That killer burger recipe

For those who have asked how I do the evil burgers…

Ingredients
5 lbs 85/15 burger
1 lb bacon
1 large sweet onion
10 cloves fresh garlic
1/4 cup BBQ sauce (Sweet Baby Ray’s)
1/4 cup mustard (cheap yellow)
1/4 cup ketchup
2 eggs
2 cups finely shredded cheese (cheddar/colby mix)
1 or 2 tbsp steak spice mix (ie weber or grill mates)


Finely chop the bacon and fry it just short of crispy. Pour off “most” of the bacon fat. (I usually leave 2-3 oz of the fat).

Put the onion and garlic cloves in a chopper or food processor. chop it very fine.

Eggs and cheese work as a good binder.  Just say no to bread crumbs in the burger.

Put everything in a very large bowl. Mash it up. Hands work best.

Form 1/3 lb+ patties. Should make 15 or 16 burgers. I make them up ahead of time. Quick freeze to harden and use the food saver to shrink wrap the burgers.

Mom’s Kick-Ass Sweet Rolls

Mom’s Kick-Ass Sweet Rolls

(Recipe adapted for 2-lb bread maker by Mom.)

Dough

1 Cups Milk
1 egg
4 Cups Bread Flour
Cup Sugar
1 tsp Salt
Cup butter (softened or melted)
4 tsp Active Dry Yeast

Put all ingredients into your bread machine in the order that the manufacturer suggests. Usually it is liquids on the bottom, flour and dry ingredients on top, yeast in last. Run the bread maker on the dough cycle.

Filling

â…“ Cup Butter
Cup Sugar
1 tsp cinnamon

Roll and Bake

When the dough is done, roll it out flat. Spread the filling over the dough. Add raisins or nuts if you like. Roll the dough up and cut into 1 inch pieces. Lay the pieces on the sides in a greased pan, Bake 20-25 minutes at 375.

Icing

Icing is just a mixture of confection sugar, a few tbsp water and a few drops of real vanilla extract. Mix it in a small bowl and drizzle on the top of the baked rolls.

DONE.

German Potato Salad

German Potato Salad

1 lb. bacon
1 cup chopped onion
1 cup chopped celery
1 cup vinegar
1 cup water
4 Tbsp. flour
4 Tbsp. sugar
3 tsp. salt
3 tsp. celery seed
12-15 cups boiled potatoes
pepper and parsley to taste

Cook bacon till crisp; drain (reserving the fat), and crumble.

Cook onion and celery in the bacon fat till just tender.

Blend in flour, sugar, salt, celery seed, and pepper to taste. Add vinegar and water.

Cook and stir till thickened and bubbly.

Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. It is best to put it in a slow cooker for a couple hours

Garnish with parsley.

Serve warm.