Mexican Hamburgers

"This is an original Sloppy Joe hamburger recipe with a slaw so good you will want to use it for many other meals. See "About Me" for the story of this recipe which is now around 110 years old."
 
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Ready In:
2hrs 30mins
Ingredients:
13
Yields:
15 Burgers
Serves:
5
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ingredients

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directions

  • MEAT:

  • Cook hamburger meat and chopped onions in a large skillet until the fat is rendered from the meat and the onions are clear. Drain ALL fat by placing meat in a colender and pressing with a spoon. Return meat and onions to skillet and add catsup, Worchestershire sauce, chili powder, salt and pepper. Simmer very slowly for at least one hour, one and a half is better. A small amount of water can be added to keep from sticking. You can also add more catsup if it is becoming too dry, but the final product should be fairly firm without too much moisture. Skim any fat that still remains on top. If you cook it properly to begin with, there will be very little.
  • Something magic happens when catsup (the good stuff) is cooked with chili powder. I use this in meatloaf and Bar-B-Q Sauce also with wonderful results.
  • SLAW:

  • Use a food processor to grate one medium head of cabbage. Grate the cucumber fine, without peeling. Grate the onion very fine. Add the salt, pepper, vinegar, Wesson oil and sugar. Mix together. The slaw should be made at least a day in advance and placed in a covered dish in the refrigerator. It keeps for a week and seems to get better every day. This is a great slaw to serve with any meal and has the most unusual and delicious flavor of any slaw I ever tasted.
  • It is very important to serve these on a toasted bun. Place meat on the bun bottom and drain the slaw well. Place a spoon full of well drained slaw on top of the meat and cover with the bun top. Some people like the slaw on the side.
  • The meat freezes well, will keep in the cooler for a week and heats up in a microwave oven without any after-taste.
  • CAUTION: These are highly adictive! They will become a family favorite after one try. Little old ladies have been known to eat three on small buns.

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RECIPE SUBMITTED BY

I grew up in a Boarding House in Little Rock, Arkansas owned by my family. We had the "Army Contract" for 17 years. Every new recruit in AR had to spend a week at the induction center in Little Rock. They were provided with a meal ticket which they brought to us for their meals and we turned these in once a month. We also served the general public. By the time I could see over a 10-burner gas stove I could cook about anything there was. We served four vegetables in bowls, hot cornbread and buttermilk biscuits, tea, coffee or milk along with one meat and one desert. The rest was "Pitch until you Win" - 60 cents. Over seventeen years we had to raise the price to 70 cents. Those days are gone. My Grandmother, Uncle and Aunt owned "Mrs. Sullivan's Dining Room" and we also rented some rooms upstairs. My mother worked for them for $10 a week and our room and board. Big house, bit family and big fun - but lots of work. I have spent much of my adult live cooking on offshore oil rigs in the Gulf of Mexico and on ships and boats. The last eight years of my working life were spent in Alaska where I cooked on a large (185') tug escorting the giant oil tankers in and out of Valdez. Eight years ago I blew my mitral valve out of my heart, was flown to Seattle on a jet ambulance after being rescued by a Coast Guard helicopter and managed to live after being told I would not. I had another two surgeries in Memphis in January of this year to put my heart back into proper rhythm and to get a pacemaker/defibulator implant. With these, I have managed to regain most of my old vigor. I love to cook! Probably because it is a highly creative endeavor. My two sons were so close they bought a large Victorian home together and flipped a coin to see who would get what side of the house. The oldest, James and his wife, Jennifer live in one side and Mark lives in the other. I have what I like to think of as "The Carriage House" out back. We are all very close, but can maintain our privacy as well. I was married for 20 years and have been divorced for an equal number. My ex-wife and her husband are my closest friend. We all spend weekends at the lake house where we fish and cruse on the new 24' party barge and spend every holiday together. My greatest challenge is my tiny kitchen, but I am managing to cope very well. I am also redecorating my house in the Victorian style. I think I like that style because it represents a time to me I find much more rewarding than this new Liberal word we live in. There was a time when every girl was born a Princess and every boy a Gentleman. That is now a fantasy world, but it is the world I choose to live in. I still want a linen napkin and a china cup and saucer served by a vantage tea set, even if it is only just for me. Although retired, I still consider myself a Songwriter, Screenwriter, Novelist and Poet, having won acclaim in all of these areas. I am currently working on a new book, "The Bachelor's Cook Book" that provides an instruction manual for young men. It teaches how to cook great meals, even if they don't know how to cook, in fifteen minutes or less, how to manage a budget, the value and methods of acquiring good credit and managing money. Starting from a job at McDonalds, the book tells how anyone can, in ten years, own their own home free and clear, have over $100,000.00 in the bank and work for themselves three days a week earning over $50,000.00 a year. This book can be thought of as having a Grandfather by their side for advice in almost every subject by someone who has been there before and made most of the mistakes. I welcome all correspondence and look forward to sharing recipes I have gained over a lifetime. My Politics? I am a strong conservative, why should you ask?
 
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