Largest Slice of Pizza - Ever!

Who has the largest slice of "pie" as the East coasters call pizza? Benny Tudino's in Hoboken, NJ offers the best pizza deal around the Hudson River. One slice must be 1/4 of a large pie - it's almost enough for two people and it's only $2.50 (per slice)

Benny Tudino's
622 Washington Street Hoboken 201-792-4132
Hours: lunch, dinner
Mon-Sat: 11am-1am
Sun: 12pm-12am

More Farmers' Market Info

Here's another great resource for locally grown food.

http://www.localharvest.org/

Not sure if it's a coincidence or not but the veggies I get from my local Farmer's Market seems to last longer in the fridge.

Farmers' Market

Visiting your local Farmers' Market is a great source for fresh veggies, usually cheaper than going to the grocery store and you will help save the earth because the food was grown locally and didn't have to be transported via truck to your local store. Some health officials even say it's better for allergies to eat local food.

Here's a link for a list of Farmers' Markets in your area - it doesn't contain all Farmers Markets but it's a good start. Use Google to check your area.
http://farmersmarket.com/

Homestyle Macaroni Salad

Macaroni Salad was one of my grandmother's favorite dishes. This dish brings back wonderful memories.

INGREDIENTS

1 pound cavatappi or macaroni pasta

4 hard-cooked eggs, chopped

1 cup chopped celery

1/3 cup finely chopped red bell pepper

1 tablespoon minced jalapeño, optional

1/3 cup chopped red onion

1/2 cup buttermilk

1/2 cup mayonnaise

2-1/2 tablespoons cider vinegar

3 tablespoons snipped fresh chives

1-1/4 teaspoons salt

1/4 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.

2. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Makes fourteen 1-cup servings.

Make-Ahead Tip: Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.

Nutrition facts per serving: calories: 210 total fat: 8.5g saturated fat: 1.5g cholesterol: 66mg sodium: 289mg carbohydrate: 26g fiber: 1g protein: 6g calcium: 3%

Chile Mint Burgers

Fresh mint and yogurt-cucumber sauce cool off this spicy burger!

INGREDIENTS

1/2 cup finely chopped onion

1 fresh serrano or jalapeno chile pepper, seeded and finely chopped,* or 2 tablespoons canned diced green chile peppers

1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed

3/4 teaspoon ground cumin

1 clove garlic, minced (1/2 teaspoon minced) or 1/8 teaspoon garlic powder

1/4 teaspoon kosher salt

1 pound lean ground beef or uncooked ground turkey breast

2 whole wheat pitas, halved

1/4 cup Yogurt and Cucumber Sauce - **Tsatziki

DIRECTIONS

1. In a medium bowl combine onion, chile pepper, mint, cumin, garlic, and kosher salt. Add the meat; mix well. Shape into four 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until meat is done (160 degrees F for beef; 165 degrees F for turkey), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

3. Serve each patty in a pita half with 1 tablespoon of the Yogurt and Cucumber Sauce. Makes: 4 servings

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Broiler method: Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 14 to 18 minutes or until meat is done (160 degrees F for beef; 165 degrees F for turkey), turning once halfway through broiling.

**Tsatziki

2 Cups Yogurt
1 Cucumber - grated, seeded and peeled
1/2 Lemon - juice only
1-2 Gloves Garlic - minced
1 tspn Salt

mix all together

Spicy Veggie Bean Burger

A yummy and healthy vegetarian alternative burger

INGREDIENTS

1 14 oz can of kidney beans, rinsed, drained
1/2 cup old fashioned oats - oatmeal
1/2 cup finely chopped fresh mushrooms
1/2 cup finely chopped onion
1 medium carrot, grated
1/2 cup finely chopped, seeded, red bell pepper 1/2 cup
2 garlic cloves, minced
2 Tbsp salsa (mild, medium or hot)
1/8 tsp freshly ground black pepper

DIRECTIONS

In a large bowl, mash kidney beans to a coarse texture with a fork. Add remaining ingredients and mix well. Chill burger mixture for 30 minutes.

Shape into 5 or 6 (1/2"/1.25 cm thick) patties.
These burgers can be frozen for quick meals at a later date and will keep for 2 to 3 months.

