Onion Burgers By John T Edge The Longmeadow Farm Recipes

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ONION BURGERS BY JOHN T. EDGE - THE LONGMEADOW FARM



Onion Burgers by John T. Edge - the Longmeadow Farm image

John T. Edge, Burgers: An American Story, Putnam 2005- Adapted from this wonderful story teller, perfect for picnic or nice luncheon burger. Normally we serve this with a big bowl of pass around potato chips, ice cold pickles, and a large wedge of fresh tomato. Soft buns are best, but toast works equally as well.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb ground chuck
2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices)
2 tablespoons pimento cheese (or Cheddar, American, Provolone cheese)
6 buns, split
mustard

Steps:

  • Place a heavy skillet over medium-high heat. Leave it there for 5 minutes.
  • Loosely gather a handful of ground beef (free form) and slip it into the pan. (Can make 4 or 6 patties depending on size).
  • With the side of a spatula, push the burgers into a semblance of a round.
  • After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat.
  • Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
  • Place burger on bottom half of the bun and spread with mustard.
  • Spread the cheese on top half of the bun and place on the burger.
  • Serve with a large tomato on the side, and nice fresh chips. Yummy!

Nutrition Facts : Calories 460.5, Fat 22.2, SaturatedFat 8.4, Cholesterol 78.2, Sodium 375.8, Carbohydrate 37, Fiber 2.3, Sugar 6.4, Protein 26.4

LIPTON® ONION BURGERS



Lipton® Onion Burgers image

From Favorite Name Brand Recipes website. Could also use Beefy Onion, Onion Mushroom, Savory Herb with Garlic or Ranch Soup Mix.

Provided by lauralie41

Categories     Meat

Time 22m

Yield 8 serving(s)

Number Of Ingredients 3

1 1/8 ounces Lipton Recipe Secrets onion soup mix, 1 envelope
2 lbs ground beef
1/2 cup water

Steps:

  • In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
  • Shape into eight patties and grill or broil until done.
  • Serve with your favorite toppings.

GARLIC AND ONION BURGERS



Garlic and Onion Burgers image

I found this recipe on another website. I haven't tried it yet, but it sounds wonderful! Cook time includes minimum refrigeration time ZWT 3: U.S. and Germany (Hamburg)

Provided by lucid501

Categories     Lunch/Snacks

Time 2h20m

Yield 5-6 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon italian-style steak seasoning

Steps:

  • In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
  • Form burgers into 1/2 inch thick patties.
  • Cook on grill or on stovetop until desired doneness.

Nutrition Facts : Calories 402.3, Fat 27.2, SaturatedFat 10.7, Cholesterol 123.4, Sodium 619, Carbohydrate 3, Fiber 0.3, Sugar 1.1, Protein 34

CANADIAN MAPLE BURGER



Canadian Maple Burger image

For perfectly cooked burgers an instant -read thermometer should register 160F when inserted, through the side, into the center of the patty. Lighten up this burger by omitting the peameal bacon and Cheddar cheese. Add addition fibre by serving on whole wheat rolls. This is a very tasty maple flavored burger - Truly Canadian!!

Provided by Chef mariajane

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup dry breadcrumbs
1/4 cup HP steak sauce
1 egg, beaten
3/4 teaspoon salt
3/4 teaspoon pepper
2 teaspoons Worcestershire sauce, divided
1 1/2 lbs lean ground beef
2 cups sweet onions, sliced
3/4 cup maple barbecue sauce (Diana)
6 slices thick peameal bacon
sliced cheddar cheese
hamburger bun

Steps:

  • Blend crumbs with HP sauce,, egg, salt and pepper and half the Worcestershire sauce; crumble in beef and mix gently.
  • Form firmly into 6 equal patties. Chill for 30 minutes.
  • Meanwhile, preheat grill to medium; grease grate well. Arrange onions in the center of a large sheet of heavy foil. Drizzle with remaining Worcestershire Sauce and 1/4 cup BBQ sauce. Fold and crimp foil edges to form a secure packet; grill for 20 minutes, turning often.
  • Add burgers and bacon to grill alongside the onion packet. Grill for 6-7 minutes. Turn meat and baste well with remaining BBQ sauce. Grill for an additional 4-6 minutes or until burgers are cooked through and bacon is browned.
  • Top burgers with sliced cheddar cheese, grilled onions and bacon; srve on buns.

