“Might refer to this as a retro recipe. We had these on a regular basis growing up. Since I can't find anyone here in Virgina who knows what they are, it may be a Midwest thing. Mom said that you always served them at parties in the 50's & 60's because the boys liked them so much. They became legendary in my group of friends when Mom made them one evening for dinner. The guys kept asking where the tops to their burgers were to get under Mom's skin. It worked (she threatened to never cook for them again) and they still laugh about it today. Boys are rotten. We love them anyway. They did like the burgers! Note: You must use a lean ground beef or there is a tendency to end up with a soggy, greasy bun. Not good.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients and mix.
  2. Divide equal portions of mixture between the eight bun halves and spread on top.
  3. Make sure to spread mixture out to the edge of the bun as any portion of the bun exposed to the broiler has a tendency to brown too much.
  4. Place under the broiler for 6-8 minutes.

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