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Article: Lamb, pork, chicken beef up burgers; SHOPPING LIST Bakery 4 French rolls Condiments, oils and vinegars 2 tablespoons olive oil 2 tablespoons horseradish sauce Dairy 2 egg yolks 4 ounces half-and-half cream Ethnic 1 ounce soy sauce Meat 1 pound ground lean pork Miscellaneous dry goods 1 1/2 ounces sun-dried tomatoes (not packed in oil) 1 1/2 ounces pine nuts 1/3 cup fine dry bread crumbs Pasta, Rice and Beans 12 ounces linguine pasta Produce 1 tomato 1 3/4 pounds mushrooms 7 large cloves garlic 1/4 ounce fresh flat parsley 12 leaves fresh basil Spices 1/4 teaspoon ground sage 1/2 teaspoon salt, plus extra to taste
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- August 22, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Have a beef with burgers?
Then make your burgers without the beef. Ground turkey is the
obvious substitute, but ground pork, lamb or chicken also work well
and provide a delicious change to the everyday variety.
For Labor Day weekend, burgers are the perfect choice -- they are
a cinch to prepare and even easier to grill. Instead of the usual
burger, rev up your taste buds with some of these turbo-boosted,
beefless patties:
Form patties from ground lamb, finely chopped fresh mint, lots of
minced garlic, a handful of fine bread crumbs and a splash of
Worcestershire sauce. Serve grilled patties on Italian rolls with
thick slices of ripe tomato and a dollop of plain yogurt.
Mix together ground ...