If the grill is out of gas or the weather is bad, you can still make delicious hamburgers. If you have made a tasty southern fried chicken recipe in a pan before, you can apply the same technique to your burgers and cook them on the stove. They will be full-flavored and really juicy. When you pan fry burgers, it is best to make them half an inch thinner than if you were grilling them.

Most people will not be able to taste the difference in flavor between grilled patties and pan fried ones and the texture of each is good too. Obviously if you grill them over a charcoal grill, the patties will take on a nice, smoky texture but if you fancy burgers and cooking outdoors is not possible at least you have the option of making them on the stovetop.

The Recipe - Step by Step

The following recipe makes four small hamburgers, which are fine for kids. An adult could probably eat two of these. You can adjust the seasonings if you want to. Maybe you would prefer to leave out the chili powder or perhaps you want to add a dash of soy sauce or Worcestershire sauce for extra flavor. Some minced onion instead of onion powder is another idea.

Serve these pan fried burgers in buns with ketchup, mayonnaise, or mustard. A slice of tomato and some lettuce is also good and you can add a couple of pickles too if you want to and maybe a slice of cheese. The following recipe can also be used to make burgers for grilling outdoors but if you are going to grill them, make them a bit thicker.

You might prefer to finish off the burgers in the oven, in which case you should sear the patties for a minute or two on each side, then put them on a wire rack over a baking pan and bake them at 350 degrees F for about thirty five minutes or until the internal temperature is between 140 and 160 degrees F

What you will need:

1 lb ground sirloin 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon olive oil 1 teaspoon black pepper 1/2 tablespoon chili powder

How to make them:

Put the meat in a bowl. Combine the garlic powder, salt, onion powder, pepper, and chili powder and sprinkle this mixture over the beef. Combine everything well. Divide the mixture into four balls and flatten each one into a thin patty. Heat the oil over a moderate heat, and then add the patties.

Cook each side for about four minutes, using a big, wide spatula to flip them over. Use a plastic or silicon spatula instead of a metal one, to protect the surface of your pan. Check the internal temperature of the burgers to see if they are done. An internal temperature of 140 degrees F is medium rare and 160 degrees F is medium well.

My wife and I tend to get disappointed when we dine out anymore. Other than a choice few restaurants we dine in the vast majority of the time. We do this a lot because I know I can make it better and healthier at home in my own kitchen. Having managed Italian restaurants in the past, I have come to enjoy simple Italian cooking and have come up with what my wife, family, and friends consider to be the best eggplant Parmesan recipe ever! Couple this recipe with a simple roasted red pepper sauce and a simple pasta side dish and I guarantee a meal better than most of the Italian restaurants in town!

Parmesan Ingredients
1 -- Eggplant. You are looking for the best cylindrical shape you can here.
2 -- Large Eggs
1 and half -- Cups Italian Bread Crumbs
1- Cup all purpose flour
18 -- Slices Mozzarella Cheese (the fresher the better)
2 -- Tablespoons water
1/2 -- Cup Extra Virgin Olive Oil
1/2 -- Cup Parmesan Cheese

Sauce Ingredients
1 -- Red Bell Pepper
1 -- 16oz Can Diced Tomatoes
1/4 -- Cup Chopped, Fresh Basil
2 -- Teaspoons Dried Oregano

Putting it All Together
Halve and deseed the red bell pepper. Brush the surface of both halves lightly with olive oil. Place under a broiler until the skin starts to char (do not blacken!) and bubble.

Roughly chop the pepper and place in a blender with the diced tomatoes, half of the basil, and the oregano. Blend until well mixed and then place in a sauce pan, covered under low heat.

Heat olive oil in a deep frying pan until hot enough to pop a small drop of water (safely). Preheat oven to 425. Wash and slice the eggplant into quarter inch or thinner rounds. Vigorously mix the eggs with the water to make a "wash". Put flour and bread crumbs into separate, "dredgeable" pans (I use pie pans).

Dredge the eggplant first through the flour, egg wash, and the bread crumbs (follow this order). Fry the eggplant in the hot olive oil and set aside on paper towels when lightly browned.

