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1 lb ground beef
1 lb. ground veal
1/4 cup ketchup
1 tbsp. instant minced onion
2 tsp. salt
1 tsp. pepper
1 tsp. celery seed
1/4 tsp. garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 tsp dill weed
2 medium red onions, thinly sliced
1 loaf rye bread or 8 rye buns
In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate for at least 30 minutes.
Wrap rye bread in a single thickness heavy-duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade.
Place hamburgers on grill 4" from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice of warm bread; top with onion slices, a second patty and a second slice of bread.
8 servings
1 lb. ground veal
1/4 cup ketchup
1 tbsp. instant minced onion
2 tsp. salt
1 tsp. pepper
1 tsp. celery seed
1/4 tsp. garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 tsp dill weed
2 medium red onions, thinly sliced
1 loaf rye bread or 8 rye buns
In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate for at least 30 minutes.
Wrap rye bread in a single thickness heavy-duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade.
Place hamburgers on grill 4" from medium coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade. To serve, place 1 hamburger patty on slice of warm bread; top with onion slices, a second patty and a second slice of bread.
8 servings