| 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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