Kittencals Onion And Garlic Hamburgersburgers Food

KITTENCAL'S CARAMELIZED ONIONS

Steps:

• In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
• Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.

KITTENCAL'S JUICY HAMBURGER/BURGER

Steps:

• In a bowl crumble the ground beef with clean hands.
• Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
• Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
• Divide the ground beef into 6 equal patties (or make 8 small patties).
• Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
• Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
• Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
• Serve burgers in toasted buns with choice of condiments.
• TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

KITTENCAL'S ONION AND GARLIC HAMBURGERS/BURGERS

Steps:

• Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
• Shape into six patties.
• Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
• Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking).
• Grill, broil or fry until completely cooked through.

KITTENCAL'S CABBAGE ROLL CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large baking dish.
• In a frypan brown bacon until crisp; drain fat.
• To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
• Add in Parmesan cheese, salt and pepper.
• Add uncooked rice to hamburger mixture; mix well.
• Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
• Spread the shredded cabbage in the baking dish.
• Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
• Bake covered for 45 minutes.
• Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
• Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

KITTENCAL'S SALISBURY STEAK WITH MUSHROOMS AND ONION GRAVY

Steps:

• In a bowl combine all hamburger mixture until combined.
• Shape into 6 patties.
• Heat oil in a large skillet over medium-high heat.
• Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.
• To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).
• Add in flour and cayenne pepper; stir for 2 minutes.
• Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).
• Add in the patties back to the skillet.
• Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.