1 Cup Catsup

1/2 Cup Vinegar

1/4 Cup Worcestershire sauce

2 Cup Water

1 Onions, chopped

1/2 Cup Brown sugar

1 Teaspoon Celery seed

1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until

reduced to thick sauce, stirring occasionally.

1 – 6 Pound Seedless Watermelon chunk

8 Ounces Tomato Paste

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

2 Cups Firmly packed brown sugar

1/2 Cup Sherry

2 Teaspoons Lemon juice

1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook it uncovered over

medium heat until the melon is the consistency of applesauce (approximately

2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer

uncovered over low heat for 2 hours. Allow to cool to room temperature

before using.

1/2 cup pineapple juice

3 tablespoons soy sauce

1-1/2 teaspoon garlic powder

1/4 cup Jack Daniel’s Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill

over hot coals. When meat is turned, brush with sauce. Grill to desired

degree of doneness. Just before meat is removed from grill, brush again

with sauce. Makes enough for 8 servings.

1 1/4 Cup Catchup

2/3 Cup Salad oil

3/4 Cup Vinegar

5 Tablespoons Worcestershire sauce

1 Cup Honey

2 Tablespoon Dry mustard

3 Teaspoon Ginger, fresh grated

1 Lemon, sliced thinly

3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.

Remove lemon peel before basting.

1 cup Prepared barbecue sauce

1 cup Ketchup

2/3 cup Beer

1/4 cup Honey or Molasses

2 tablespoons Lemon juice

2 tablespoons Red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Hot pepper sauce

1/2 teaspoon Pepper

2 Garlic cloves, minced

2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,

vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic

and onions. Place food in marinade and let stand at room tepmerature for

up to 2 hours or in refrigerator overnight. When ready to cook, remove food

and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.

Ingredients :

· 1 lb. ground beef
· 4 hamburger buns, split

Seasoning Options (If desired, add any of the following to the ground meat)
· 2 tbsp. green onion, sliced
· 2 tbsp. sweet pickle relish
· 2 tbsp. pimiento-stuffed olives, chopped
· 1 tbsp. prepared horseradish (or 1/4 tsp. garlic, minced)

Cooking Procedures :

1. Shape meat into four 1/2 inch thick patties.
2. Panbroil, broil, bake, or grill as directed below.
3. Serve on buns.

To Panbroil Patties
1. Heat a heavy skillet until very hot.
2. Sprinkle surface of skillet lightly with salt. Add patties.
3. Cook over medium-high heat until desired doneness, turning only once. (allow about 6 minutes total time for rare; about 8 minutes for medium; about 10 minutes for well-done).
4. Sprinkle both sides with salt and pepper. If necessary, partially covered skillet to prevent spaterring.

To Broil Patties
1. Place patties on rack of unheated broiler pan.
2. Broil 3 inches from heat until desired doneness, turning only once (allow about 8 minutes total time for rare; about 10 minutes for medium; about 12 minutes for well-done).
3. Sprinkle both sides with salt and pepper.

To Bake Patties
1. Preheat oven to 350°F.
2. Place patties into a 8 x 8 x 2 inch baking pan. Cover with foil.
3. Bake until desired doneness (allow 20-25 minutes for rare; 25-30 minutes for medium; 30-35 minutes for well-done).
4. Sprinkle with salt and pepper.

To Grill Patties
1. Preheat grill to 400°F (if using propane gas grill)
2. Let coals burn for 20-30 minutes or until ash-gray (if using charcoal grill). Spread out in single layer. Check temperature of coals (see tip below). Position grill 4 inches above coals.
3. Place burger patties on a hot grill.
4. Grill burgers until desired doneness, turning only once.
5. Sprinkle both sides of burgers with salt and pepper.

Determine the cooking temperature of coals by holding your hand just above the hot coals at the height where the burgers will be cooking. Then count the seconds you can hold that position. If you need to withdraw your hand after 3 seconds, the coals are medium-hot and after 4 seconds, the coals are medium.

