Pals Cabin - West Orange, NJ

Pals Cabin in West Orange, NJ grills up a hefty and tasty hamburger. One half pound burger for $9.95.

Pals Hamburgers are made from the highest quality USDA choice or better boneless chuck, ground fresh daily on premises by their expert butchers. They will even grind up a few for you to take home to barbeque.


All burgers are served with french fries and homemade coleslaw. A great deal for $9.95

Pals Cabin
265 Prospect Ave.
West Orange, NJ 07052
973-731-4000 T
973-731-1215 F
pals@palscabin.com

Pals Cabin History

Pals Cabin first opened its shutters to the public on May 18, 1932. The little 10' by 12' "Cabin" was opened as a summertime venture by two "Pals" Martin L. (Marty) Horn and Bion Leroy (Roy) Sale. It was in the midst of the great depression, banks were closing and jobs were scarce. Marty Horn often said when commenting on Pals' beginning: "it was better than selling apples on a street corner."

Well it was better - and the business the two "pals" did that first summer gave them the courage to keep going. Quality and value were of paramount importance to the two "pals" and because of it, the little cabin began to grow. Addition after addition was completed until today, where Pals Cabin is nationally known as one of America's great restaurants. "The Cabin" has been owned and operated by the Horn Family continually since 1932. Today a third generation of the Horn Family conducts its business.

And so today, you are not just eating in another restaurant but rather you are dining in a place where a "Heritage of Hospitality" has been established over the years not only by the Horn Family but by the many loyal friends and patrons who dine here regularly.

Onion Soup Burgers - FAVORITE!

Onion Soup Burgers are one of my favorites. They are quick, easy and tasty. Mini or full sized burgers.


INGREDIENTS:

1 package Lipton Onion Soup Mix
1 1 lb ground beef or ground turkey
1/4 cup shredded cheese, cheddar, Swiss, American, etc...
buns
condiments of choice

DIRECTIONS:

1. Mix meat, onion mix and cheese in a bowl. Refrigerate for at least 30 minutes to let flavors absorb
2. Form into patties - mini burgers or full sized
3. Coat frying pan with oil, heat up - or heat up the frill if you are grilling
4. Fry burgers approx 5 minutes each side
5. Serve on buns, dress with favorite condiments

How To Season an Iron Skillet

Now that summer is technically over many of us will be moving the burger cooking indoors. There are different methods to cooking an indoor burger and using an Iron Skillet is my favorite - there is something fantastic about the taste of a burger cooked on a "well seasoned" iron skillet. Not to mention the smell of the sizzling burger floating throughout the house. A guilty pleasure!

Proper “care and feeding” – seasoning and maintenance - of an iron skillet will let your family enjoy using this natural non-stick frying pan for generations. The more a skillet is used the better the flavor of the burger.

Proper Skillet Care Steps:

• Seasoning your iron skillet is not something you can do by just rubbing some oil on a warm skillet. It’s a process that evolves over many times of cooking in it and properly cleaning it. “Uncle Dave Macon”, of Grand Ol’ Opr’y fame, had a song titled “I keep My Skillet Good ‘n Greasy All the Time”: That’s how to treat your iron skillet.

• Before the first time you use an unseasoned skillet, coat the inside with lard then place it in a 250F oven and turn the oven off. Leave it until the oven has cooled then wipe it out with a paper towel. Hang it up if you can. You are trying to get as much grease as you can as deep in the pores as you can. However, this does not constitute seasoning, contrary to what some folks will tell you. True seasoning of a skillet occurs in time and will start to show after about 6 uses.

• After you’ve used your skillet, scrape or wipe out food residue and rinse it well - NO SOAP! (this will get easier as it becomes seasoned better). Use plain hot water and preferably a copper scrubber, clean off any stuck food, rinse, and dry it immediately with a paper towel. This will even clean gravy out. The principle is to get it before it dries and sticks to the skillet. After I clean my skillet I often pour a little oil on it, light the burner and let it briefly get hot.
  

• Repeat this process and over a period of time the pores in the cast iron will become filled with carbon residue from the hot grease. A well seasoned iron skillet will develop a slick shiny surface that behaves much like today’s Teflon coatings. You now have an iron skillet that’s a joy to cook with and simple to maintain.

• If you burn something badly in it, you will lose some of the slick surface in cleaning it but it soon recovers. If you’ve gotten more stuff stuck in it than you can clean with the copper scrubber, a razor blade type scraper will make the job easy. I keep one at the sink for use on any cookware that has stubborn food stuck to it.

