2 lb lean ground beef
1 green bell pepper, cored - seeded and minced
1/2 cup chopped scallions
3 garlic cloves, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1 red pepper flakes, to taste
1 salt, to taste
6 hamburger buns, toasted
1 sliced tomatoes
1 sour cream
Directions
Combine beef, green pepper, scallions and garlic in a mixing bowl. Add
cumin, oregano, thyme, paprika, red pepper flakes and salt to taste;
mix until blended. Shape into 6 patties.
Broil, fry or grill the meat to desired doneness. Place on toasted
buns and top with tomatoes and sour cream.
From "The Silver Palate Good Times Cookbook" by Julee Rosso and Sheila
Lukins with Sarah Leah Chase. New York: Workman Publishing Company,
Inc., 1985. Pg. 183. ISBN 0-89480-831-1. Posted by Cathy Harned.
Servings: 6 servings
Cajun Hamburgers Recipe brought to you by Recipe Ideas
Categories: Cajun; Hamburger; Meat
The History of Recipes
It is possible to trace the history of written recipes way back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. However, these, ancient records were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also describes how the cooks of Roman times made use of a wide range of aromatic flavors, including a few you will know like thyme, fennel and parsley. During the following few hundred years, the upper-class families of the West strove to offer the most extravagent banquests, and because of this chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookery publications were greatly in demand as a result of higher levels of literacy, leisure time and disposable income. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cajun Hamburgers recipe.
