Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Beef And Broccoli

This recipe turned out absolutely amazing! I've been wanting to work on Chinese recipes and I found a recipe close to what I wanted on Pinterest. I did a few modifications and it was perfect.

Beef and Broccoli

Ingredients:

        2 pound Flank Steak, sliced thin
        6 cups Broccoli Florets
        4 Tbs Olive Oil

Sauce Ingredients:

        1 cup Soy Sauce
        1 cup Water
        1 tsp Rice Vinegar
        1 tsp Toasted Sesame Oil
        1/2 cup Brown Sugar, packed
        6 Tbs Cornstarch
        2 tsp Fresh Ginger, grated
        8 cloves Garlic, minced
        1/4 tsp Crushed Red Pepper Flakes


Directions:

1. Prep the steak by trimming off fat and slicing into thin bite-size pieces.
2. Prep the sauce ingredients to a bowl and whisk together thoroughly.
3. Add 1 tablespoon of the olive oil to a large skillet over high heat.
4. Let the pan heat up for a few minutes.
5. Add the broccoli and cook for 4-5 minutes, tossing often.
6. Transfer it to a bowl.
7. Add the remaining tablespoon of olive oil to the skillet.
8. Layer the beef spread out a little and leave it for a minute.
9. Flip it with cooking tongs and cook it for another minute or so.
10. Cook to a little rare.
11. Add the broccoli back to the pan.
12. Pour the sauce in.
13. Stir until coated and the sauce has thickened (about 1-3 minutes).

Serve over rice.
Serves 8.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

Mississippi Pot Roast

In 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

Mississippi Pot Roast

Ingredients:

        1 (3-4 lb) Chuck Roast
        1 packet Ranch Dressing Mix (One packet of dry ranch seasoning is equal to  

           approximately 3 tablespoons of seasoning.)
        1 packet Au Jus Mix (or use my Au Jus recipe below)
        1/4 cup Butter, sliced
        4-5 Pepperoncini Peppers (with a splash of brine for added flavor)

Directions:

1. Heat Olive Oil in skillet.
2. Brown roast on both sides, for a bit of extra caramelized flavor.
3. Place roast in the slow cooker.
4. Sprinkle the top with the ranch dressing mix and au jus mix.
5. Place peppers on top of the mixes.
6. Add the butter slices.
7. Cook over low for 8 hours.
8. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes:

The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own.
Add carrots and potatoes with 1 1/2 hours left, if desired.

Makes 8 servings.



Au Jus Recipe:

Ingredients:

    12 Beef Bouillon Cubes (or 4 Tbls granules)
    4 tsp Onion Powder
    2 tsp Parsley
    1/4 tsp Black Pepper
    1/4 tsp Garlic Powder
    4 Tbls Cornstarch


Directions:

1. Blend all ingredients in blender for 30 seconds until completely ground, and combined.
2. Store in airtight container or Ziploc bag.

To Make Au Jus:

1. Measure 4 1/2 tsp into a small saucepan.
2. Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

1. Measure 4 1/2 tsp to equal 1 package Au Jus mix.

Makes 12 servings.

Enjoy!

            Ingrid

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

        1 lb Penne, cooked

        2 lbs Ground Beef

        1/2 cup Onions, chopped

        1/2 cup Green Bell Pepper, chopped

        24 oz Pasta Sauce

        1 cup Mozzarella, shredded

        2 cups Cooking Creme

  

For Cooking Creme:

        8 oz Cream Cheese

        1/2 cup Beef Broth

        1 Tbs Italian Seasoning

        3 Tbs Parmesan, grated

Directions:

1. Preheat oven to 350.
2. Cook Penne, al dente.
3. Brown meat with onions and peppers.
4. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
5. Cook and stir 2 to 3 minutes or mozzarella is melted.
6. Add pasta, mix lightly.
7. Spoon into casserole dish.
8. Top with remaining cooking creme and mozzarella, and cover. 
9. Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Enjoy!

            Ingrid

Quick Chili

This family favourite came about during a moment of panic. I was told that my daughter had signed me up to bring chili to the high school football game. And I needed to bring it in within one hour! I threw together some ingredients and it became a hit!  Afterward, I was asked to bring this every home game. Feel free to try some of our other favourite chili recipes. We have a variation of this one, a healthy version, a sweet maple chili and a delicious white chicken chili.

