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These "Turtle Burgers" are just so very cute, creative, and fun that they definitely need to be shared with my entire ThriftyFun family and not just the recipe lovers! A little crispy and not too crunchy; just how a turtle should be ;-) Bon Appetit!
Source: I received this in an email from my friend, Solo, who was my most excellent mechanic for many years when I lived in Los Angeles.
By Deeli from Richland, WA
In a large bowl, combine beef, Worcestershire sauce, salt and pepper. Shape beef mixture into eight thin patties. Place 1 tablespoon blue cheese into the center of four of the patties. Top with the remaining four patties and pinch the edges to seal.
Brush onion slices the olive oil and sprinkle with salt. Place burgers and onion slices on the grill. Grill about 5 minuter per side or until done. Brush the buns (sliced in half) with olive oil. Grill, cut side down the last minutes of grilling.
Serve burgers with the grilled onions, spinach, and remaining cheese. So yummy, I am sure you will want to make them again.
Source: Got this recipe from our local newspaper.
By dorothy wedenoja from New Creek, WV
This seems like a lot of work for two burgers but they are yummy and you can make extra patties to freeze for future use. The avocado sauce and burger toppings are quick and easy to put together.
Heat the olive oil in a large skillet and saute the corn, onion, and peppers until tender but still crisp. Stir in the lime juice, garlic, cumin, and chili powder. Cook 1 minute longer. Transfer to a large bowl and cool slightly.
Crumble turkey or beef over the saute mixture, mix well, and shape in to two burgers patties. Refrigerate for 30 minutes for ingredient flavors to blend.
Meanwhile, mash avocado with the sour cream, cilantro, lime juice, garlic, and salt. Refrigerate until serving.
Grill burgers turning only once to keep the patties juicy, about 5 to 7 minutes each side.
Equally top the inside of the bottom buns with avocado sauce, lettuce, cheese, tomato, onion, and burger patty. Place top buns on the burgers and serve.
By Deeli from Richland, WA
In medium saucepan, over medium heat cook ground beef, minced onion and salt until ground beef is brown; drain fat. Stir in undiluted soup, cook until hot and bubbly about 20 minutes, stirring occasionally.
Here you will take your ingredients and stuff the bottom half of a seasoned burger and then add a patty to the top and pat together. Making a awesome stuffed patty. We seasoned the meat with our favorite seasoning.
A favorite of my sister in-law. If you like the strong flavor of sauerkraut, you'll love these burgers!
Love the sauce this meat is cooked in. Good for topping when meat is cooked!
These are good on buns or separately on your plate with sauce over.
When cooking hamburgers from scratch, put a thin slice of cheese, onion, etc. in the middle of the burger instead of putting it on top and watch it cook.
Extend your hamburger meat with a few additions for a deliciously seasoned patty.
A delicious artisan sandwich.
Not fond of sauerkraut, but recently found this recipe and I do like these. Very good sandwiches!
These make great burgers, especially because of the cheese.
Brown meat; add all ingredients and put in crock pot. Let cook over low heat for 4-6 hours.
Combine first 7 ingredients in bowl. Heat oil in skillet and lightly brown meat mixture. Add onions, tomato sauce and water. Cover and simmer gently for 20 minutes, stirring occasionally.
Recipe for 5 Cheese Skillet Burgers. Mix meat, egg, ketchup, 1/2 cup of cheese, Worcestershire sauce, and Shake-n-Bake mix. Shape into 4 patties. Place in non stick skillet, cover, cook over medium heat for 5 minutes.
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When I went to high school in Lander, WY. There was a burger place across from the high school. They sold what were called either cheesewheels or cartwheels. They were a hamburger patty and slice of cheese that was dipped in batter and then deep fat fried. Would anyone have a recipe like that?
By sue from WY
That sounds delicious. If you find it somewhere, post it.
I found this on food.yahoo.com How-To: Deep-Fried Cheese-Stuffed Cheeseburgers
Deep-fryer (or a stockpot with boil basket )
Deep-fry or candy thermometer (preferably one that clips on to side of pot)
1 lb. hamburger
1 to 2 sticks mozzarella string cheese, cut into small pieces
Packaged beer-batter mix
A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
Your favorite hamburger bun
The cheese of your choice
The condiments of your choice
1. Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.
2. Place oil in your deep-fryer, and allow it to come to frying temperature. If you don't have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.
3. Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty's internal temperature registers 160°F on a meat thermometer.
4. Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)
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I live in Riverton and I've been working on a a batter that is really close to Dairyland's. But first you have to have a frozen hamburger patty. Take the patty and run you finger under water and rub the water on the patty then take a Kraft single and place in on the patty, the water helps it stick. Then dip it in flour so your batter will stick, next dunk the patty in the batter covering it. Then quickly transfer patty into 450 degree deep fryer, cook until golden brown. Sprinkle with seasoning salt. For more "puffy cheesewheels" add about 1/4 teaspoon baking powder, but if you want them like Dairyland's just use the recipe provided below. I hope that helps you on Cheese Wheel quest! Good luck!
3/4 c. all purpose flour
1/2 teaspoon salt
(optional) yellow food coloring 3-4 drops
Okay folks, here is the real deal, the authentic one!
I lived in Riverton, Wyoming throughout the 70's & 80's and have custody of the original "Cartwheel" or "Wagon wheel" deep fried cheese burger recipe.
You start by cooking pre-made burgers, set aside & blot off excess grease, after cooling put a peace of American cheese on both sides of burger and freeze.
How you make the batter:
1 3/4 C. flour
3/4 tsp baking powder
2 tsp of sugar
dash of salt
Combine ingredients in a large bowl & set aside.
Take frozen ,pre-cooked burgers out and dip into batter put in deep fat fryer, or pan fry , turning every few seconds until burger is golden brown.
Wait a few to let it cool & start eatin' what your mouth has been missin'.
You can do many things with this batter (I personally like omitting the salt ,adding cinnamon and peeled/ thin slice granny smith apples & add to batter...and fry 'em up...good stuff!)
Making bacon mushroom Swiss cheese burgers can be a special treat at home. There is so much flavor that there is no need for additional toppings.