What’s Cookin’ in the Parsonage?

The beautiful weather on Saturday begged for a cookout!  I had hamburgers on my menu anyway, so they got the royal treatment with this recipe for Herb and Cheese Stuffed Burgers. I shared this recipe with you last summer, but I had share it once again, just in case you didn’t try it then – or in case you forgot how good it is!
  


Herb and Cheese Stuffed Burgers
Crispy Potato Wedges with Sour Cream
Creamed Corn

Ingredients
1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 rolls, split
Lettuce leaves and tomato slices, optional

Directions
In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well.
Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.

I love this  side dish of Crispy Potato Wedges because the are super yummy, and because they are really fast.  When I don’t have time to bake french fries, this is my go-to recipe!  


Crispy Potato Wedges

Wash and pierce potatoes (one per person).  Place in microwave.  I found that if I do two potatoes I microwave them about 3 and half minutes.  Let set for about 5 minutes.  Cut each potatoe into four wedges.  Place in baking pan skins side down.  Brush potatoes with melted butter and then sprinkle with paprika and salt.  Place in 425 degree oven for about 10 minutes.  Turn potatoes over and brush skins with melted butter and coarse salt.  Pop back into the oven for 5-10 minutes.  Serve with sour cream.

Now you’re ready for the next warm day that calls for a cookout!  

What is your favorite food to cook on the grill?

From my parsonage kitchen,

One thought on “What’s Cookin’ in the Parsonage?”

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