| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | HAMBURGER |
| 1/4 | c | Worcestershire sauce |
| 1 1/2 | t | Salt |
| 1 | Now for the sauce | |
| 3 | c | Tomatoe juice |
| 1/2 | c | Prepared mustard |
| 2 | t | Garlic salt |
| 2 | Onions, finely chopped | |
| 2 | T | Worcestershire sauce |
| 1 | c | Sour cream |
| 2 | T | Finely chopped onion |
| 1 1/2 | c | Corn flakes, slightly |
| Crushed | ||
| 2/3 | c | Vinegar |
| 1/4 | c | Brown sugar |
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | c | Catsup |
INSTRUCTIONS
Combine all ingredients except corn flakes;mix thoroughly with your hands. Add corn flakes; mix well and shape into patties about 3/4 inch thick. Now the SAUCE; Combine all ingredients except catsup and Worcestershire sauce; simmer in uncovered pan for 20 minutes. Add catsup and Worcestershire sauce; bring to a boil. Cook hamburgers for about 7 minutes. cover hamburgers with sauce; cook 4 minutes longer.... "note" read the ingredients across the page same as reading.... Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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