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1/5 pound ground chuck
1 large sesame seed bun
1 tablespoon Kraft® mayonnaise
2 teaspoons Heinz® hamburger relish (the red stuff)
1/4 cup chopped iceberg lettuce
2 Vlasic® hamburger slices
1 slice American cheese
salt and pepper
Mix the mayonnaise with the relish to make the “secret sauce”. Set aside for now.
Preparing the Papa Burger®: 1. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer’s instructions for pre-heating.
Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.)
Cook the frozen beef patty about 2 mnutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides.
Dress your toasted top buns (crown) in the following order:
special sauce pickles lettuce cheese
Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel)
Microwave about 10 seconds to warm the bun, and serve.
OR…wrap in a 12"x12" sheet of foil, and warm in your oven (200°) 2-3 minutes–then serve.
The SUPER Papa Burger
Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
1 cup McCormick® Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular, or unleaded = non alcoholic)
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375°.
Combine the tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps…don’t worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil.
Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot!
(Per Dog)
1 Sabrett® brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 tablespoons A&W® Coney Island Sauce
1 tablespoon chopped white onion
1/2 tablespoon Kraft® shredded mild cheddar cheese (optional)
A&W® Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts® tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
A&W® Chili Dogs Procedure:
Making the Chili Dog Sauce: 1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally.
Allow to cool, cover, and refrigerate until “Dog-Time”. You’ll be microwaving what you need later.
Cooking your A&W® Chili Dog 1. Bring a 2 qt. saucepan of water to a rolling boil.
Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds…just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
Add about 3 Tablespoons of your prepared A&W® chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.
We’ve included a Sabrett Sauce recipe that the Umbrella-Style push cart hot dog vendors use. Although it is not an A&W recipe, we know you’ll love it. It is offered as a variation to the Coney Island Sauce. Enjoy your frankfurter the A&W Coney Island Style or with the included Sabrett Onion and Sauce.