Mushroom Cheeseburger Egg Rolls

1 lb. LEAN Ground Beef (Turkey Meat can be used)
1 small Celery, minced small
ALMOST an entire 8oz. Pkg. Bella Mushrooms, chopped up
1/4c Onion, chopped
Splash of Soy Sauce
A few GOOD splashes Worcestershire (I want to say I used about 3T)
2tsp Yellow Mustard
Good sprinkle of Garlic Powder
Good Sprinkle of Onion Powder
1.5T dried Oregano
1/4tsp Sea Salt, or more to taste
 – Cook all, and, cook down juices. Once done mix in:
3T Parmesan Cheese (Store shelf grated kind)
–
Egg Roll Wrappers
Toppings:
Shredded Cheddar Cheese
1/2tsp Relish, in each roll

Coleslaw Mix (Premix):
1c Coleslaw
2-3T of Ken’s Sweet Vidalia Onion Dressing (USE!)

Cook Beef Ingredients, cooking down all juices. Add in Parm. Cheese.
Premix Coleslaw Mixture.
On Egg Wrapper, spread THIN line of Relish. Top with Beef Mixture, then, sprinkle with cheese. Then, top with 1-2T Coleslaw Mix. Wrap. You can use egg wash to fold it in place, but, I just use water, rubbed on with finger. Wrap. Butter Flavor Cooking Spray tops and bottoms of Egg Rolls. Brown each side of Egg Rolls. Sprinkle with Garlic Powder OR a lil of Garlic Salt (I use powder).
Serve with a Side of Ketchup.

Other cooking options: Egg Wash and Bake. Or Air Fryer.
Also, I use A LOT of Mushroom in beefy meals to help cut meat down. Healthier and you wouldn’t know the better, if it’s cooked in with it. It helps.

Advertisement

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese
–
Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:

Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)
–
Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.
–
Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced
–
Buns
–
Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

Swiss Shroom Burgers (HEALTHIER Mushroom and Swiss TURKEY Burgers)

AMAZING Flavor!!! And, Healthier than Most. But, you wouldn’t know with it’s FLAVOR!!!

Meat Mixture:
2lb. Turkey Meat (Beef can be used)
1 Mushroom Gravy Packet
1T Worcestershire
1tsp Soy Sauce
1T Green Onions, minced super small
2tsp Dried Parsley
1/2tsp Garlic Powder
1/2tsp Dried Dill Weed
1/2tsp Onion Powder
1/4tsp Sea Salt
1/2tsp Ground Pepper
2-3T Celery, minced
–
Sauteed Mushroom Topping:
1tsp Extra Virgin Olive Oil or Butter
1 pkg. Baby Bella Mushrooms, chopped
3/4tsp Dried Oregano
1/4tsp Lemon Juice (Fridge 100% kind)
1/4tsp Dried Rosemary, crushed more
–
– Toppings: Tay’s Balsamic Garlic Sauce (Recipe Here) (<-USE IT!) or Mayo, Swiss Cheese, AND FRIED ONIONS!!!
– Tay’s Redhead Flatbread (Recipe here) or Bun of Choice

Mix Meat Mixture. Allow to marinade about 20 minutes. Form Patties. Cook. Near end add on Swiss Cheese, to melt. Try with Tay’s Balsamic Garlic Sauce (Recipe Here) on Buns. Top with Sauteed Vegis. Then, Fried Onions (Optional, but delicious!).

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Porter Burger served with Creole Sweet Tater Fries (Ultimate Stuffed Burger fit for The Porter served with Creole Sweet Potato Fries)

Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)

Meat Mixture:
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1T Worcestershire
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/2tsp Paprika
1/2tsp Pepper
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)
–
Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)

Saute Vegis:
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce

Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice

First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)


–
*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dill
(Seasons can be altered to taste)

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Tasty Tangy Burger

2 lb. Ground Beef
1T Balsamic Vinegar
1T Red Wine Vinegar
1T Soy Sauce
1/2T Worcestershire
2tsp Dried Oregano
1/2T Dried Parsley
1/2tsp Garlic Powder
1/2tsp Pepper
1/4tsp Sea Salt

Mix, well, above. Allow to set a few minutes. Form Burgers. Cook. Serve on Bun with Toppings of choice.

