Zuke Not Cuke Hamburger Recipes

HAMBURGER RELISH

Hamburger Relish image

The Heinz Hamburger Relish can't be found on the store shelves anymore so I found this recipe to make my own. Very easy and quick to make.

Provided by Chubby Cook

Categories Low Protein

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups chili sauce (Bottled)
1/2 cup sweet pickle relish
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch salt
1 teaspoon cinnamon

Steps:

Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks.

Nutrition Facts : Calories 295.8, Fat 0.9, SaturatedFat 0.1, Sodium 3314.1, Carbohydrate 63, Fiber 13.4, Sugar 31.4, Protein 5.4

BIG MAC COPYCAT

Big Mac Copycat image

Make and share this Big Mac Copycat recipe from Food.com.

Provided by randomBvR

Categories Lunch/Snacks

Time 20m

Yield 1 big mac, 1 serving(s)

Number Of Ingredients 15

Ingredients

4 ounces ground beef
salt
pepper
1 hamburger bun with sesame seeds
shredded lettuce
finely minced onion
1 slice American cheese
2 pickles
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced onion
1 teaspoon sugar
1 teaspoon vinegar
1/8 teaspoon salt

Steps:

To make special sauce, mix ingredients in small bowl. Cover and place in refrigerator. Prepare buns by slicing top bun in half horizontally. Add this slice to a full set of hamburger buns to make one big mac bun.
Roll two 2 ounce beef chunks into the size of two golf balls. Flatten atop wax paper, place another piece on top and set in freezer for a couple hours. When ready, cook on skillet for 1-2 minutes per side.
Spread special sauce, shredded lettuce, and ½ teaspoon minced onion on top of bottom and middle buns. Place one slice American cheese on bottom bun. Place two pickle slices on middle bun. Put a piece of beef on top of middle and bottom buns, combine sandwich.

Nutrition Facts : Calories 1078.2, Fat 76.2, SaturatedFat 16.9, Cholesterol 116.8, Sodium 3112.7, Carbohydrate 71.1, Fiber 2.7, Sugar 27.5, Protein 30.2

THE BEST EASY MARGARITA

The Best Easy Margarita image

I've had friends say that they can't tell the difference between this and a real margarita! I made up this recipe myself one day when I was preparing for camping at a music festival. I needed lots of booze, preferably refreshing. And this is the awesome result. I think you could make this into a frozen margarita by putting it in the freezer then blending it, but I like them much more on ice. Note This is VERY STRONG. If you want to make it less strong, add another 1/2 qt limeade. Any more diminishes the flavor. I recommend using Newman's Own Limeade. Also, I don't recommend using crappy tequila, use only what you would drink straight.

Provided by Meguin

Categories Beverages

Time 5m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

1 (750 ml) bottle tequila
1 (750 ml) bottle triple sec
1 quart limeade
2 limes
salt

Steps:

1. Mix the tequila triple sec, and limeade together in a 1 gallon container.
2. Slice the limes in half, then in slices. Place most of the lime slices in with the margarita.
3. Use the remaining lime slices to salt your margarita glass(es), fill with ice and margarita, and enjoy!

Nutrition Facts : Calories 37.4, Sodium 2.2, Carbohydrate 10.2, Fiber 0.2, Sugar 9, Protein 0.1

ZUKE NOT CUKE HAMBURGER/HOTDOG RELISH

Zuke Not Cuke Hamburger/Hotdog Relish image

Another way to use up those big zucchinis...Surprisingly, you can't tell the difference between this and relish made from cucumbers!

Provided by Johns in the Kitchen

Categories Sauces

Time 1h10m

Yield 5 pints

Number Of Ingredients 11

Ingredients

5 cups ground zucchini or 5 cups grated zucchini
3 cups ground onions or 3 cups grated onions
2 cups finely chopped celery
2 red bell peppers or 2 green bell peppers, grated
1/2 cup salt
1 1/2 quarts water
1 quart white vinegar
3 cups sugar
2 teaspoons mustard, seed
2 tablespoons celery seeds
2 -3 garlic cloves, minced

Steps:

Combine vegetables in a large bowl. Add salt and water, and let stand overnight (refrigerated).
Next day drain liquid off. Heat vinegar, sugar, mustard and celery seed to boiling. Add vegetable mixture and bring back gently to boil. Reduce heat and cook slowly for 10 minutes.
Follow canning procedure to seal in hot sterilized jars.

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