Burger For A Bunch 3 Food

BURGERS FOR A BUNCH

Steps:

• In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the potato flakes, egg, ketchup, relish and mustard; set aside. , For crust, melt 2 tablespoons butter in a small saucepan. Stir in 1/4 cup potato flakes; set aside. , In a bowl, combine the flour, sugar, cream of tartar and baking soda and remaining potato flakes. Cut in remaining butter; add milk and mayonnaise. Blend until a soft dough forms. , Divide in half. On a floured surface, roll one portion of dough into a 10-in. circle. Place in a 9-in. pie plate. Spread with meat filling; sprinkle with cheese. Roll out remaining dough and place on top of filling. Seal and flute edges. Brush with milk; sprinkle with reserved buttered potato mixture. , Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges to serve.

BRUNCH BURGER

Steps:

• Cook the bacon in batches in a large skillet over medium heat until crisp, about 3 minutes per side. Remove to a paper towel-lined plate. Do not wipe out the skillet.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with the salt and pepper. Make a divot in the center of each burger. Put the burgers in the skillet with the bacon fat, divot-side up (see Cook's Note). Cook the burgers over medium-high heat, turning once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total. Use a heatproof spoon to remove some of the bacon fat from the skillet as the burgers cook if desired.
• Top each burger with 2 slices of the cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. Count to 10. Lift the lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer). Transfer the burgers to a plate and loosely tent with foil.
• Meanwhile, melt 1 tablespoon of butter in 1 tablespoon of canola oil in a nonstick skillet over medium-high heat. Carefully crack 2 eggs into two small bowls. Add the eggs to the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove the eggs from the pan and set aside. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of canola oil and 2 eggs.
• Stir together the ketchup and hot sauce in a small bowl.
• Toast the buns in a toaster. Spread the spicy ketchup on the top bun. Place the burgers on the bottom buns and top each with a fried egg and 2 strips of crispy bacon. Close the burgers and serve with more spicy ketchup if desired.

BURGER FOR A BUNCH

Steps:

• DOUGH: Mix together flour, sugar, salt, soda and cream of tartar in mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in milk until dough clings together.
• Divide in half.
• Roll out 1/2 to a 9" circle on slightly floured surface.
• Place on ungreased cookie sheet.
• Roll out remaining dough to a 10" circle.
• FILLING: Mix ground beef, 1/2 cup Hungry Jack potato flakes, 1/2 cup catsup, 2 tablespoons dried onions, 2 tablespoons pickle relish and 1 tablespoon Dijon mustard.
• Spread filling on 9" circle of dough and sprinkle with cheese.
• Cover with 10" circle on top of filling.
• Moisten edges and seal.
• Brush top with milk.
• TOPPING: Combine the 3 tablespoons potato flakes, 1 tablespoon cooking oil and 1/4 teaspoon salt.
• Sprinkle topping over burger.
• Bake at 375 for 35-40 minutes.

BURGER FOR A BUNCH 3

Steps:

• FILLING:.
• Saute beef, onion, salt and pepper until browned; drain grease.
• Add instant potato flakes, egg, ketchup, pickle relish, and mustard.
• BUN:.
• Preheat oven to 375 degrees Fahrenheit.
• Combine 1/4 cup potato flakes with melted butter; set aside.
• In large mixing bowl combine the other 1/4 cup potato flakes, flour, sugar, cream of tartar, and baking soda.
• Cut in 1/3 cup butter until mixture resembles coarse crumbs.
• Add milk with lemon juice and mayonnaise.
• Blend to make soft dough.
• Divide in half; shape into balls; roll out one ball on floured surface into a 9 inch circle.
• Place on a greased cookie sheet.
• Spread filling to 1/2 inch of edge.
• Sprinkle with cheese.
• Roll out remaining ball.
• Place on top of filling, sealing edges.
• Brush with milk.
• Sprinkle with the buttered potato flakes.
• Bake 25 minutes until golden brown.