Archive for the ‘BURGERS & SANDWICHES’ Category
California Bacon Burger
August 16, 2021 Lee
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California Bacon Burger

Adapted from a recipe in the Casserole Cook Book, page 157.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ¼ cup BBQ sauce
  • ¾ teaspoon salt
  • dash black pepper
  • 4 slices Canadian bacon
  • 4 hamburger buns, split and buttered
  • 4 slices sharp Cheddar cheese
  • lettuce leaves
  • tomato slices
  • avocado slices
  • 1 recipe Thousand Island Dressing, Link in Notes

Instructions
 

  • Prepare the Thousand Island Dressing if you want to use that.
  • In a mixing bowl, add the beef, BBQ sauce, salt, and dash of pepper. Mix together.
  • Shape into 4 patties.
  • Place patties on the broiler tray and broil 6 minutes, 3-4 inches from heat.
  • Turn patties over, and place the Canadian bacon on the broiler tray. Broil the patties 6 more minutes. Turn the Canadian bacon over after 3 minutes.
  • Add the buns, butter sides up during the last 2-3 minutes to toast them.
  • To assemble. Spread some Thousand Island Dressing on the bottom buns, then the bacon, patty, cheese slice, lettuce, tomato slices, avocado slices. Spread the dressing on the top bun and place on top of the burgers. Serve and enjoy.

Notes

Fair cost per serving depending on where the beef is sourced and whether or not you grind it yourself.
Additional recipe: Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES
Barbecued Pork Sandwiches
August 15, 2021 Lee
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Barbecued Pork Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 148.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup seasoned tomato sauce
  • ⅓ cup steak sauce
  • 2 tablespoons brown sugar, packed
  • dash salt
  • 2 cups roast pork, thinly sliced, Shortcut
  • 6 hamburger buns, split and toasted

Instructions
 

  • In a medium saucepan, heat the oil, add the onion and cook until tender but not browned. Stir in the tomato sauce, steak sauce, brown sugar, and salt. Bring to boiling.
  • Add the pork and reduce heat to low, simmer 10 minutes.
  • Serve in toasted hamburger buns, enjoy.

Notes

Low cost per serving.
Shortcut: Pork Shoulder/Butt (Pressure Cooker).
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Sandwiches Stroganoff
August 14, 2021 Lee
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Sandwiches Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 147.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon onion, diced
  • 1 tablespoon butter
  • 1 can beef gravy, ((10½ oz / 298 g / 1¼ cups)
  • ¼ cup sour cream, Shortcut
  • 1 tablespoon dry white wine
  • ¼ teaspoon MSG
  • dash dried basil
  • 6 slices roast beef, leftovers
  • 6 slices toast

Instructions
 

  • In a saucepan, melt the butter, add the onion and cook until tender but not browned. Stir in the gravy, sour cream, wine, and seasonings.
  • Add the roast beef slices and mix together. Cook until heated through, 5-10 minutes.
  • Serve over toast, enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Burger-Q Buns
August 8, 2021 Lee
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Burger-Q Buns

Adapted from a recipe in the Casserole Cook Book, page 58.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon butter
  • 1½ cups onion, diced
  • 1½ cups celery, diced
  • 500 grams ground beef, (1 lb)
  • 1 cup seasoned tomato sauce
  • 1 can condensed tomato soup, Shortcut
  • 2-3 drops hot pepper sauce, as desired
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon chili powder
  • dash black pepper
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and celery and cook until soft but not browned.
  • Add beef and brown, breaking meat up with your spatula. Cook until just no longer pink.
  • Add tomato sauce, soup, and seasonings. Stir together and simmer uncovered for 20 minutes or to your preferred consistency.
  • Spoon over toasted bun halves, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
Stroganoff Beefburgers
August 8, 2021 Lee
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Stroganoff Beefburgers

Adapted from a recipe in the Casserole Cook Book, page 57.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American

Ingredients
  

  • 500-750 grams ground beef, (1-1½ lb)
  • 3 slices bacon, diced
  • ½ cup onion, diced
  • 1½ tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • dash black pepper
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 6-8 hamburger buns, split, toasted, or toast

Instructions
 

  • Brown the ground beef and bacon in a large non stick pan. Add onion and cook until onion is tender but not browned. Drain off excess fat.
  • Stir in flour, salt, and paprika. Add pepper as desired.
  • Stir in soup, heat slowly, stirring often, about 20 minutes.
  • Stir in sour cream and heat through.
  • Serve on toasted buns (may be a bit sloppy) or over toast (less sloppy), enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
Baked Corned Beef Burgers
August 5, 2021 Lee
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Baked Corned Beef Burgers

Adapted from a recipe in the Casserole Cook Book, page 137.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef, finely chopped, (12 oz / 340 g)
  • ½ cup green bell pepper, finely diced
  • ½ cup onion, finely diced
  • ½ cup mayo
  • dash black pepper, as desired
  • 1 egg, beaten
  • 1 tablespoon water
  • ¾ cup dry breadcrumbs, Shortcut
  • ¼ cup vegetable oil
  • 3 slices American cheese
  • 1 can condensed cream of mushroom soup, Shortcut
  • ⅓ cup milk
  • 3 large English muffins, split and toasted

Instructions
 

  • in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
  • Shape into 6 patties.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
  • Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
  • Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
  • In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
  • Pour the hot soup in the baking pan around the patties.
  • Bake for 12-15 minutes or until heated through.
  • Serve on hot toasted English muffins, enjoy.