(I originally did 1.5T, each, of: Balsamic Vinegar, Red Wine Vinegar, and Soy Sauce… But, thought it could be cut back to 1T… So, to your taste.)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Texin Mexi Gobblers (Healthier Turkey Burgers with a kick)

1 lb. Ground Turkey Meat
 – Blend together below, then add to meat (Per 1 lb.):
1/4c Sweet Green OR Red Bell Pepper
1/4c Onion
2T Corn
1/4tsp Red Pepper Flakes
1.5tsp Worcesterchire
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Chipotle Powder
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Black Pepper

Sauce:
1/4c Mayo
1/2tsp Dijon (Optional! House’s split on adding Dijon)
1/2tsp Lemon Juice (Concentrate kind)
1tsp Store Brand Louisiana Hot Sauce
1/2tsp McCormick Cajun Seasoning
2-3 slices Baked Bacon, minced (Or 1-2T Real Bacon Bits)

Toppings:
PICO DE GALLO! (Don’t skip!)
Cheese, optional (Try Pepperjack)
–
Bun, Bread, Wrap (Soft Shell, Lettuce Leaf, Flat Bread, etc.) of choice

In blender, blend above ingredients (Bell Pepper thro Black Pepper). Mix into ground Turkey. Form into Patties. Line pan with Foil. Bake about 425 for about 30-35 minutes, til Turkey is done. Last few minutes, I toss on cheese, and cook til melted. On bun of choice (WRAPS WORK GREAT, TOO!), add Sauce, top with Burger/Cheese, then, PICO DE GALLO!!! Eat!
*I was iffy on the sauce… But, it was an AWESOME compliment to the Burger.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Cheesy Explosives (Fallen Apart Cheese Burger)

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced
–
Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Buffsters (Buffalo Chicken Burgers)

Meat Mixture:
1lb TO 1.5lb Ground Lean Chicken
1 Egg
1/2 tsp Dijon Mustard
1/4tsp McCormick Montreal Steak Seasoning
1/4tsp Red Pepper Flakes
1/8tsp Celery Salt
1/8tsp Sea Salt
1/4c Feta Cheese, crumbled more
1/2tsp Grated Parmesan and Romano Cheese (Store shelf kind)
1tsp FRESH Chives, minced
1-2T Celery, minced (I forgot, but will add next time)
1-2T Carrot, grated then minced (I forgot, but will add next time)

Sauce:
4T Mayo
2T+2tsp Louisiana Hot Sauce
1T Butter

Toppings: Fresh Roma Tomato Slice, Onions, Spinach

Mix sauce, set in fridge. Mix meat mixture. Butter Spray LARGE muffin pan. Press meat into each. Drizzle a little Sauce Mixture over top. Bake at 425-450 about 45minutes. Top onto bun with toppings of choice and GOOD AMOUNT of Sauce.

Notes: Low Carbs.? Try over spinach, onions, and tomato… Drizzled with sauce. Skip bun! Or serve in Cabbage Leaf (Boiled), or Lettuce Leaf… As wrap!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Queso Friskies (LEAN Queso Fresco Chicken Burgers)

1lb. Ground LEAN Chicken Meat
2 tsp Cumin Powder
1/4tsp Coriander
1/3c Queso Fresco, grated
2 PACKED Tablespoons Monterey Jack Cheese, grated
1 tsp Dried Chives
1 tsp Soy Sauce
1 Egg
Hot Chili Oil

Mix well, the above ingredients, minus the oil. Brush large cup muffin pan LIGHTLY with Hot Chili Oil. Spoon in meat mixture. Cover with foil. Cook at 450 for 40-45minutes.
SERVE ON Sesame Seed Bun. With Tomato and Lettuce. Spread MAYO. AND drip a spoonful of MILD TACO SAUCE!!! Yes. Don’t skip that!!!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

tTt’s Hamburger Seasoning/Marinade

Per Pound:
1 tsp Paprika
1/2 tsp Course Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/2 tsp Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Cayenne Pepper
2 tsp Worcestershire Sauce
1 clove Garlic, minced
1T Fresh Onion, minced

Mix with hamburger meat*. Place in fridge few hours. Make patties (I place back in fridge to keep form). Grill on charcoal grill (With lid held open few inches with semi crushed pop can)
*To cut calories, we sometimes mix with half/half turkey meat and hamburger meat-1lb. each. Doubling recipe/ingredients. Cook thoroughly! Also fresh herbs are usually doubled in amounts.
How we form our Burgers:

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

The Juiciest Burger Soup (Cheese Burger Soup)

A Burger Soup that ACTUALLY Tastes Like a Juicy Burger!

