Jumbo Hamburgers
Ingredients
- 2 pound ground meat
- grated fresh onion, or onion powder
- salt
- black pepper
- basting sauce
Directions
- Choose a lean cut of prime or choice grade beef—top round, sirloin, or boneless rump—and have it ground once.
- Allow 1/4 pound of beef for each hamburger.
- Divide the meat, handling it gently, into the number of burgers wanted.
- Then divide each burger in half and pat each half into rounds about 1 1/2 inches thick.
- Season one round with salt, black pepper (freshly ground is best), grated fresh onion or onion powder.
- Top with second round and pinch edges to seal.
- Brush each side with basting sauce.
- Grill about 3 inches from hot coals.
- For rare hamburgers allow about 5 minutes for first side, turn, and cook about 5 minutes more.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat
Ingredients: meat, onion, salt, black pepper, basting sauce
Equipment: measuring spoons, measuring cups, grill
See Also
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Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: cauliflower, cumin, meat, onion, tomato sauce, salt, pepper, allspice, butter, flour, milk, egg
Equipment: measuring cups, measuring spoons, saucepan, knife, strainer, oven
Roze B'khalta (Rice Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: butter, walnut, raisin, meat, onion, rice, water, chicken, salt
Equipment: measuring cups, measuring spoons, skillet, knife
Meat Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, onion, flour, pepper, dripping, salt, milk
Equipment: measuring cups, measuring spoons, baking pan, oven
Scrapple II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, corn meal, onion, salt, water, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
Souse
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: pig feet, onion, celery, water, cider vinegar, salt, black pepper, lemon, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove