Kerry's Delicious Pretzel Burgers

A good hamburger is sought after when we go to restaurants and is talked about in our home as to where to find one. One of the best hamburgers in our opinion is the Pretzel Burger. My husband, Kerry, designed this burger after eating one at a German Restaurant. He absolutely loved the burger so came up with his own recipe. When he made it the first time it was a hit with our family and is often requested. This recipe makes 6 Pretzel Burgers.

By Kerry Miles

6 Pretzel Buns
6 Slices Munster Cheese, for topping 
Inglehoffer Original Stone Ground Mustard, for topping 

Heinz Worcestershire Sauce

2 Red Onions, thin sliced 

1/4 c. butter 

2 pounds of lean ground beef
2 tsp. Weber Gourmet Burger Seasoning 

1/4 c, Red Wine Vinegar 

3 Tbs. Brown Sugar  

3 Tbs. Balsamic Vinegar 

In a bowl add Red Wine Vinegar and Weber Burger Seasoning to ground beef. Mix and let sit while you prepare the onions. Slice the red onions thin. Melt butter in a large fry pan over medium heat. Add onions, brown sugar and Balsamic Vinegar. Cook and stir until the onions are soft. 

Prepare ground beef mixture by dividing into 1/3 pound patties. Put a dimple in the middle of the burgers before cooking. In a large fry pan on medium heat add Worcestershire Sauce and cook the patties for 5 minutes on one side. Turn the burgers and add more Worcestershire Sauce to taste. Cook 5 more minutes until the patties are cooked through. Add cheese to the top of the burgers and put the lid on the pan until the cheese melts. Immediately take out of the pan and dress the burger.  

Toast the buns, then put a thick layer of mustard on the bottom inside of the bun. Add the burger and top with the cooked red onions. Serve.

Zucchini and Ricotta Galette

From the Smitten Kitchen blog This Galette is so sweet it is like eating a dessert. 

Serves 6 

 For the pastry: 

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes 

1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again 

1/4 cup sour cream

2 teaspoons fresh lemon juice 

1/4 cup ice water 

 Filling: 

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds 

1 tablespoon plus 1 teaspoon olive oil 

1 medium garlic clove, minced (about 1 teaspoon) 

1/2 cup ricotta cheese 

1/2 cup (about 1 ounce) grated Parmesan cheese 

1/4 cup (1 ounce) shredded mozzarella 1 tablespoon slivered basil leaves 

 Glaze: 

1 egg yolk beaten with 1 teaspoon water 

 Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. 

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. 

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Cha Shu Baos

Learning Chinese cooking was fun and I had a friend who was part Chinese that gave me this recipe that had been passed to her by her grandmother. My children love it when I make this and have begged for the recipe. If you have leftovers put them in the refrigerator or the freezer and warm them up in the microwave. The ideal way to cook these is to use a steamer but an oven works fine also. You can glaze these with egg white and sprinkle with brown sugar or toasted sesame seeds. 

Ingredients:

1 pound of ground pork 

4 green onions, chopped 

1 can of water chestnuts, chopped fine 

3 Tbs. Hoisin Sauce 

3 Tbs. Soy Sauce 

1 recipe for Basic Bread 

Fry the pork with the green onions and water chestnuts until the onions are soft and the put 2 Tablespoons in the center of a flattened round piece of dough. Form the dough around the meat mixture and pinch closed. Bake in a 350 degree oven for 20 to 25 minutes or until browned or steam in a steamer.. Serve hot and refrigerate any leftovers.