Bushka Burgers Recipes

BUSHKA BURGERS

Steps:

• COMBINE in a large bowl, the beef, egg, onion, garlic, ketchup, 2 tbsp butter, parsley, Liquid smoke, Dijon mustard, Worcestershire sauce, salt and black pepper. (Do not overwork the mixture, otherwise your burgers will be tough.)
• FORM into 8 equal-sized flatter patties. Separate each burger with wax paper, stack and put into the freezer to firm them up.(This helps them to cook evenly and stay together.)
• PREHEAT grill to medium-high.(Apply a little vegetable oil to the grate before you fire it up and your burgers won't stick to the grate.)
• GRILL burgers to desired doneness turning only once.
• BRUSH burger buns with the remaining ½ cup melted butter and grill cut side down until crisp and golden brown.

VEGETARIAN BURGERS (BUCKWHEAT/KASHA)

Steps:

• Put regular buckwheat in a dry saucepan and stir about 3 minutes until toasted.
• Add broth, tomato juice, and oil, and bring to a boil. Reduce heat and simmer, covered for about 10 minutes (until all the liquid is absorbed). Cool.
• In a bowl, combine bread crumbs, red bell pepper, onion, celery eggs and ketchup.
• Stir in the cooled buckwheat (kasha).
• Form mixture into patties. Coat on both sides with fine ground buckwheat/kasha (just put buckwheat/kasha in food processor and chop till fine). Chill for about a half hour in fridge.
• Fry in non stick skillet in about 4 tablespoons of oil. Cook until crisp and golden, about 4 minutes each side.
• Combine all the ingredients of the cucumber sauce.
• Serve the patties with a slice of tomato and a dollop of the cucumber sauce.
• Enjoy.

EASY GERMAN BIEROCKS (RUNZA)

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.