Quick Chili

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely chopped

        3 Cloves Garlic, Minced

        1 cup Diced Tomatoes

        8 oz Tomato Sauce

        1 cup Water

        1 can Kidney Beans

        1 can Pinto Beans

        2 Tbs Chili Powder

        2 Tbs Sugar

        1 Tbs Hot Sauce

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 tsp Pepper

        Shredded Cheddar

Directions:

1. Lightly brown ground beef, drain if necessary.
2. Add onion and garlic, cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins

Enjoy!

            Ingrid

Grilled Cubed Steak Rollups

I don't normally like cube steak but one of my kids asked me to buy some.  I found this recipe on Amandas Cookin' and it was delicious!

Grilled Cube Steak Roll-Ups

Ingredients:

        6 pieces Cube Steak
        Marinade (recipe below)
        3 oz Cream Cheese, softened
        6 pieces Bacon (raw)
        1 sprig Fresh Parsley, minced, (stem too)

Marinade:

        1/2 cup Olive Oil
        1/4 cup Worcestershire Sauce
        6 Tbs Soy Sauce
        1/4 cup Garlic, minced
        1/2 medium Onion, chopped
        1 Tbs Pepper
        1 Tbs Dried Rosemary, crushed 
        3 Tbs Steak Seasoning
        3 Tbs A1 Steak Sauce

Directions:

For the Marinade:

1. Put all ingredients into a blender and puree.
2. Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. 
3. Can be marinated up to three days for tough cuts of meat.

For the Roll Ups: 

1. Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. 
2. Preheat your grill on high with the lid closed. 
3. Remove the steaks from the refrigerator and take them out of the marinade.
4. Place them on paper towels to drain. 
5. Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. 
6. Combine the cream cheese with the minced parsley. 
7. Spread thin layer of cream cheese over one side of steak.
8. Beginning with short end roll up the steak.
9. Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. 
10. Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat.
11. Turn and sear the other side. 
12. Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. 

Enjoy!

            Ingrid

Old-Style Diner Burgers

I've been thinking about experimenting with burger recipes for a while now. I decided that I would begin with old-school and try a recipe for burgers the way we had them at 1970's diners. This recipe for old style diner burgers was simple, but so yummy!   

Old-Style Diner Burger

Ingredients:

 
        2 1/2 lbs Ground Beef
        Sea Salt to taste
        Black Pepper to taste
        6-8 slices Cheddar Cheese

Toppings:

        12-16 slices Bread, (Use less bread if you double up the burgers.)
        Mayonnaise
        Tomatoes
        Onions
        Relish
        Lettuce
        Ketchup
        Mustard

Directions:

1. Lay out two sheets of plastic wrap.
2. Divide your ground beef into 6-8 even mounds
3. Shape each mound of beef into a good, tight ball with your hands.
4. Place ball onto sheet of plastic wrap and lay the second sheet on top.
5. Roll ball flat with rolling pin, about 1/3 inch, into a thin patty. Roll from all directions to make into a patty.
6. Sprinkle with salt and pepper.
7. Repeat with remaining balls.
8. Heat griddle over medium-high heat.
9. Flip patty into hot pan.
10. Do this with as many patties as fit onto griddle. 
11. Cook patties for about 3-4 minutes. Pressing down with spatula.
12. Reduce heat slightly, flip over and top with cheese.
13. Cook another 3-4 minutes, until cheese starts to melt.
14. Remove from pan and repeat with remaining patties. (Keep warm in 200 degree oven if needed)
15. Toast your bread.  I used wheat bread. You can use hamburger buns but these are thinner patties, so they may get lost in the breading.
16. Smear bread with mayonnaise.
17. Place patty on bread. Add toppings.

Tip: 

Great with a side of your favourite cut of fries. 

Enjoy!

            Ingrid

  

Bacon Double Cheeseburger Grilled Cheese Sandwich

I found this recipe at Closet Cooking and made it for dinner last night. I had to make enough for seven of us, so I never was able to get a photo of a finished product. So I'll show you the original photo from Closet Cooking.  This recipe was so delicious and the kids went for seconds!

