1 lb Ground beef
1 lb Ground beef
1/4 c Catsup
1 TB Instant minced onion
2 ts Salt
1 ts Pepper
1 ts Celery seed
1/4 ts Garlic powder
1/2 c Red wine vinegar
1/4 c Salad oil
1/2 ts dill weed
2 md Red onions, thinly sliced
1 loaf Rye bread or
8 Rye buns
In large bowl, mix meat, catsup, instant minced onion,
salt, pepper, celery seed, and garlic powder. Shape
mixture into 16 thin patties; chill. Mix vinegar, oil,
and dillweed. Place onion slices in shallow glass
dish; pour vinegar mixture over onions. Cover;
refrigerate at least
30 minutes. Wrap rye bread in a single thickness
heavy-duty aluminum foil. Place on grill 4 inches from
medium coals. Heat 20 minutes, turning occasionally.
Remove onions from marinade; reserve marinade. Place
hamburgers on grill 4 inches from medium coals. Cook
5 minutes on each side or until done, brushing
frequently with reserved marinade. To serve, place 1
hamburger patty on slice warm bread; top with onions,
a second patty and a second slice bread. Makes 8
servings.
