THE WORLD’S
NET aa IBV LS olan co}
Buco mecca oma oti
agree they’re something special.hen we called Rhoda Troyer of Glenford, Ohio to let her know her Bar=
becued Burgeis were selected the "best burger in the world” in our
recent contest, she was speechless for a few moments.
“{-canft believe it” Rhoda said. “We just had some friends over last night and made
‘these burgers...they said they're really terrific”
‘That's being modest. Rhoda's Barbecued Burgers (pictured at farlefi) areso tasty and
juicy, you'l have to eat them with anapkin in one hand. The sweet barbecue sauce is
ound 10 drip down your chin,
Bee Forher winning recipe selected from more than 500 separate entries, Rhoda received
-of the ine stainkssstel gas gil. Five other runner-up recipes are also showcased
Burger contest winner Rhoda aes ee) 3
Trover with husband Dwight Below and on the nest two pages. These Finalists each received a case of Taste of
and daughter Jaccuelyn, Home's Country Grillit Barbecue Sauce.
Pesto-Mozzarella Turkey Burgers (below)
er without givin
‘a tasty pesto sauce thats
@2 Barbecued Burgers (pictur:
up flavor. These
esp
Marie Morris, Bentonville, Arkansas
Here’ a great way to eat lis
special are stuffed wit
rbecue turkey
roy —ourbarbecuer.—Iacquli
nord, Ohio
We love it on everything. it was only
i Rhoda Troyer, C
1-2 pounds ground turkoy
1 tablespoon steak sauce
1 cup ketchup 2 garlic cloves, minced
Ve cup packed brown sugar Ys teaspoon salt
Ys cup sugar Ye teaspoon pepper
Ya cup honey 4 cups (6 ounces) shredded mozzarella cheese
Ya cup molasses '5 tablespoons propared posto sauce
2 teaspoons prepared mustard 8 slices marble rye bread or 4 Italian rolls, split
1/2 teaspoons Worcestershire sauce Lettuce leaves
Ys teaspoon salt
Ya teaspoon Liquid Smoke
%e teaspoon pepper
BURGERS:
1 egg, beaten
Ys cup quick-cooking oats
Ys teaspoon onion salt
Ys teaspoon garlic salt
Ys teaspoon pepper
Y%o teaspoon salt
1/2 pounds ground beef
6 hamburger buns, split
‘Toppings of your choice
In abowl, combine the turkey, steak sauce, gai, salt and pep.
ht thin oval patties. Combine moz-
o.Spoon about 4 cup in the center of four pat-
firmly to seal
permixewell Shape into i
zarella and pe
ties, Top with remaining
Grill, covered, over medium heat for minutes oneachsideor
until a meat with 2
lettuce. Viel
rvings.
In a small saucepan, combine the frst 10 ingredients, Bring to
a boil. Remove from the heat, Set aside 1 cup barbecue sauce to
Ina bowl, combine the egg, oa
sce, onion salt, garlic salt,pepper and salt. Crumble
mix well. hape into six patties. Grill, covered,
‘over medium heat for 6-1 or untila meal
sds 160°, basting with % cup barbecue sauce
‘minutes. Serve on buns with toppi
‘cup of the remaining
barbecu
beefover mixture
thermometer
during the last
of your
barbecue sauce. Yield: 6 servings.
choice and reservaPizza Burgers (pictured above)
Kids usualy lore anything with the word “pizza” attached ot
‘0 Teame up with this top-your-own pizzn burger recipe. Itadds
trietyo “pizza night” at our house and even goes over well with
ts “big ide Robin Kornegay Seffner, Forde
I package (I1-/4 ounces) frozen Texas toast slices
1-3/: pounds ground beet
1 cup pizza sauce, olvidled
18 slices pepperoni
12 slices mozzarella cheese, civided
1 cup sliced fresh mushrooms
1 tablespoon butter
Sliced green pepper, ripe olives and grated
Parmosan chease,
Prepare six Texas toast slices according to package directions.
Save remaining Texas toas for another use- Meanwhile shape eet
into 12 thin patties. Top sx patties with I tablespoon pizza sauce,
three slicesof pepperoni, and one slice mozzarella cheese. Fop with,
remaining patties: press edges firmiy to seal
Gal, covered, over medium hea for minutes on exch side or
Until a meat thermometer reads 16(". Meanwhile in. skillet saute
:mushroomsin butter Topeach burger with a rounded tablespoon
ful of pizza sauce and one cheese slice. Cover; cook 3 minutes
longer or until cheese is melted, Top ‘Texas toast with green pep:
pr, burgers, mushrooms olives and Parmesan. Viele 6 servings
5B BACKYARD LIVING
Stuffed Burgers on Portabellas
Here's a low-carb treat that allows my husband and me to stil
enjoy burgers without compromising any of the taste. I's actu-
ally a combination of many recipes pulled together into one...and
noone misses thebun. — ~ Debbie Driggers, Greenville, Texas
1 teaspoon Worcestershire sauce
Yo teaspoon garlic salt
Ya teaspoon pepper
1-Ys pounds ground beef
Yo cup shredded cheddar cheese
5 bacon strips, cooked and crumbled.
4 portabella mushroom caps (about 4-inch.
diameter)
1 tablespoon oli
4 lettuce leaves,
4 tomato slices
oil
Inabowl, combine the irstthree ingredients. Crumble beef over
‘mixture; mix well Shape into eight thin patties. Combine cheese
and bacon, Spoon into center of four patie. Top with remain-
ing patties; press edges firmly to seal. Gril, covered, over med
‘um heat for 6 minutes on each side or until a meat thermom
terreads 160
Meanwhile remove mushroom stemsif necessary brash with
oil. Gril, covered, over medium heat for 3-4 minutes on each
side or until tender, Place mushrooms, rounded side down, on
serving plates. Top each with a burger, lettuce and tomato.
Yield: 4 servings
Hickory-Smoked Cheeseburgers
Bvery tine Imake this recipe, my guests compliment meon how
(reat the burgers taste. The secret is a litle bit of Liguid Smoke
anda few spines of season
Michelle d
iller, Abbeville, South Carolina
3 eggs, beaten
2 tablespoons Liquid smoke
1 medium onion, finely chopped
‘fa cup crushed saltines (about 15 crackers)
1 teaspoon salt
Ya teaspoon seasoned salt
‘Ya teaspoon seasoning blend
‘Ya teaspoon pepper
3 pounds ground beef
12 slices process American cheese
12 seseme seed hamburger buns, spilt
Mayonnaise, lettuce leaves, tomato slices,
pickle slices
Ina large bowl, combine the first eight ingredients. Crumble
beef over mixture; mix well Shape into 12 patties. Gril, covered,
over medium heat for 5 minutes on each side or until a meat
thermometer reads 160°. Top each burger with a cheese slice.
‘nww.2aclgnreLivingmagazine.com