"On summer Sundays when our children were young, we'd often invite guests for cookouts," recalls Maryann Bondonese of Nazareth, Pennsylvania. "These unique burgers were always a hit."
Recommended: 62 Ways to Eat the Rainbow
- 1-1/2 pounds ground beef
- 1/2 cup cooked rice
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Dash pepper
- BARBECUE SAUCE:
- 2/3 cup water
- 1/4 cup ketchup
- 3 tablespoons chili sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried basil
- In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot heat until meat reaches desired doneness, about 15-20 minutes.
- Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers. Yield: 4-6 servings.
Originally published as Calico Burgers in Taste of Home June/July 1995, p17
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed Jun. 6, 2010
"These are equally good served on buns with all the hamburger fixings. I like to add a few drops of Liquid Smoke to the barbecue sauce."