THE WORLD’S NET aa IBV LS olan co} Buco mecca oma oti agree they’re something special.hen we called Rhoda Troyer of Glenford, Ohio to let her know her Bar= becued Burgeis were selected the "best burger in the world” in our recent contest, she was speechless for a few moments. “{-canft believe it” Rhoda said. “We just had some friends over last night and made ‘these burgers...they said they're really terrific” ‘That's being modest. Rhoda's Barbecued Burgers (pictured at farlefi) areso tasty and juicy, you'l have to eat them with anapkin in one hand. The sweet barbecue sauce is ound 10 drip down your chin, Bee Forher winning recipe selected from more than 500 separate entries, Rhoda received -of the ine stainkssstel gas gil. Five other runner-up recipes are also showcased Burger contest winner Rhoda aes ee) 3 Trover with husband Dwight Below and on the nest two pages. These Finalists each received a case of Taste of and daughter Jaccuelyn, Home's Country Grillit Barbecue Sauce. Pesto-Mozzarella Turkey Burgers (below) er without givin ‘a tasty pesto sauce thats @2 Barbecued Burgers (pictur: up flavor. These esp Marie Morris, Bentonville, Arkansas Here’ a great way to eat lis special are stuffed wit rbecue turkey roy —ourbarbecuer.—Iacquli nord, Ohio We love it on everything. it was only i Rhoda Troyer, C 1-2 pounds ground turkoy 1 tablespoon steak sauce 1 cup ketchup 2 garlic cloves, minced Ve cup packed brown sugar Ys teaspoon salt Ys cup sugar Ye teaspoon pepper Ya cup honey 4 cups (6 ounces) shredded mozzarella cheese Ya cup molasses '5 tablespoons propared posto sauce 2 teaspoons prepared mustard 8 slices marble rye bread or 4 Italian rolls, split 1/2 teaspoons Worcestershire sauce Lettuce leaves Ys teaspoon salt Ya teaspoon Liquid Smoke %e teaspoon pepper BURGERS: 1 egg, beaten Ys cup quick-cooking oats Ys teaspoon onion salt Ys teaspoon garlic salt Ys teaspoon pepper Y%o teaspoon salt 1/2 pounds ground beef 6 hamburger buns, split ‘Toppings of your choice In abowl, combine the turkey, steak sauce, gai, salt and pep. ht thin oval patties. Combine moz- o.Spoon about 4 cup in the center of four pat- firmly to seal permixewell Shape into i zarella and pe ties, Top with remaining Grill, covered, over medium heat for minutes oneachsideor until a meat with 2 lettuce. Viel rvings. In a small saucepan, combine the frst 10 ingredients, Bring to a boil. Remove from the heat, Set aside 1 cup barbecue sauce to Ina bowl, combine the egg, oa sce, onion salt, garlic salt,pepper and salt. Crumble mix well. hape into six patties. Grill, covered, ‘over medium heat for 6-1 or untila meal sds 160°, basting with % cup barbecue sauce ‘minutes. Serve on buns with toppi ‘cup of the remaining barbecu beefover mixture thermometer during the last of your barbecue sauce. Yield: 6 servings. choice and reservaPizza Burgers (pictured above) Kids usualy lore anything with the word “pizza” attached ot ‘0 Teame up with this top-your-own pizzn burger recipe. Itadds trietyo “pizza night” at our house and even goes over well with ts “big ide Robin Kornegay Seffner, Forde I package (I1-/4 ounces) frozen Texas toast slices 1-3/: pounds ground beet 1 cup pizza sauce, olvidled 18 slices pepperoni 12 slices mozzarella cheese, civided 1 cup sliced fresh mushrooms 1 tablespoon butter Sliced green pepper, ripe olives and grated Parmosan chease, Prepare six Texas toast slices according to package directions. Save remaining Texas toas for another use- Meanwhile shape eet into 12 thin patties. Top sx patties with I tablespoon pizza sauce, three slicesof pepperoni, and one slice mozzarella cheese. Fop with, remaining patties: press edges firmiy to seal Gal, covered, over medium hea for minutes on exch side or Until a meat thermometer reads 16(". Meanwhile in. skillet saute :mushroomsin butter Topeach burger with a rounded tablespoon ful of pizza sauce and one cheese