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Burgers with Garden Sauce Recipe

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In western New York State, even the sunniest summer day can quickly turn ugly. So Mom came up with this recipe that conveniently has you cook the burgers indoors. - Debbie Bichholtz, Amherst, New York

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Burgers with Garden Sauce Recipe

Prep: 20 min. + simmering Cook: 20 min.

Yield: 8 Servings

20 20

Ingredients

1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon canola oil
2 pints cherry tomatoes
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste
BURGERS:
4 slices bread
1/2 cup water
2 eggs, lightly beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
8 sandwich rolls, split

Directions

In a Dutch oven, saute the onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add the tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours.
Meanwhile, soak bread in water; squeeze dry and crumble into a large bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties.
Broil or pan-fry until a meat thermometer reads 160° and meat is no longer pink; drain. Add to sauce. Cover and simmer for 10 minutes or until heated through. Serve with rolls. Yield: 8 servings.

Originally published as Burgers with Garden Sauce in Taste of Home Ground Beef Cookbook , p111

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Burgers with Garden Sauce (2)

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Burgers with Garden Sauce

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Reviewed on Sep. 01, 2010 by Judy Lu

Awesome

Reviewed on Jul. 27, 2010 by Trilby Yost

This sauce is delicious and a delightfully different way to dress a hamburger. I usually don't add the burger patties to the sauce itself but rather let everyone spoon the sauce onto their own burger. I do that because of picky eaters, but personally I think the patties added to the sauce, just as the recipe directs, are better.