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Ground Beef Bar-b-que Recipe

INGREDIENTS

Label from Lionel Brand (Australia) worcestershire sauce (Photo credit: Wikipedia)

• 1 pound lean ground beef
• 1 1/2 tablespoons ketchup
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon distilled white vinegar
• 1 small onion, grated
• 1/2 small green bell pepper, finely chopped

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.

Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

Related articles

• Ground Beef Bar-B-Que(itsagoodday.org)

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Soy Sauce, Sugar, Worcestershire sauce, cornstarch (Photo credit: stevegarfield)

Ground Beef Bar-b-que

INGREDIENTS

• 1 pound lean ground beef
• 1 1/2 tablespoons ketchup
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon distilled white vinegar
• 1 small onion, grated
• 1/2 small green bell pepper, finely chopped

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
3. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

Cape Town Shepherd’s Pie

Cover via Amazon

Ingredients:

3 lb. ground beef

1lb. country sausage

1 package dry onion soup mix

1 lg. pack frozen mixed vegetables

1 ½ lbs grated cheddar cheese

2 cans cream of mushroom soup

1 med onion chopped

1 can French fried onion rings

1 box instant garlic mashed potatoes

Directions:

Mix onion soup mix, cream of mushroom soup, salt, pepper, and garlic to mixed meat. Pat into bottom of 12 inch Dutch oven. Cook until all pink is gone. Drain off any excess grease. Spread garlic cream of mushroom soup over meat.

Layer mixed vegetables.

Sprinkle cheddar cheese

Layer garlic mashed potatoes

Add one can French fried onion rings on top.

Bake until potatoes are hot and begin to crust on the sides and cheese is melted.

To serve scoop all the way down to the bottom, ENJOY!

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An illustrated volume of one-pot meal recipes addresses the needs of busy lifestyles, discussing the history of pots while offering insight into dutch-oven cooking methods, in a collection that features such options as Fresh Vegetable Estouffade, Northwes
Title: The Dutch Oven Cookbook
Author: Kramis, Sharon/ Hearne, Julie Kramis
Publisher: Pgw
Publication Date: 2006/09/28
Number of Pages: 147
Binding Type: PAPERBACK
Library of Congress: 2006044656

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