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I can’t believe that it’s July 1 already. Even more so, that the 4th of July is just three days away. Bud’s Grandma would say, “When we get to the 4th of July summer is half over.” My biggest complaint is that the days start getting shorter in the middle of June and we’ve surpassed that by two weeks. Enough said.

The 4th of July has always been a time of celebration but did you know when it was first celebrated? It was in Philadelphia, PA. in 1777, one year after the Declaration of Independence and during the height of the Revolution. Entertainment included church bell ringing, bonfires, fireworks and music provided by the Hessian Band that had been captured at Trenton on Dec. 26. The local Quakers complained about the windows broken during the celebration. The first state holiday was in Massachusetts in 1781. A little bit of history for you as we look to the holiday.

Of all the different meats that we grill on the 4th, I’m betting you can guess which is the most popular. You’re right––beef. Actually it’s ground beef, otherwise known as hamburger. And so, I am going to give you a variety of ground beef recipes to ponder in the next couple of days. Don’t be shy about trying something a little different––you might like it.

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This recipe reminds me of the way my mom used to make hamburgers, minus a couple of the ingredients listed. It makes for a very moist burger.

BEEFBURGER SPECIALS

1-1/2 lbs. ground beef (85% lean)

3/4 c. soft bread crumbs

1/3 c. milk

3 T. catsup

1 medium onion, finely chopped

2 t. prepared mustard

1 t. Worcestershire sauce

1-1/2 t. prepared horseradish

1 t. salt

6 toasted large hamburger buns (optional)

Combine all ingredients (except buns); mix lightly. Shape into six large patties. Grill 4-inches from hot coals about 7 minutes on each side; or if using a gas grill, cook as you would a plain burger, adding a couple minutes, going from high to medium heat, or until they are done to your liking. Serve with or without a bun. Makes 6 burgers.

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If you like a little lemon tang, you’ll like this juicy burger.

CAPRI BURGERS

1 t. beef bouillon granules or 1 cube

1/2 c. boiling water

1 lb. ground beef

1/3 c. dry bread crumbs

1 t. grated lemon peel

1 t. lemon juice

1/2 t. each salt, pepper, ground sage, ginger

4 or 5 hamburger buns, toasted on the grill

Dissolve bouillon in boiling water; mix thoroughly with rest of ingredients, except buns. Shape into 4 or 5 patties; chill thoroughly. Grill same as above, serve in buns. Makes 4 or 5 servings.

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Y’know, we don’t always have to have a “burger-on-the-bun.” Try a burger this way with seasonings of Scandinavia.

ZESTY HAMBURGERS

ON RYE

1 lb. ground beef

1 lb. ground veal (if you can’t get veal, try ground pork, not pork sausage)

1/4 c. catsup

1 T. instant minced onion (or 3 T. fresh minced onion)

1-1/2 t. salt

1 t. pepper

1 t. celery seed

1/4 t. garlic powder

2 medium red onions, thinly sliced

1/2 c. red wine vinegar

1/4 c. canola oil

1/2 t. dry dill weed (not seed) or 2 t. fresh snipped dill weed

16 slices rye bread

In a large bowl, mix thoroughly the first eight ingredients. Shape mixture into 16 thin, large patties, about 4-1/2 to 5 inches in diameter; chill at least one hour.

Put onion slices in a shallow glass or tupperware-type dish. Combine vinegar, oil and dill; pour over onions. Cover dish with plastic wrap; refrigerate at least 30 minutes. Drain onions, saving the marinade.

Grill burgers 4-inches from medium coals, 3-4 minutes on each side or until done, brushing often with marinade.

To serve, put a patty on one slice of bread; top with 3-4 onion slices, a second patty and to with another slice of bread.

NOTE: Warm the bread slices on the grill just before burgers are done. You can use rye buns if you wish. Makes 8 burgers.

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If you like oriental flavoring, you’ll like these burgers.

ORIENTAL BURGERS

Shape 1-1/2 lbs. ground beef into six patties. Put meat in shallow glass dish; pour soy-garlic marinade over meat. Cover dish with plastic wrap. Chill in fridge 2-3 hours, turning patties occasionally. Remove meat from marinade and grill 4-5 inches from hot coals or until done to your liking. Makes six burgers.

SOY GARLIC MARINADE

Combine 1/4 c. each canola oil and soy sauce, 2 T. catsup, 1 T vinegar, 1/4 t. pepper, 2 cloves garlic, crushed. Mix all ingredients well. Makes 3/4 c.

Thought for the day: Celebrate the 4th of July in a way that would honor the Independence we have been given in this country, and do it with great care but with a lot of enthusiasm. Be safe and sober.

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