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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Double-Beef Burgers

Makes: 4 servings
Prep 15 mins Grill 14 mins
Double-Beef Burgers
  • 1  egg, lightly beaten
  • 1 2 1/2 ounce package  very thinly sliced corned beef, chopped
  • 1/3  cup  finely chopped cabbage
  • 1/4  cup  soft rye bread crumbs (about 1/2 slice)
  • 1/2  teaspoon  caraway seeds
  • 1/4  teaspoon  salt
  • 1  pound  lean ground beef
  • 1  large  red onion, sliced
  • 4  kaiser rolls, split
  • 3  tablespoons  horseradish mustard

1. In a medium bowl, combine egg, corned beef, cabbage, bread crumbs, caraway seeds, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Add onion slices to the grill during the last 10 to 12 minutes or until tender, turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then onion slices and kaiser rolls on grill rack over heat. Cover and grill as above.)

3. Spread kaiser rolls with horseradish mustard. Serve burgers in rolls with onion slices.

Nutrition Facts (Double-Beef Burgers)
  • Servings Per Recipe 4,
  • cal. (kcal) 479,
  • Fat, total (g) 22,
  • chol. (mg) 138,
  • sat. fat (g) 7,
  • carb. (g) 36,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 33,
  • sodium (mg) 861,
  • Percent Daily Values are based on a 2,000 calorie diet

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