Additional Tips:

• Anything that gets fried will benefit from being fried in a well seasoned iron skillet.
• Clean your skillet immediately – it’s easier than waiting until food has dried in it.
• Don’t drop your skillet – cast iron can break or crack with a sharp blow.
• NEVER soak an iron skillet in water, especially water and any cleanser.
• NEVER clean an iron skillet in the dishwasher.
• NEVER let anyone else mess up your skillet (a well-seasoned iron skillet is worth its weight in gold).

How To Fry A Burger - No Burns

Now that summer is a memory and some of us live in colder climate, the burger cooking will soon move from the outside grill to the in door frying pan.

Here are some quick burger frying tips:

• Use a ground beef that isn't too extremely lean, or add olive oil to the mix. It should be no more than 85% lean, or you can add a tablespoon of olive oil for every pound.

• Use one egg per pound of ground beef, to help the burgers stay in one piece during frying.

• If you will be adding any more wet ingredients other than the oil and perhaps a teaspoon of crushed onions and bell peppers, add two teaspoons of breadcrumbs for every teaspoon of liquid. What you want to start with is a nice clump of meat and other ingredients that won't fall apart.

• When making the patties, try to make them thin, but of a uniform thickness. If you have trouble doing this by hand, use two saucers to press the patties, and then remove the top saucer, and shape the burger by holding down the top side while shaping the sides. If it sticks to the saucer when you're trying to remove it, just use a spatula.

• Then simply put a bit of oil in the pan, and fry them on medium to medium-high heat for about 5 minutes on each side.

• If you want to make thicker burgers, don't fry them. Bake them on a very lightly greased cookie sheet at about 400 degrees Farenheit for half an hour to 45 minutes. You can also broil them, but you'll need to pull them out and turn them over when the top side is browned.

• If you want a cheese burger, add the cheese as soon the burgers are done, it only takes a few seconds for the cheese to melt and the heat of the patty will help melt the cheese.
  

• WARNING: A burger isn't done if it's red in the middle. It's not like roast beef. If it's not done when you check it, put it back on the fire.

Ghetto Burger - Burger of the Day:

Ann's Snack Bar in Atlanta

If you're serious about burgers, head straight for the Ghetto burger, decadently slathered with onion, bacon, chili and cheese. The Hood burger features two lean cheeseburgers topped with bacon and coleslaw; order the combo for lemonade and fries.


To visit Ann's Snack Bar:
1615 Memorial Dr
Atlanta, GA 30317-2001
Phone: (404) 687-9207

Shake Shack - NYC - NEWS!

The Shake Shack will be the new eatery at the new Mets (baseball) Stadium, Citi Field

Sweet Onion Burgers

"Sweet Onion Burgers" just sound good! These sweet onion burgers are very simple, a few ingredients and very tasty.

**can substitute ground turkey for hamburger




INGREDIENTS:

1. 1 large sweet onion, chopped - Vidalia Onion
2. 1 lb ground beef or ground turkey
3. salt & pepper to taste
4. favorite condiments

DIRECTIONS:

1. If grilling, preheat grill to high heat. If stove top, put a coat of oil in a frying pan - after meat is mixed
2. In a large bowl, mix together meat, salt & pepper and form into patties
3. If using the grill, lightly oil the grate and place burgers on grill. If stove top, put burgers in the heated frying pan.
4. Cook until desired "done-ness"
5. Serve on hamburger buns or english muffins - toasted

Shake Shack - NYC

New York Magazine voted "Shake Shack" the best burger in NYC - it definitely ranks high on the burger list.


Madison Square Park, NYC
South/East Corner
Enter at Madison Ave & 23rd. St.
212-889-6600

Here is their "About Us" info: Welcome to Shake Shack, a "roadside" food stand in Madison Square Park, serving burgers, hot dogs, frozen custard, beer, wine and more. As part of the ongoing renaissance of the historic park, Danny Meyer's Union Square Hospitality Group partnered with the Madison Square Park Conservancy to launch Shake Shack in Summer 2004. Designed by architecture firm SITE Environmental Design, Shake Shack blends harmoniously with the park and its surroundings.

A portion of your purchase will benefit the Madison Square Park Conservancy. For more information about the park, please visit http://www.madisonsquarepark.org/.We hope to see you soon!

Jolly Kone - Maricopa Ojai

The Jolly Kone is a fast food burger staple in Ojai, CA and family owned.
It's quick, cheap and good. Seating is outside only and the tables have umbrellas.

