Pats Appalachian Camping Burgers Food

SHRIMP BURGERS

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
• Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary.
• Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely.
• Shape mixture into 4 patties.
• Brush grill or patties lightly with oil and place them on grill.
• Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes.
• Turn and cook an additional 3 to 4 minutes on the other side.
• Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

APPLE STRUDEL A.K.A. APPLE POTICA

Steps:

• Mix flour and salt.
• Combine water, egg and oil.
• Add flour until dough forms.
• Knead 10 minutes until satiny.
• If dough is sticky add more flour.
• Stretch dough paper thin to about 45x50 inch on floured cloth.
• Mix apples with leftover ingredients.I use red delicious apples).
• Spread on pastry.
• Roll as a jelly roll,tuck ends close.
• Place on Pam sprayed cookie sheet.
• Bake 350°F for 1 hour.
• Note- This isn't as difficult to make as you may think. And once you've made it, becomes easier.
• Note- I didn't list a prep time ,because if you have a food processor for slicing and a kitchen aid for kneading.You've got it made in no time. But, if you have to slice by hand and knead by hand it will take a while longer -- But, well worth the time. Ummm Good -- .

SAUERBRATEN BURGERS

Steps:

• Reserve 2 tbsp of the crushed gingersnaps.
• Combine remaining gingersnaps, 2 tbsp of the tomato sauce, onions, raisins, and salt.
• Add meat; mix well.
• Shaped into four 1.2 in thick patties.
• Brown in skillet; drain off fat.
• Combine remaining tomato sauce, sugar, vinegar, water, mustard and pepper.
• Pour over burgers.
• Cover; simmer for 10-15 minutes, spooning sauce over meat.
• Remove burgers.
• Stir the reserved 2 tbsp into sauce in skillet.
• Cook until bubbly.
• Return burgers to skillet; heat through.
• Serve with hot buttered noodles.

CHICKPEA-BROCCOLI BURGERS

Steps:

• In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
• Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
• In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
• Remove from heat and allow to cool.
• Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
• In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
• Transfer mixture to large bowl.
• Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
• Shape mixture into 3-inch patties (1/2-inch thick).
• Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
• They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

CREOLE BURGERS

Steps:

• In a small bowl, mix together mayonnaise, mustard, and 1 teaspoon (more if you like things spicier) creole seasoning; set aside.
• In a larger bowl, mix together the ground beef, worcestershire sauce and 1 teaspoon creole seasoning; combine well.
• Shape beef mixture into 4 patties.
• Grill or broil patties to desired degree of doneness, turning once.
• Spread mustard mixture on split hamburger buns.
• On bun bottom, add lettuce, tomato, onion, and patty; cover with bun top.
• I dip each bite of my burger in ketchup, too--yummy.

PAT'S APPALACHIAN CAMPING BURGERS

Steps:

• Blend all ingredients, except salt, in a large mixing bowl, forming about 12 patties.
• Grill the burgers until there is no pink in the center, (due to the sausage as an ingredient). Salt them as the second side is cooking.
• Serve on buns with condiments of your choice. Deli Kaiser buns make for a nice departure from tradition.
• A TIP: Better to make the burger larger in diameter and not too thick so that they will cook through.