Yeah, these are a tad different. Remember you don’t have to eat them just as steak/burger/patty thingie, You can slap ’em onion buns (Or whatever buns/bread you like) and play around with your fav. condiments if you want. I know someone who actually makes a gravy (of sorts) out of veggie broth. onions, cornstarch and some other odds and ends I’m not sure of and makes his own style of an open face sandwich with mashed taters and wilted lettuce along with this burger and puts his crazy gravy thing on it., I also think he omits most if not all of the mint. I myself am not a mint fan, and usually only use just about 1/3 of what’s called for, and I don’t use the mint garnish. Support Our Cattle Farmers!!
Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for our KitchenAid. The recipe is writtren in Alger’s words, not mine, so you may find it vague.Here’s to Alger, wherever he may be!
If using a grill, try to avoid cooking too quickly or burning. Posted for Zaar World Tour 2006. Cooking time includes marinating time.
This recipe comes from the restaurant “Brennan’s” located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little “heat” please feel free to add some cayenne pepper to taste.
From the Tucson restaurant A Cukinary Affair. Chef: Tim Vogl. He recommends serving this with Cuban black beans, grilled sweet Vidalia onions, grilled green Anaheim chiles and warmed fresh tortillas.
