| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
On, The, Grill |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Catsup |
| 1 |
tb |
Instant minced onion |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Celery seed |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Salad oil |
| 1/2 |
ts |
Dill weed |
| 2 |
md |
Red onions; thinly sliced |
| 1 |
|
Loaf rye bread or |
| 8 |
|
Rye buns |
INSTRUCTIONS
In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery
seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix
vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour
vinegar mixture over onions. Cover; refrigerate at least
30 minutes. Wrap rye bread in a single thickness heavy-duty aluminum foil.
Place on grill 4 inches from medium coals. Heat 20 minutes, turning
occasionally. Remove onions from marinade; reserve marinade. Place
hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side
or until done, brushing frequently with reserved marinade. To serve, place
1 hamburger patty on slice warm bread; top with onions, a second patty and
a second slice bread. Makes 8 servings.
Recipe by: HUBERT
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”