Recipe: Devilburgers
Devilburgers
These have been popular in my house for over twenty years. I don't know the carbs and calories, and frankly, I don't care.
Originally, this recipe was served where the meat mixture was spread to the edges over a slice of bread. Now I simply stir up the mix and use my electric skillet.
The non-bandsters can have theirs spread on toast or buns. I serve my portion on a romaine lettuce leaf.
1 lb hamburger
1/2 c. minced onion
1/4 c. chili sauce
2 t. horseradish
2 t. Worcestershire sauce
2 t. prepared mustard
1 t. salt
1/4 t. pepper
Mix, cook in the electric skillet. Drain off excess fat by blotting with a paper towel. Serve on bread or romaine leaves.
Variation: Top each with 1/8 cup (or to taste) of shredded cheddar cheese and allow to melt. Monterey Jack also works if you really like your burgers "angry hot."
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