To Quote Kevin at Closet Cooking:

All of the flavours of a bacon double cheese burger in a grilled cheese sandwich with plenty of ooey gooey melted cheese!

Bacon Double Cheeseburger Grilled Cheese Sandwich

Ingredients:

        2 strips Bacon, cut into 1 inch pieces

        1/2 small Onion, diced

        1 clove Garlic, chopped
        1/4 lb Ground Beef

        1 Tbs Ketchup

        1 tsp Mustard

        1/2 tsp Worcestershire Sauce

        Salt and Pepper to taste

        2 slices Bread

        1 Tbs Butter

        1/4 cup Cheddar, shredded

        1/4 cup Mozzarella, shredded

        1/4 cup Lettuce, shredded

        1/4 cup Tomatoes, diced

        1 Tbs Pickle, diced

Directions:

1. Cook the bacon in a pan over medium heat.
2. Set aside on paper towels to drain, reserving 1 tsp of grease in the pan and the rest elsewhere.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the ground beef and cook draining any grease when done.
6. Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
7. Heat a clean pan over medium heat.
8. Butter the outside side of each slice of bread, place one slice in a pan buttered side down.
9. Sprinkle on half of the cheese.
10. Top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
11. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Makes 7 servings.

Enjoy!

            Ingrid

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

            Ingrid

Restaurant Style Steak

Over at Tastebook I found a recipe that told us how to make fillet mignon that tastes just like what you would find in a restaurant. I altered it slightly to what I had handy in my kitchen - which meant rib eye.  The family liked it even though we always feel you need more garlic. 

Restaurant Style Steak

Ingredients:

        2 8oz Rib Eye Steaks

        2 cloves Garlic, chopped

        1/2 cup Butter

        1 Tbs Olive Oil

        1 Tbs Parsley, chopped

        1 Tbs Thyme, chopped

        4 tsp Kosher Salt

        4 tsp Pepper, freshly cracked would be best

        1 tsp Lemon Zest

     

Instructions:

1. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest.  Form into a log and refrigerate.  
2. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side.
3. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.  
4. Preheat your oven to 400 degrees.   
5. Sear the steak in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. 
6. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.  
7. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.  
8. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. 
9. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.  (Note, this is medium rare. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)

Note:

        The reason this dish is so amazing is due mostly in part to having the very best,         most fresh ingredients possible.  That means high grade salt, it means pepper            ground right in front of you by a pepper mill.  It means fresh herbs and it means            REAL BUTTER.

Enjoy!

            Ingrid

Mini Queso Burgers On Pretzel Buns

I found this recipe over in the Land of All Things Great and Wonderful, also known as Pinterest.  We actually had these during the Super Bowl and the blog sat in my drafts just waiting...

So here is it's turn to shine!  These are really good and, like in the photo from pinterest (they didn't make it to pose for pictures), we topped it with a small piece of bacon ... Perfect!

Mini Queso Burgers

Ingredients:

        1-1/2 lb. Ground Sirloin
        1 lb. (16 oz.) VELVEETA^®, cut into ½-inch cubes
        1 can (10 oz.) RO*TEL^® Diced Tomatoes & Green Chilies, undrained
        12 Hamburger Buns (I like to use pretzel bread)
        12 leaves Leaf Lettuce
        1 large Tomato, cut into 6 slices (for the minis, I use Roma Tomatoes)

Directions:

1. Heat skillet to medium heat.
2. Shape meat into 12 patties.
3. Cook 3 minutes on each side or until done (160ºF).
4. Meanwhile, microwave VELVEETA^® and RO*TEL^® in microwaveable bowl on high 5 minutes or until VELVEETA^® is completely melted.
5. Stirr after 3 minutes.
6. Cover bottom halves of buns with lettuce, tomatoes and burgers.
7. Top each burger with 1 Tbsp. VELVEETA^® dip.
8. Cover with tops of buns.

Enjoy!

            Ingrid

Bulgolgi

I have loved bulgolgi for the last 25 years.  Ever since I lived at Kirtland Air Force Base in Albuquerque and the new neighbours moved in.  He had been stationed in Korea and his wife managed to get herself and their son there during his tour so they could be with him during his "remote" tour. When they moved to our close-knit neighbourhood, they learned we loved block parties!  She shared with us this traditional Korean dish and it became the featured menu item at all of our parties. 