Jolly Kone
113 W El Roblar Dr
Ojai, CA 93023
805-646-5176

Hamburger - Defined

"hamburger" defined from www.Dictionary.com

1.	A sandwich consisting of a cooked patty of ground or chopped beef, usually in a roll or bun, variously garnished.

2.	Ground or chopped beef.

3.	Also called Hamburg steak. a patty of ground or chopped beef, seasoned and fried or broiled.

Short for Hamburger steak, after Hamburg

Word History:
Because the world has eaten countless hamburgers, the origins of the name may be of interest to many. By the middle of the 19th century people in the port city of Hamburg, Germany, enjoyed a form of pounded beef called Hamburg steak. The large numbers of Germans who migrated to North America during this time probably brought the dish and its name along with them. The entrée may have appeared on an American menu as early as 1836, although the first recorded use of Hamburg steak is not found until 1884. The variant form hamburger steak, using the German adjective Hamburger meaning "from Hamburg," first appears in a Walla Walla, Washington, newspaper in 1889. By 1902 we find the first description of a Hamburg steak close to our conception of the hamburger, namely a recipe calling for ground beef mixed with onion and pepper. By then the hamburger was on its way, to be followed—much later—by the shortened form burger, used in forming cheeseburger and the names of other variations on the basic burger, as well as on its own.

Hamburger

1889, hamburg steak, from the Ger. city of Hamburg, though no certain connection has ever been put forth, and there may not be one beyond that of Hamburg being a major port of departure for Ger. immigrants to U.S. Shortened form burger attested from 1939; beefburger was attempted 1940, in an attempt to make the main ingredient more explicit, after the -burger had taken on a life of its own as a suffix (cf. cheeseburger, first attested 1938).

Catfish Burgers - Southwestern

Catfish brings back a flood of childhood memories and summers spent at the Lake of the Ozarks in Missouri. My brother and I would fish most of the day and enjoy catfish burgers for dinner.

This recipe can be made with other fish as well.

INGREDIENTS:

6 lb. catfish fillets, coarsely chopped
2 cups sweet red peppers, chopped
1 1/3 cups red onion, chopped
1 cup buttermilk
4 jalapeño peppers, , minced
2 Tbsps.lime juice fresh or bottled
1 cup chopped cilantro - one of my favorite herbs!
4 eggs
½ cup cornmeal
4 tsps.salt
¼ tsp.cayenne pepper
corn muffins or squares, split and toasted (can make from scratch or buy ready-made) can substitute for English Muffins
1 cup chipotle mayonnaise

DIRECTIONS:

1. In a bowl combine catfish, peppers, onions, buttermilk, jalapeño, lime juice cilantro, salt, pepper, eggs and cornmeal. Mix well. Divide mixture into 24 five oz. burgers.
2. Place burgers on a parchment-lined sheet pan; cover and chill until ready to fry.
3. Heat a heavy sauté pan. Add oil to coat bottom of pan and cook burgers 5-6 minutes per side.
4. Serve burger on a bun with 1 Tbsp. chipotle mayonnaise

Good Burger - Home of the Good Burger

Kennan & Kel's movie "Good Burger" is still one of my favorite movies to watch with my 16 year old daughter. It was on the other night and we taped it - drank orange soda - a favorite of Kel's and traveled back in time to when she was 10. It brought back a nostalgic time for us!

Easy Salmon Burgers

This recipe is quick and easy. I like my Salmon Burger with Tartar Sauce and a few chopped jalapenos.

INGREDIENTS:

3 eggs
16 oz. canned salmon, drained
2 1/2 c. seasoned bread crumbs
2/3 c. chopped celery
1/3 c. chopped green onion
3 tbsp. olive oil

DIRECTIONS:

1. Beat eggs slightly, add salmon, crumbs, celery and onions; mix well.
2. Make into patties and fry in hot oil until brown.
3. Serve on English Muffins or Toasted Sesame Buns.

** Salmon Info:

Alaska canned and pouched salmon is made from top quality salmon and is a wholly natural product - nothing is added but a pinch of salt for flavor.

Traditional pack canned salmon contains skin and delicate, edible bones that are rich in calcium and magnesium. Pressure-cooked in the can, they are so soft they can be easily blended into the salmon with a few swishes of a fork, adding extra nutrients and flavor.

Skinless boneless Alaska Salmon is available in cans and convenient pouches.

Pink Salmon has a light color and mild flavor, while Red (or Sockeye) Salmon has a richer more intense flavor and color - either variety works beautifully in these recipes.

Gorgeous George Burger - Healthy Version

This is a healthier version of a burger served at Gwyn's High Alpine Restaurant in Snowmass, Colorado. The original, named after restaurant owner George Gordon, is topped with pineapple and bacon





This burger can also be prepared with beef or turkey chopped meat



INGREDIENTS:


1 10-ounce package frozen soy burgers
3 tablespoons canned vegetable broth
1 8-ounce can pineapple slices (juice pack)
1/2 of a medium red onion, sliced
4 whole wheat hamburger buns, split
4 slices fat-free process or reduced-fat Swiss cheese (4 ounces)
4 tablespoons bottled fat-free thousand island salad dressing
4 leaves leaf lettuce


DIRECTIONS:


For a charcoal grill, grill burgers on the rack of an uncovered grill directly over medium coals for 8 minutes, turning once halfway through grilling and brushing with vegetable broth several times.


