Saturday, January 25, 2014

Craig's Multiburgers

[From Craig]  We don't have much current stuff to post right now, so I thought we'd show you an old recipe of mine.


Equal parts of as many as possible of:
Ground Beef
Ground Lamb
Ground Pork
Ground Chicken
Ground Turkey (light, dark, or combined, per your preference)
Ground Buffalo
Ground Ostrich
Ground Venison
Soy Protein Burger (e.g., original Boca Burgers)

plus any other ground meat available.

Onions, fairly finely chopped, about 1/4th of the total meat volume
Capers, drained, about 5% of the total meat volume
Seasonings (I used Accent, Adolph's Meat Tenderizer, and garlic salt)

(It's hard to order less than half a pound of anything at a butcher counter, so I ended up with between 4 and 5 pounds of ground stuff, from which I made 19 burgers.  I didn't include ground veal because it's like ground beef, plus some people are anti-veal.)

Thaw any of the ground stuff that's frozen.  For us, this was the ground venison and the soy burger.

Set up a food processor with its food processor blade.  Put approximately equal amounts of each ground item in the food processor, plus the seasonings.  If you want the onions and capers to lose their texture, add them into the mix as well.  The total of each batch should be within what your food processor can handle.

(If you don't have a food processor, just chop/mince the meats, onions, capers, and spices together.)

Run the food processor just long enough to mix everything up.  2 to 4 batches may be necessary.

If you didn't run the onions and capers through the food processor, add them now and mix well.

Form the result into hamburger patties of your favorite size.  Don't compress more than necessary. Grill or fry as you like.  Serve with your favorite buns and toppings.  Mine turned out surprisingly delicate and tender.

From Merikay: Craig has made the above recipe exactly one time. 
He claims it was wonderful, I don't remember.

He also enjoyed clipping recipes from the Wednesday food section of the newspaper when we were still getting them delivered.  I would cook some, save some, in a binder for future consideration, marking a few as "Next Wife."  I knew I would never prepare any of the "Next Wife" recipes.

Looking forward to some travel posts in the future.


  1. Haha. I like the "next wife" recipes.

  2. At least he has some interest in what to eat. My DH just happily eats what is put in front of him, but doesn't contribute any ideas. He will do prep work, but claims he is incapable of actually cooking.

  3. Heh heh "next wife" recipes! Dontcha know she will be blonde, 22, big ummmm things and unable to cook??? (my dad dumped my mom for one like that). Didn't last. But that's okay.... Mom found a prince and is living happily ever after if Florida. Dad? All alone and cranky old fart mode has set in.

    Karen and Steve
    (Blog) RVing: The USA Is Our Big Backyard

  4. Too funny about the "next wife". Jim has a list of his favorite meals in his phone so when I get desperate we use one of those. The problem is - those usually require a whole lot more work than just throwing a burger or a chicken breast on the grill.

  5. That is one interesting burger! I think we will stick to our veggie burgers.

  6. Wow, that's a lot of meat - a lot of different kinds of meat. I'd love to try one and see what it tastes like. I bought some ground round the other day and have been making luscious burgers. I have a tiny bit left, enough for about 1/2 hamburger patty, and I think I'll make poor man's stroganoff with it tomorrow.

    Let us know how you like the multiburgers when you make them. :)

  7. People don't eat veal, but they eat lamb? That burger sounds like way too much work for me, and I don't think Al will have his next wife fix him one either.

  8. MAMD...AMR: I made them once a number of years ago. I remember them as being the best burgers we ever had. The only part that is a lot of work is buying the meat. After that you just grind them all together and make them like any other burgers.


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