We made these sandwiches in my high school home economics class back in the 1960s. Traditional toppings are cleverly tucked inside these plump burgers for a mouthful of wonderful flavor. - June Croft, Bay Minette, Alabama
4 ServingsPrep: 15 min. Bake: 20 min.
- 2 pounds ground beef
- 2 eggs, lightly beaten
- Salt and pepper to taste
- 4 slices onion
- 4 slices tomato
- 4 teaspoons sweet or dill pickle relish
- 4 hamburger buns, split
- In a large bowl, combine the eggs, salt and pepper; crumble beef over
- mixture and mix well. Shape into eight thin patties.
- Layer four patties with onion, tomato and relish. Top with remaining
- patties and press edges firmly to seal. Broil 4-6 in. from the heat
- for 8 minutes on each side or until a meat thermometer reads
- 160° and juices run clear. Serve on buns. Yield: 4 servings.
Before broiling foods, spray broiler pan with nonstick cooking spray or line it with greased foil. Clean-up will be quick with little mess.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.