I will also post some of my wife’s recipe’s (she CAN really cook!!) and there’s nothing complicated in our recipes , no fancy stuff, and you don’t need to be a Master Chef to create great tasting food, if you can operate a stove or BBQ you’re more than half way there!
My Recipe for the perfect burger ( I call it “The Butch Burger” )
You will need a 60/40 ground meat mix (I use 60% regular ground beef and 40% regular ground pork ) you can get this from your local butcher or can buy a pound of each and mix it yourself.
This recipe makes up to 8 burgers at a time and I use the BBQ but you can use a stove or griddle/skillet just as well.
Take about 2 pounds of your 60/40 mix and throw it in a mixing bowl, add a quarter teaspoon of sea salt, and about 1 full teaspoon of ground black pepper (sprinkle these evenly across the meat).
Add 1 raw egg (to bind the meat together) and a small handful of crushed ritz crackers (I use the original ritz)
Take a medium onion (red/yellow/white makes no difference) chop it up into small cubes and toss that into the mixing bowl with everything else
Chop 1 or 2 stalks of celery into thin bits and toss them into the mix
Now dig into that mixing bowl with your hands (wash your hands with soap and water first) <<< common sense …. and mix the shit out of the meat , mix it for at least 2 minutes to make sure everything is properly dispersed evenly .
wash your hands again and grab a cookie sheet/large baking pan , cover the pan with wax paper.
Grab a hand full of meat and roll it into a ball, then mash it down flat to form a burger patty, make it as thick or thin as you like , just keep in mind that it’s thickness WILL effect the cook time. I make mine about an inch thick , put your burger patties on the wax paper and they won’t stick to it .
Now with the BBQ on low, place your burgers evenly across the grill, don’t constantly flip them or they will become dry , and no one likes a dry burger! , there is gonna be flare ups (flames) due to the fat in the meat, just don’t panic, just stay there and keep an eye on ‘em, if it looks like the burger is burning simply use your flipper (spatula) and move the burger patty to another spot on the grill away from the flames, now keep an eye on your burgers, when the meat is cooked about halfways through from the bottom up (the sides look like yummy burger brown and the top is still pink/raw) flip them puppies over and let them cook for another 5 to 7 minutes until done.
And there you have it a genuine Butch Burger the way I make ‘em for my family and friends, nobody’s complained yet . Toss ‘em on a bun add fresh lettuce and tomato load up with your favorite condiments and chow down! keep a paper towel handy because they are elbow and chin drippers (the grease/juice will drip)
Need a quick and easy side dish that only takes 5 minutes to do up on the BBQ … no worries I’ve got ya covered there too! (you vegetarians might like this )
This is the Lazy Butch steamed/fried veggie platter
Now you can take the time to shred each veggie if you like, but we have a perpetually hungry 13 year old boy in the house so I gotta be fast and whip up a veggie dish on the down low.
I just use a store bought bag of pre mixed salad greens (get rid of the dressing you won’t need it) a bag of sprouts , a bag of fresh mushrooms (you choose the type , I just use regular white mushrooms) an onion (cut into chunks) a bag of sweet peas in the shell (your gonna use them shells and all ) and last but not least a zucchini cut in half then cut length ways so you get strips , thinner the better ( I leave the skins on but feel free to peel it if you must waste all the vitamins and minerals)
Next take a piece of tinfoil about the size of a dinner plate give or take, put a heaping table spoon of REAL BUTTER (you can use margarine or another over processed substitute if you don’t have butter), put that in the center of the tinfoil, now take your sprouts and veggies and layer each on top of each other or mix them either way works, make sure you leave enough room to fold and seal the tinfoil much the same way you would with a baked potato, toss a bit of pepper and sea salt on it and seal it up tight . this is 1 portion so you will have to repeat this for each person you’r planning on feeding .
Again with the BBQ on low ( they can be done the same time as the burgers ) use the top rack of your BBQ and set each tinfoiled veggie platter (seam side up) on the rack and close the lid, don’t mind the smoke because as the butter melts some will drip onto the coals/burners , let them steam/fry away for about 5 to 7 minutes, that should be enough time to have each veggie cook through. (if it gets really smokey simply lift the lid and wait for it to dissipate , check to make sure each foil bundle is still tightly sealed), remove frrom heat when done and serve.
There ya have it, 2 easy peasy dishes that make my family and friends froth at the mouth with antici…….pation , people around here know that when I fire up the BBQ someone’s fixin’ to be fed real well , and they know enough to wander over for a plate because I always make extras for just such occasions.
If you guys would like another recipe I have lot’s including one that requires shoving a can of beer up a chickens ass! (yes it’s a dead chicken, I think a live one would really object!)
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