Robinson's Tastee-Ring Burger Press ™
Make Burgers Something Special!
These recipes have been submitted to us over the years by our customers and have been tested by Hungry Bears everywhere!
Directions: Mix all the ingredients together except buns. Form mixture into 4 patties, about 1/2-inch thick with press per instructions. Cover and grill patties four to six inches from medium heat for 12 to 15 minutes, turning once until no longer pink in the center. Add buns to the grill, cut side down, for last four minutes of grilling. Serve on buns with grilled or raw onions.
Yield: 4 sandwiches
Directions: In a medium nonstick skillet, heat the oil to medium high and sauté the onion, stirring often, about 4 to 5 minutes, until lightly golden. Add the garlic, stir to combine, remove from the heat, and allow to cool slightly.
In a medium bowl, combine the turkey or chicken with the remaining ingredients including the cooked onions, mixing with your hands, until well blended. Form mixture into patties with press, per instructions. Refrigerate until ready to cook.
Lightly coat an outdoor or indoor grill, broiler, or a well-seasoned ridged stovetop grill with nonstick cooking spray and preheat to medium-high.Grill the patties for 3 to 4 minutes per side, or until no longer pink in the center. Serve the turkey patties hot accompanied by toasted hamburger buns, lettuce leaves, and tomato slices.
Yield: 5 to 6 Patties
Directions: In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Form mixture into 6 patties with press per instructions. Cover and refrigerate for two hours.
In a large non-stick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink.
Yield: 4 to 6 patties
Directions: Prepare grill for direct-heat cooking and remove grate. In non-stick skillet, over medium-high heat, heat oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove from heat to cool.
In skillet, cook onion slices in remaining oil until tender. Toss in mushrooms and cook until tender. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly while preparing burgers. Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Form mixture into four patties with press per instructions. Spray grate with cooking spray and place over hot coals. Grill burgers about five minutes per side, or until no longer pink in the middle (165 degrees F). Place burgers on sourdough rolls. Stir bleu cheese into mushroom mixture and spoon on top of burgers.
Yield: 4 Patties
Directions: Combine all ingredients mixing well. Form patties with press per instructions. Fry in hot oil. Good with hot cream of mushroom soup, cream of chicken soup, or white sauce.
Yield: 3 to 5 patties
Smothered Ostrich Burgers
Combine first 5 ingredients and form into patties per press instructions. Add oil to frying pan and cook over medium heat until done (8 minutes on each side). Empty can of soup over the burgers and stir until all liquids have blended, burgers are well coated and mixture has reheated. Serve over rice, noodles, bread or with a baked potato.
Fiesta Emu Burgers
Mix ground emu with taco seasoning. Form into patties per press instructions. Cook over very hot grill or in skillet over high heat 4 to 5 minutes per side.
Spread buns with sour cream if using. Add emu patties, cheese, lettuce and tomatoes, if desired.