slice. Cover; cook 3 minutes longer or until cheese is melted, Top ‘Texas toast with green pep: pr, burgers, mushrooms olives and Parmesan. Viele 6 servings 5B BACKYARD LIVING Stuffed Burgers on Portabellas Here's a low-carb treat that allows my husband and me to stil enjoy burgers without compromising any of the taste. I's actu- ally a combination of many recipes pulled together into one...and noone misses thebun. — ~ Debbie Driggers, Greenville, Texas 1 teaspoon Worcestershire sauce Yo teaspoon garlic salt Ya teaspoon pepper 1-Ys pounds ground beef Yo cup shredded cheddar cheese 5 bacon strips, cooked and crumbled. 4 portabella mushroom caps (about 4-inch. diameter) 1 tablespoon oli 4 lettuce leaves, 4 tomato slices oil Inabowl, combine the irstthree ingredients. Crumble beef over ‘mixture; mix well Shape into eight thin patties. Combine cheese and bacon, Spoon into center of four patie. Top with remain- ing patties; press edges firmly to seal. Gril, covered, over med ‘um heat for 6 minutes on each side or until a meat thermom terreads 160 Meanwhile remove mushroom stemsif necessary brash with oil. Gril, covered, over medium heat for 3-4 minutes on each side or until tender, Place mushrooms, rounded side down, on serving plates. Top each with a burger, lettuce and tomato. Yield: 4 servings Hickory-Smoked Cheeseburgers Bvery tine Imake this recipe, my guests compliment meon how (reat the burgers taste. The secret is a litle bit of Liguid Smoke anda few spines of season Michelle d iller, Abbeville, South Carolina 3 eggs, beaten 2 tablespoons Liquid smoke 1 medium onion, finely chopped ‘fa cup crushed saltines (about 15 crackers) 1 teaspoon salt Ya teaspoon seasoned salt ‘Ya teaspoon seasoning blend ‘Ya teaspoon pepper 3 pounds ground beef 12 slices process American cheese 12 seseme seed hamburger buns, spilt Mayonnaise, lettuce leaves, tomato slices, pickle slices Ina large bowl, combine the first eight ingredients. Crumble beef over mixture; mix well Shape into 12 patties. Gril, covered, over medium heat for 5 minutes on each side or until a meat thermometer reads 160°. Top each burger with a cheese slice. ‘nww.2aclgnreLivingmagazine.comFOOD THOUGHT While testing the hembursers for our contest, our taste panel found all-beef hemburgers made from 85 percent lean ground beef produced the most flavorful, juicy bur- gers that shrunklittle during griling. For burgers with a hgh: added ingredient, like the sausage in the Southwest- em Burgers (below), leaner 95 percent around beef pro- duced the best burger, Using lean beef (85 percent or lean. en) also reduces gril flre-uns and blackened burgers. Grill 1-2 minutes longer or until the cheese beginsto melt, Serve on buns with mayonnaise, lettuce, tomato and pickles. Viele 12 servings Editor's Not Seasons Seasoni “This recipe was tested with Morton’ Natur’ 3g Blend >uthwestern Burgers (piaured below) We love burgers and have thens every Saturday in summer. We dso have a favorite burrito recipe. One dey, we got the bright idea to comibine two of our favorite recipes. Voila! Our Soutinvestern Burgers were created.— Tammy Foriney, Deer Park, Washington 1 can (4 ounces) chopped green chilies 4 teaspoons ground cumin 1 tablespoon chili powder Ya teaspoon garlic powder Ya teaspoon salt Ye teaspoon pepper 2 pounds lean ground beef 2/s pound bulk pork sausage 8 slices Monterey Jack cheese ‘8 hamburger buns, split, toasted 8 lettuce leaves 1 large tomato, sliced 1 to 2 ripe avocados, peeled and sliced Mayonnaise or mustard, optional In alarge bowl, combine the first six ingredients. Cramble beef and sausage over mixture; mix well. Shape into eight patties. Grill, covered, over medium heat for 5 minuteson each side or until a meat thermometer reads 160°. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serveon buns with lettuce, tomato, avocado and may onnaise if desired. Yield: 8 servings.