The unique flavor of these burgers make them a favorite of my family's. They're also good reheated as leftovers.—Beverly Gordon, Rapid City, South Dakota
- 1-3/4 pounds ground beef
- 1 cup chopped onion
- 1-1/4 cups ketchup
- 1/4 cup dill pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon pepper
- 1-1/2 cups (6 ounces) shredded process cheese (Velveeta)
- 12 hamburger buns
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the ketchup, relish, salt, basil and pepper. Stir in cheese.
- Spread meat mixture onto buns. Wrap sandwiches individually in foil and place in a baking pan. Bake at 325° for 15-20 minutes or until cheese is melted. Yield: 12 servings.
Originally published as Sicilian Burgers in Country Ground Beef 1993, p15
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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