Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1/4 cup catsup

  3. 1 tablespoon instant minced onion

  4. 2 teaspoons salt

  5. 1 teaspoon pepper

  6. 1 teaspoon celery seed

  7. 1/4 teaspoon garlic powder

  8. 1/2 cup red wine vinegar

  9. 1/4 cup salad oil

  10. 1/2 teaspoon dill weed

  11. 2 medium red onions -- thinly sliced

  12. 1 loaf rye bread or 8 rye buns

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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