This page contains a Flash digital edition of a book.
Prairie Flavors


Mushroom-Swiss Slider Photos by Laura Araujo


Buffalo Chicken Burger


Best-Built Burgers By Laura Araujo


Mushroom-Swiss Sliders Yields 8 sliders


✓ 1 pound ground chuck ✓ Kosher salt and black pepper ✓ 1 tablespoon canola oil, plus extra for brushing ✓ 1 tablespoon butter ✓ 8 ounces mushrooms, sliced ✓ 1 tablespoon Worcestershire sauce ✓ ¼ cup mayonnaise ✓ 1 tablespoon horseradish ✓ 8 slices swiss cheese ✓ 8 slider buns ✓ Arugula


Form the beef into 8, 2-ounce patties (about ¼ cup each), 3 inches in diameter. Make an indentation in the center of each burger to keep the patty from “puffi ng up” in the center as it cooks. Season both sides of the patties liberally with salt and pepper. Brush both sides of each patty lightly with canola oil. In a large skillet, heat 1 tablespoon of canola oil and the butter over medium heat until the butter melts. Add the mushrooms and cook until tender. Season with Worcestershire sauce and salt to taste. In a small bowl,


combine the mayonnaise and the horseradish. Place the patties in a skillet or on a grill preheated to medium-high. Cook for 4 minutes on the fi rst side; fl ip and cook for 3 minutes. Turn off the heat, top with the cheese and place a lid on the skillet or close the grill. Allow the cheese to melt, about 1 minute. If desired, heat the buns, cut side down, on the skillet or grill, for about 1 minute. Assemble the sliders: mayonnaise on the bottom bun, arugula, the patty, the mush- rooms and the top bun.


Buffalo Chicken Burgers Yields 3 burgers


✓ 1 pound ground chicken ✓ 2 teaspoons Old Bay seasoning ✓ 2 tablespoons mayonnaise ✓ 1 tablespoon blue cheese crumbles ✓ 3 tablespoons hot sauce, such as Frank’s RedHot ✓ 3 large hamburger buns, split in half ✓ Leaf lettuce ✓ Sliced red onion


In a medium bowl, combine the chicken and Old Bay seasoning. Form the chicken into 3 equal patties, about 5 inches in diam- eter. (Use wet hands to prevent the meat from sticking.) Make an indentation in the center of each burger to keep the patty from “puffi ng up” in the center as it cooks. In a small bowl, stir together the mayonnaise, blue cheese and 1 tablespoon of the hot sauce. Place the chicken patties into a well-oiled, heavy skillet over


medium-high heat. Cook the pat- ties for 5 minutes and fl ip them. Baste with the remaining hot sauce and cook for 4 to 5 more minutes, or until the internal temperature reaches 165°F. Remove the chicken patty from the skillet and heat the buns in the skillet, cut sides down, for about 1 minute. Stack the lettuce on the bun, followed by the chicken patty, the blue-cheese mayonnaise and the onion slices.


Continued on Page 32


If viewing our digital edition, click here to see recipes for burger sides and tips on how to make the best burgers at home. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


MAY 2014


31


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166