For Juicy, Flavorful Burgers, The Secret's Out

Tuesday, March 1, 2005

(NAPSA)}—Ajuicy and flavorful burger never goes outof style. Keep- ing the patty moist, however, can be the challenge. Grills and ovens often dry out the burger and frying can get too greasy. But if you’re looking for an easy way to make your family a restaurant quality burger, the secret is finally out. It’s koshersalt. Kosher salt has been an ingredient prized by professional chefs for years, and is now being discovered by home cooks everywhere. Its ability to flavor and lock in moisture works culinary magic. Morton, America’s trusted author- ity on salt for more than 150 years, suggests the following Luau Burgerrecipe to brighten yourday. The recipe is fun to prepare for the family or when entertaining because of its unique presentation. The burgers are placed on a bed of kosher salt and baked in the oven to allow the koshersalt to lock in the moisture and preserve the meat’s natural flavors. The salt also helps to soak up the grease, while not leaving a salty taste. Pineapple slices, sweet-and- 4 slices green pepper, cut into thin strips (or mixed red and green) hamburger buns, split and lightly toasted 1g cup water Preparations: Mix ground meats with onion, 4 teaspoon Morton Kosher Salt, pepper and three tablespoons sweetand-sour sauce. Shape mixture into 4 patties; set aside. In small bowl, combine remain- ing sweet-and-sour sauce with hot mustard;set aside. Pour water into a shallow sour sauce and green pepper give baking pan (preferably a 9% x No grass skirts necessary. evenly sprinkle the remainder this burger a touch of island flair. For more mouthwatering recipes, visit www.mortonsalt.com. Luau Burgers Ingredients: 1 pound groundbeef/pork mixture (8 ounces of each) 14 cup chopped onion % teaspoon and 1% cups Morton’ KosherSalt \% teaspoon ground black pepper '% cup prepared sweet-andsour sauce, divided '% teaspoon hot mustard powder, if desired 4 slices canned pineapple, drained (reserve 1 10% x 1-inch baking pan), and of the Morton KosherSalt over the water. Place patties on wetsalt. Cooking: Bake at 350 F until desired doneness. Do not turn patties. Transfer burgers to plate and keep warm. Dis- eard salt bed. In skillet, saut pineapple slices and green pepperin reserved tablespoon of pineapple juice. Stir in sweet-and-sour sauce/mustard mixture; heat through with pineapple and peppers. Place one pineapple slice on bottom half of bun, then burger. Top with peppers/sweet-and-sour sauce mixture. Cover with top half of bun; serve.

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