Hamburgers, scandinavian style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | pounds | Ground beef |
| ¼ | cup | Catsup |
| 1 | tablespoon | Instant minced onion |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Celery seed |
| ¼ | teaspoon | Garlic powder |
| ½ | cup | Red wine vinegar |
| ¼ | cup | Salad oil |
| ½ | teaspoon | Dill weed |
| 2 | mediums | Red onions; thinly sliced |
| 1 | Loaf rye bread or | |
| 8 | Rye buns | |
Directions
In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness heavy-duty aluminum foil.
Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches 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 warm bread; top with onions, a second patty and a second slice bread. Makes 8 servings.
Recipe by: HUBERT
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