Dill Sauce For Hamburgers Food

DILL SAUCE FOR HAMBURGERS

Steps:

• In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

MC DONALD'S HAMBURGERS AND BIG MAC SAUCE

Steps:

• ----------Burger Seasoning-----------.
• Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
• Makes about 3 ounces.
• Use on ALL McDonald's hamburgers.
• (Unless you're allergic to MSG, then just use salt and pepper.).
• ---------The Beef Patties:-------------.
• Divide 1 lb of beef into 10 equal sized balls.
• Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
• Do this on waxed paper.
• Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
• It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
• ----------For PERFECT McDonald's® Hamburger Patties------------.
• Forming your regular hamburger patties.
• Cut waxed paper into twelve sheets, about 6"x6" square.
• Divide the ground chuck into six equal pieces, and form each into a ball.
• Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
• Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
• Scrape away the beef that's on the outside of the rim, and retain.
• Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
• Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
• Eventually the beef from around the edges will pile up enough to form additional patties as well.
• You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
• Place the formed beef patties in the freezer and freeze at least an hour.
• DO NOT STACK THEM!
• Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
• After an hour, take them out, and NOW you can STACK them.
• Put them in a zip-lock type freezer bag, and keep frozen until needed.
• You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
• In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
• NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
• ----------The Onions-----------.
• Put the dried onions in a container, like Tupperware, and add water.
• Water should be a few inches over the top of the onions (better to have too much water than not enough).
• Cover, and refrigerate about 1/2 hour.
• Drain the liquid, and you have McDonald's little baby onions.
• Cover again and refrigerate until "burger time".
• --------The Pickles----------.
• McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
• ALSO Classic "original" dills have that tart flavor.
• Make sure they're not "kosher" dills.
• Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
• USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
• -----------The Buns-------------.
• Use the small, plain cheapo store brand hamburger buns.
• When it's "burger time", you'll be toasting the buns.
• Those instructions are coming up.
• ----------Special Sauce-------------.
• Mix everything very well in a small container.
• There better be no streaks!
• Microwave 25 seconds, and stir well again.
• Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
• Makes nearly 1 cup, enough for about 8 Big Macs.

BURGERS WITH SPICY DILL SALSA

Steps:

• For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties., In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.

SALMON BURGERS WITH YOGURT-DILL SAUCE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
• Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
• Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

GRILLED MUSTARD-DILL BURGERS

Steps:

• Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
• Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl.
• Serve on burgers or sandwiches.