Recipe From Generation to Generation
Did you know you can start with a pound of frozen burger? I did today. I put my pound of burger in the pan, on a medium low heat. I had to add a small bit of water, to help steam the pan. Then. Covered.
Once there was moisture collected in the top cover, so I opened it and gently scraped the grey meat from the frozen raw piece. Then, I flipped it over, so it could do the same on the other side. I continued in this fashion until all of the meat was somewhat grey.
Meanwhile, I had some butter in another pan, and I had onions and peppers sauteeing. We like the flavor when we gently sautee them, and since I'm thawing the burger, I won't be able to add them to the burger until it's manageable.
There is a barbeque sauce blend, ketchup, mustard and worchestershire sauce that is mixed together and sat aside. Plus, open a can of Campbells Chicken Gumbo soup.
Once everything is added to the meat mixture, you simmer for 30 minutes.
- ground beef
- black pepper
- sweet pepper
- Worcestershire sauce
- Campbell's chicken gumbo soup
Cooking Meat from Frozen
Sauteeing in Separate Pan
BBQ Sauce Mixture
Ketchup, mustard, Worchestershire sauce.
Campbells Chicken Gumbo soup.
Fresh, ground black pepper.
Cover and Simmer 30 Minutes
Once your ingredients are mixed together, cover the pan, reduce the heat to a simmer and keep covered for 30 minutes, stirring occasionally.
It will thicken as it simmers.
I put ours on Brioche buns. They were delicious!