All-American Burgers
Ingredients
- 1 ea Clove garlic, minced 2 tb Catsup
- 2 tb Finely chopped onion 1 tb Steak sau ce
- 1 tb Cooking oil 1 tb Worcestershire sau ce
- 1 ts Sugar 1 t s Vinegar
- x Dashes hot pepper sauce
- 1 lb Lean ground b eef
- 0.3 ts Salt 1/4 ts Pepp er
- 4 ea Hamburger buns, sliced, toasted Lettuce leaves, o pt
Instructions
- 1
American cheese slices (opt) Pickle slices (op t) Red onion slices (opt) For sauce, in a saucepan, combine garlic, catsup, steak sauce, sugar, vinegar, cooking oil, Worsc-e tershire sauce, and hot pepper sauce; bring to boiling. Reduce heat and simme r, uncovered, for 5 minutes . Meanwhile, in a bowl, combine beef, salt, and pepper; mix well. Form meat mixture into four 3/4" thick patties. Grill on an uncovered grill dircetly over MEDIUM coals for 15 to 18 minutes or till we-ll done, turning once and brushing often with sauce. Serve patties in buns with lettuce, cheesoe-, t mato, pickle, and onion, if desired. - Origin Unknown Peking Pork Tenderloin 1/4 cup soy sauce 2 cloves garlic -- sliced 2 inches ginger root, sliced 4 1/2 pounds pork tenderloins -- (3 tenderloins) 3/4 cup honey 3/4 cup sesame seeds Combine first 3 ingredients in a large shallow dish or a large heav-dyuty, zip-top plastic bag; add tenderloins. Cover or seal; refrigerate 1 hour, turning occasionally. Remove from marinad e, discarding marinade; pat dry. Coat tenderloins with honey; roll in sesame seeds . Place on a lightly greased rack in a broiler pan. Bake at 375 degrees F. for 25 to0 3 minutes or until a meat thermometer registers 160 degrees F. Let stand 5 minutes before slicin g Y. ield: 12 serv- ings. By: Fayleen Hodges