Any excuse to pull out the electric griddle is alright with me! After all of the meatball-style recipes in the Ground Meat and Sausage section, I was ready for a patty-style recipe again and 9-1: Spicy Beef Patties did not disappoint. I’ve never thought to put pickled beets into a burger before, but after trying this recipe, I would consider it again.
I love the little skinned potatoes they served alongside the patties in the example photo. I haven’t quite learned the technique to cook those yet. Their side salad is very photogenic, but not very filling. 3 tomato slices and 1 leaf of lettuce.
Simply Delicious has provided a plethora of burger recipes for me to try, like 9-15: Peppercorn Beef Burgers and this recipe, 9-5: Modern-Style Hamburger. I like to cook these on the electric griddle because I can cook the entire batch off at once and they all cook evenly.
I tend to prefer burgers that are dinner sized. These burgers are more like sliders or a thin lunch style burger. 🍔
Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!🔥) and you’ll see a few more guest posts from me coming up.
I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.
We’ve covered the fact that burger patties are a common recipe for using ground meat–9-25: Juicy Grilled Meat Patties, 9-44: Wok-Fried Beef Patties, and 9-31: Savory Turkey Patties are just a few of the methods outlined by Simply Delicious. 9-24: Tangy Double Meat Patties are another variation, this time with a flavorful filling of your choice.
Snappy is such a great adjective for describing food. I don’t think anything past about 1988 has been described as such, but if you dig into the 1950s-60s era of cookbooks (of which I have a ton), it’s all over the place.