Biscuit Burgers Rsc Recipes

Steps:

• in large bowl combine all ingredients, form 4 even patties.
• put in fridge until pan is heated.
• heat large pan with small amount of oil, then cook patties 10 minutes;.
• 5 minutes each side.
• cook until temp reaches 165 or brown on each side.

Steps:

• In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm., In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.

Steps:

• Preheat oven to 425 degrees (need to check biscuit can for temp).
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
• Line a 9 X 9 glass pan with Reynold's Wrap. Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork. Season with the Complete Seasoning, salt and white pepper. Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping. Cook at 425 degrees for 25 - 30 minutes till done.
• While meat is cooking spray the back of a muffin pan with canola or olive oil. Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces. Press each piece between the palms of your hands to flatten and then form over upside down muffin cup. (If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together. Flatten the bottoms of the biscuit cups and it will form a lip.
• Cook in the oven for 8-10 minutes depending on your oven. Watch carefully and remove once they are adequately browned. Allow to cool completely before handling.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted. Note: If corn is still cooking, you can just move ears to bottom rack till done. Remove corn and red pepper & allow to cool.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat. Dice up the roasted red peppers and add as well as the chopped cilantro and scallions. Squeeze juice from 1 lime over meat and mix well. If you like more spice, add Tobasco sauce to your liking.
• Pull individual biscuit cups off of the cooled pan and place in large glass serving dish. (I used a 9 X 13). Place cups for filling in pan. Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture. Sprinkle more cheese on top. Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
• Remove from oven and they are ready for serving. If you press the cup in the middle, it forms a biscuit taco! You can make these in advance for a party or tailgating and warm up before serving.

Steps:

• Stuffing: Literally add all of the ingredients to a medium bowl, except the butter and veg stock. Mix well. Pinch off small bits of butter and drop into the mix. Add the vegetable stock and mix thoroughly. Set aside at room temp so that the liquid is absorbed.
• Guac: Mash the avocado, leaving small chunks. Add the remaining ingredients and mix, be careful not to over mix. Set aside at room temperature.
• Burgers: Again, add all of the ingredients to a large bowl and mix well.
• Preheat oven to 350 degrees.
• Seperate the burger mix into 12 equal balls, and place on a long piece of waxed paper leaving 6" on all sides. Place another long piece of waxed paper on top. Using the palm of your hand, press the balls into 1/2" thick patties. Remove the top sheet of waxed paper.
• Place one heaping tablespoon of the stuffing mixture in the centre of 6 patties and press down slightly. Take care not to come too close to the edges as we will be placing another patty on top and sealing the edges.
• Place the remaining 6 patties on top of the stuffed patties. Press the edges firmly to create a seal. You may have to pick them up individually in order to make sure all egdes are sealed properly.
• In a large frying pan, heat the oil on medium high. Add the patties carefully and sear each side until golden brown, about 4 mins per side. Remove from pan and place directly onto the prepared baking sheet (sprayed with cooking spray or caoted with cooking oil). Place in the over and bake for 15-20 minutes,until the center is no longer pink.
• To serve, place a patty into each of the 6 cut rolls. Eat as is or garnish with sweet onion, sliced dill pickles, sliced tomato or lettuce, or all of the above! And most of all, enjoy!

Steps:

• Tear off and set aside 6 12-inch square pieces of Reynold's Wrap foil to serve as your hobo dinner pouches. Also line a large baking dish or tray with a sheet of foil for easy clean up of any drips.
• Chop vegetables into bite-size pieces and lightly cover with olive oil, salt, and pepper.
• Mince garlic. Cover with salt and smash with blade of knife until forms a garlic-salt paste.
• Mix into ground beef: garlic salt paste, pepper, olive oil, and yellow mustard. Stir until mixed well.
• Form meat into 6 portions 1/4 lb. each and smash into thick burger patties on the foil sheets. Wrap a piece of bacon around each one.
• Place vegetables with bacon burgers and fold the foil corners up to enclose the food in foil pouches.
• Place foil pouches on foil lined baking pan and bake in oven @ 400 degrees for 30 minutes. You'll next drain out excess liquid from the vegetables then return to cook uncovered for another 15 minutes. This will allow vegetables to brown and onions to caramelize.
• Drain water from vegetables by opening one side of each foil pouch, form it into the shape of a spout, and pour out the excess liquid by tilting them over a sink. The foil works great for this step because the tips of the foil at the top of the pouches cool off in seconds and you can hold onto them to drain out the liquid.
• Open the pouches so food is uncovered and return to oven to continue cooking for 15 minutes. If you would like vegetables more browned and bacon crisper, also broil them on high 6 inches from heat for 2-3 minutes.
• These hobo bacon burger dinners are great for eating on the go. The dinners can be stored in the fridge right in the same foil packs they cook in and can be easily transported for picnics and other events. They are also versatile with cooking; prepare the foil packs for cooking ahead of time and then throw them on a grill at a barbeque cookout or tailgate party.
• Your hobos will be eating good!