Burgers with Garden Sauce Recipe

5 2 2
Burgers with Garden Sauce Recipe
Burgers with Garden Sauce Recipe photo by Taste of Home
Publisher Photo

Burgers with Garden Sauce Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + simmering Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + simmering Cook: 20 min.

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 vegetable oil
  • 2 pints cherry tomatoes
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 2 tablespoons prepared mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • BURGERS:
  • 4 slices bread
  • 1/2 cup water
  • 2 eggs, 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 or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add 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 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 no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.
Originally published as Burgers with Garden Sauce in Taste of Home Ground Beef Cookbook 1999, p111

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 medium green pepper, diced
  • 2 celery ribs, diced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon vegetable oil
  • 2 pints cherry tomatoes
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons vinegar
  • 2 tablespoons prepared mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • BURGERS:
  • 4 slices bread
  • 1/2 cup water
  • 2 eggs, 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
  1. In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add 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 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 no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.
Originally published as Burgers with Garden Sauce in Taste of Home Ground Beef Cookbook 1999, p111

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBurgers with Garden Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Judy Lu User ID: 5392729 33373
Reviewed Sep. 1, 2010

"Awesome"

MY REVIEW
Trilby Yost User ID: 5195621 75756
Reviewed Jul. 27, 2010

"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."

Loading Image