This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Survival Food Handbook (Newest Groene Book)

See all Groene titles at 



The secret is in the sauce, so don’t over-do seasonings in the burgers. If the day turns dusty and you can’t grill on deck, the sauce also works with burgers cooked in a skillet on the galley stove. 

1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon each salt, pepper
1/4 cup heavy cream

Form into four patties and make a thumbprint in the center of each. (This helps keep them from bellying up as they cook.) Broil, grill or fry as desired. Serves 4.


Bourbon Sauce

1 tablespoon vegetable oil
Medium onion, diced fine
1 cup ketchup
1 tablespoon Dijon style mustard
1/4 cup each bourbon, brown sugar and molasses

Sizzle onion in hot oil until it’s soft. Stir in ketchup, mustard, sugar, bourbon and molasses.  Cook, stirring until sugar dissolves. Boil one minute. Spoon over burgers, chops, steaks or chicken. Makes about 1 1/3 cups sauce. Refrigerate leftovers.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Any other ideas? E-mail  and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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