Wednesday, June 6

Basil Pan Burgers

I have loved Rachael Ray for as long as I can remember, and her release of her new book yesterday, The Book of Burger, had me craving a good ol' fashioned burger. Like I mentioned before, I don't own a grill, so I try to find other creative ways to do barbecue classics. Luckily for me, my trusty Better Homes & Gardens New Cookbook  has a tried and true recipe for the most amazing burgers. And all that's required is your stove top!

1 egg, slightly beaten
¼ cup chopped onion
¼ cup grated Parmesan cheese
2 tablespoons fine dry bread crumbs (I like to use smashed up graham crackers)
2 tablespoons snipped fresh basil OR 1 teaspoon dried basil, crushed
2 tablespoons ketchup
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, minced
Nonstick cooking spray

1. In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into for ¾-inch thick patties. 
Hamburger Patty
2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium or until temperature registers 160° on an instant-read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with basil leaves (if desired) and tomato slices. 
Basil Pan Burger

These burgers taste amazing, and cooking them on the stove doesn't alter their taste one bit! As always, you should make sure that the burgers are fully cooked before serving them by checking their temperature with a meat thermometer. Try these out and don't to pick up a copy of Rachael Ray's book The Book of Burger on shelves now!

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