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Tuesday, January 29, 2019

Burgers to Brag About

Janet Groene’s
    These are meaty burgers you can get your teeth into and they don’t fall apart on the grill. In fact, they are not grilled at all but are skillet-made to crusty perfection. Buy buttery, oversize buns from a good bakery and have a supper to sing about.
    When shopping, look for cube steaks a little larger than the buns. Cube steaks are generally beef but you may also find them in pork or turkey. The mayo-mustard mixture adds tang but you may prefer to use plain butter or nothing at all.

4 good quality hamburger buns
1/4 cup each mayonnaise and mustard (optional)

1 cup cracker or bread crumbs
1 teaspoon each salt, pepper and mixed Italian seasoning
3 tablespoons grated dry cheese such as Parmesan
2 eggs
4 cube steaks

1/3 cup vegetable oil

    Slice buns and “butter” cut sides with the mayo-mustard mixture. Mix bread crumbs, seasonings and cheese on a paper plate. Whisk eggs until light. Heat oil in a large skillet. Dip steaks in eggs, then the crumb mixture, pressing firmly so crumbs get into the meat. Fry in hot oil until crusty. 

     They're done now. No onion, coleslaw, tomato, cheese or lettuce needed. Slip into buns and serve. Serves 4.

See more of Janet Groene’s RV-ready recipes at

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