Recipe Tangy Rhubarb Layered Burgers
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Auteur : Ann Saling (Rhubarb Renaissance) Serves 4
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- Ground beef 1 pound
- Egg 1, beaten
- Dry onion goup mix 1 package
- Salt 1/2 teaspoon
- Worcestershire sauce 1 tablespoon
- Carrots 2 cups sliced and cooked
- Rhubarb sauce (see Index) I cup slightly sweetened and drained
- Onion 1/2 cup sliced
PRÉPARATION
- Preheat oven to 350°C.
- Mix beef with egg, soup mix, salt, and Worcestershire sauce.
- Divide into 8 parts and form patties.
- Lay 4 patties in a greased 9 by 13-inch baking pan.
- Spread them with carrots, rhubarb sauce, and onion.
- Top with another patty and seal the edges with a fork.
- Bake for 30 minutes.
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