Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Texas Blue Whistler Burger
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- #56158
These giant 1 pound burgers are named after the Blue Whistler cannon that was used in several battles, including the Texas Revolution.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup butter, at room temperature
1/4 cup finely snipped parsley
1/4 cup minced scallions, white part only
1 clove garlic, crushed
2 tablespoons bottled steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke seasoning
1 teaspoon hot sauce
4 teaspoons freshly ground black pepper
1 1/2 teaspoon seasoned salt
2 pounds 80% lean ground beef
2 large soft sandwich buns, split
Optional Toppings
heated baked beans
lettuce
sliced red onion
sliced tomato
crisp bacon slices
ranch salad dressing
bbq sauce
directions
Heat a grill to medium-high.
In a bowl, stir together the butter, parsley, scallions, garlic, steak sauce, Worcestershire, liquid smoke, hot sauce, pepper, and seasoned salt. Mix well.
Spread 1 teaspoon on the cut sides of each bun. Set aside.
Combine the remaining butter and ground beef in a bowl and mix well. Form the beef mixture into 1-inch patties. Place on the grill and cook for 4-5 minutes per side, depending on desired doneness.
While the burgers are cooking, place the buns cut-side down and grill until browned.
To serve, place one burger on a bottom bun. Top with your desired toppings. Top with a second patty and additional toppings and finally the top bun. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
March 15, 2011
I have made this many times over the years. I usually maxke it on a large round crusty loaf of bread insteaad of two seprate burgers. I do it like that for the novelty of it. A two pound super dressed burger is impressive to look at. then we cut sections from it. Using a rectangular loaf of bread like Italian does make cutting it into portions easier. I serve it on a cutting board. The seasoned butter spread on the bun is fantastic after griddled. Toppings I put all of them on there except jalapeno in the relish. I like them but just never have. This burger to me done right requires a bibb and roll of paper towels! Fantastic! People wwho see it on the cutting board aare shocked and speechless. Couldn't update "stars" but is a great burger for parties etc the more I thought about it. Like a playoff game, Daytona, Talladega 500 (NASCAR FAN). Departure of your mother -in-law etc.