In a baking dish put a light coat of the sauce you were heating on the bottom. Stack the eggplant and the Parmesan alternately (Should be about 3-4 rounds high with eggplant on top). Place in the oven and bake for 15 minutes or until cheese has melted and bubbly.

Serve lightly covered with sauce and garnished with Parmesan and basil. You should be able to yield 6 servings and have some eggplant left over that you can slice thinly, fry, and toss with freshly grated Parmesan as an appetizer later.

A special cuisine:

Saltimbocca literally means "jumps in the mouth" in Italian. Although the name implies it originated in Rome, it probably comes from northern Italy. There are many ways to cook the dish. I like the browning process described in my recipe below, but you may wish to roll the veal, prosciutto and sage up and fry with marsala wine, butter, and chicken broth.

Ingredients (5 servings):

8 - veal slices, cut thinly scaloppini style 8 - prosciutto slices, cut thinly 8 - fresh sage leaves, large 8 -- toothpicks 2/3 cup - all purpose flour 1/2 teaspoon - salt 1/2 teaspoon -- pepper 4 tablespoons - butter 1 cup - dry white wine (e.g., I use inexpensive Sutter Homes chardonnay) 1 cup - chicken broth (I make the broth from Better Than Bouillon chicken base) Preparation:

Place one piece of prosciutto on each veal cutlet followed by a single sage leaf on top of the prosciutto. Use the toothpicks to thread the veal, prosciutto and sage to hold them together.

Mix the flour, salt, and pepper in a shallow bowl or on a plate and lightly coat each veal cutlet. Shake off excess.

Melt the butter over medium heat in a large frying pan and saute the veal cutlets on both sides until brown. Start with the sage side face down. It should take at least 4 minutes per side. You can cook the meat in batches if you cannot fit them all in the same pan.

Place the cooked veal on a plate and tent with aluminum foil to keep warm. Meanwhile, place the wine and chicken broth in the pan and continue to cook until the sauce thickens (reduced by at least half). Make sure you scrape up the brown bits left from the meat into the sauce. Don't forget to remove the toothpicks from the meat. Place the veal cutlets back in the sauce (sage face up) and cook until warmed.

Serve each cutlet on a plate (sage side up) with some of the sauce spooned over it.

Bon appetit.

Jack Botticelli

If you are searching for healthy meals that are quick and easy, yet you are tired of chicken, chicken, chicken, this recipe is for you! This beef recipe is quick, easy, and great for most anyone including diabetics. The glazed onions add just a slight sweet taste to compliment the mushrooms and beef. The balsamic vinegar enhances all the flavors. Add a tossed salad and some brown rice for a healthy meal in a matter of minutes.

MUSHROOM AND ONION BALSAMIC BEEF

2 large yellow onions, sliced
3 tsp olive or canola oil
1/2 tsp salt
5 tsp balsamic vinegar
1 cup sliced fresh mushrooms
1 lb top sirloin steak
1/4 tsp thyme
1/2 tsp fresh ground black pepper
1 green onion, thinly sliced for garnish, if desired

Slice the sirloin steak into 1/2-inch thick slices.

In a large nonstick skillet, over medium heat, cook onions with lid on skillet. Cook for 15 minutes, stirring frequently scraping the bottom of pan to release the browned bits.

Add two teaspoons of the olive or canola oil to the skillet along with half the salt. Stir well to mix. To deglaze the pan add three of the teaspoons of the balsamic vinegar, one teaspoon at a time, scraping the brown bits from the bottom of the pan. Adjust the heat to medium-low and add the mushrooms. Cook uncovered, stirring frequently, for about 5 minutes or until the mushrooms are soft. Remove from the pan and cover to keep warm.

Adjust the heat to medium-high, add the last teaspoon of oil and swirl pan to coat the bottom. Add the beef slices to the pan and sprinkle with thyme, black pepper, and remaining salt. Cook 5 to 6 minutes until browned and beef is cooked through. Remove from the heat, drizzle the remaining balsamic vinegar over the beef then add the vegetables back into the pan. Stir to combine well. Remove to serving platter and sprinkle with the green onion, if desired.

Enjoy!