1 lb. Lean Ground Beef, while browning season with a few good shakes of Paprika, Garlic Powder, Onion Powder, Oregano, Parsley, and Pepper
3 Beef Broth Cubes
3 Chicken Broth Cubes
6 1/2c Water
1 Onion Soup/Dip Packet (I used Mrs Grass)
1 can diced Tomatoes (Basil Oregano kind), slightly drained
1c Spinach, roughly chopped
1/2c Mushroom, sliced (I used Baby Bellas)
1 sm./med. Onion
1c Potatoes, skin on, diced
1 small Carrot, grated
1/2T Worcestershire
2T Dill Pickle Relish
1/4tsp Red Pepper Flakes (Adds extra kick)
1tsp Parsley
1/4tsp LAWRY’S Seasonal Salt
2 oz. Velveeta (Add last hour)
1/2c Shredded Mild Cheddar Cheese (Add Last hour)

Brown meat, while seasoning with seasons listed. LIGHTLY butter crock (Or Butter Flavor Cooking Spray it). Add all to crock, EXCEPT Velveeta and shredded cheese. Cook on low 6 hours. Last hour add in cheeses.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Fried Tomaters (Fried Green Tomato Burgers)

Partial Green/ Red Tomatoes (I prefer more red on em, yet firm.), sliced thickish
Turkey Burgers
Velveeta Jalapeno Cheese Slices (Or cheese of choice)
Oil for frying
–
Sauce:
1 cup Mayonnaise
1 tsp Mustard (Dijon works, too)
1 tsp freshly squeezed Lemon Juice
1 tsp Red Wine Vinegar (Or more lemon juice)
1.5T Louisiana-Style Hot Sauce
1 tsp Worcestershire Sauce
1.5 tsp Capers, roughly chopped
1 scallion, finely chopped (I used 1.5T Onion, minced)
1/2 tsp Paprika
1/8 tsp sea salt
1/2 T Parsley
1/4 tsp Mustard Powder
1/8 tsp Cayenne Powder
1/4 tsp Garlic Powder
–
Tomato Batter:
1c Flour
1/2c Cornmeal
1/4 Bread Crumbs or Croutons (I use Italian Bread Crumbs)
1/2 tsp Garlic Powder
3/4 tsp Cajun Seasoning
1/8 tsp Sea Salt
1/4 tsp Paprika
1/4 tsp Onion
1/4 tsp Pepper
1/2c Heavy Creamer+ 2 Eggs

Premake sauce ahead of time. Place in fridge. Cook burgers, place cheese on top to melt. Mix up batter. Beat egg and creamer in separate bowl. Heat oil on skillet. Place tomatoes in batter, then egg mix, then BACK into batter (Careful not to lose it, I usually don’t flip it. just place batter on top press lightly), then into oil. Fry both sides til nicely browned. Place cooked turkey burgers onto tomatoes. Pour sauce over top. I serve 1 burger on top 1 tomato, with extras on the side to eat. Eat with fork.

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Top O the Muffin Burger

Canned Fridge Biscuits
1lb Ground Hamburger
Velveeta, not a lot. Just enough to taste the cheese
2 Tablespoons Salsa
1/2 Onion, chopped
Shredded Cheese
Ketchup

Brown meat while seasoning with few good shakes of Garlic Powder, Basil, Course Black Pepper, Onion Powder. Add onions. Melt in velveeta. Add in salsa. In muffin pan, push biscuits into holes (Like a cup), spread a little ketchup onto bottom, top with hamburger mixture. Bake accordingly. TOP with ketchup. Sprinkle lightly with Garlic Powder. Serve.