Hamburgers on the grill.

Posted in Recipes & Cooking, Thoughts and Reflections at 10:01 pm by admin

This morning I posted a notice on my poetry forum and sent an email out to all the members about the new poetry forum model. Other than myself and Daniel, seven members visited the site and a few made a post or sent a PM. I’m going to give it a few days the then we’ll most likely begin the conversion some time over the coming Memorial Day weekend.

I’ve been craving hamburgers for the past two weeks and this morning I decided it was time. I made my “world famous” macaroni salad (I like it anyway) and hamburgers made from 2/3 93% lean ground beef and 1/3 99% lean ground Perdue chicken. I also sliced 1/4 of a Vidalia onion and washed several Romaine lettuce leaves. I usually add fresh diced onion to the mixture, but I’ve found that the burgers tend to fall apart on the grill when I cook them, even if I chill them in the frig ahead of time. Today I tried my recipe without the fresh onion.


2/3 lb. lean ground beef
1/3 lb. ground chicken
2 tblsp. Lea & Perrins Worcestershire Sauce
1 tblsp. Italian seasoning
1 tblsp. dried minced onion
2 tsp. dried basil
1 tsp. Bay seasoning
1 tsp. fresh ground black pepper
1 tsp. Texas Pete Hot Sauce
1 tsp. dried garlic powder
1 egg scrambled
1/2 c. Italian seasoned bread crumbs

Mix ingredients well and divide into 6 portions. Shape into burgers and place on wax paper on a flat baking sheet and freeze (YES FREEZE).

For dinner I cut 1/2 of a yellow zucchini into 8 wedges and grilled them on the top rack of the grill while I cooked the burgers on the lower grill. Don’t you know it, when it was time to turn the burgers, I ran out of friggin’ Propane. After a string of expletives, I removed the burgers and squash from the grill, heated up my largest frying pan and finished the squash in the pan sprayed with a little Pam. Once the squash was slightly blackened on the cut sides, I removed the wedges and cooked the burgers. While I was frying, I made up a small batch of McCormick’s Ranch Dressing to use for dipping for the squash. When everything was ready, I took out all the appropriate condiments and we had a picnic dinner while we watched some TV.

I much prefer to cook on the grill because there is literally no cleanup. When the cooking is done, I turn the grill on high and set out the food like a buffet. After 5 minutes, I go out to the grill, turn it off and scrape the cinders off the grates, dishes done. Tonight I had a greasy frying pan to wash, but it wasn’t so bad. The food was definitely worth the added effort.


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