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Here's the original OllieBurger recipe
Lum's OllieBurger
Dry Ingredients
1/4 C Sugar
2 tbsp Paprika
¼ tsp Turmeric
½ tsp Onion Powder
1 tsp Ground Coriander
½ tsp Cornstarch
1 tbsp Ground Celery Seed
1 tbsp Ground Cumin
1 tbsp Garlic Powder
2 tsp Fennel Seed
1 tbsp Crushed Red Pepper
½ tsp Cayenne Pepper
1 tsp Ground Black Pepper
2 EA Crushed Beef Bouillon Cubes
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Liquid Ingredients
6 tbsp Lemon Juice
2 tbsp Worcestershire sauce
2 tbsp Soy Sauce
2 tbsp Steak Sauce (A-1)
2 tsp Vegetable Oil
2 tsp Heinz 57 Sauce
2 tsp Cider Vinegar
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OllieBurger Spice Mix
1 cup chili powder
1 tbsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1 tsp ground black pepper
1/2 tsp ground cumin
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Bun Sauce
¼ cup Miracle Whip
¼ cup mayonnaise
2 tbsp orange, French dressing
½ tsp sweet relish
2 tsp dill pickle relish
1 tsp sugar
1 tsp dried, minced onion
1 tsp white vinegar
1 tsp ketchup
1 tsp Montreal Steak Seasoning
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In a large measuring bowl, add all dry Ingredients together by hand. DO NOT INHALE MIX as the dust is very overwhelming. In a separate bowl, mix liquid
ingredients together until well mixed. Carefully add to dry ingredients and slowly mix by hand. Cover and refrigerate for 2 hours.
For bun sauce, mix all ingredients and refrigerate for 2 hours as well.
For Spice mix, mix all ingredients and set aside.
When preparing an OllieBurger, place a 1/3 pound burger in prepared marinade and allow to soak for 15 minutes.
Place on a 2 sided grill (such as a sandwich grill) and cook until Medium.
OllieBurger Classic
Serve with a slice of Mozzarella cheese on a seeded bun with bun sauce top and bottom.
OllieBurger Supreme
Sprinkle with OllieBuger Spice Mix, top and bottom, to suit taste. |
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