| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sandwiches | 4 | Servings | |
INGREDIENTS
| 2 | c | Thinly sliced onion, separated into rings |
| Vegetable cooking spray | ||
| 1/4 | c | Chili sauce |
| 2 | tb | Grape jelly |
| 1 | lb | Ground round |
| 1/4 | c | Dry breadcrumbs |
| 1/4 | c | Chili sauce |
| 1 | tb | Instant minced onion |
| 1/4 | ts | Ground pepper |
| 1 | Garlic clove, minced | |
| 4 | Hamburger buns, (1-1/2-ounce) split | |
| 4 | Curly leaf lettuce leaves |
INSTRUCTIONS
Place sliced onion in a medium nonstick skillet coated with cooking spray. Cover and cook over medium heat 10 minutes or until onion is limp and golden, stirring occasionally. Reduce heat to low, and add 1/4 cup chili sauce and grape jelly. Cover and cook 5 minutes or until onion is tender and thoroughly heated. Combine beef and next 5 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Prepare grill or broiler. Place patties on grill rack or broiler pan coated with cooking spray, and cook 4 minutes on each side or until done. Yield: 4 servings. Per serving: 476 Calories; 22g Fat (42% calories from fat); 27g Protein; 41g Carbohydrate; 78mg Cholesterol; 392mg Sodium NOTES : Line the bottom halves of buns with a lettuce leaf; top each with a patty, 1/4 cup onion mixture, and top half of bun. Recipe by: Cooking Light, March 1995, page 146 Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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