Veggie burgers are best cooked in a skillet or broiled in the oven. To grill on the barbecue, be sure the grill is clean and well oiled or use a baking sheet sprayed with non-stick cooking spray. You can also pre-cook the burgers on the stovetop and grill on the barbecue for the last few minutes of cooking. To cook on the stove, spray a skillet with non-stick cooking spray and preheat to medium heat. Cook veggie patties for 5 to 6 minutes per side or until thoroughly cooked. Alternatively, preheat broiler and broil patties 4" to 6" (10 to 15 cm) from heat for 10 to 12 minutes or until thoroughly cooked.

Makes 5-6 patties.

The Nutrition
Nutritional analysis per serving:
Calories 153, Protein 8 g, Fat 1.5 g, Carbohydrate 28.2 g,

Fibre 7.1 g

Better Burger - The Green Burger!

It's refreshing to see fast food establishments with a conscience!

Here's what NYC Better Burger has to boast about

What's Better About Us:

• Our meat and poultry are antibiotic, hormone & nitrate free (organic where specified).
• Our burgers and dogs are made from 100% meat, poultry or fish - No fillers here!

• Our fries are organic, air-baked, and have 2/3's less fat than the “big boys”.

• We use only the highest quality expeller pressed extra virgin olive and canola oils, non-hydrogenated/trans-fat free butter substitute or reduced-fat vegan mayonnaise.
• Our buns are not only cute, they're all organic too.
• Our home-made beverages are prepared with fresh juices, multi-filtered water and are fruit juice sweetened... nothing artificial about them!
• Our better smoothies and snacks are made with at least 85% organic ingredients.
  
  

We go the extra mile to make sure everything that goes into your mouth

comes from the finest & most natural sources.

Locations:

Better Burger Murray Hill
565 Third Avenue at 37th Street
New York, NY 10016

Call us at 212-949-7528

Better Burger Chelsea
178 Eight Avenue at 19th Street
New York, NY 10011

Call us at 212-989-6688

Better Burger Midtown West
587 Ninth Avenue at 42nd Street

N ew York, NY 10036

Call us at 212-629-6622

Gray's Papaya - Recession Special

Craving a hot dog? If you're in NYC then Gray's Papaya is the best fix for hot dogs and your wallet. Check out their "Recession Special" 2 hot dogs and a drink for $3.50. Gray's Papaya has had many TV and movie appearances - they are that good! Gray's Papaya has become one of my family favorites and a "must do/eat" when visiting NYC

Locations:
Open 24/7 365 Days

539 Eight Ave at 37th St
402 Sixth Ave at 8th St
2090 Broadway at 72nd St

www.grayspapaya.com

Portobello Burgers

A great vegetarian and delicious burger - on of my daughter's favorites! Portobello mushrooms have become a popular meat substitute without sacrifice of flavor!

INGREDIENTS

• 4 portobello mushrooms
• 2 Tbsp. olive oil
• 1 tsp. dried Italian seasoning, crushed
• 4 slices provolone cheese
• 4 ciabatta rolls, split
• 1/4 cup mayonnaise
• 4 to 8 pieces bottled, roasted red sweet pepper
• 3/4 cup fresh basil leaves

DIRECTIONS

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.

2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.

3. Serve mushrooms on rolls. Dress with mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.

Red River Burgers

INGREDIENTS

• 1/2 cup chopped green onion or finely chopped white onion
• 2 tablespoons fine dry bread crumbs
• 2 red serrano peppers, seeded and finely chopped
• 3 canned chipotle peppers in adobo sauce, chopped
• 1/2 teaspoon salt
• 1 pound lean ground beef or ground turkey
• 4 whole wheat hamburger buns, split, or eight 1-inch-thick slices of bread
• Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
• 4 tomato slices (optional)
• Sliced red onion (optional)
• Red serrano peppers (optional)
• Garlic/Kosher pickle on the side

DIRECTIONS

1. Combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large mixing bowl. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degree F, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Grill or toast buns or bread. Serve burgers on grilled or toasted buns or bread topped, if desired, with flavored catsup, tomato slices, red onion slices, and serrano peppers. Makes 4 servings.

Thai Turkey Burgers

View Nutrition Facts

INGREDIENTS

1/4 cup refrigerated or frozen egg product, or 1 egg, beaten
1/4 cup fine dry bread crumbs
1 teaspoon Thai seasoning or curry powder
1 pound uncooked ground turkey breast
6 whole grain cocktail-size hamburger buns, split and toasted
3/4 cup fresh basil leaves
2 tablespoons purchased peanut dipping sauce
1 medium mango, pitted, peeled, and sliced

DIRECTIONS

1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties.

2. Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165 degree F),* turning once.

3. To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops. Makes 6 servings.

*Note: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Spicy Chipotle Turkey Burgers

INGREDIENTS (Nutrition)

• 1 pound ground turkey
• 1/2 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 chipotle chile in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 4 slices mozzarella cheese
• 4 hamburger buns, split and toasted

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Mushroom Blue Cheese Turkey Burgers

Ingredients

• 1 pound ground turkey
• 8 ounces fresh mushrooms, finely chopped
• 1 onion, finely chopped
• 2 tablespoons soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled blue cheese

Directions

1. Preheat grill for high heat or cook on the stove - sprinkle the frying pan with a little oil.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Nutritional Information

Mushroom Blue Cheese Turkey Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 252

• Total Fat: 13.5g
• Cholesterol: 90mg
• Sodium: 901mg
• Total Carbs: 5.6g
• Dietary Fiber: 1.3g
• Protein: 26.7g

What causes ground beef patties to shrink while cooking?

All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product.

USDA Beef Info - Watery Ground Beef

Why does ground beef release a lot of "juice" while cooking?

In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking. The same thing happens after ground meat is frozen at home.

USDA Beef Info - Why Is Ground Beef Sometimes Gray-Brown In Color?

Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?

Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.

USDA Beef Info - Refrigerating Cooked Ground Beef

Can I refrigerate or freeze leftover cooked hamburgers? How should they be reheated?

If ground beef is refrigerated promptly after cooking (within 2 hours; 1 hour if the temperature is above 90 °F), it can be safely refrigerated for about 3 or 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F or it is hot and steaming.

USDA Beef Info - Partially Cooked Ground Beef

Is it safe to partially cook ground beef to use later?

No. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

USDA Beef Info - Microwaving Raw Ground Beef

Are microwaved hamburgers safe?

Yes, if cooked properly to destroy harmful bacteria. Since microwaves may not cook food as evenly as conventional methods, covering hamburgers while cooking will help them heat more evenly. Turn each pattie over and rotate midway through cooking. Allow patties to stand 1 or 2 minutes to complete cooking. Then use a food thermometer to check that the internal temperature is 160 °F.

USDA Beef Info - Eating Raw Ground Beef

Is it dangerous to eat raw or undercooked ground beef?
Yes. Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.

Are there people who are more at risk from eating ground beef that is undercooked or mishandled?
The very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food. The symptoms of foodborne illness — such as diarrhea or vomiting, which can cause dehydration — can be very serious. Safe food handling practices at home or anywhere food is served is especially important for those in the "at-risk" group.

USDA Beef Info - Thawing Raw Ground Beef

What is the best way to thaw ground beef? The best way to safely thaw ground beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent growth of bacteria. Cook or refreeze it within 1 or 2 days. To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during the defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately. Do not refreeze ground meat thawed in cold water or in the microwave oven. Never leave ground beef or any perishable food out at room temperature for more than 2 hours.

USDA Beef Info - Storing Raw Ground Beef

How should raw ground beef be stored at home?


Refrigerate or freeze ground beef as soon as possible after purchase. This preserves freshness and slows growth of bacteria. It can be refrigerated or frozen in its original packaging if the meat will be used soon. If refrigerated, keep at 40 °F or below and use within 1 or 2 days. For longer freezer storage, wrap in heavy duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing. Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. Mark your packages with the date they were placed in the freezer so you can keep track of storage

USDA Beef Info - Handling Raw Ground Beef

What's the best way to handle raw ground beef when I buy it?

At the store, choose a package that is not torn and feels cold. If possible, enclose it in a plastic bag so leaking juices won't drip on other foods. Make ground beef one of the last items to go into your shopping cart. Separate raw meat from ready-cooked items in your cart. Have the clerk bag raw meat, poultry, and fish separately from other items. Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables.

USDA Beef Info On E. Coli And Bacteria

Why is the E. coli O157:H7 bacterium of special concern in ground beef?

E. coli O157:H7 can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. O157:H7 is a strain of E. coli that produces large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. The disease produced by the bacteria is called Hemorrhagic Colitis. E. coli O157:H7 survive refrigerator and freezer temperatures. Once they get in food, they can multiply very slowly at temperatures as low as 44 °F. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli to cause serious illness and even death, especially in children. It is killed by thorough cooking. Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.

