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."

Yummmy sounds good...have to give it a try!

Thanks, BigGurlX. Let me know how you like it. I'm mumbling and indecisive over my next recipe, so suggestions or requests would be welcome.