f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger
In skillet, cook beef patties until browned on both sides; drain excess fat.
Add consomme, parsley, margarine and Worcestershire sauce.
Cover and simmer for about 15 minutes. Combine cornstarch and water, then pour into skillet.
Stir while cooking, to thicken the gravy.
Remove from heat.
Serve over hot rice or creamed potatoes.
Serves 4 to 6.
nd translucent. Stir in ground beef. Season with 1 teaspoon curry
n plastic wrap and refrigerate for 30 minutes.
Filling: Add
rain well.
Combine ground beef, onion, breadcrumbs, herbs, garlic, Worcestershire
he beef salt and pepper; mix well.
Shape into six patties
minutes.
Combine ground beef, bread crumbs, parsley flakes, 1
nd let rest in refrigerator for 1/2 hour.
---------FillingDirections
nd translucent. Stir in ground beef. Season with 1 teaspoon curry
Peel, slice and boil potatoes.
Fry beef patties in baking dish with potatoes on top.
Mix/combine margarine, flour, salt, pepper and milk.
Cook in a saucepan until hot.
Put in 1 1/2 cups chunked cheese.
Cook until melted.
Pour hot white cheese sauce over casserole and serve.
The white sauce recipe is from a book given to me by Andy and Elvina Garrett in January 1955 for my wedding.
Shape beef into 6 oval patties. Melt butter in large skillet
b>beef and stir with a fork. With wet hands, do 4 patties
dd the egg and ground beef and mix well with your
Place 1 patty in crock pot or 2 patties side by side if they fit -- depending on your crock pot.
Put 1 tsp of Worcester sauce on the patty, sprinkle onion, salt and pepper and a little tomatoes w/ chillies.
Put another patty on top and repeat step two.
Layer over and over finishing with the tomatoes. (It will look like a tower of beef patties!).
Cook on high for 4-5 hours.
I usually serve with ketchup.
br>Divide ground beef into about 8 thin patties and dredge in
Shape ground beef into 4 plump, round patties.
Place in a shallow baking dish.
In a small bowl, mix wine, shallot, garlic, Worcestershire sauce, mustard, salt, sugar, thyme and pepper. Gradually beat in oil.
Pour over beef patties.
Cover and refrigerate for 2 to 3 hours or overnight.
In a large bowl, all ingredients except for ground beef,
Crumble beef over mixture, and mix well.
Shape into 8 patties.
Grill, uncovered over medium hot heat for 5-7 minutes on each side or until a meat thermometer reaches 160 degrees, and meat juices run clear.
Combine all the patty ingredients and form into 6 patties of equal size with wet hands.
Make the Warrior topping by combining the whipped cream with the sour cream, stirring in the rest of the ingredients and mixing well. Keep refrigerated until needed.
Barbecue the patties on an oiled grill for about 5 minutes per side, over a moderate heat.
Assemble the burgers by stacking on freshly toasted buns, the patties, lettuce, sweet cucumber pickle, sliced tomatoes and a dollop of Warrior topping.
Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.
For the beef stock, place all ingredients into