Forget about Tuesday’s snow, and go right ahead and scrap any worries about our continuing rainy spells, too, because here comes an amazing all-weather burger recipe.
Hard to believe but true, this particular treatment works just great in either in the kitchen (several different ways, no less) or outside on a barbecue grill, according to what the weather is throwing at us on any given day.
Monroe cook Jo An’ Hendrickson, who recently shared her recipe for angel food cake with pineapple and whose recipe collection dates back to the Great Depression era (she even has an original Depression cake recipe from her grandmother), gives us the how-to and mentions, “I do these burgers under the broiler or in a skillet.”
Jo An’ also says, “I got the better-than-sex cake recipe from the Forum and made it several times. Made it for a bake sale and sold the thing for $25. What a hoot that was!”
Now for her zinger burgers, zapped to the hilt with jalapeno poppers, salsa, olives, tomatoes and salsa con queso. Wowsa, yowsa, let’s wrap our mouths around:
Popper beef burgers
1pound ground beef
1/4cup bottled thick-and-chunky salsa, plus extra for topping
4frozen cheese-stuffed jalapeno poppers
1/4cup bottled salsa con queso
1/4cup chopped fresh Roma tomato
2tablespoons sliced pitted ripe olives
Hamburger buns (optional)
In a large bowl, combine the ground beef and 1/4 cup salsa, mixing lightly but thoroughly. Lightly shape into 4 thin patties. Place one stuffed pepper in the center of each patty; wrap beef around the pepper to enclose, sealing seams and forming a ball. Flatten the balls into patties about 4 to 5 inches across and 1 inch thick.
Place patties on a barbecue grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes to medium (160 degrees) doneness, until beef is not pink in the center and juices show no pink color, turning occasionally. (If desired, patties can also be cooked under the broiler or in a skillet instead of on a barbecue.)
To serve, spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives and, if desired, place in hamburger buns. Serve with additional salsa, if desired.
Makes 4 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s comics section.
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