...........try Greek lamb patties with Tzatziki cucumber sauce....

[2BNTV]

Originally Posted by JoeC1947

This is the best recipe I have found. It's a little bit of work and you need a meat grinder. I have one but maybe the store would grind it for you. I just cook it on my Weber gas grill. The mayo keeps the bun from getting soggy.


Ingredients

8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions


Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.

While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with the salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.

Sounds great. What time is lunch?

[JoeC1947]

Originally Posted by senior citizen

If you like lamb in your burgers...........try Greek lamb patties with Tzatziki cucumber sauce....
They might be found also in a Greek pizza place in the Villages or thereabouts.......very flavorful and savory.
Have your butcher grind up some lamb......

Greek-Style Lamb Burgers l Once Upon A Chef


KEEP SCROLLING DOWN FOR PHOTOS AND RECIPE. CLICK ON LINK WITHIN FOR THE TZATZIKI SAUCE RECIPE.

If you miss the tiny link..........here it is:
Tzatziki (Low Fat Yogurt & Cucumber Dip)

Up here we call the lamb burgers GYROS.

I'm going to try this! Sounds good for a bit of a change.

[Virtual Geezer]

Best burgers are home cooked.

Now try this and see how you like it. Take the ground beef and add brown sugar to the meat. I don't know the exact amount so you will have to start out with a small amount and work your way up. You will know when it is the correct amount.

This will ONLY work on a flat top grill so that the brows sugar will caramelize on the burger. This may also work buy just adding the brown sugar to the pre packaged / shaped burger but it still must be cooked on a flat top grill.

Toast the bun with a very small amount of butter, add onions, mustard and a pickle slice or two and you have a classic Swenson's burger.

There is a small drive-in restaurant chain in the Akron Ohio area that started making burgers this way back in the 1930's and is still going strong. Lebron James about Swenson's as he was a frequent diner when he lived in the area.

I found this recently.

Swenson's signature dish, the Galley Boy, is two modest-size patties of beef, cheese, mayo-onion sauce and barbecue sauce on a buttered and toasted bun. Optional condiments include ketchup, relish, sweet pickles, horseradish, Worcestershire, Tabasco, cocktail, honey mustard, tartar and Cajun spice. Garnish choices are tomato, lettuce, olives, grilled onions, hot peppers, bacon, Coney sauce and cole slaw."
----
Here's recipes:
http://www.recipesfromrestaurants.com/mf…

Mix a generous amount of brown sugar to your ground beef! And I mean generous amount! You want to make sure that your burgers aren't too big, a 1/4 lb burger will do!

You want to make sure you have fresh baked buns from your local deli or whatnot. Make sure you butter the buns and toast them lightly!

VELVEETA CHEESE is KEY! Not the pre-sliced Velveeta, make sure you get the real deal Velveeta cheese block and slice it your self!

Swenson's Burgers are generally served w/ Cheese, Vidalia Onions, Pickles & Mustard unless otherwise specified!
----

Swenson's

They are known for their Galley Boy sandwich, a double-cheeseburger with two sauces: a barbeque-base (sweet and savory) and a mayonnaise-base (reminiscent of tartar sauce, but creamier). Coupled with extra-crispy and delicious onion rings, fried zucchini
----
Tartar Sauce
1 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon minced onion
2 tablespoons dill pickle juice (optional)
salt and pepper to taste

In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in pickle juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
---
Delicious Barbeque Sauce
1 cup taco sauce
1/2 cup white sugar
1/2 cup molasses
1/2 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon dry hot mustard
1/2 teaspoon dried oregano
1 dash hot pepper sauce

In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use.
----

[senior citizen]

Originally Posted by JoeC1947

I'm going to try this! Sounds good for a bit of a change.

If your supermarket doesn't have lamb to grind up .....you can substitute beef. But using lamb is the authentic Greek version which I do prefer.

Some of these Greek pizza places don't shape the patties into individual ovals but make a meatloaf shape and then use the slices.......but I prefer the individual oval patties. Great aroma when you grill them.

You will be very popular in your neighborhood.