Can bacteria spread from one surface to another?

Yes. It is called cross-contamination. Bacteria in raw meat juices can contaminate foods that have been cooked safely or raw foods that won't be cooked, such as salad ingredients. Bacteria can also be present on equipment, hands, and even in the air. To avoid cross-contamination, wash your hands with soap and hot water before and after handling ground beef to make sure you don't spread bacteria. Don't reuse any packaging materials. Use soap and hot water to wash utensils and surfaces which have come into contact with the raw meat. Don't put cooked hamburgers on the same platter that held the raw patties.

More USDA Info

What is the safe food handling label now on meat and poultry packages?

A safe food handling label should be on all raw or partially precooked (not ready-to-eat) meat and poultry packages. The label tells the consumer how to safely store, prepare, and handle raw meat and poultry products in the home.

What kind of bacteria can be in ground beef? Are they dangerous? Bacteria are everywhere in our environment. Any food of animal origin can harbor bacteria. Pathogenic bacteria, such as Salmonella, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, cause illness. These harmful bacteria can not be seen or smelled. When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F. To keep bacterial levels low, store ground beef at 40 °F or less and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to 160 °F. Other bacteria cause spoilage. Spoilage bacteria are generally not harmful, but they will cause food to deteriorate or lose quality by developing a bad odor or feeling sticky on the outside.

What is the significance of the "Sell-By" date on the package?

"Sell-By" dates are a guide for retailers. Although many products bear "Sell-By" dates, product dating is not a Federal requirement. While these dates are helpful to the retailer, they are reliable only if the food has been kept at proper temperature during storage and handling. USDA suggests that consumers cook or freeze ground beef within 2 days after purchase for maximum quality.

From what cuts of beef are ground beef and hamburger made?

Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor.

Is ground beef inspected and graded?

All meat transported and sold in interstate commerce must be federally inspected. The larger cuts are usually shipped to local stores where they are ground. The Food Safety and Inspection Service carries out USDA's responsibilities under the Federal Meat Inspection Act. These laws protect consumers by ensuring that meat products are wholesome, unadulterated, and properly marked, labeled, and packaged. For meat being transported and sold within a state, state inspection would apply. State inspection programs must enforce requirements at least equal to those of Federal inspection laws. Grades are assigned as a standard of quality only. It is voluntary for a company to hire a Federal inspector to certify the quality of its product. Beef grades are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. They are set by the USDA Agricultural Marketing Service. Most ground beef is not graded.

ZUCCHINI AND CHOPPED MEAT

1 (8 oz.) can Del Monte tomato sauce
1 sm. onion, chopped
1/2 lb. chopped meat
2 tbsp. bread crumbs
1 egg or egg white
1/2 tsp. salt and pepper
1 tbsp. oil
1 c. water


In separate pan fry onion in the Del Monte sauce. Cut out center of zucchini and leave hollow. Mix chopped meat, egg, bread crumbs, salt and pepper. Put a tablespoon of oil in frying pan. Add chopped meat mixture and fry until slightly brown. Fill the zucchini with the cooked chopped meat and put the filled zucchini in the frying pan with onion-tomato sauce. Cook until done (about 20 minutes). Add 1 cup of water to sauce while cooking. 2 medium size portions.

What's the difference between "hamburger" and "ground beef"?

Questions about "ground meat" or "hamburger" have always been in the top five food topics of calls to the USDA's Meat and Poultry Hotline. Here are the most frequently asked questions.


What's the difference between "hamburger" and "ground beef"?

Beef fat may be added to "hamburger," but not "ground beef," if the meat is ground and packaged at a USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. They must be labeled in accordance with Federal Standards and Labeling Policy and marked with a USDA-inspected label.

Most ground beef is ground and packaged in local stores rather than in food processing plants under USDA inspection. Even so, the Federal labeling laws on fat content apply. Most states and cities set standards for store-packaged ground beef which, by law, cannot be less than Federal standards. If products in retail stores were found to contain more than 30% fat by weight, they would be considered "adulterated" under Federal law.

Recession Food

Great article from 236.com regarding beef and the recession....