Nutrition Facts : Calories 351.8, Fat 15.4, SaturatedFat 5.7, Cholesterol 123.2, Sodium 1141.6, Carbohydrate 19.1, Fiber 1.7, Sugar 4.5, Protein 32.3

SID'S ONION BURGER



Sid's Onion Burger image

"For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma." Courtesy of Saveur Magazine.

Provided by dojemi

Categories     < 15 Mins

Time 2m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons canola oil
1 lb ground beef (gently formed into 6 balls)
2 medium yellow onions (very thinly sliced with a mandoline or a sharp knife and divided into 6 equal portions)
kosher salt, to taste
6 slices American cheese
6 hamburger buns, toasted

Steps:

  • Working in 2 batches, heat 2 tablespoons oil in a 12" cast-iron skillet over medium-high heat.
  • Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute.
  • Top each patty with a portion of the onions; season with salt.
  • Press onions into the meat and cook for 1 minute more.
  • Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown.
  • Serve on buns.

Nutrition Facts : Calories 450.8, Fat 27.8, SaturatedFat 8.8, Cholesterol 65, Sodium 462.4, Carbohydrate 26.7, Fiber 1.4, Sugar 4.3, Protein 22.7

ONION BURGERS



Onion Burgers image

Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound ground chuck
2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices)
American or pimento cheese
6 buns, split
Mustard

Steps:

  • Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
  • With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
  • Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

ALL GONE ONION BURGERS



All Gone Onion Burgers image

You will find this recipe posted else where on the web under my real name. It is one of the best ways to grill burgers I ever came up with.

Provided by Chef Shadows

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

3 lbs ground round
1 ounce dry onion soup mix
2 beef bouillon cubes, crumbled
1 teaspoon granulated garlic
1 teaspoon lemon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons beer
12 hamburger buns

Steps:

  • Mix all together and shape into 12 patties.
  • Grill over hardwood coals until done to your liking.
  • Place on hamburger rolls and top with your choice of condiments.
  • Note: I use one package of Lipton's Onion Soup Mix for this recipe.

Nutrition Facts : Calories 413.6, Fat 24.6, SaturatedFat 9.2, Cholesterol 80.6, Sodium 585.4, Carbohydrate 22.1, Fiber 1, Sugar 2.9, Protein 23.8

GLAZING YOUR CHICKEN WITH JAM AND BALSAMIC - LONGMEADOW FARM



Glazing Your Chicken With Jam and Balsamic - Longmeadow Farm image

After a glumpie Sunday afternoon, where the remaining leaves precariously fell from the dormant trees, a cool mist had settled in the valley below, the world appeared to me; to have hibernated, here on the farm. I pondered what I might do to enhance the palette and stomachs of everyone who graced our table that evening. Normally, we have a casual get together, the "boys" come over, my Dad ambles over from his house, and the cattle were sleeping peacefully, all rejoicing the cool mist after the hot summer we had just completed. I decided to try something a bit different from my usual fare. Quietly tucked away in the back of the cabinet I found some apricot jam, along with the last bit of some balsamic vinegar. You and I both know, there are a sundry of chicken and balsamic ......out there. I said, "What the hay...." added some fresh thyme, let's see what happens? Melted the jam, vinegar, roast the chicken breasts, baste the jam glaze on top of chicken. What could be easier? I guess just roasting the chicken breasts with nothing, would be easier. That night we sat, enjoyed the company, the laughs from the weekend, the new calf stories, and our family. I hope you feel the same, enjoy whomever your company is, or just enjoy the quietness of alone time, where ever you are, have a good night, and replenish your palette and your soul as well.

Provided by Andi Longmeadow Farm

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts (bone in, trimmed, skin removed or boneless, skinless whatever your choice)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried thyme leaves, divided
1/4 cup apricot jam
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
  • Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
  • Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
  • Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
  • Serve with some brown (or white rice).

Nutrition Facts : Calories 305.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 246.6, Carbohydrate 14.3, Fiber 0.1, Sugar 9.9, Protein 30.4

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