TOMMY'S BURGERS
I use only lean beef which can sometimes be dry when cooking. This recipe eliminates the dryness. Can be used for both hamburgers or hamburger steak.
Provided by Tommy Curtis
Categories Burgers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Shape hamburger meat into 1/2 pound patties.
- 2. Divide each patty in half, shake Worcestershire sauce and balsamic vinegar on each half and put about a teaspoon of salt free seasoning on each half.
- 3. Fold the two halves together with the seasoning on the INSIDE.
- 4. Sprinkle the outside of the patty with celery salt.
- 5. Grill, broil or pan fry each patty to your liking. I also use this for hamburger steaks, I just make the patties a bit larger.
TOMMY'S DEER BURGERS
A friend of mine gave me this recipe. He was a cook in the Marines and loves to cook. I tried it and loved it. He said I could pass it on. I tried it and loved it.
Provided by Russian Bear
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop 1 lb of raw bacon into small pieces.
- add all ingredients and deer meat into bowl along with the chopped up bacon.
- cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
- After marinating time, take meat out of refrigerator and make into patties.
- Should make about 8 patties.
- Place patties into glass baking dish and bake until done in oven at 400 degrees.
- A better alternative is grill on a barbeque grill until done, or however you like your meat.
TOMMY'S HAMBURGER CHILI SAUCE
This recipe is posted by request. Clone recipe by Todd Wilbur. Serve on burgers, or hot dogs I would think.
Provided by Diana Adcock
Categories Meat
Time 1h5m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large saucepan brown meat over medium heat, crumbling as you cook.
- Pour meat in to a strainer over a bowl.
- Reserve 1/2 cup fat and return meat to saucepan.
- In a medium saucepan heat fat over medium heat.
- When hot whisk in the 1/4 cup flour.
- Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
- Add beef broth and whisk well.
- Remove from heat.
- In the meat saucepan add water to the cooked beef.
- Whisk in remaining flour.
- Add the roux/broth and remaining ingredients.
- Heat to medium high stirring often.
- Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
- Remove from heat and let stand 30 minutes to thicken.
Nutrition Facts : Calories 294.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 51.6, Sodium 971.4, Carbohydrate 27.2, Fiber 1.7, Sugar 1.7, Protein 18.1
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