Restaurants Respond to Rising Prices


"Bottled or tap?" is the first thing we're asked in restaurants, which always irritates me. The bottled water option seemed to coincide with the "paper or plastic" choice at the supermarket, with both questions making a statement about our values. Tap = cheap just as plastic = not ecologically aware. To be seen as people of valor, we have to order pricey bottled water and produce our own reusable shopping bags.


Because of rising food costs and our weakened economy, restaurants are troubled. Customers are eating out less frequently, ordering less expensive items and sharing. Restaurants are reducing the size of portions, switching to cheaper ingredients, buying smaller plates. Ground chuck is the new kobe beef; liver is the new foie gras. Watered down drinks are the new drinks.


A restaurant that uses a professional menu designer will place its most profitable dish third on the list as that's proven to be the most frequently chosen item. My hunch is it'll be bottled water.

The Burger Phone!

The Burger Phone is great! We do not sell these but wanted to share - they are fun!

The phone rings. You pick it up..."Can you hold on for a second? I'm on my hamburger phone. It's just like really awkward to talk on."*

Straight out of the blockbuster comedy Juno comes The Original Hamburger Phone, available to you online while supplies last!

Technically, this is a cheeseburger phone, not a hamburger phone. But you'll just call it your new best friend. The burger phone has the following functions:

• Receiving a call
• Making a call
• Redial a call function
• Tone/Pulse Switchable
• LED In-use indicator
• Molded plastic: bun, cheese, ground chuck patty
• Size: 4" x 4" x 2 3/8"
• Weight: 330g

Note: Do not eat the burger phone. Keep out of the reach of dogs born in Burger King parking lots and hungry young children.

*If you actually said this you'd be quoting Juno from Juno

Hamburger Phone 2008

FREE SHIPPING special:
Buy three or more burgerphones and get
Free Worldwide Shipping.

Makes a great gift for a hamburger-loving friend!

During checkout use the coupon code:
FREE-SHIPPING

Standard Shipping Info
Domestic: USPS Priority Mail 4-7 days $8.95 (add $3 for two)
International: USPS Intl Air $15.95 (add $3 for two)

Questions about your order?
Comments, complaints, suggestions? Email us at:
support@thehamburgerphone.com

We accept PayPal, Visa, MasterCard, American Express, and Discover.

- Satisfaction Guaranteed -
Return your burger phone within 30 days for a full refund.

Shephers's Pie - Easy Recipe

This is a very easy and quick Shepherd's Pie recipe!
It's very filling and a wonderful comfort food.

1 lb. ground beef
1 onion, chopped
1 (10 oz.) can tomatoes
Salt and pepper
1 (16 oz.) can mixed vegetables, drained
4 med. potatoes, cooked and mashed
3/4 c. cheddar cheese, grated
Sprinkle of parsley - dried or fresh

Brown ground beef and onion. Drain grease. In casserole, combine tomatoes, salt, pepper, mixed vegetables and beef mixture. Top with mashed potatoes and grated cheese. Cook, uncovered at 350 degrees until cheese melts, about 15 to 20 minutes. Freezes well.

**You can also substitute the canned tomatoes for a jar of brown gravy

Recession Food

Our US economy has changed quite a bit lately and the the "R" word or Recession word is slipping off many tongues! We are adding more recipes using hamburger meat, chop meat if you will... for creative, economical and healthy (OK, some recipes will be more decadent) alternatives. Stay tuned!

Hamburgers Parmigiana!

1 lb. extra lean hamburger

2 tbsp. dry bread crumbs

1 egg

1 c. grated Parmesan cheese

2 tbsp. olive or vegetable oil

1 lg. sweet onion, thinly sliced

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. dried oregano leaves

1 (8 oz.) can tomato sauce

1 c. Mozzarella cheese, shredded

4 thick slices Italian bread, toasted and buttered


In large bowl, combine beef, crumbs, egg, and 1/3 cup Parmesan cheese. Divide into 4 parts. Shape into patties. Heat oil in heavy skillet; add patties. Brown over high heat 1 minute on each side. Place into a shallow baking dish.

Add onions to drippings in skillet; cook on low heat 5 minutes. Add salt, pepper, oregano, and sauce; simmer 5 minutes. Sprinkle 1/3 cup Parmesan cheese over meat patties; top with sauce mixture. Sprinkle with remaining cheese.

Bake at 375 degrees for 30-35 minutes until sauce is bubbly and meat is cooked. Serve on top of bread.