Taste of Home Magazine’s Burger Bar
August-September 2009 Issue
Everyone loves burgers. They are a favorite summer barbecue food, quick dinner meal and great for the pool party. Topping the burger with plain old mustard, ketchup and lettuce is out. Taste of Home Magazine’s August/September issue has put together some of really creative toppings for the lonely burger.
Beginning on page 58 of the August/September issue, the mouth-watering photos and delicious recipes of the mix and match recipes is just a small sampling of great toppings for your burger. They start with a recipe for Best Bet Burgers. Why have great toppings without a great tasting burger, right? Using lean ground beef, eggs, mustard, chili sauce, Worcestershire sauce, onions and spices, they then give you complete directions from mixing the ingredients and adding the crumbled beef mixture to shaping into patties and grilling to the perfect 160 degrees.
A great Grill It tip they offer is to handle the patties as little as possible to keep them moist and tender. Lightly shape the patties without compressing them. This lets the juices flow and to cook evenly.
For a different take on your burger why not try the Chicken Taco Burger? Adding taco seasoning to the ground chicken (or turkey) gives the moist burgers a Southwestern flair. Simply combine egg, chopped onion, your favorite taco seasoning, garlic and pepper with ground chicken for moist patties to grill.
Grill It tip: To prevent burgers from rounding in the center (causing them to cook unevenly), press you thumb in the center to make a well. They will still plump as they cook.
Taste of Home’s August/September recipes has something for everyone. The Greek Chickpeas and Walnut Burgers is a great vegetarian recipe. The flavor in this burger is so delicious you won’t even need a bun. This recipe combines eggs, bread crumbs, walnuts, carrots, feta cheese, chopped onion, Greek olives, parsley, lemon juice, cloves, chickpeas and spices to make moist burgers for a meatless meal.
Grill It tip: Try to avoid pressing down on your burgers with a spatula while they are cooking. The juices remain to keep the meat moist, tender and tasty.
Now you are ready to serve those moist, delicious burgers on a bun and top it one of their great topping recipes. How about a Buffalo Burger Topping? Blue cheese lovers will love this zippy topping so like Buffalo wings. Combining butter, brown sugar, mayonnaise, and Louisiana-style hot sauce until chilled. Top your burger with the mixture and a serving of celery ribs and crumbled blue cheese on top of that for one hot topping!
Top It tip: a Cobb salad topping of cooked bacon strips, crumbled blue cheese tomato and avocado slices is a simple way to add flavor to your burger toppings!
One favorite recipe of mine is the Southwest Burger Topping. It adds excitement to a chicken taco burger or a plain old-fashioned beef burger. This simple recipe calls for adding pepper Jack cheese to your burger until melted. Then simply top it with avocado slices and salsa. This is a quick spice-it-up topping you can do anytime.
How about a German-style topping? Top your burger with sauerkraut, aged cheddar cheese, mustard, caraway seed and serve on a rye roll.
Top It tip: Add a healthy Mediterranean flair to your burger with feta cheese, kalamata olives, tomato, cucumber, onion and fresh oregano.
With all these tantalizing recipes in one issue, you’ll want to have burgers every night so you can try them all.
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