The sunny, warm spring weather brings the enticing aroma of food cooked on the grill and the most often cooked meats are still hamburgers and hot dogs. Eating your food outside on paper plates with family and friends makes every meal a picnic. The following two burger recipes will add zing to your menu.
Teriyaki Beef Burgers
1-1/2 pounds lean ground beef
1 can (8 ounces) water chestnuts, drained and chopped
1/4 cup Watkins Tangy Teriyaki Soy Sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon Watkins Ground Ginger
6 lettuce leaves
6 hamburger buns, split
In a large bowl, combine the beef and water chestnuts. Shape into six patties. Place in a 13-in. x 9-in. x 2-in. dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 5-7 minutes on each side or until meat is no longer pink, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Yield 6 servings.
Cacciatore Burgers
1/2 teaspoon Watkins Garlic Salt
1 small onion, finely chopped
1/2 cup chopped sweet red pepper
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons tomato paste
3 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon Watkins Italian Pepper
1 pound lean ground turkey or chicken
2 cups baby spinach leaves
4 slices part-skim mozzarella cheese
2 plum tomatoes, sliced
2 slices red onion, separated into rings
4 hamburger buns
Mix the chopped onion, red pepper, shredded cheese, tomato paste, parsley, Worcestershire sauce, garlic, pepper and garlic salt. Add turkey or chicken and mix well.
Shape into four patties. Broil or grill until a meat thermometer reads 165 degrees F.
Place turkey or chicken patty and a cheese slice on each bun. Broil for 1 minute or until cheese is melted. Top with spinach, tomato and onion slices. Yield 4 servings.
If you’d like to add variety to your grill menu here is a recipe from one of my friends for her favorite food cooked on the grill, fresh trout!
Her recipe for Grilled Trout
1. First, you spend the day on the banks of the local pond fishing with your family.
2. Then clean the trout and stuff with fresh mushrooms and precooked wild rice.
3. Sprinkle with a bit of salt and lemon pepper.
4. Seal in aluminum foil and cook with indirect heat on the grill.
My mouth is watering. Now what did I do with the spatula and tongs?
Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,†that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/may15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney
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