24
Jun
Wrap up remainder of the onion and save for another use. Wrap up remainder of the onion and save for another use.
Discard the bay leaf.
Hamburger recipe rachael ray. For the burgers score meat into portions and form 4 patties. Season patties liberally with kosher salt and black pepper. Heat a cast iron skillet over medium-high heat spray lightly with oil and cook patties 6 minutes for pink 7 to 8 minutes for medium-well to well-done patties.
Top with cheese after the patty-flip to melt. 1 ½ to 2 pounds 80 lean ground beef 6- to 8-ounce patties 2 tablespoons Worcestershire sauce Salt and pepper 1 teaspoon ground mustard about ⅓ palmful 1 teaspoon granulated garlic about ⅓ palmful 1 teaspoon granulated onion about ⅓ palmful 1. While potatoes are cooking start on the burgers.
In a bowl combine the sirloin Worcestershire parsley and about 2-3 tablespoons of grated onion. Wrap up remainder of the onion and save for another use. Season the meat with salt and pepper and mix to combine.
Score the meat with the side of your hand and score 4 equal portions. Discard the bay leaf. Line a large rimmed baking sheet with foil and place a wire rack inside the baking sheet.
Arrange the bacon on the rack and bake until crispy 15 to 18 minutes. Drain tomatoes and onions and add to pot with water vinegars and sugars apple or cabbage. Prepare pickling spice tie the cheesecloth and anchor to pot handle.
Bring mixture to a boil and reduce heat to simmer and cook 45-65 minutes. Store ketchup in Mason jars and store in fridge up to 1 month. Watch how to make this recipe.
Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty nestle a pile of blue cheese crumbles into the center of the meat. Heat a nonstick skillet over medium-high heat.
Add the extra-virgin olive oil. Add the meat season liberally with salt and pepper and brown and crumble it 3 minutes. Add the onions and cook for 10 minutes more stirring frequently.
Add the Worcestershire and remove from the heat.