Sweet hawaiian mini burgers:
1 pound ground beef chuck
4 teaspoons worcestershire sauce
4 canned pineapple slices
12 hawaiian sweet or small dinner rolls
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed brown sugar
Combine ground beef and worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat. Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160°f) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with a burger, then with a pineapple piece. Close sandwiches.
1-1/2 pounds ground beef
4 teaspoons ranch rub (recipe follows)
4 hamburger buns, split
1/4 cup prepared creamy ranch dressing
2 tablespoons canned french-fried onions
Lightly shape ground beef into four 3/4-inch thick patties. Press ranch rub onto patties. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes to medium (160°f) doneness, until not pink in center and juices show no pink color, turning once. Serve in buns with dressing, onions, lettuce and tomato. Makes 4 servings.
2 teaspoons sweet paprika
2 teaspoons dried thyme
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper instructions:
Combine all ingredients. Store in airtight container. Shake before using.