The Clifton Record (Clifton, Tex.), Vol. 116, No. 29, Ed. 1 Wednesday, July 21, 2010 Page: 40 of 42
forty two pages : ill. ; page 23 x 12 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
RECIPE
Q
Burgers on :
the Grill
MAKING THE perfect burger for everyone's taste
takes 9 little planning. Do you have a purist in the
family'!' Then try the Two-Cheese Burgers recipe.
How about a fish lover? The Salmon Burgers recipe
will fill the bill. Nearly any kind of ground meat or fish
or vegetables can be made into a burger. The trick is to
1 get the texture right. If the patties are too moist and
tender, they may fall apart on the grill. If there’s not
enough moisture in the mixture, the burgers will be
dry after grilling Here are a few tips to follow, no
matter what type of burger you’re making
• The more fat in the meat, the more the buiger will
shrink when cooked. Start with burgers that are 20 per-
cent bigger in diameter than the buns you plan to use.
• Use the backside of a spoon to create a small
indentation in each patty to decrease the likelihood
of a dome forming in the center during cooking
• To avoid losing juices from the meat, don’t press the
burgers too hard with a spatula during cooking
• Just before the burgers are done, place the bun halves
cut sides down on the grill, preferably on the upper
rack if you have one. to toast lightly. ★
AmericanProfile
Two-Cheese Burgers
11/2 pounds ground chuck
1/4 cup chopped fresh basil
2 garfc doves, minced
1/2 teaspoons kosher salt
Coarsely ground black pepper
1/3 cup red *wne or reduced-
sodium beef broth
4 tablespoons Boursin cheese
4 (1 -ounce) skees mazzarela
cheese
Arogula leaves or other lettuce
4 buns
4 slices tomato
Balsamic vinegar
1. Preheat grid.
2. Combine meat basi. garfec. sak. pep-
per and wine. Form into 4 patties. Make
an indentation in center of eadf burger
J. Grid 5 minutes; flip. Top with
Boursin and mozzarella cheeses. Grill
5 minutes. Place arugula on bottom
halves of buns. Top with burger,
tomato slice, a drizzle of balsamic
vinegar and bun top.
Serves 4.
Per serving; 590calories. T7g fat. S3g pro-
(an. 2Sg carbohydrates. 1gfber,600mg
sodium
Recipe by Relish ChefJon Athlon
Having another birthday?
Caramel makes it all better.
Introducing Simply Caramel.
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Henry, Mark. The Clifton Record (Clifton, Tex.), Vol. 116, No. 29, Ed. 1 Wednesday, July 21, 2010, newspaper, July 21, 2010; Clifton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth790336/m1/40/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Nellie Pederson Civic Library.