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For those who remember the fair and SIOUX BURGER (The hand held meat sandwiches) here is the recipe. Although my mom worked at the taco stand this was my favorite SIOUX BURGER Dough: 2 cups.

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In a medium bowl, stir together the flour and baking powder. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest while you prepare the filling. In large frying pan, brown the ground beef with.

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We added 16 ounces, or one pound, of cranberry. A quarter cup of maple (syrup). Two ounces of seeded rose hips. And two cups of water. It's a pretty simple recipe. And all of these, both the rose.

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Sous vide cook patties: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 135°F (57°C)*. Sprinkle both sides of the chilled burgers with salt and pepper. Place the seasoned patties to a large zip-lock bag and arrange in a single layer.

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Step 2: Add the minced onions to the ground beef, stirring to fully combine. Step 3: In a mixing bowl, combine the other ingredients to form a sauce. Step 4: Pour the mixture over the cooking meat. Mix it all together and bring it to a boil, continuously stirring to ensure all the meat cooks down.

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Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking. 4. Serve.

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A post shared by Bannock Express (@bannockexpress) This simple bread recipe is very similar to a fried pancake in consistency and look. All it takes is wheat flour, baking powder, and a bit of sugar or salt if desired. Mix it up with water, fry it in a pan, and your bannock is complete.

FileFood topic image Veggie burger.jpg Wikimedia Commons

Sioux Burgers (2 versions 1 using dough and 1 using bread) Dough(although we did not use the dough recipe) 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk Meat filling: 1 1/2 pounds ground beef 1/2 cup finely chopped onion 1 cup chopped, pre-baked potatoes 1 small can diced green chiles 1 tablespoon kosher salt 1.

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Combine mustard, honey and 1/4 teaspoon oregano to make sauce. To the ground beef, add 2 tablespoons of the honey mustard sauce, oregano, onions, salt and pepper. Mix together lightly but thoroughly. Form into 4 burgers. Grill burgers 4-5 minutes on each side for medium. When burgers are almost fully cooked; top each with one slice of cheese.

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Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side. Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

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Put meat and onions in a kettle. Put salt, creamed horseradish, dry mustard, black pepper and ketchup in a 16 oz. measuring cup. Mix and pour directly over meat. Stir with a wooden spoon. Add 1 c. water to the same cup and stir around to get all the ingredients off the sides. Pour over meat.

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Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined. Mix sauteed.

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Combine in a 1-cup measuring cup: ketchup, prepared mustard, horseradish, Worcestershire sauce, salt, and pepper. Stir 1-cup mixture into beef. Add water to the beef mixture. Add in the onion. Cook for 15 minutes, stirring constantly until beef is in fine pieces. Increase heat until boiling.

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Discover mouthwatering Sioux burger recipes that will satisfy your taste buds. Try these unique and flavorful burger ideas for a memorable dining experience.

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Directions: In a large sautee pan over medium high heat flatten beef to cover the bottom of the pan, add salt & pepper, chopped onion, mustard, and water. Simmer for 10-12 minutes or until no longer pink and the water has evaporated. Occasionally stir to break up the burger. Top hamburger buns with a large scoop of loose meat.

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Keep working with the back of spoon to break up meat. When meat is browned, drain off any fat and return meat to skillet. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. Cook, at a simmer, till water is all cooked out-between 15-20 minutes. Adjust salt and pepper to taste.