Mexican Hamburgers

READY IN: 2hrs 30mins
YIELD: 15 Burgers




  • 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.