This burger was inspired by my frequent business trips to Mexico City.
This is a delicious, full-bodied burger with some old classic burger flavors mixed in.
This recipe has evolved over time and through trial and error. Family members, church members, co-workers, neighbors and friends have tasted and critiqued my burger.
Based upon the fusion of traditional and non-tradional Native American ingredients, to produce a Burger which proudly reflects the true "Spitit of the Nations!
When writing my burger recipe I thought of using salsa as a relish to give it a Mexican feel.
These burgers are great during the summer with a bottle of Sutter Home Cabernet Sauvignon....
A tasty spin on a classic.
I love the flavors of steakhouse fare, but sometimes want it in a more casual form.
Imagine biting into a burger and tasting the textured delight of caramelized onions and apples with a covering of brie.
A beef & pastrami burger (with challah bread crumbs) is topped with melted Emmenthal cheese, poppy seed cole slaw, and dill pickle slices and served on a toasted onion bagel with whole grain Di
A delicious combination of seasonal favorites from Montana. Fresh huckleberries are ideal for the salsa but this ready substitute is yummy too.
I dare you to say it five times fast!This is the Beef Brisket Burger with Blue Cheese Coleslaw. The south has their signature pork and 'slaw sandwich,well, I'm gonna beef it up!
A bison burger topped with grilled wild mushrooms, wild blackberry marmalade, and edible flowers served on a buttermilk biscuit.
Fast and easy to prepare, this combination of flavors will leave your mouth wanting a second burger!
Greetings! This is a special recipe that I have made for my family and friends. Believe me, they are picky eaters and I think you'll find that this is a delicious recipe.
This burger is made from an international blend of spices and ingredients (Italian, Indian, and Mexican) that is sure to make your mouth water!
Introduction: Sauerkraut was one of my favorite foods when I was young and each summer I would usually make about 15 gallons which lasted most of the year.