Provided by All Recipes
Preheat the oven's broiler.
In a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands. Pat into 4 large thick patties. Place them on a broiler pan.
Broil the burgers for about 15 minutes per side, or until well done. Place buns on the broiler pan and toast briefly. Place whole green onions on the broiler pan at the same time, and just toast until limp.
Place burger patties onto the bottom halves of the buns and top each one with a slice of cheese and some avocado slices. Top with the top buns. Serve with green onions.
Calories 784cal Total fat 47g Cholesterol 188mg Sodium 999mg
Carbohydrates 33g Fiber 6g
This recipe has been added to the following public cookbooks:
Burgers Cook Book,
Good Food,
GARY'S FAVORITES,
Marks' Grillin' Book,
JJ RECIPES
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Shortydowop3
03/08/08 11:29 PM | tgytguwl;yhfoeiewwwwwwwww nasty |
| ★ ☆ ☆ ☆ ☆ | kdclyde
01/02/08 11:40 PM | EXPENSIVE GARBAGEJust get 3/4 lb lean meat ground, make an egg shaped ball, in a heavily salted HOT small frying pan with tight cover for three minutes on each side, have large buns dipped in melted butter ready with sliced red onions, tomatos, and if you have any taste, only add a bit of the condiment of your choice. I like mayo and mustard, leaf lettuce. NEVER put crap in the meat or it is a meat loaf.If it is too rare, flatten the burger out and cook longer. This is a real burger. Some add a splash of Marsala wine...then it becomes a "recipe of the week" and New Yorkers will rave just because of the je ne sais q'uoi crap.Lady Astor ate 4 a day. |
| ★ ☆ ☆ ☆ ☆ | Myblkcrystal
12/28/07 07:26 PM | uoogki';l.jnpllllllllllllougirtdk254767 |
| ★ ★ ★ ★ ★ | FWOODSWOMAN
10/13/07 06:25 PM | Add a littleAdd a little wostershire sauce! Yummmmmeeeee! |
| ★ ★ ★ ★ ★ | Hastingsharl
10/13/07 04:39 PM | Printing recipeHigh light the recipe - go to print - choose print selection - it will only print what you have highlighted. |
1 - 5 of 17 Reviews | Next
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
