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Get ready, it's burger time!


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Even though we can get a good burger anytime of the year, there seems to be something special about summer when you can get it off your grill.

To make it as easy and quick for Old What’s His Name to grill, I keep a supply of ground beef in the freezer.

I wrap half-pound portions in aluminum foil packs. Each pack provides enough for two burgers, so we have enough for two, four, six, etc. Old What’s His Name enjoys grilling. I think because it keeps him outside and he doesn’t have to do the dishes.

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Even though we can get a good burger anytime of the year, there seems to be something special about summer when you can get it off your grill.

To make it as easy and quick for Old What’s His Name to grill, I keep a supply of ground beef in the freezer.

I wrap half-pound portions in aluminum foil packs. Each pack provides enough for two burgers, so we have enough for two, four, six, etc. Old What’s His Name enjoys grilling. I think because it keeps him outside and he doesn’t have to do the dishes.

C’est Si Bon Burgers

Servings: 4

1 pound lean ground beef

1/3 cup Gorgonzola, or your favorite blue cheese, crumbled

1 green onion, minced (green part too)

1/4 teaspoon dried rosemary, crushed

Mix all ingredients together and form into four patties. Grill to desired doneness. Serve plain as a “steak” or on toasted French bread with desired condiments.

Chuck Wagon Burgers

Servings: 4

1 pound lean ground beef

1/4 cup Satly Lonesome BBQ Sauce (recipe follows)

4 reduced-fat cheddar cheese slices

2 sourdough French rolls, cut in half

2 tablespoons fat-free (or regular) mayonnaise

2 tablespoons additional Salty Lonesome BBQ Sauce

1/4 recipe Slow-Cooked Golden Onions (recipe follows)

4 large iceberg lettuce leaves

1 tomato, sliced

Mix the beef with the 1/4 cup barbecue sauce and form into four patties. Prepare barbecue and grill patties to desired doneness. Add cheese slices 1 to 2 minutes before removing from grill. While the burgers cook, mix together the mayonnaise and 2 tablespoons of extra BBQ sauce. If desired put the rolls under a broiler to toast the cut sides (optional).

To assemble the burgers, spread both sides of the buns with the mayo mixture. Place a burger on bottom half of the bun and top with some warm Slow-Cooked Golden Onions, tomato slices and iceberg lettuce leaves.

Slow-Cooked Golden Onions

Peel and slice 4 large onions. Spray a large nonstick frying pan (21-inch) with pan spray. Heat pan to medium. Add 1 tablespoon low-fat buttery spread or butter and onions. Separate slices with a fork. Add 1/4 cups water, stirring constantly for about 30 minutes. Onions should not begin to brown sooner. Reduce heat, adding more water if necessary. Onions are done when they are very soft, golden and water has evaporated.

Salty Lonesome BBQ Sauce

In a small saucepan, mix together 1 cup no-salt-added tomato sauce, 1 tablespoon firmly packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon low-sodium Worcestershire sauce, 1 teaspoon paprika, 1/2 teaspoon dry mustard, 1/2 teaspoon chili powder, 1 tablespoon minced onion, 1 pinch cinnamon and 1 pinch ground cloves. Simmer uncovered about 10 to 15 minutes, stirring constantly. Let cool.