Add pineapple and onion slices to grill for the last 3 minutes of grilling time, turning once halfway through grilling. Add bun, split side down, to grill for the last 1 minute of grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Serve burgers on grilled buns, topped with pineapple, onion, cheese, salad dressing, and lettuce.

Big Aussie Burgers!

Those lovable and crazy Aussies know how to enjoy their burgers!

World's Largest Burger!

Wow! That's all I can say about this one!

Burger Eating Contest:
Two (2) 44lb buns; two beef patties -- one 65lbs, the other, 68lbs; 40lbs (980 slices) of cheese; 10lbs of ketchup; mustard, tomatoes, lettuce and onions (I don't know the weights of those). Everything combined made for the World's Largest Menu Burger: The Spartan, a 254lb monster burger at the Clinton Station Diner in Clinton, New Jersey

Your great local American burger could win $50,000

Whoa!  Burgers and money - what could be more awesome?!?!

Here's the burger/money scoop:

Do you make a great burger that represents where you grew up, the community you live in or your heritage?

The folks at Sutter Home winery in Napa Valley, Calif., are seeking the great local American burger -- and will pay $50,000 when they find it.

All that is required is a creative recipe.

Only beef burgers are considered for the $50,000 grand prize. The winning alternative burger -- made with turkey, lamb, chicken, fish, pork or vegetables, provided it can be served in the form of a ground patty on a bun or other bread -- receives $10,000.

Here's some advice from www.sutterhome.com.

• For beef burgers, the lower the fat content, the less flavor and the tougher the cooked patty. Ground chuck, usually around 24% fat, or other fatty cuts make the best patties.

• Because any ground meat dries out quickly, purchase boneless meat and grind or mince it just before cooking, or buy freshly ground meat from a reliable butcher.

• Choose a good name for your burger to get the attention of the contest judges.

Enter at www.sutterhome.com

Ahi Fish Burgers With Chives

Ahi Tuna makes this burger taste delicious!  Tastes wonderful with lime tarter sauce (or regular tarter sauce) on a bun or I sometimes serve it on top of a salad.

A simple mixture of minced Ahi Tuna, onions, chives, and panko crumbs, fresh garlic, seasoned with paprika, sea salt and fresh pepper fried in olive oil is a great alternative to the popular beef burger. Serve on buns with your favorite condiments.

INGREDIENTS:

• 1 pound fresh Ahi Tuna Steaks, minced
• 1 carrot, grated
• 1/2 cup onion, chopped
• 1/2 cup chopped fresh chives
• 2 eggs
• 1/3 cup panko crumbs or breadcrumbs
• 1 tablespoon mayonnaise
• 1 clove fresh garlic 
• freshly ground black pepper to taste
• sea salt to taste
• paprika to taste
• 1 tablespoon olive oil
• **  I add sliced, pickles jalapenos as a topper to give it a kick! 

DIRECTIONS:

In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic, paprika, salt and black pepper. Form into patties.

Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

Fish Burgers - Great For Leftovers Fish!

Fish burgers are a great way to use up leftover fish or to make from fresh fish. Old Bay Seasoning is one of my favorite seasonings to add to this recipe. If the fish mixture is too moist add some bread crumbs. Fish burgers are a great alternative for the pescaterian (vegetarians who eat fish)

Add some tartar sauce, lettuce, tomato and a sesame seed bun!

INGREDIENTS
(approx 12 burgers)

3 lbs cooked cod (or use other white fish)
2 eggs, lightly beaten
3 tablespoons low-fat mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons melted butter
1/2 teaspoon mustard powder (optional)
1 tablespoon seasoning salt (or to taste)
1/2-1 teaspoon garlic powder
1/4 teaspoon ground red pepper (or to taste, this stuff is very hot!)
1 large green onion, finely chopped (optional)
2 1/2 cups finely crushed seasoned croutons (or used crushed cornflakes)
oil (for frying)

DIRECTIONS

1. In a large bowl combine all ingredients except the crushed croutons; mix well to combine.
2. Shape into about 10-12 patties.
3. Coat each patty with the crushed croutons or crushed cornflakes.
4. Place the patties on a baking sheet and chill for 2 hours.
5. Pour oil to a depth of about 1/2-inch into a large heavy skillet, heat to medium heat.
6. Fry the patties about 2 minutes on each side, or until golden; drain on paper towels.