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Kathleen Vashro perks up ground beef with tomato paste, Worcestershire sauce, chopped onion and Parmesan and cheddar cheeses. "We love to grill these flavorful burgers in the summer and broil them in the winter," says the Corcoran, Minnesota reader.
This recipe is:
Quick
Originally published as Deluxe Cheeseburgers in Quick Cooking November/December 2003, p65
Tomato Paste CubesI save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine
I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine
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Reviewed on Apr. 24, 2011 by jamjam2929
I recommend using 1/2 the tomato paste. But very tasty with ground turkey too!
Reviewed on Apr. 20, 2011 by JannieBee
The meat crumbled and fell apart, I did everything just as the recipe said... I will NOT be doing this again...
Reviewed on Oct. 26, 2010 by micheleclow
We didn't care for this recipe. I think it was the tomatoe paste that made the burger seem like it was undercooked...even though they weren't.
Reviewed on Jul. 23, 2009 by dreamlady1931
A question: i only buy at least 93% lean ground beef. How the volume of this leaner beef compare with the 80 or 85% lean meat?
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