Bucket Shop Beefburgers Recipes

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Steps:

• 1. Brown the hamburger and drain.
• 2. Add the chili, mustard, vinegar, chili powder, and water.
• 3. Simmer for 1 hour.
• 4. Squirt some mustard on a bun and sprinkle on some chopped onions. Spoon meat mixture over the mustard and onion.
• 5. DON'T IGNORE GRANDMA'S RULES!!! 1. Hide the ketchup! 2. It is a felony offense if you use ketchup. 3. It is also a felony offense if you put mustard on the top. 3. ENJOY!
• 6. UPDATE 10/09/2019: According to the family of Pete Chirila, the frozen chili was prepared and served on top (not mixed in with the beef) and did not contain vinegar.

Steps:

• Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
• Serve the patties on the buns; top with lettuce and tomato.