What’s for dinner this week?

 Posted by at 1:00 pm on June 6, 2011
Jun 062011

I have been thinking ahead for this week since that first tulip came up in my yard. Good, thick, juicy hamburgers. One that you can barely fit your mouth on. You keep eating every single bite, until you are so full, your stomach aches. You moan, and say “yummy” over, and over, and over.

You all know what kind of hamburgers I am talking about. You’ve all had them. You have loved them as much I have.

This has to be my favorite hamburger of the spring/summer so far. Notice I used those flat breads for the bun. I love it when there is more meat than bread….

So, this week, I will give you this burger recipe- which is a masterpiece. As well as many other great summer BBQ or pot luck recipes… my go to favorites.

Ann’s Ultimate Burger

Beef patties (we got ours from Costco, fresh and already shaped)
Thin whole wheat buns
Large tomatoes, sliced
Smoked Gouda cheese slices
Basil mayonnaise (recipe below)

Throw your beef patties on the grill and cook- place smoked Gouda cheese on the last few minutes of cooking to melt. Spread your basil mayonnaise onto the whole wheat buns and top your burger with remaining toppings.

Perfect Potato Salad

12 potatoes, boiled and peeled, diced into cubes

3 green onions, finely chopped

1 cup diced black olives

½ cup thinly sliced celery

1 cup mayonnaise

1 tablespoon oil

1 tablespoon lemon juice

Salt and pepper to taste

In your large serving bowl, combine lemon juice and oil with potatoes. Refrigerate 1-2 hours. Combine other ingredients and mix carefully. Keep refrigerated until ready to serve.

Grandma’s Baked Beans

1 can family size pork and beans

½ cup ketchup

1 green pepper, diced

½ lb. bacon, crumbled & cooked

1 onion, diced

1 small can pineapple tidbits, drained

1 tablespoon Worcestershire sauce

1 teaspoon garlic salt

In a sauté pan, brown onion and green pepper. In a large mixing bowl add beans, onion and pepper mixture and remaining ingredients. Bake at 325 for 2 hours covered, stirring 1/2 way thru the baking time.

Corn and Blue Cheese Salad

1 package (16 oz.) frozen white corn, thawed or 2 cups fresh grilled corn

1 pint cherry or grape tomatoes, cut in half

¼ cup red onion, diced

1 green pepper, diced

1 tablespoon thyme

Salt and pepper to taste

4 oz. blue cheese, crumbled

2 tablespoons olive oil

1 tablespoon sugar

1 tablespoon red wine vinegar or lemon juice

In a glass serving bowl, combine, sugar, oil, vinegar or lemon juice and salt and pepper. Whisk together. Add other ingredients and cover. Refrigerate for 1 hour.

Basil Mayonnaise

1 cup mayonnaise

1/4 cup fresh chopped basil

Salt and pepper to taste

Mix all ingredients together and let marinate for 1 hour before using. Refrigerate your leftovers, covered.

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