| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
-8 |
INGREDIENTS
| 2 |
lb |
Ground beef (good quality) |
| 2 |
|
Cloves garlic, crushed and minced |
| 3 |
|
Fresh or canned green chili peppers, chopped (up to 4) |
|
|
Salt and freshly ground pepper to taste |
| 6 |
tb |
Butter (up to 8) |
INSTRUCTIONS
from: An Herb and Spice Cook Book, Craig Claiborne, 1963
1) Put the meat in a mixing bowl
2) Crush or grate garlic very finely, chop the chili peppers.
3) Add garlic and peppers to the meat along with salt and pepper. Mix well
with hands, being sure that the chili and garlic are well distributed.
4) Shape into six or eight patties. Grill or broil to desired degree of
doneness, top each with a pat of butter and serve hot with toasted buns.
NOTE: This mixture is also very good made into cocktail-size balls. If
using fresh green chili peppers, be sure to roast them remove the skins and
remove the seeds.
This Claiborne book is very old, but one of my favorite and most useful
books--it is organized by herb and spice, with a few recipes in each
category. If you are able to find one, it is a terrific addition to a
cookbook collection.
Posted to Recipe Archive - 08 Sep 96
From: Pat Magyar, Chapel Hill, NC, USA
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