**** Here is the recipe for Ollieburgers, marinade, sauce, and cooking instructions.
I was able to deduce the proportions from a sample of the red mix. If anyone finds any errors, please let me know. Todd Mayer, Cape Coral, FL
RED OLLIE MIX DUPLICATED
Place these below items in a bowl, blend well, then remove 1TB for the BUN SAUCE below.
To the remaining red mix, add 1/2 cup water.
2 level tsp Alessi fine grain sea salt
1/2 level tsp Spice Islands Smoked paprika
1/4 level tsp Colman dry English mustard
1/2 level tsp ground cayenne red pepper
1/2 level tsp powdered romano and parmesan cheese
1/16 tsp hickory smoke powder (about half of an 1/8 tsp measuring spoon)
1 level tsp onion powder
1 1/2 level tsp sugar
caraway -- 1/2 slightly rounded tsp each of caraway seed, anise seed, cayenne flakes, sesame seed , poppy seed , and celery seed
1/2 level tsp each of Basil, Crushed Rosemary, Thyme
For making Ollieburgers:
1lb ground round (for three 1/3rd lb burgers)
Pepperidge Farm Classic hamburger buns
A few hours before making Ollie burgers:
In a small (12 oz) glass bowl, mix 4 level TB Ollie Spices into
10 TB of water. Mix well & set in the fridge.
In a separate 8oz glass bowl for bun sauce mix the
below items and also set in fridge:
1 level TB dry red Ollie mix
4 rounded TB Real Mayonnaise
2 TB Kraft Creamy French dressing
1 slightly rounded tsp: onion powder
2 slightly rounded tsp: organic cane sugar
2 rounded tsp: sweet pickle relish
1 tsp each: apple cider vinegar, ketchup
After spice mix has set for a few hours:
Add 1 TB to each 1/3lb of hamburger meat.
Have the burgers set at least 20 minutes before cooking. (Burgers should be about 1/2" thick .. )
*** (Place each section of meat in a glass bowl, make a dent in the center, pour in the spice mix, and then blend it into the meat with a metal soup spoon. )
Cook the burgers on George Forman Grill for 3 minutes (grill warmed a minute first) before adding the slice of Sargento Mozzarella cheese for about count of 14 (till cheese melts somewhat ... have the Forman cover hovering, not in the closed position for the cheese step).
Put plenty of bun sauce on the bun ...