Karens Burger Seasoning

Karens Burger Seasoning

PreMix Spice Blend - No need for BBQ sauce!

Food Category: Spices
Submitted by:
Recipe Source:
Keywords: Hamburger, Beef, spice, seasoning, ChiChi, BBQ, Grill, NuWave Airbake

Ingredients:
1/3 Montreal Steak Seasoning (McCormic Grill Mates Series)

1/3 Smokehouse Maple (McCormic)

1/3 total of....

Greek Seasoning

Paprika

Garlic Salt (or Powder for reduced salt)

Chili Powder

Black Pepper (if more is desired)

*Plus Worcestershire Sauce at grilling time.

Directions:
Blend all spices together and pour into shaker. 

When grill time, prep burger patties with Worcestershire sauce and generously top with seasoning blend. Repeat on the other side after flipping. Tasty flavor without they typical BBQ sauce cover up!


Special Tips or Information:
Do Not add extra salt. These blended seasoning ingredients already contain plenty.

Perfect for oven baked, air fryer or NuWave without dripping sauce. 

Additional Comments:
*Montreal Steak Seasoning Ingredients: COARSE SALT, SPICES (INCLUDING BLACK PEPPER AND RED PEPPER), GARLIC, SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA

*Smokehouse Maple Ingredients: SALT, CANE SUGAR, BROWN SUGAR, MOLASSES (REFINERY SYRUP, CANE MOLASSES, CARAMEL COLOR), GARLIC, ONION, SPICES (INCLUDING PAPRIKA, CHILI PEPPER), ORANGE PEEL, RED BELL PEPPER, MAPLE SYRUP & NATURAL FLAVOR (INCLUDING SMOKE).

*Garlic Salt: Garlic salt is 3 parts salt and 1 part garlic, plus an anti-caking agent. That means that 1 tsp of garlic salt contains 1/4 tsp of garlic powder.

Quantity:

Prep Time:
Cooking Time:

Nutritional Values:

Camp Quick Reference

Camp Quick Reference

Measurements & Equivalents

Submitted by: ChiChi
Recipe Source: ChiChi
Keywords: camping, campfire, cooking, outdoor, conversions

Quick Conversion:

1 ps heap = 1 Tbsp 

3/4 ps = 1 tsp

3 tsp = 1 Tbsp

1 oz = 6 tsp or 2 T

1 cup = 8 oz / 16 T

1 qt = 4 cups 

1 ltr = 4.25 cups

1 gal = 16 cups

1 lb = 16 oz

Self Rising Flour:
1 c flour + 1.5t B.Pwdr + 1/2t Salt

1 Stick Butter: 1/2c/8T/.25lb


Gravy Mix:

1 c = 1/3c mix + 1/4c water added to 3/4c boiling water.

2 c = 3/4c mix + 1/2c water added to 1 1/2c boiling water.

4 c = 1 1/2c mix + 1c water added to 3c boiling water.

1 gal = 1/3c mix + 1 Pkg + 4c water added to 3 qt (8c) boiling water.

Dry Non-Fat Milk:

1 c = 1/3c pwdr (5 rounded Tbsp) + 1c ice water 

1 qt = 1 1/3c pwdr + 4c ice water

Dehydrated Potatoes:
1 c = 2/3 c Flakes
2/3 c = Water
1/3 c = Milk
*or 1 c Water w/ 4 T Dry Milk = Total Liquid

Oil Biscuits: 

Biscuit Size: soup/veg can cutter. PS=plastic spoon measure. Dry Milk Conversion: 2/3c=10t or 6.5ps and 1/3c=6t or 4ps. Use self-rising flour and omit the salt and baking powder. Use mayonnaise in place of oil and add extra milk. 

  3                           6

------                    --------

1.0 c or 24  ps / 2  c   Flour + 

1.5 t  or 1    ps / 3  t   Baking Pwdr

1    t  or 3/4 ps / 1  t   Salt

1   T  or 2    ps / 2 T   Sugar (opt)

8   t   or 5.5 ps/ 1/3c   Oil

16 t   or 8    ps/ 2/3c   Milk 

Directions: 

Add milk to cup of oil without stirring. 

Add to dry ingredients until moist. 

Knead 1-2 times. 

Tri-Fold the dough for layers. 

Roll out between 2 plastic bags 

OR pat into a square. 

Cut with cutter without twisting. 

OR pinch off & pat. 

OR cut sheet of dough into squares with a knife. 

The less dough is worked the better results. Use extra flour for hands, boards and cutters. 

Baking:

Lightly grease pan. 

Bake at 450 degrees for 15-20 min 

or 

475 degrees for 10-15 min. 

I have successfully baked these in an alum can oven oven an alcohol alum can stove. Put individual biscuits in a reg can bottom "pans", stacked inside a large tall can, with a lid, set over a reg can stove using 2 oz Heet fuel. A "diffuser" piece added to "oven" to prevent the bottom "pan" from over burning. The tops are not browned because they are stacked. 

Note:

These will be bland without butter or buttermilk but good texture. Best served with country gravy and sausage, sorghum molasses, butter & jelly or just to make a sandwich. Optionally add real butter pieces, imitation butter flakes, bacon bits or pre-cooked sausage links to the dough batter. 

Beer Bread:
3 c Self Rise Flour + 3T Sugar + 1 can Beer. 375 degrees, 1 hour. 

Indian Bread:
1c Flour + Salt + 1T Oil + Water for stiff batter. Cut in squares. Deep Fry. Cinn/Sugar Top.

Corn Bread:
1c Flour + 1c Cornmeal + 1/4c Oil + 1c Milk + 2 Eggs + 4T sugar  + 1/2t salt  + 1T baking powder. 425 degrees, 15 min.

Pancakes:
1 c Flour + 1T Sugar + 2t Bak Pwdr + 1/4t Salt + 1 Egg + 1c Milk + 2T Oil.

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Recipe Source: Karen's Own Recipe
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