Mutty Ds Quarter Pounders Recipes

MUTTY D'S QUARTER POUNDERS

Steps:

• Put the barley in the broth in a saucepan and bring to a boil.
• Reduce heat and simmer for 50 minutes.
• Set aside and allow to cool.
• Ask human to turn oven on a 350°F.
• In a large bowl (NOT your dinner bowl – use a clean one, silly), place the meat, cottage cheese, veggies and eggs; mix thoroughly with clean paws.
• Add the wheat germ, cooled barley and olive oil; again, mix well.
• Spread the mixture evenly in a lightly greased loaf pan and ask human to put it in the 350°F oven for about an hour or so until it is done.
• When the burger loaf has cooled, ask human to cut a ¼ inch to ½ inch thick slice and slap it in one of those stale buns that are buried way in the back of the fridge.
• Slap some ketchup on it and inhale the burger.
• Wag your tail.
• Look at your human with big, wide, thank-you-mommy eyes!
• Ask human to freeze leftovers in individual slices for easy future burger-making purposes.

JUICY QUARTER POUNDER BURGERS

Steps:

• Pre-heat broiler to 500°F.
• In a large bowl add all the burger ingredients together (except the buns).
• Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
• Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
• Shape each of the 4 pieces of meat into burger pates.
• Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
• If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
• Place the pates on a baking sheet lined with foil (to help with cleaning).
• Place the baking sheet under the broiler for 16 minutes turning half way threw.
• In a skillet add a little oil (which ever kind you like cooking with).
• Once the oil is hot add the mushrooms.
• Add the minced garlic, salt and Italian seasoning to the mushrooms.
• Stir the mushrooms often, so they are cooked evenly.
• Once the mushrooms are cooked and browned remove them from the skillet.
• One the bottom buns of the burgers spread some mayo.
• Once the burger is cooked add the burger to the bottom bun.
• Then add a zigzag of ketchup to each burger.
• Layer the mushrooms on top of that then the top bun.
• Serve with a side of coleslaw, pickle and backed potato or fries.

QUICK QUARTER-POUNDERS

Steps:

• Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
• Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
• Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.