These are different and really good. Give them a try! Pat these into sixteen
burgers, slip each into a plastic sandwich bag, place in a larger bag and
freeze. Pop them apart, thaw them, and grill away!
| 1/4 cup of Worcestshire sauce | 2 tsp. hot pepper sauce, optional |
| 1/2 tsp. Onion Salt | 6 slices of bacon, cooked and crumbled |
| 1/2 tsp. Season Salt | 3 lbs. of ground Chuck |
| 1/2 tsp. fresh ground pepper | 1 lb. regular or hot bulk pork sausage |
In a large mixing bowl, combine the first five ingrediants and mix well. Add the three meats and mix well with hands or mixer. Pat into sixteen patties. Grill to completely cook through. Serve on toasted rolls.
To serve a really creative burger serve with Onion and Sauerkraut Relish.
This is best made with Vidalia onion or any other variety of sweet onion. Great on a burger, brat or plain old hot dog!
| 1/4 cup cooking oil | 1 tsp. caraway seed, optional |
| 1/2 cup granulated sugar | 1-1 lb. can Bavarian style sauerkraut, squeezed very dry |
| 1/2 cup brown sugar | 1/2 tsp. freshly ground pepper |
| 1/2 cup cider vinegar | 4 cups coarsely chopped sweet onions |
| 1 tsp. celery seed |
Combine first six ingredients in large fry pan. Cook to dissolve sugar. Add remaining ingredients. Bring to the boil, then simmer covered, for 30 minutes, stirring occasionally. Cool to room temperature. Pack into jars and chill. This keeps well in the refrigerator for quite a length of time. Makes about 2 quarts.
How about taking a jar of this along to your next cookout that you're invited to for a tasty hostess gift? Yum!