| 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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