Filet Gourmet Burgers

this is a recipe that my mother, Sherry Salvage ReVeal Bradley, has had for years – I do not know where she got it

2 lb 80% lean ground beef
2 onions, chopped
8 oz mushrooms, sauteed in 1 Tbsp butter
1/2 tsp chili powder (not ground chile)
3 drops Tabasco sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 cup white wine
salt & pepper, to taste
6 slices bacon
paprika

  1. Mix all ingredients, except bacon and paprika. Shape into 6 – 3/4″ thick patties.
  2. Wrap bacon around patties. Secure with toothpicks.
  3. Sprinkle patties with paprika.
  4. Cook over hot coals until desired doneness.
  • Grilling times from Addicted to Grilling

    Medium Rare (130-135° F):  Grill for 3 minutes, flip, grill for 4 more minutes.Medium (135-150° F):  Grill for 3 minutes, flip, grill for 5 more minutes.

    Medium Well (150-165° F):  Grill for 3 minutes, flip, grill for 6 more minutes.

    Well Done (165° F and up):  Grill for 3 minutes, flip, grill for 7 more minutes.


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Mushroom Spread

8 oz cream cheese
2 Tbsp mayonnaise
1 green onion, sliced
10 oz mushrooms, chopped finely
4 drops Tabasco
1/4 cup parsley, chopped
1/2 tsp garlic powder
dash Worcestershire
salt & pepper, to taste

  1. Combine all ingredients.
  2. Spread on crackers, toast rounds or use as a dip for crudites.

SOURCE

Spicy Toasted Pecans

recipe from Ceilia Haynes, a friend of my mother

1 1/2 Tbsp butter
1/3 cup Worcestershire sauce
2 dashes Tabasco sauce
4 cups pecan halves
salt to taste

  1. Heat oven to 300 F.
  2. Melt butter in a saucepan.
  3. Add Worcestershire & Tabasco, mix well.
  4. Remove from heat & add pecans. Stir at least 5 minutes to absorb all of the sauce.
  5. Bake for 15 minutes.
  6. Drain on paper towels. Salt to taste while hot.
  • NOTES