The Bomb Burgers

Prep Time: 15 mins
Total Time: 30 mins

For burgers:

• 1 lb. lean ground beef
• 1/4 cup breadcrumbs (fine)
• 1/4 cup chopped green onion
• 3 teaspoons chopped cilantro
• 2 teaspoons hoisin sauce
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced gingerroot
• 1 egg

For glaze:

• 2 teaspoons water
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil

Directions:
In a bowl combine beef, bread crumbs, green onions, cilantro, hoisin sauce, garlic, ginger and egg. Mix well.

Make 5 burgers patties. Poke a hole thru the middle of each.

For the glaze whisk together: water, hoisin, and sesame oil.

Place burgers on a hot grill and brush the top with the glaze mixture.
Flip after 7 min or so and baste the other side. Continue cooking until desired doneness.

"Hobos"

Servings: 2
Prep time: 20 minutes
Cook time: about 20 minutes on the grill, 40 on a campfire

This can be made in any quantity you'd like, we just make two at a time because that's all we use.

• 1/2 pound lean ground beef
• 2 potatoes
• 3-4 carrots
• 1 small onion
• seasoned salt
• pepper
• garlic powder
• 2 large pieces of heavy duty aluminum foil (or two disposable pie pans covered in foil)

Divide meat and prepare 2 patties. Season with salt, pepper, and garlic. Place in the center of each piece of foil.

Slice onion into thick rings, and potatoes and carrots into circles about 1/8 inch thick, divide into two servings, place on top of meat, season with salt and pepper.

Fold foil closed, sealing well on the top.

Cook over grill on medium high heat, or over campfire coals that have been raked out away from flames. Cooking time will differ; you know they are done when veggies are tender. Keep the peeking to a minimum as steam escapes when you open the packets.

This is one of my all-time favorite campfire recipes. We made it all the time on my Grandma's fire pit when I was growing up. The high heat of a campfire gives the meat a lovely caramelization on the bottom, and makes the potatoes yummy and soft. You can add other veggies too: like zucchini, squash, celery, or bell peppers. This is just the classic version. We call them "hobos" because supposedly people who jumped trains would make these on their campfires during the depression.

Grilled Teriyaki Kabobs

Prep time: 20 minutes
Grill time: 15 minutes
Serves: 4 (2 kabobs per person)

• 4 small boneless, skinless chicken breasts (or 2 large ones)
• 1 red or orange bell pepper
• 1 green bell pepper
• 1 can of pineapple chunks
• 1 purple or Vidalia onion
• cherry or grape tomatoes (optional)
  
• 1/4 C. soy sauce
• 2 T. olive oil
  
• 1 tesp garlic powder
• seasoned salt (to taste)
  
• 8 kabob skewers (if they are wooden, soak them in water 10 minutes before assembling)

In a medium bowl mix together: juice off the pineapple, 1/4 C. soy sauce, 1 tesp. garlic powder and 2 T. olive oil. Cut chicken into about 1.5 inch chunks (kabob size), add to marinade, and toss well. Cover and refrigerate while you prepare other ingredients.

*If you have time, its better to allow the chicken to marinade for 30-60 minutes.

Chop peppers and onion to size comparable to chicken pieces. It is not necessary to cut tomatoes in half.

Now you're ready to assemble the kabobs: just arrange the veggies, pineapple, and chicken onto the skewers however you like. *Hint: they stay together better if you put peppers on both ends with the skin side facing out.

Sprinkle lightly with seasoned salt and grill over medium heat for about 15 minutes, turning about every 5 minutes so each side touches the grill.

Of course, you can change the ingredients to suit your taste. Some people like button mushrooms on their kabobs, but I'm not a fan.

Serve with brown rice. For an extra kick, substitute 1/2 C. of the water to cook the rice with 1/2 C. of the pineapple juice + 1 Tbs. soy sauce.

I made this last night for my family and it was a big hit. The brown rice compliments the flavors perfectly. We also served steamed broccoli and carrots as a side dish, which went well with the other items. Best of all - this is a very healthful yet flavorful meal.

Also, check out this recipe for a yummy cool dessert to finish off the meal.

Grilled Beef Oh-So-Tender-loin

Prep time: 10 minutes
Cooking time: 50 - 60 minutes
Serves: a lot of people ;-)

Marinade: (mix well)

• 1 C. veg oil
• 3/4 C. soy sauce
• 2 Tbsp Worcestershire sauce
• 2 Tbsp dry mustard
• 1 Tbsp salt
• 1 C. dry red wine
• 3 Tbsp parsley flakes
• 1/3 C. lemon juice
• 1/2 tsp garlic salt
• 1 Tbsp pepper

Use whole beef tenderloin. Trim any skin off the meat; marinade all day (at least 8 hours). Save sauce for basting during cooking.
Preheat grill on HIGH until its very hot.
Grill 7 minutes on high with lid down. Turn heat to medium. Turn loin 1/4 turn and grill for 7 minutes per side, basting meat each time. Continue to turn and baste for 50 - 60 minutes, until cooked through. Remove from heat, let stand 10 minutes covered in foil before slicing.

This is our family's traditional Christmas Day meal. We love it and look forward to it all year!