ith the beef and veggie burger, then drizzle each with 1
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Make three burger patties per pound of ground
Pull mixture up and over burger with.
fingers. Pick up
In a bowl,mix burger,onions,peppers,salt & pepper,bread crumbs & egg.
cook burgers 5/10 mins on each side until down.
bottom bun: burger,cheese,bacon,a-1 steak sauce,crispy onions.
top bun: mashed potatoe mix.
I only made 1/2 recipe and it was enough):
dding it directly to the burger meat. Remove the bacon to
its. Use what you like best.
Burgers -- Make these first
Make your favorite recipe for hamburger patties; make eight
hands are ok), separate the burger into 4 thin patties. Take
eat both sides of each burger bun on a tava griddle
ith a little whipped cream (recipe follows) or cinnamon on top
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
ooked through.
Layer your burger with your various umami ingredients
refer to offer coleslaw (try Recipe #209944 ), or a green salad
unny and remove.
Place burger patties on English muffins or
Make burger: In a large mixing bowl,
nch glass baking dish, blend recipe mix, oil and vinegar.
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.