Ingredients Jump to Instructions ↓

  1. Burger Patties

  2. 1 tablespoon Crisco® Pure Vegetable Oil OR 1 tablespoon Crisco® Pure Canola Oil

  3. 1/3 cup minced onion

  4. 1 tablespoon minced garlic

  5. 1 1/4 pounds ground beef chuck

  6. 1/2 cup PET® Evaporated Milk

  7. 1/4 cup Hungry Jack® Mashed Potatoes, flakes

  8. 2 teaspoons Worcestershire sauce

  9. 1 teaspoon salt

  10. 1/8 teaspoon ground pepper

  11. Glaze

  12. 1/2 cup Smucker's® Cider Apple Butter

  13. 1/2 cup Dickinson's® Tomato Ketchup

  14. Crisco® Butter No-Stick Cooking Spray

  15. 1 french bread baguette, cut lengthwise, then cut into into 4 pieces crosswise

Instructions Jump to Ingredients ↑

  1. Directions HEAT oil in a small skillet over medium heat. Add the onions, cooking for 2 minutes. Add the garlic, cooking one minute more. Cool. Crumble ground chuck into medium bowl. Add onion and garlic mixture, milk, potato flakes, worcestershire sauce, salt and pepper. Gently combine the ingredients well. Shape meat into four oval patties. Refrigerate.

  2. COMBINE apple butter and ketchup with a whisk until well blended. Cover and set aside.

  3. COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350° to 400°F). Grill burgers 4 to 6 minutes per side or until juices run clear. Toast bread, if desired (see note). Brush burgers with glaze during last several minutes of cooking. Place a meat patty on each roll bottom, top with additional apple butter-ketchup glaze, if desired, and the roll top.

  4. TIP: To toast the bread: SPRAY the inside of bread with butter flavored no-stick cooking spray. Place the bread (cut side down) around the outer edges of the cooking grate. Grill until golden brown.


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