Yield: 9 patties
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs; beaten |
| 2 tablespoons | Whipping cream |
| 2 tablespoons | Milk |
| 2 \N | Slices bread; torn up |
| 1 tablespoon | Dried minced onion |
| 1½ teaspoon | Salt |
| 2 teaspoons | Prepared horseradish |
| ¼ teaspoon | Black pepper (preferably freshly ground) |
| ¼ teaspoon | Dried thyme |
| ½ teaspoon | Dry mustard |
| 2 pounds | Ground beef |
| ½ cup | (1 stick) unsalted butter |
| ½ cup | Catsup |
Light a charcoal fire.
Mix eggs with cream and milk, then add torn-up bread, onion, salt, horseradish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes, then stir well again, until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well.
Melt butter with catsup and keep warm.
Measure out beef in ½-cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture.
Grill other side. Serve hot.
from Dying for Chocolate by Diane Mott Davidson Submitted By TIFFANY HALL-GRAHAM On 12-22-94