Notes

High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
* High Cost $1.51+ per Serving,Beef - Canned,BURGERS & SANDWICHES
Ham Sandwich, Spring Style
August 5, 2021 Lee
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Ham Sandwich, Spring Style

Adapted from a recipe in the Casserole Cook Book, page 136.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 open face sandwiches

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 8 slices bread, thick sliced, toasted
  • prepared yellow mustard
  • 2 cans deviled ham, (4½ oz / 127 g each)
  • 8 slices American cheese
  • 1 packages frozen asparagus, cooked, drained, buttered, (10 oz / 283 g each)
  • ½ cup mayo
  • 1½ teaspoons prepared yellow mustard

Instructions
 

  • Trim off crusts from toasted bread, spread with yellow mustard, spread with deviled ham.
  • Top each with a slice of cheese, cut in half diagonally and place on a baking sheet.
  • Preheat your oven to 200° C (400° F), while oven is heating, add the mayo and 1½ teaspoons of mustard to a small saucepan. Place on very low heat, stir continuously until until heated, remove from heat.
  • Bake the sandwiches for 3-5 minutes or until the cheese starts to melt.
  • Arrange the buttered asparagus in the center of a serving plater, place sandwiches around the edge of the plater.
  • Serve with the mustard sauce, enjoy.

Notes

High cost per serving due to the deviled ham but I am going to work up a shortcut for that and will post here.
* High Cost $1.51+ per Serving,BURGERS & SANDWICHES
Teriyaki Steak Sandwiches
June 28, 2021 Lee
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Teriyaki Steak Sandwiches

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 1 beef steak, sirloin or flank, (1-1½ inches thick)
  • teriyaka sauce, as needed, Shortcut
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Using a sharp knife, score the surface of the steak in a diamond pattern.
  • Place the steak in a shallow dish and pour some teriyaki sauce over the steak, turn the steak over a few times to coat. Cover and place in the fridge to marinate for at least 2 hours or up to overnight, turning steak occasionally.
  • Remove from marinade, and reserving marinade, and place on the top rack of of you BBQ/Broiler, grill for about 10 minutes on each side, brushing several times with leftover marinade, until done to your preference.
  • Slice steak at an angle in ¼ inch slices.
  • Add sliced steak to toasted rolls, enjoy.

Notes

High cost per serving depending on where the beef is sourced.
Shortcut: Teriyaki Sauce (照り焼きのたれ) (this is the authentic sauce).
* High Cost $1.51+ per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Italian Steak Rolls
June 28, 2021 Lee
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Italian Steak Rolls

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Meat Tenderizer Mallet
  • Cooking String

Ingredients
  

  • 2 minute steaks, or any thin cut of beef
  • Bleu cheese, as needed
  • butter, softened, as needed
  • dry bread crumbs, as needed
  • Italian salad dressing, as needed, Shortcuts
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Pound minute steaks with a tenderizer until about ½ inch thick.
  • In a small bowl, mix together equal parts of bleu cheese and butter, then mix in some dry bread crumbs. After I make this the first time I will narrow down the amounts used.
  • Spread one side of each steak with the cheese mixture.
  • Roll up each steak and tie with cooking twine.
  • Place rolls in a shallow dish and pour Italian dressing over them, and turn the rolls to coat in the dressing, cover and place in the fridge for 1 hour to marinate. Turn rolls about every 20 minutes.
  • Remove rolls from marinade and place on the top rack of your BBQ/Broiler and grill until browned and crusty.
  • Remove string, serve on French sandwich rolls, enjoy.

Notes

Fair cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
Variant: 1. Top with sautéed onion and bell pepper.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Barbecued Bologna Slices
June 28, 2021 Lee
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Barbecued Bologna Slices

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 750 grams bulk bologna, (3 inch diameter, 1½ lb)
  • ⅓ cup brown sugar, packed
  • 1 tablespoon prepared yellow mustard
  • ⅛ teaspoon ground cloves
  • 2 tablespoons tomato ketchup
  • 6 hamburger buns, warmed, plus condiments like pickle, relish, onion, cheese, etc.

Instructions
 

  • Remove casing from bologna, slice into 6 equal pieces, about 1 inch thick.
  • Use a knife and score both sides of each piece, about ¼ inch deep, in a crisscross pattern.
  • Add remaining ingredients to a bowl and mix together.
  • Brush slices and place on top rack under the broiler and broil for 8-10 minutes or until the bologna and sauce is browned, turn slices over and broil other sides.
  • Serve on hot hamburger buns with condiments of your choice, such as pickle slices, relish, cheese slices, onion slices, or even coleslaw. Enjoy.

Notes

Right now I will say Fair cost per serving as I have to research bulk bologna, I think Tesco has it and I sure I may find it at Makro but I need to check prices.
Variant: 1. Instead of on buns, slice into large cubes and insert toothpicks and serve as an appetizer. 
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES