1½ lbs. ground pork
2.8 oz. can French fried onions (optional)
1 packet Shallot Tarragon Compound Butter Mix **
1 Tbsp. Green Tea Peppercorn Seasoning **
2 tsp. olive oil
1 large onion, sliced
6 slices Swiss cheese
6 slices marble rye bread, grilled or toasted
(**order at http://www.SimplyKimberS.com)
Serve tonight: Preheat grill to medium. In large bowl, combine first 4 ingredients. Form into 6 oval patties. Drizzle oil on onion.
Place patties and onions on grill. Grill, turning once, until internal temperature of burgers reaches 165°, about 10-12 minutes, and onions reach desired doneness. Salt and pepper to taste. Top burgers with Swiss cheese and divide onions evenly over burgers. Serve on slices of grilled marble rye bread. Makes 6 servings.
Serve with fresh vegetable sticks and dip. For a great dip, try preparing our Dill Pickle Dip Mix as directed on the package.
Freeze for later: Combine first 4 ingredients. Form into 6 oval patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Grill as directed above.
Tip: Form into round patties and serve on hamburger buns.
Our next groceries:
1 Tbsp. ½ tsp. Roasted Garlic Infused Oil , divided **
1 lb. boneless skinless chicken breasts, cut in ½-inch cubes
2 tsp. Garlic Garlic Seasoning **
2 tsp. Spinach & Herb Seasoning **
8 oz. tube crescent dough sheet
10.75 oz. can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded Cheddar cheese
**order at http://www.SimplyKimberS.com