Cream Cheese Burgers and Garlic Corn

Pair a tasty burger with a cob of corn for a
grilling love connection.

Kathleen Alder joins the Studio 5 burger and
corn cookoff with her “Cream Cheese Burger.”
Cream Cheese Burgers
1 lb. hamburger (10% fat content is preferable)
1/2 t. salt
1/2 t. pepper
1/2 t. onion powder
1/2 t. garlic powder
2 slices of bread
milk to moisten bread (1/8-1/4c)

Break bread into small pieces in a bowl. Pour in enough
milk to moisten the bread. Add spices and break up
hamburger into the bowl. Mix together gently with hands
until everything is fully mixed. There should be chunks of
bread in the mixture. This provides moisture and
tenderness to the finished burgers.

Divide mixture into 6 equal parts and put each portion into
a fold lock sandwich bag. Using the hamburger press, press
meat into a patty shape. When removing patty from the
press, make sure all wrinkles in the bag are pulled out
straight. Place each patty on a cookie sheet and freeze.
After two hours, patty can be grilled or cooked on the
stove. Whichever you prefer.

To cook, place the frozen burgers on a medium hot grill and
cook for 6 min. per side. Make sure the internal
temperature reaches 160 degrees to ensure the burger is
fully cooked.

In a frying pan, cook frozen burger on medium heat for
about 6 min. per side.

Garlic Corn on the Cob
1 smashed garlic clove
1/2 c. butter
1/2 t. salt

Smash garlic clove with flat side of a large knife. Melt
butter in a small pan on the stove and add garlic. Cook
gently until garlic is transparent and remove garlic
pieces before serving. Apply garlic butter to the cooked
corn. Using a pastry brush to apply.

How to cook corn on the cob:


To cook multiple ears of corn, place 1″ of water in a large
pot with a lid. Place over high heat until boiling. Place
all ears of corn in the pot and replace the lid. Keep the
water boiling for 5-6 min. Remove corn and serve hot.


Place 1 to 2 ears of corn in a plastic bag (vegetable bags
from the grocery store work well). Add 1 T. water to the
bag. Tie the bag and poke a small hole for the steam to
escape and cook for 1 min. 30 seconds per ear. Carefully
remove the bag of corn from the microwave and serve hot.
Be careful of the escaping steam. The corn will be perfect
every time.

On the Grill:

To grill corn on the cob, check to make sure there are no
worms, wet the outside of the corn sheaths. Place on a hot
grill for 20 to 25 min. With hot pads, peel the sheaths
down and use for a handle to hold the corn while eating.
Butter with garlic butter and enjoy.

Cream Cheese Spread
8 oz. cream cheese
1 T. dry Ranch Dressing Mix
3-4 T. milk

Mix all ingredients together and whip together until fluffy
and creamy.

Spread 2-3 tablespoons of cream cheese mixture on each
hamburger bun. Top with lettuce, tomato, onion or other
topping as preferred. Serve immediately.

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