Her version was lost to my ex but I was able to find, and tweak, this one from World Food and Drink. Bulgolgi is a sweet dish but, if you are brave, you'll go for the burn and spread some bean paste on the chard before adding the meat.

Bulgolgi

Ingredients:

        2 lbs Beef Sirloin, thinly sliced
        3 cloves Garlic, finely chopped 
        3 Scallions, minced
        1 Onion, minced
        1/3 cup, plus 2 Tbs Soy Sauce
        2 Tbs Sesame Oil
        2 Tbs Honey
        Black pepper to taste

Paste Ingredients:

        1/2 tsp Sugar
        1 Tbs Bean Paste
        1/2 Tbs Sesame Oil
        1 head of Chard (lettuce)

Directions:

1. Beat sirloin until tender
2. Combine remaining ingredients. The mixture should be thick.
3. Pour the marinade onto the meat and coat by hand. Make sure the meat has all been coated with the marinade.
4. Cover with plastic wrap and let stand for 1 hour.
5. Cook the meat in one layer on the grill. The inside should be cooked thoroughly with the outside caramelized.

Paste mix:

1. In a different bowl, combine the sugar and bean paste.
2. Add sesame oil and mix well.

Spread paste on chard leaves and top with marinated meat, onions and bell peppers.

Note: I prefer to use chard leaves since they are more pliable.

                   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you can't find bean paste in your area, then you can substitute it with a Homemade Chili Paste.  It won't taste the same but will still work.

Ingredients:

        1 Tbs Soybean Paste (can be omitted, but will alter the taste)

        3 Tbs Red Chili Pepper, finely ground

        1 tsp Sugar

        3 cloves Garlic, minced

        1 tsp Soy Sauce

        1 tsp Korean Rice Wine or Cooking Wine

        1 tsp Sesame Oil

        Water, as needed

Directions:

1. In a small bowl, mix all ingredients except sesame oil, adding just enough water to form a thick paste.
2. Allow to sit at room temperature for at lest 1/2 hour.
3. Add sesame oil (and more water, if needed), mix well and let sit another 10 minutes.
4. Refrigerate until use.

Enjoy!

            Ingrid

Bacon Gouda Burgers

                                    

Bacon Gouda Burgers

We made this delicious burger for Memorial Day.  The recipe looks pretty simple but sometimes there are additional steps needed in order to properly prepare a dish.

In our case it involved covering the grates with foil to minimize drippage and grease fires.  Which, of course led to the grill over-heating and the grill cover in the cabinet below catching fire. The next step was the use of a fire extinguisher and the cleaning of the grill. Followed by airing out the house of the acrid smoke.

When the grill was cleaned off we continued bar-be-que-ing.  The end result was these perfect burgers.  Oh, the pot on the grill? The pasta cooked perfectly.

I'm sure you can probably get the same results without the fire.

Now on to the recipe.

Ingredients:

• Burgers:
• 
  
• 4 lbs Ground Beef
• 1 cup Bread Crumbs
• 4 Eggs
• 6 cloves Garlic, chopped
• 2 tsps Garlic Powder
• Salt and Ground Black Pepper, to taste
•  8 hamburger buns, split and toasted
• Toppings of choice
• 
  
• Filling:
• 
  
• 8 slices Bacon
• 3 cups Gouda Cheese, shredded
• 1/4 cup Parsley
• 1/4 cup and 2 Tbs Dijon Mustard
•  
• 
  
• 
  

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
2. Drain the bacon slices on a paper towel-lined plate.
3. Cool and crumble into a bowl.
4. Stir in the gouda, parsley, and mustard. Set aside.
5. Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder.
6. Season to taste with salt and black pepper.
7. Mix until evenly blended.
8. Form into very thin patties.
9. Divide the Gouda cheese filling on half of the patties.
10. Place the remaining patties on top.  
11. Preheat an outdoor grill for medium-high heat.
12. Lightly oil the grate.
13. Cook on the preheated grill until the patties are cooked to your desired degree of doneness, about 3 minutes per side for well done. Internal temperature should read 160 degrees.
14. Serve on hamburger buns with favourite toppings.

Enjoy!

            Ingrid