If the burgers cook too quickly because the coals are too hot, raise the grill, close the vents, or remove some hot coals. If the burgers cook too slowly because the coals aren””t hot enough, lower the grill, open the vents, move coals closer together, or tap ashes from burning coals.

Open Grill – medium-hot (coals temperature): allow about 8-10 minutes total time for rare and about 10-12 minutes for medium
Open Grill – medium (coals temperature): allow about 10-12 minutes total time for rare and about 12-15 minutes for medium
Covered Grill – medium-hot (coals temperature): allow about 7-9 minutes total time for rare and about 8-10 minutes for medium
Covered Grill – medium (coals temperature): allow about 8-10 minutes total time for rare and about 10-12 minutes for medium

Ingredients :

· 1 lb. ground beef
· 4 slices process cheese
· 4 hamburger rolls

Cooking Procedures :

1. Shape ground beef into four 4 inch diameter patties.
2. Arrange in a baking dish. Microwave, uncovered, at (Power Level 10) for 3 to 4 minutes or until done to taste, turning patties over. Draining liquid once.
3. Top patties with slices of cheese. Cover and microwave at (Power Level 7) for 1 minute.
4. Let STAND, covered for 2 minutes before serving in hamburger rolls.

500g good quality mince
Good pinch of oregano
1tsp salt
Pinch of black pepper
Handful of breadcrumbs
1 egg, lightly beaten
Loaf of ciabatta
1 iceberg lettuce
4 medium tomatoes

1. Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together. The eggs and breadcrumbs aren’t essential but will help bind the ingredients together. Shape the burgers into round flat discs with wetted hands. To get perfectly round shapes, press the mixture into a metal pastry cutter. Don’t over-handle the burgers or they’ll be tough and dry when cooked.
2. Place the burgers on the barbecue or in a frying pan and cook until they’re done all the way through and there’s no pinkness in the middle. To check this, press down the top of a burger with a fish slice—if there are pink juices oozing out, then cook for a few more minutes.
3. Serve on a lightly toasted ciabatta with lettuce and sliced tomato

Preparation time: 10 mins
Cooking time: 15 mins
Serves 4

450g (1lb) lean mince beef
1 small red onion, very finely chopped
2tbsps sun-dried tomato paste
6tbsps chopped fresh parsley
1 large garlic clove, crushed
100g (4oz) Stilton cheese, cut into chunks

To serve:
4 thick slices country bread, toasted
1 small red onion, sliced
4tbsp tomato relish

1. Combine the burger ingredients, except the cheese, and season. Good-quality mince from the butcher’s is drier than the pre-packed variety, so it may need a little beaten egg to hold its shape. Mould into 4 balls, flatten and shape into burgers. Chill until you’re ready to eat.
2. Cook on the barbecue (or fry) for 10 mins, turning once. Then flip them over and top each with cheese. Cook for 5 mins more until the cheese begins to melt. Serve on bread with the red onion and tomato relish

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 8

2kg (41/2lb) minced lamb
2 onions, finely chopped
Finely grated zest 2 lemons
2tbsp chopped fresh coriander
4 garlic cloves, crushed
4tsp ground coriander
2tsp ground cumin
For the Greek salad
1 cucumber, halved lengthways, deseeded then thickly sliced
8 ripe tomatoes, cut into quarters then into eighths
1 red onion, halved and thinly sliced
1 x 250g pkt Feta cheese, cubed
100g (4oz) pitted black olives
1tbsp chopped fresh oregano
Juice 1 lemon
4tbsp extra virgin olive oil

1. To make the lamb burgers, place all the ingredients in a large bowl and mix together thoroughly (clean hands are best for this). Season with salt and black pepper and shape into 16 equal-sized burgers. Chill until you are ready to cook them.
2. For the salad, place the cucumber, tomatoes, onion, Feta cheese and olives in a large bowl. Season well with salt and pepper, sprinkle over the oregano and mix well. Pour over the lemon juice and olive oil, mix again and serve in a large bowl.
3. To cook the burgers, brush each side with a little oil and grill on a hot barbecue for 5 minutes each side. Allow to rest for a couple of minutes and serve with the salad, tzatziki and toasted pitta bread.