| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ground | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef; 80% lean |
| 3 | tb | Dijon-style mustard |
| 2 | tb | Honey |
| 1 | tb | Oregano leaves; minced -or- |
| 1 | ts | Dried oregano; divided |
| 1/4 | c | Diced onion |
| 1/4 | ts | Black pepper; coarsely ground |
| 4 | Leaf lettuce leaves | |
| 4 | Crusty rolls; split | |
| 4 | Onion slices; separated into rings |
INSTRUCTIONS
Combine mustard, honey and 1 teaspoon oregano; reserve. Combine ground beef, 2 tablespoons honey-mustard sauce, remaining 2 teaspoons oregano, onion and pepper, mixing lightly but thoroughly. Divide beef mixture into 4 equal portions; shape into four 1/2-inch thick patties, 4 inches in diameter. Heat large heavy nonstick skillet over medium heat 5 minutes. Panbroil patties 7 to 8 minutes, turning once. NOTES : To serve, place 1 lettuce leaf on each roll bottom; top each with grilled burger. Spoon reserved honey-mustard sauce over burgers; garnish with onion rings, if desired. Close with roll tops. Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <[email protected]> on Sep 20, 1997
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