Burger recipes

Sweet Hawaiian Mini Burgers

�?Ingredients

1 pound ground beef chuck

4 teaspoons Worcestershire sauce

4 canned pineapple slices

1 teaspoons of MR CHILLI HOT SAUCE

Salt

12 Hawaiian sweet or small dinner rolls, split

Lettuce

Sauce

1/4 cup barbecue sauce

1/4 cup pineapple preserves

1 tablespoon packed brown sugar

Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into 12, half-inch thick mini patties.

Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat.

Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired.

Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with a burger, then with a pineapple piece. Close sandwiches.

Nutritional analysis, per burger: 583 calories; 30 g protein; 64 g carbohydrate; 22 g fat; 480 mg sodium; and 107 mg cholesterol.

Bistro Cheeseburger

�?Ingredients

11/2 pounds ground beef

4 slices sweet onion (1/2-inch)

Vegetable oil

8 slices Swiss process cheese food

1/4 cup mayonnaise

1 tablespoon Dijon-style mustard

1teaspoons MRCHILLI HOT SAUCE

4 crusty rolls, split, toasted

Romaine lettuce, tomato slices

Lightly shape ground beef into four, three-quarters-inch thick patties. Brush onion with oil. Place patties in center of grid over medium, ash-covered coals; arrange onion around patties. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until patties are not pink in center and juices show no pink color and onions are tender, turning occasionally. Season with salt and pepper after turning. About 1 minute before patties are done, top each with 2 cheese slices.

Combine mayonnaise and mustard; spread on top halves of rolls. Serve burgers and onion in rolls with lettuce and tomato.

Nutritional analysis, per burger: 845 calories; 55 g protein; 36 g carbohydrate; 52 g fat; 724 mg sodium; and 173 mg cholesterol.

Caesar Salad Beef Burgers on Garlic Crostini

�?Ingredients

1 pound 95 percent lean ground beef

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1teaspoon chilli HOT SAUCE

Salt and pepper

4 romaine lettuce leaves

1/4 cup freshly shaved or grated Parmesan cheese

Garlic crostini

8 slices sourdough bread (about 4-by-3-by-1/2-inch)

3 tablespoons extra virgin olive oil

2 large cloves garlic, cut lengthwise into quarters

Combine ground beef, minced garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four, half-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired.

Meanwhile, brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices from grid. Rub both sides of each slice with a garlic quarter.

Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices.

Nutritional analysis, per burger: 428 calories; 30 g protein; 32 g carbohydrate; 19 g fat; 812 mg sodium; and 69 mg cholesterol.

Cheeseburgers with Spicy Ranch Sauce

�?Ingredients

2 pounds ground beef

8 slices American cheese

8 hamburger buns split

Romaine lettuce leaves

Tomato slices

Spicy Ranch Sauce

1/2 cup prepared ranch salad dressing

2 tablespoons fresh cilantro

2 tablespoons canned, chopped green chiles

1 tablespoon MR CHILLI HOT SAUCE

Combine Spicy Ranch Sauce ingredients in medium bowl; cover and refrigerate until ready to use.

Lightly shape ground beef into eight, three-quarter-inch patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees) doneness, until no longer pink in center and juices show no pink color, turning occasionally. About 1 minute before burgers are done, top with cheese slices.

Line bottom of each bun with lettuce and tomato, as desired; top with burger. Spoon sauce evenly over burgers. Close sandwiches.

Nutritional analysis, per burger: 535 calories; 31 g protein; 23 g carbohydrate; 34 g fat; 878 mg sodium; and 106 mg cholesterol.

Ranch Burgers

�?Ingredients

11/2 pounds ground beef

4 teaspoons Ranch Rub (recipe follows)

4 hamburger buns, split

1/4 cup prepared creamy ranch dressing

2 tablespoons canned French-fried onions

1teaspoons of MR CHILLI HOT SAUCE

Romaine lettuce, tomato slices

Lightly shape ground beef into four three-quarter-inch thick patties. Press Ranch Rub onto patties.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning once.

Serve in buns with dressing, onions, lettuce and tomato.

Ranch rub

2 teaspoons sweet paprika

2 teaspoons dried thyme

11/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground black pepper

1/2 teaspoon MR CHILLI HOT SAUCE

1/2 teaspoon ground white pepper