Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Hi, I'm Betty and welcome to Betty’s Kitchen. Today we’re making a full meal and our on tray is going to be called Cheese and Onion Stuffed Hamburgers. So I think that’s pretty descriptive so let's go ahead and make our hamburgers.
First I'm just going to show you the making the patties in a certain way and then we’ll talk about the seasonings and what we’re going to add and how they're going grill and so on later on. But I did have right here one pound of lean ground beef and I took a knife and you can see something is missing but I've been working on it. I cut it into quarters. This is a quarter that would be quarter pound there. This is a quarter that would be a quarter pound there and then I took some out here.
So in taking out about same amount over here I'm going to actually have a top and a bottom to an individual burger. We will be eventually going to look over here stocking a couple of burgers together and they're going to be stuffed with some meat things white cheese and onions and then we’ll put those edges together and grill it all up, this going to be a great tasting hamburger.
So what I need to do is take one of this side on as the right amount and get it into the thin circle like that, you don’t want too thick because we’re putting two of them together. If you have hamburger press like this it would be nice to use it maybe I'll go ahead and start to make that a circle and then drop that down into your hamburger press and that allows you—this stuff suppose to go in first. That allows you to just press and if you'll press it will come out with a nice circle. Now that circle for me is not big enough but it helps to get started if you don’t have these don’t go out and buy one definitely it’s not worth it. But it is a nice circular burger to work from and then I'm just flattening that up like I did the other two. So let me get this ready and then I'm going to comeback and season it up.
I'm just making two of this hamburgers right now so I've got the patties made out and they could use being a little bit bigger it just depends on what size you wanted to do, what kind of buns you’ve got. But you're going to need some salt and in this case I think we just going to use some meat tenderizer to make it nice and tender as well as getting that. Salt to taste, this meat tenderizer has no MSG it's not unhealthy anyway so don’t worry about that.
I like to use—season with pepper to give a little spice there. So just sprinkle it a little and this will be the inside actually. What you're seeing in both cases will be inside so we’ll season the outside later on. What I'm going to do is take a piece of Deluxe American cheese. You can substitute any slice cheese about this kind of slice and I have cut it into four squares each one of those slice. I don’t what to made all of that for what I'm doing but what I want you to do is in the center here where it won't go all the way at the edges I'm going to put one square of cheese and then I have some onions that I have sauté. This is the kind of onions it’s just the white onion and I've used olive oil one tablespoon and gotten this nice and clear or beginning to brown that’s mean you want to take them all and we want this to have a nice onion flavor. So put a little bit there and let see if we can put two of these on. If it doesn’t work very well then we’ll just comeback to one. And a little more—because we want to take advantage of this idea of stuffing the hamburger of the best we can and the more we meat stuff in there the better it up will be.
So now I flip this in this direction because with the seasoning there remember and then I want to crimped the edges together. So I go all around and do that and then I will flatten it up and then I'm going to go over the top with the tenderizer and also the season pepper and then this will go out t to the grill outside and comeback a luscious hamburger that is stuffed with cheese and onion.
I want to show you our burgers before they go out to the grill. They're all assembled and I have gone around and crimped the edges together. Now if some of the cheese should start melting and extremely go outside that’s nothing to worry about you might lose some of the cheese stuffing that’s not a big deal because you'll have plenty of flavor you can see from the top there is some of that seasoned pepper and also you can see that these are mounded up because they are fairly large. But I have some large buns to use with them. So let's get started grilling.
Here our two stuffed hamburgers or cheese burgers I guess since they're stuffed with cheese and onion. Straight from the grill and we’re getting ready to cut all of our food together make this wonderful meal. I want you to see what this looks like inside and normally I wouldn’t cut this full like but just for purposes of demonstration I'm going to show you that it is stuffed and that you'll enjoy biting in to something that looks like this. Then get that open. Can you see inside there? It looks pretty good then because it has some onions we had like two layers of onions and two layers of cheese. And it had the seasoned pepper and some meat tenderizer to spice it up. I think you're going to like that.
Let me show you my full meal that we've put together. Starting with a bun for the hamburger I choose in a nice Kaiser Roll that has some good crusty wheat brand on top of it. And so I've already put my hamburger there and remember this is that cheese and onion stuffed burger so inside it when I bite into it I will get that squishy cheese and onion flavor and right here we have our broiled curl onions that’s just a nice little garnish and also taste good and goes with the flavors that we have there.
And then we have lettuce and tomato that I've already taking care of mine I like mayonnaise on my hamburger cheese. So I'll be spread that up later and then we have our corn cub it’s steaming hot and if you can see it I just take a fairly small piece. Alright then it really small ones I just pick that up, it s kind of hot. And for that corn on the come I have some which your butter here. Just take some on my plate I like for it to be at the edge and let it melt right on with that. And then like salt on it over the salt we just get that as we go.
And then to finish up my meal we’ll have a Coke with it and the fruit salad I'll comeback for it later and that will be serves in a little bay bowl. And that’s our nice summer time salad which has peaches and blackberries and bananas and then there's going to be a tart sauce because of the lemon juice and Splenda that will put. And over here I have some cup cakes that I made yesterday. These are the carrot brand cup cakes that are really healthy and I don’t know if get to those or even if I'll get to the fruit salad because this is a big lunch for us. But anyway, I thought you might be interested I what we were having for lunch today.