Yooper Food

Hamburger Patties

Basic Hamburger

• 1 lb. hamburger
• 6 hamburger buns
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. onion, grated
• 1 tbsp. parsley, minced
• ½ tsp. sugar
• 1 tbsp. salad oil
• 4-6 tbsp. soft butter

Mix together the hamburger, salt, pepper, onion, parsley, sugar and salad oil. Form into 6 patties, and brown in a skillet. Serve the hamburgers on the buns, after spreading them with the soft butter.

Bleu Cheese Burgers

• 1 lb. ground chuck
• 1 medium onion, chopped very fine
• 6 hamburger buns
• ½ cup Bleu cheese mixed in ½ cup mayonnaise
• 1 tbsp. Worcestershire sauce
• ¼ cup tomato sauce
• 6 tbsp. soft butter
• 1 tsp. sugar
• ½ tsp. Accent
• 1 tsp. prepared mustard

Mix the ground meat, onion, Worcestershire sauce, sugar, Accent, mustard and tomato sauce very thoroughly. Set aside to allow the flavors to blend. This meat mixture can be made several hours before serving, or even the day before. Butter the hamburger bun halves and place under the broiler until they are toasted a golden brown. Place 1 heaping tablespoonful of the cheese and mayonnaise mixture in the center of each bun half. Form the meat into ½-inch patties the size of the buns. Place the meat patty over the Blue cheese mixture. Press the edges of each patty so that the cheese mixture is completely sealed inside. Put under the broiler for 15 minutes, or until the meat is completely browned. Serve hot.

Burgers in Foil

• 1 lb. hamburger
• 8 hamburger buns
• 1 tbsp. Worcestershire sauce
• 1 tbsp. catsup
• ¼ lb. butter
• 1 tsp. soy sauce
• 10-18 dill seeds
• ½ tsp. salt
• ¼ tsp. pepper
• 1/8 tsp. thyme

Mix the hamburger, salt, pepper, Worcestershire sauce and catsup very well. Form into 8 patties. Broil on each side enough to brown. Melt the butter, add the thyme, dill seeds, and soy sauce. Brush the bottoms and tops of the hamburger buns generously with the flavored butter. Place a meat patty in each bun. Wrap tightly in squares of aluminum foil. Place in a 350 F oven for 30 minutes. If you’d like, add an onion slice to the burger before wrapping it in foil.

Glazed Burgers

• 1 lb. hamburger
• 1 tbsp. onion, minced
• 1 tbsp. parsley, minced
• 1 can dehydrated mushroom soup
• 1 egg, beaten until lemon yellow
• 2 tbsp. butter
• Glazed
• 1 cup apple butter
• 1 tbsp. grated orange rind

Mix the hamburger with the with the onion, parsley, mushroom soup, and egg. Form into 8 patties. Melt the butter in a skillet and brown the patties well on each side. To make the glaze, put the apple butter and orange rind into the skillet. Simmer for 15 minutes, turning each patty several times so that it will be covered with the glaze. Serve on hot hamburger buns.

Rib Liners

• 1 lb. hamburger
• 8 hamburger buns
• 1 can red kidney beans (#2 can)
• ¼ cup onion, chopped fine
• 2 cloves garlic, minced
• 1 tbsp. butter
• 1 tsp. salt
• ½ tsp. pepper
• ½ tsp. oregano
• ½ tsp. chili powder

Drain the can of kidney beans, and chop the beans fine. Brown the hamburger in the butter; add the salt, pepper, onion, and garlic. Stir in the kidney beans. Add the oregano and the chili powder, and simmer for 10 minutes. Put a generous spoonful of this mixture on each bun and serve wit potato chips and pickles.

Sesame Burgers

• 1 lb. hamburger
• 4 hamburger buns
• ¼ cup onion, chopped fine
• 1 egg, slightly beaten
• 2 tbsp. butter
• ¼ tsp. nutmeg
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup sesame seeds

Mix the hamburgers with the onion, egg, nutmeg, salt, and pepper. Dipping your hands into cold water, form the mixture into 4 patties. Press a teaspoon of sesame seeds into each side of the raw hamburgers. Melt the butter in a skillet and brown the hamburgers on each side. Place the hamburgers in the buns and put into the oven at 350 F for 5 minutes.

Special Sandwiches

• 1 lb. ground round or lean ground chuck
• 10 slices white bread
• 2 eggs
• ¼ cup milk
• 4 tbsp. butter
• 2 tbsp. water
• ¼ tsp. nutmeg
• ¼ tsp. cardamon
• ¼ tsp. pepper
• ½ tsp. salt
• 1 tbsp. dehydrated onion

Place the dehydrated onion in the water for 10 minutes, then mix it very thoroughly with the nutmeg, salt, pepper, cardamon, and meat. Spread the meat mixture on one side of each of 5 slices of bread. Press the remaining 5 slices of bread tightly over the meat mixture. Melt the butter in a large skillet. Meanwhile, beat the egg in the milk. Dip the sandwiches in the skillet and fry slowly until each side is browned. Serve with pickle slices.

Tiny Burgers

• 1 lb. ground round steak
• 2 tbsp. grated onion
• 2 egg yolks, beaten until lemon yellow
• 2 egg whites
• 2 cups biscuit mix
• 1 tbsp. water
• 3 tbsp. olive oil
• ¾ cup milk
• ¾ tsp. salt
• ¼ cup minced parsley

Mix the ground meat, onion, egg yolks, and ½ teaspoon salt together. Using a tablespoon, form little patties about the size of silver dollars. Heat the olive oil and fry the patties until they are well browned. Set aside while you make the biscuits. Mix ¼ teaspoon salt into the biscuit mix, add the milk, and stir until the dough forms into a large ball. Place on a lightly floured board and pat flat until it is about ½-inch thick. With a small cookie cutter about the size of the meat patties, cut enough biscuits to equal the number of patties. Add the water to the egg whites, and beat with a fork. Brush the top of each biscuit with the egg white mixture. Place on a lightly greased cookie tin, and bake at 375 F for 15 minutes, or until they are golden brown. Sprinkle the minced parsley on top of the meat patties. Cut the biscuits in half and put the meat patties inside. Place in a 350 F oven for 10 minutes.

Upside Down Burgers

• 1 lb. ground beef
• ½ cup bread crumbs
• 6 slices white bread
• 1 tbsp. dehydrated onion
• 2 tbsp. capers, chopped very fine
• 1 egg, beaten to a lemon yellow
• ½ cup milk
• 4 tbsp. butter

Place the bread crumbs and onion in the milk and let the crumbs swell and absorb all of the milk. Place the meat in a bowl and mix with the bread crumbs and milk. Add the egg and the chopped capers. Mix all very well. Melt the butter in a skillet, and place each slice of bread in it until it is golden brown on one side. Spread a generous portion of the meat mixture on the unbrowned side of the bread. Place the bread, meat side down, in the skillet, and cook until the meat is browned. Serve hot.

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