Smokin Hot Sassy Saucy Southern Burgers With Attitude Recipes

Steps:

• In a bowl, combine beef and garlic salt.
• Shape into eight patties.
• Top 4 of the patties with cheese.
• Cover with remaining patties.
• Press edges to seal.
• Refrigerate.
• In a saucepan, combine the pizza sauce, mushrooms and oregano.
• Cover and simmer for 10 minutes, stirring occasionally.
• In a skillet, saute onion in butter until tender. Set aside.
• Pan fry, or grill burgers until no longer pink.
• Spread bottoms of buns with a little sauce.
• Top with burgers, onion and remaining sauce.
• Replace tops.

Steps:

• In a large mixing bowl, combine beef, taco seasoning, and 1/4 cup salsa, and shape into 8 patties.
• Grill patties 12 minutes, or until cooked thoroughly, if broiling place patties on broiler pan 4-5 inches from heat and broil until cooked thoroughly, turning once during cooking.
• When patties are almost done, place rolls cut-side down on grill and heat 1-2 minutes.
• Place 8 patties on bottom half of bun, to with cheese and cook an additional 1 minute or until cheese melts.
• Top with 1 tablespoon salsa, and top with remaining bun half.

Steps:

• Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
• Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
• Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
• Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
• To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
• Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• Sauce: Combine all ingredients together. Stir until well mixed.

Steps:

• DIRECTIONS:.
• Preheat oven to 375 degrees.
• In a large bowl add the cornflake crumbs, potato flakes, salt, pepper, cayenne pepper, allspice and soup mix and blend well.
• Wash the chicken breasts and lightly shake off the excess water.
• Dip the damp chicken in the cornflake mixture.
• Place on a baking sheet and drizzle the melted butter overtop of the chicken breasts.
• Bake in a preheated 375 degree oven for 45 - 60 minutes.
• Make sure chicken is cooked before removing from oven, times may vary due to individual stoves and the size of the chicken breasts.

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

Steps:

• In a bowl combine all ingredients except the seasoned salt using clean hands to mix.
• Shape into 3-4 patties.
• Place onto a plate.
• Cover and refrigerate for 24 hours.
• Grill until cooked thoroughly seasoning the outside of the patties with seasoned salt about halfway through or towards the end of grilling.