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 track the history of `recipes` way back into the far past, certainly as far back as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just basic pictorial instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and dill. Later, we have two interesting books which appeared in the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food eaten by the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in recipe books, most of which are kept safe in private cookery archives. By the time we get to the 1900s, cooking books are in high demand, mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Cajun Hamburgers recipe.
