Gingersnap Burgers |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds lean ground beef | 2 onions, finely chopped | 1 egg, beaten |
| 1/2 cup seasoned bread crumbs | dash of salt | dash of pepper |
| 2 tablespoons vegetable oil | 1 cup tomato sauce | 1 cup water |
| 1/4 cup apple cider vinegar | 1/2 cup brown sugar | 6 whole cloves |
| 10 to 12 gingersnap cookies, finely crumbled | ||
| 1 | Combine beef, onions, egg, bread crumbs, salt and pepper. |
| 2 | Form into 8 patties |
| 3 | Fry in vegetable oil in a heavy skillet until brown on one side. |
| 4 | While frying, mix together tomato sauce, water, vinegar, brown sugar, cloves, and gingersnaps. |
| 5 | Turn burgers in pan and slowly pour gingersnaps mixture over patties. Bring to a slow boil, reduce heat to a simmer, and simmer until meat is cooked and sauce has thickened. |