BUSHKA BURGERS RECIPE - FOOD.COM
These burgers have evolved over a very long time of trying different ingredients and techniques. They got the name "Bushka Burgers" a slang Russian name given to me by my Russian husband in my efforts to produce the perfect burger. They are moist, juicy and big on flavor. Serve them with your favorite burger garnishes and watch them disappear!
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE in a large bowl, the beef, egg, onion, garlic, ketchup, 2 tbsp butter, parsley, Liquid smoke, Dijon mustard, Worcestershire sauce, salt and black pepper. (Do not overwork the mixture, otherwise your burgers will be tough.)
- FORM into 8 equal-sized flatter patties. Separate each burger with wax paper, stack and put into the freezer to firm them up.(This helps them to cook evenly and stay together.)
- PREHEAT grill to medium-high.(Apply a little vegetable oil to the grate before you fire it up and your burgers won't stick to the grate.)
- GRILL burgers to desired doneness turning only once.
- BRUSH burger buns with the remaining ½ cup melted butter and grill cut side down until crisp and golden brown.
Nutrition Facts : Calories 472.6, FatContent 28.3, SaturatedFatContent 14.4, CholesterolContent 135.1, SodiumContent 542.9, CarbohydrateContent 25.3, FiberContent 1.2, SugarContent 5.2, ProteinContent 28.1
BUCHE DE NOEL RECIPE | ALLRECIPES
Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.
Provided by TYRARACHELE
Categories World Cuisine European French
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 1 buche de Noel
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 275.6 calories, CarbohydrateContent 27.6 g, CholesterolContent 156.8 mg, FatContent 17.7 g, FiberContent 2 g, ProteinContent 5.1 g, SaturatedFatContent 10.4 g, SodiumContent 72.4 mg, SugarContent 22.9 g
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