Hamburger Toppings

"Few cuts of meat have as much going for them - or for the cook - as ground beef. Long considered a meat-stretcher, it's easy on the wallet and very versatile. You can prepare it for a snack, sandwich, or main dish. It can be kept "family-friendly" or dressed up for company. For the hamburger-lovers out there, put a new face on your patties with these delicious toppings. If you’re a fan of cheese on burgers, don’t limit yourself to the typical American, cheddar, and Swiss choices. Instead, give hard or semi-soft goat or sheep’s cheese, Romano or blue cheese a try. Then there's my favorite, a burger topped with a slice of melted brie. Yummmmm!"
 
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Ready In:
30mins
Ingredients:
34
Serves:
4-6
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ingredients

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directions

  • ITALIAN-SEASONED MUSHROOM TOPPING:

  • In a large plastic zip-lock bag add the first 4 ingredients. Squeeze bag to blend ingredients.
  • Add the mushrooms to the dressing-mix; refrigerate for 3-4 hours.
  • In a small skillet, melt the butter over a medium-high flame.
  • Drain the mushrooms; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes.
  • Serve hot over hamburger patties.
  • Enough for 6 hamburger patties.
  • BROILED ONION TOPPING:

  • In a small skillet, melt the butter over a medium-high flame.
  • Add the onions; cook and stir until tender and translucent.
  • Stir in the remaining ingredients; spread on COOKED hamburger patties. Broil 2 inches from the heat until hot (about 1 minute).
  • Enough for 6 hamburger patties.
  • SWEET & TANGY GRILLED ONIONS:

  • Slowly whisk the vinegar, honey, parsley and thyme in a small saucepot over medium heat for 5 minutes, or until the honey melts. Let cool; add the remaining ingredients.
  • Prepare a two-zone charcoal fire: MEDIUM-HIGH HEAT & LOW HEAT.
  • Once the grill is ready, set the onion disks over the hottest part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides.
  • Move the onions to the cooler part of the grill. Generously coat with the honey-vinegar mixture, for 10 to 15 minutes, or until the onions are tender.
  • Place on a warm platter and brush with the remaining honey-vinegar mixture. Serve immediately.
  • Enough for 4-6 patties.
  • TERIYAKII-SESAME BUTTER:

  • Mix all the ingredients; spoon onto HOT hamburger patties. If desired, top each burger with a pineapple slice.
  • Enough for 4 hamburger patties.
  • COOK'S TIP: How to Toast Sesame Seeds: Spread on to an un-greased shallow baking pan. Bake at 350F until golden brown (5-8 minutes).
  • DILL-MUSTARD BUTTER:

  • Mix all ingredients; spoon onto HOT hamburger patties.
  • Enough for 6 hamburger patties.

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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!
 
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