These recipes take on their names from the regions that they originate from:

The Georgina Greek Feast:

You will require 150 grams of juicy, tender and char grilled organic beef burger, some roasted red capsicums, feta cheese, some olives, salad and some basil pesto.

Birdsville Beef Burger:

Organic Beef Burger Pattie on a wattle seed bun accompanied by some beetroot relish, coz lettuce, tzatziki, bacon, tomato, some cheese and egg.

Classic Cooper Beef Burger:

You will require 113 grams of juicy, tender organic beef burger, served on wattle seed bread with truss tomatoes, lettuce, caramalised onions and some salsa.

The Thargo Works Burger:

You will need a beef burger, organic eggs, free range bacon, some tomatoes, sliced onion (red), organic cheese and some Dijon Mustard served on Turkish Bread.

The Bulloo Burger:

Organic beef burger, free range eggs, short rindless bacon, pineapple, cheese, beetroot and some aioli on toasted wheat bun.

Strut Steak Sandwich

You will need some organic rib eye roll steak, baby rocket leaves, caramalised onions, cornichons that is baby gherkins and some tomato chutney.

You can buy organic grass fed beef with OBE Organic Beef. For more info please visit their website at http://www.obebeef.com.au

Burger King has been touting their new patented “Flex Broiler”. This is the same broiler that has been in the news as the next step in environmentally friendly cooking. According to Burger King this new generation of broiler reduces electricity, has lower gas emissions, saves energy, and most importantly cooks the burgers in a way that they are even more delicious.

The survey asks questions about how you feel about this new broiler, and if you think it is a good idea to spend money researching ways to improve the cooking process. It’s obvious from the 3 page survey that someone (Burger King?) wants to know if you’d be willing to pay more for an environmentally conscious hamburger, specifically the Steakhouse XT line of sandwiches.

This particular survey is targeting mothers and college students. As people who regularly take surveys for money know, just because you receive an email inviting you to participate in a survey doesn’t mean you will be accepted. You must fit the demographic. So as long as you are a mother or college student you will get the $40 if you complete the survey. You never know if a survey will expand the demographic, so you really need to read the invitation emails thoroughly.

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If you’d like to be on the list to get paid taking surveys then visit http://www.consumeropinionlab.com

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Burger King claims that its new broiler can grill up pork tenderloin, chorizo, steak and filet mignon and even Smores! The survey respondents are asked how important these, and many other food items are to them. You can see by these questions that they are looking to determine what type of food items to add to the menu at some point in the future. It sounds like this new grill can sear-up many different types of food.

Interestingly, they also want to know if you have tried the McDonald’s Angus Third Pounder Burgers, and what you think of them. Again, it’s not too difficult to see that it is this McDonald burger that they see as their main competition.

All in all filling out a 3 page survey for $40 is a pretty good deal. I expect there will be more burger surveys in the future.

BEANS AND BURGERS OPEN FACED SANDWICHES

1 lb lean ground beef chuck
1 can (16-oz) home-style pork and beans
1 1/4 tsp salt
1/2 tsp garlic powder
1 large green bell pepper, diced

Crumble the beef into a 3-quart casserole dish. Add pork and beans, salt, garlic powder and bell pepper. Stir just to blend the ingredients. Cover. Place in the microwave and cook on high for about 15 minutes, stirring after 9 or 10 minutes. Serve over open buns for an open-faced style sandwich.  Serve with carrot and/or celery sticks.

HAM AND PROVOLONE HOAGIES

1 lb ham slices
6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Enjoy!

PIZZA BURGERS

1 lb lean ground beef

1 large onion, diced

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp celery salt

1/2 tsp basil

1/8 tps pepper

8 oz can tomato sauce OR pizza sauce

1 cup diced mozzarella cheese

Preheat oven to 350 degrees.

Cook ground beef and onion over medium high heat until meat is browned.  Drain meat mixture, rinse with hot water and allow to drain well.  Add spices and mix in thoroughly.  Add sauce and cheese.  Put into 12 whole-wheat hamber buns and wrap individually in foil.  Bake at 350 degrees for 18 minutes. 

Note:  These burgers can be frozen and reheated individually as needed.

EASY STROMBOLI SANDWICHES

1 lb ground beef

1 lb bulk sausage

6 oz tomato sauce

1 cup chopped onion

4 tbsp chopped green bell pepper

3/4 tsp salt, optional

2/3 cup water

1/4 tsp oregano

4 tbsp Parmesan cheese

Shredded mozzarella cheese

French bread or French rolls

Brown meats until all red disappears and drain well.  Wipe pan with a paper towel to remove excess grease.  Return meats to pan and add tomato sauce, vegetables, salt and water.  Cook 10 minutes.  Remove from heat and add oregano and Parmesan cheese.  Scoop the center out of the bread so it will hold meat filling.  (You can put in a zip-lock type bag and save for another use.)  Add the fillling to the bread and top with the mozzarella cheese.  Wrap sandwiches in aluminum foil.  Bake at 400 degrees for a few minutes until bread is warmed and cheese is melted.

Enjoy!