Rusty Burgers Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
Rusty Staub, former major league baseball player, broadcaster, and
owner of his own restaurant, Rusty Staubs on 5th (at 47th Street) in
New York City, appeared on "LIVE" and prepared his dyunamite burgers
to celebrate the Fourth of July in 1990. SErve Rusty Burgers on a
bun with lettuce, tomato, and guacamole for a completely satisfying
all American culinary experience. 1 tbsp olive oil 1 large Spanish
onion, finely chopped 1 large green bell pepper, seeded and finely
chopped 2 lbs ground sirloin 8 fresh basil leaves, finely chopped 1
large egg, lightly beaten 1/2 cup breadcrumbs salt and pepper to taste
In a large skillet, heat the oil over medium high heat. Cook the
onion and pepper for 10-12 minutes, or until softened, but not
browned. In a large bowl, stir together the beef and the cooked
vegetable mixture. Stir in the remaining ingredients until combined.
Form the mixture into patties and grill or broil as desired. Makes
6-8 servings. Origin: Cooking with Regis and Kathie Lee. Shared by:
Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-22-94
Source from luhu.jp
owner of his own restaurant, Rusty Staubs on 5th (at 47th Street) in
New York City, appeared on "LIVE" and prepared his dyunamite burgers
to celebrate the Fourth of July in 1990. SErve Rusty Burgers on a
bun with lettuce, tomato, and guacamole for a completely satisfying
all American culinary experience. 1 tbsp olive oil 1 large Spanish
onion, finely chopped 1 large green bell pepper, seeded and finely
chopped 2 lbs ground sirloin 8 fresh basil leaves, finely chopped 1
large egg, lightly beaten 1/2 cup breadcrumbs salt and pepper to taste
In a large skillet, heat the oil over medium high heat. Cook the
onion and pepper for 10-12 minutes, or until softened, but not
browned. In a large bowl, stir together the beef and the cooked
vegetable mixture. Stir in the remaining ingredients until combined.
Form the mixture into patties and grill or broil as desired. Makes
6-8 servings. Origin: Cooking with Regis and Kathie Lee. Shared by:
Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-22-94
Source from luhu.jp