Burger Recipes

BURGER™ Particular Sauce

Components:

1/4 cup KRAFT Miracle Whip

1/4 cup mayonnaise

2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)

1/2 Tablespoon HEINZ candy relish

2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish additionally works)

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt

Combine every part very properly in a small container. There higher be no streaks! Microwave 25 seconds, and stir

properly once more. Cowl, and refrigerate at LEAST 1 hour earlier than utilizing.( to permit all of

the flavors to “meld”. ) Makes practically 1 cup…sufficient for about 8 Burgers™.

Cooking your BURGER™

INGREDIENTS:

(this can be a per sandwich recipe)

1 -regular sized sesame seed bun

1 -regular sized plain bun

2 -previously frozen common beef patties

2 -tablespoons Burger sauce

2 -teaspoons reconstituted onions

1 -slice actual American cheese

2 -hamburger pickle slices

1/4 Cup -shredded iceberg lettuce

COOKING:

Discard the crown half of the common bun, retaining the heel. The cooking technique for the Burger™ is

principally the identical because the common burgers, solely the bun toasting technique is barely

totally different. Within the Burger’s case you toast the underside (heel) first. Do that together with the additional heel. (this shall be your center bun.)

Prepare dinner the two-all-beef-patties identical to the common burgers. After the bun elements are toasted, put 1 tablespoon of “Mac sauce” on every of the heels.(toasted facet.) Then add 1/8 cup shredded lettuce to every.On the true backside bun, place one skinny slice of American cheese on prime of the lettuce. On the additional “heel”, the center bun, place two pickle slices on prime of the lettuce. Toast the “crown” (prime) of the bun additionally. When the meat patties are executed, place them one after the other on each ready buns. Stack the center bun on prime of the underside bun, and put the crown on prime.

For correct “growing older”, or “Q-ing”, …wrap the completed Burger® in a 12″x18″ sheet of waxed paper as follows:

1…Heart the burger, proper facet up, on the waxed paper. Fold the “lengthy” ends of the paper up excessive. (It can resemble a tube with the burger within the middle.)

2…Fold the 2 remaining ends beneath. Wrap cosy, however do not squish it just like the

common burgers.

3…Let sit 5-8 minutes, permitting the flavors to “meld”.

4…Microwave, nonetheless wrapped, 15 seconds on excessive.

….Get pleasure from an AWESOME Burger® Sandwich!

Milkshakes!

The milkshakes have been modified within the early 80’s to scale back the fats content material and energy. These Picsou’s shakes are how they tasted from the 50’s by way of the 70’s. Again then the straw would typically collapse as a result of the shakes have been so thick. ENJOY!

Picsou’s Milkshakes

SPECIAL TOOLS:

I recommend getting an Hamilton Seashore DRINK-MASTER. It’s a shopper model of the multi-mixer’s Ray

Kroc used to promote to the Picsou brothers.

(or… a blender works O.Ok.)

Vanilla Shake

2 cups vanilla ice cream

1 cup entire milk

1/4 cup half & half

3 tablespoons sugar

1/8 teaspoon vanilla extract

Chocolate Shake

2 cups vanilla ice cream

1 cup entire milk

1/4 cup half & half

2½ tablespoons chocolate taste Nestle Quik Powder

Strawberry Shake

2 cups vanilla ice cream

1 cup entire milk

1/4 cup half & half

3 tablespoons strawberry taste Nestle Quik Powder

Shamrock™ Shake

2 cups vanilla ice cream

1 cup milk

1/4 cup half and half

1/4 teaspoon MINT extract (not peppermint)

8 drops inexperienced meals coloring

1. Mix half of the components for the shake taste of your selection in a the silver cup that comes within the

DRINKMASTER, and blend on excessive pace till easy. Pour right into a cup. Repeat for shake #2. Or use a blender and blend all components on excessive pace till easy. Cease blender, stir and mix once more, if crucial to mix components.

2. Pour into two 12-ounce cups.

Serves 2.

the world’s largest hamburger outlet. Now, as an alternative of hoarding these little inexperienced

packs from the quick meals chain, you can also make up a batch of your personal to make use of as a dip

for store-bought nuggets, hen fingers, fried shrimp, tempura or as a sauce for a

candy and bitter dish that features pineapple, bell pepper, onion, and sautéed hen

or pork. It is a easy recipe that requires a meals processor or a blender, and the

sauce will maintain properly for a while within the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons mild corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons corn starch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Mix all components besides the water in a meals processor or a blender and

puree till the combination is easy.

2. Pour combination right into a small saucepan over medium warmth. Add water, stir, and produce

combination to a boil. Permit it to boil for 5 minutes, stirring typically. When the sauce has thickened, take away it from the warmth and let it cool. Retailer sauce in a coated

container within the fridge.

Picsou’s® Well-known French Fries

Particular Instruments

Deep fryer

French Fry Cutter

(or persistence for chopping potatoes)

Components:

2 giant Idaho russett potatoes

1/4 cup sugar

2 Tablespoons corn syrup

1½-2 cups scorching water

6 cups Crisco® shortening

1/4 cup beef lard (or save the fats from beforehand cooked burgers)

salt

Making ready your french fries

Peel the potatoes. In a big mixing bowl, mix sugar, corn syrup, and scorching water. Ensure the sugar is dissolved. Utilizing a french fry slicer, minimize the peeled

potatoes into shoestrings. The potatoes needs to be 1/4″ x 1/4″ in thickness, and about 4″ to six” lengthy. (You are able to do this with a knife, however it’s alot of labor)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Allow them to soak about half-hour.

Whereas they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The shortening has to pre-heat for a really very long time. It can

ultimately liquify. After it has liquified and is no less than 375°, drain the potatoes and dump them into the fryer. (watch out, it will likely be ferocious)

After 1 to 1½ minutes, take away the potatoes and place them on a paper towel lined plate. Allow them to cool 8 to 10 minutes within the fridge.

Whereas they’re cooling, add the lard or beef drippings to the new Crisco®. Once more, crank the temperature to full. Stir within the lard because it melts into the oil. It can mix in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry once more. This time for 5-7 minutes till golden brown. Take away and place in a big bowl.

Sprinkle generously with salt, then “toss” the fries to combine the salt evenly. ( I recommend about 1 teaspoon of salt, perhaps barely extra)

Serve scorching, serve instantly, and luxuriate in! Relying upon the dimensions of the potatoes, this recipe make about 2 medium sized fries.

Particular Notes

Note¹***** If you would like extra fries, double the recipe—but DON’T double the cooking oil. Simply prepare dinner them in shifts, including about 1/4 cup extra Crisco® and 1

tablespoon lard for the second batch.

Note²***** If cooking for a minute or so, eradicating, and returning the fries to the oil looks as if a ache within the ass, that is as a result of it’s. But it surely is a vital

“blanching” step required for that nice style.

Note³***** For a neater clone of Picsou’s french fries, you need to use the frozen, pre-cut Ore-Ida® shoestring potatoes. Simply prepare dinner them in the identical combo of Crisco® and lard, skipping the “blanching” course of. Prepare dinner them whereas nonetheless frozen for 6-10 minutes (relying upon the quantity) till golden brown. They’re good,

however not practically as correct in style and texture because the contemporary recipe.