You can even shape them ahead and freeze them ........have done that before the kids all come home in the summertime.......and they turn out just as good.

As you are well aware, everything tastes better when it is grilled outdoors. Enjoy.

[senior citizen]

Originally Posted by Virtual Geezer

Best burgers are home cooked.

Now try this and see how you like it. Take the ground beef and add brown sugar to the meat. I don't know the exact amount so you will have to start out with a small amount and work your way up. You will know when it is the correct amount.

This will ONLY work on a flat top grill so that the brows sugar will caramelize on the burger. This may also work buy just adding the brown sugar to the pre packaged / shaped burger but it still must be cooked on a flat top grill.

Toast the bun with a very small amount of butter, add onions, mustard and a pickle slice or two and you have a classic Swenson's burger.

There is a small drive-in restaurant chain in the Akron Ohio area that started making burgers this way back in the 1930's and is still going strong. Lebron James about Swenson's as he was a frequent diner when he lived in the area.

I found this recently.

Swenson's signature dish, the Galley Boy, is two modest-size patties of beef, cheese, mayo-onion sauce and barbecue sauce on a buttered and toasted bun. Optional condiments include ketchup, relish, sweet pickles, horseradish, Worcestershire, Tabasco, cocktail, honey mustard, tartar and Cajun spice. Garnish choices are tomato, lettuce, olives, grilled onions, hot peppers, bacon, Coney sauce and cole slaw."
----
Here's recipes:
http://www.recipesfromrestaurants.com/mf…

Mix a generous amount of brown sugar to your ground beef! And I mean generous amount! You want to make sure that your burgers aren't too big, a 1/4 lb burger will do!

You want to make sure you have fresh baked buns from your local deli or whatnot. Make sure you butter the buns and toast them lightly!

VELVEETA CHEESE is KEY! Not the pre-sliced Velveeta, make sure you get the real deal Velveeta cheese block and slice it your self!

Swenson's Burgers are generally served w/ Cheese, Vidalia Onions, Pickles & Mustard unless otherwise specified!
----

Swenson's

They are known for their Galley Boy sandwich, a double-cheeseburger with two sauces: a barbeque-base (sweet and savory) and a mayonnaise-base (reminiscent of tartar sauce, but creamier). Coupled with extra-crispy and delicious onion rings, fried zucchini
----
Tartar Sauce
1 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon minced onion
2 tablespoons dill pickle juice (optional)
salt and pepper to taste

In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in pickle juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
---
Delicious Barbeque Sauce
1 cup taco sauce
1/2 cup white sugar
1/2 cup molasses
1/2 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon dry hot mustard
1/2 teaspoon dried oregano
1 dash hot pepper sauce

In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use.
----

I agree with you that the best burgers are home made. None of these restaurants really impress me. It's all basically fast or frozen foods that they rely on. Not much is made from scratch anymore..........

I'll try the brown sugar tip.

My husband would like you. He was raised on Velveeta cheese.........

When we were first married in 1965 we were invited to a cheese tasting party and he was totally out of his element when he asked for Velveeta. We can laugh about it now. His cheese palate has changed, for sure.
But, it was what his mom made his grilled cheese sandwiches out of and cut them into triangles.......which I had to do as well. ha ha.

[senior citizen]

White Castle Hamburgers | CopyKat Recipes | Restaurant Recipes





CopyKat Recipes/Restaurant Recipes........


Anyone who misses the tiny White Castle burgers of our teenaged years, here’s a facsimile recipe.


I was actually looking for one which I made years ago using a jar of baby food veal??? It tasted totally authentic.

[2BNTV]

Bets burger I remember having was at Jackson Hole in New York City.

A 7 oz juicy burger that one could hardly get their mouth around.

[cbg150]

Originally Posted by 2BNTV

Bets burger I remember having was at Jackson Hole in New York City.

A 7 oz juicy burger that one could hardly get their mouth around.

Hey, that's around the corner from me! I try not to indulge too often! (It is an overwhelming amount of meat!)

[2BNTV]

Originally Posted by cbg150

Hey, that's around the corner from me! I try not to indulge too often! (It is an overwhelming amount of meat!)

One heck of a burger.