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Judy Dyke

Food court 6-13

What man doesn’t like a good, old-fashioned hamburger? There are so many ways to prepare a burger — making a few changes here and there to turn an ordinary burger into something to please your favorite Father’s Day person.

Marty’s Burger

2 Vienna beef foot-long hot dogs (split in half length wise)

3 1/2 ounces fresh ground chuck (pressed into 2 paper thin patties)

Fry the hamburger patties on a well seasoned skillet, about a minute on each side as they are so thin, then fry the hot dogs with a weight on them to flatten. Put a slice of yellow cheese on top of the hamburger and layer the hot dogs on top. The toppings are mayonnaise, ketchup, lettuce, onion and a tomato slice. Mustard and pickles are OK too. Top it off with a grilled bun, and you’ve solved the dilemma of whether you want a burger or a hotdog from the grill.

The Beer Maid-Rite Sandwich

1 pound fresh ground 80/20 chuck

5 pinches salt (to taste)

1 cup beer

3 squirts (teaspoons) yellow mustard

6 white squishy buns

Pickle slices

Chopped onion

More yellow mustard

Place a heavy cast iron skillet over medium heat to warm for five minutes. Turn heat to medium high and crumble the beef into the skillet. Add salt. Using the blade end of the spatula, chop the beef as it cooks until it is pebbly. When the beef loses most of its pink, add the beer and turn the heat up to high. Add the mustard as the beer begins to bubble and stir to mix contents. Cook over high heat, stirring constantly, until most of the liquid has evaporated. Scoop onto buns that have been doused with onion, pickle and more mustard. Enjoy with the remaining beer. Makes 5 to 6 sandwiches. This recipe comes from Taylor’s Maid-Rite in Marshalltown, Iowa.

The Peanut Butter ‘Guberburger’

1 cup smooth peanut butter

1 pound fresh ground 80 percent lean chunk


4 white squishy buns


In a small saucepan, heat peanut butter over a very low flame. Divide the meat into quarters and form into loose balls. Place a heavy cast iron skillet over medium heat to warm for one minute. Turn heat to high, wait a minute, then place balls of beef into pan. Sprinkle some salt on the meat and with a strong spatula press once into the shape of a patty; cover the pan. Once the pink in the meat is almost gone from the surface (about 2 minutes) flip the burgers and cook for another two minutes. Remove from heat and place on toasted white buns. To best toast buns, butter and place in skillet over medium heat. Spoon some hot peanut butter onto the patty and enjoy. This recipe comes from the Wheel Inn of Sedalia, Mo., where they make a practice of including lettuce, tomato and mayonnaise. Give it a shot if you’ve got the stomach. Makes four quarter-pound burgers.

Bobcat Bite Coleslaw

2-3 heads of cabbage, shredded

1 green bell pepper, chopped

1 to 1 1/2 cups sugar

2 cups distilled white vinegar

1/2 cup canola oil

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon celery seed

2 tablespoons prepared mustard

Place the cabbage in a large bowl. Place the green pepper on top of the cabbage. Pour the sugar over both (for 2 heads use 1 cup sugar, for 3 heads use 1 1/2 cups). In a large saucepan bring to a boil the vinegar, canola oil, salt, pepper, celery seed and mustard. Boil until the mustard is dissolved (about 5 minutes). Pour the hot brew over the bowl of cabbage and peppers and let set; when the bowl has cooled, mix the contents and refrigerate. The slaw tastes best when it has had time to marinate. This comes from the Bobcat Bite in Santa Fe, N.M. They put this on a green Chile cheeseburger, but it could go on about any burger or even a pulled pork sandwich. Yum!

Deep Fried Depression-Era Burger

1 cup finely crumbled, stale white bread

1 pound fresh ground 80 percent lean chuck

2 teaspoons salt

Corn or vegetable oil for frying

8 white buns


Yellow mustard

This recipes makes eight burgers and requires one hour prep/refrigerator time. Place the bread, salt and meat in a large mixing bowl and blend well with hands. Form the patties by pressing a golf ball-sized wad of beef flat on a square of waxed paper with the heel of your palm. The flat patties should be a bit larger than the bun. Refrigerate patties for at least an hour (cooling the burger mix helps to keep the patties moist in the center when you deep fry). Heat 1/2 inch of oil in a cast iron skillet over medium heat. The oil needs to be hot (to test, toss in a small crumb of fresh bread. If the bread immediately bubbles, the oil is ready). Place one patty at a time into the oil, it should float freely. After roughly 30 seconds, flip the patty and cook for another 30 seconds. The patty’s edges will crisp to brown and resemble fried chicken. Remove from the oil, drain on paper towels and serve on buns with pickle and mustard. This is a recipe from the Snappy Lunch in North Carolina.

The ‘Motz Burger’ with Schnack Sauce

1 pound fresh ground 80 percent lean chuck

4 white soft buns



Divide meat into quarters and form into loose balls. Place a heavy cast iron skillet over medium heat to warm for 10 minutes. Turn heat to high, wait a minute, then place the balls of beef into pan. Sprinkle some salt on the meat and press as little as possible into patty shapes using a strong spatula. Cover the pan. Cook on one side for about two minutes (no more), flip and cook for another minute and a half (do not press again). Remove from heat and place on toasted white buns (to best toast buns, butter and place in skillet over medium heat. Makes 4 quarter-pound burgers.

Schnack Sauce

1/4 cup mayonnaise

2 tablespoons grainy mustard

2 teaspoons canned Mexican chipotle (A pinch of chipotle powder can be substituted, but the canned chipotles work best)

Combine the ingredients in a food processor and blend well (mix in bowl if not using whole canned chipotles). Serve on a Motz burger. Note: This sauce is hot. If you like creamy hot things, this sauce is for you. Makes enough for eight quarter-pound burgers. This recipe came from the Water Taxi Beach in Long Island City, Queens, N.Y.

Goop Sauce, My Way

1/2 cup mayonnaise

1/4 cup sour cream

4 teaspoons sweet relish

4 teaspoons yellow mustard

Mix contents. Spread on your favorite burger. Makes enough for 12 burgers.

This recipe comes from Eastside Big Tom, Olympia, Wash., where it’s made daily and even used by customers for French fries and Tator Tots.

If you have any recipes you would like to share you can email me at judyd2313@frontier.com. I’d love to have some new recipes come in for something different. I know there are a lot of good cooks out there. Happy Father’s Day!

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