10 pounds ground beef (AP)
1 pound onion, chopped
3 cups tomato puree
3 cups catsup
1 cup water
1 tablespoon salt
2 teaspoons paprika
2 teaspoons dry mustard
2 tablespoons worcestershire sauce
1 tablespoon chili powder
50 hamburger buns
1. Brown beef and onion until internal temperature reaches 155°F. Drain off fat.
2. Add remaining filling ingredients to meat. Simmer 15-20 minutes.
3. Serve with No. 12 dipper of filling on buns.
Notes: VARIATIONS:
Honey Butter. Cream 1 lb butter or margarine until light and fluffy. Add 8 oz honey gradually, beating on medium speed until mixture is light. Serve with hot biscuits or other hot bread.
Savory Spread. Add minced cucumber, onion, or pimiento; chopped chives or parsley; horseradish; or prepared mustard to whipped butter or margarine.
1 pound onion, chopped
3 cups tomato puree
3 cups catsup
1 cup water
1 tablespoon salt
2 teaspoons paprika
2 teaspoons dry mustard
2 tablespoons worcestershire sauce
1 tablespoon chili powder
50 hamburger buns
1. Brown beef and onion until internal temperature reaches 155°F. Drain off fat.
2. Add remaining filling ingredients to meat. Simmer 15-20 minutes.
3. Serve with No. 12 dipper of filling on buns.
Notes: VARIATIONS:
Honey Butter. Cream 1 lb butter or margarine until light and fluffy. Add 8 oz honey gradually, beating on medium speed until mixture is light. Serve with hot biscuits or other hot bread.
Savory Spread. Add minced cucumber, onion, or pimiento; chopped chives or parsley; horseradish; or prepared mustard to whipped butter or margarine.
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