SANDRA’S HORSEY VENISON BURGERS and FRESH TOMATO BASIL SOUP

This is a wonderful burger 
made with left-over roast, 
i.e., venison, moose, or beef...

Servings: (2)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Horsey Sauce:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish (I use Extra Hot)
2 teaspoons chili sauce

***Venison Burgers:
2 sesame buns, toasted
8 fresh organic arugula leaves
salt and freshly ground pepper, to taste
8 oz. prepared venison roast, thinly sliced, and warmed (or moose, or beef)
1 roma tomato, thinly sliced
1 thin onion slice, cut in half and separated

A fresh tasting and 
velvety textured 
Fresh Tomato Basil Soup

--Fresh Tomato Basil Soup
is a perfect accompaniment



METHOD

In a small bowl, whisk the mayonnaise, horseradish, and chili sauce, until smooth, and set aside.

Toast 2 sesame seed buns halved (I do so with the bagel setting on my toaster to only toast the inside, or do so under the oven broiler).

Meanwhile, sprinkle the sliced venison roast meat with salt and pepper, to taste. Heat the meat in a microwavable dish on high for 30 seconds.

Place 1-1/2 teaspoons of sauce onto all four bun halves. On the two bottom halves, equally place on top of the sauce the hot meat, tomato slices, thinly sliced onions, and arugula leaves. Place the top bun over each of them. Serve burgers with hot Fresh Tomato Basil Soup. – Enjoy!

SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!

SANDRA'S KICKER HORSERADISH SAUCE

A wonderful zippy sauce that
adds just the right zest
to prepared meat,
including sandwiches...

Yields: 1/4 cup
Prep: 3 Mins. |
Refrigerate 1 hr.

INGREDIENTS:

1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste

METHOD:

Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!

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Tip:  This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!

SANDRA'S CRAZY-GOOD CHILI BRAT BURGERS with the WORKS

A comfort food second to none 
on those stressful kind of days...

Servings: (2)
Prep: 5 Mins. |
About 10 Mins.

Posted by Sandra

INGREDIENTS

3 smoked brats (I prefer Johnsonville)
2 hamburger buns
butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons jarred sliced pickled jalapenos, roughly chopped
Ketchup
French’s mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hamburger buns and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted, about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Slice each brat lengthwise, then in half (you'll have 12 pieces), and score the outside to prevent curling while cooking, then place in skillet, and sear on both sides until golden brown.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted buns on 2 plates, then 3 pieces of browned brats on each of the four bun halves, spoon the chili equally among them, and sprinkle with cheese, tomatoes, onions and jalapenos. Finally, lightly squirt each with ketchup and mustard, and place potato chips alongside – Enjoy!

SANDRA'S TANGY TARTAR SAUCE (Sweet or Dill)

This tangy tartar sauce is 
quick and easy to make.
You'll probably never want to 
purchase store-bought again...

Yields: (1 cup)

Prep: 5 Mins.

Posted by Sandra

INGREDIENTS:

1 cup mayonnaise
--(for a homemade recipe click here: Easy Homemade Mayonnaise)

2 tablespoons sweet (or dill) pickles, finely minced

1 teaspoon onion, grated

1 small clove of garlic, grated

2 teaspoons fresh lemon juice

Freshly ground pepper, to taste

METHOD

In a small bowl, whisk together all the ingredients. Cover and refrigerate at least 30 minutes before serving for flavors to meld.

~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: I usually do not add any salt due to the salt content already in pickles.