Coney burgers

Yield: 4 Servings

Measure Ingredient
1 each Beaten egg
1 each 10-ounce can tomatoes and green chili peppers
2 tablespoons Fine dry breadcrumbs
½ teaspoon Chili powder
1 pounds Lean ground beef
2 eaches Frankfurters
1 teaspoon Cornstarch
1 teaspoon Chili powder
1 each 8-ounce can red kidney beans, drained
4 eaches Frankfurter buns, split and toasted
\N \N Shredded cheddar cheese

In a medium mixing bowl combine egg, ¼ cup of the tomatoes and green chili peppers, bread crumbs, and chili powder. Add ground beef and mix well.

Cut frankfurter in half lengthwise. Shape ¼ of the meat mixture around each frankfurter half.

Place meat-wrapped frankfurters on an unheated rack in a broiler pan.

Broil 4 to 5 inches from the heat for 8 to 10 minutes total or till done, turning once.

Meanwhile, in a small saucepan combine the remaining tomatoes and green chili peppers, cornstarch, and chili powder. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Stir in beans and heat through.

Serve meat-wrapped frankfurters in buns with bean mixture. Spinkle with cheddar cheese. To toast your frankfurther or hamburger buns, place them, cut side up, on the broiler reack around the burgers.

Broil for 1 to 2 minutes, watching closely so the buns don't get too dark.

From Better Homes and Gardens; issue unknown

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