The tastes of summer - beef from our Flint Hills pastures and veggies grown in Greenwood County. Although our garden didn't fill our plates, a local truck farmer who brings produce to town weekly supplied us with corn, tomatoes, watermelon, cantaloupe and green beens today. It is yummy, I hope their gardening harvest continues for a few more weeks.
The beef burgers are a new recipe. Shared by a friend who brought a slow cooker of smaller beef burgers to last month's quilt retreat. They made a great addition to the covered dish selection and after time in the slow cooker were very tender. They can be prepared and baked in the oven as the recipe directs or cooked until just done (remember beef medium should be 160 degrees), with or without the sauce, and then put in a slow cooker with the sauce.
Barbecue Hamburgers
1 small can (5 oz) evaporated milk
3 pounds ground beef
2 cups old fashion oatmeal
1 cup chopped onions
2 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon pepper
Mix ingredients and shape into patties. Large patties work well for family meals, or smaller ones for a covered dish dinner. Put on cookie sheet with sides (like a jelly roll pan) and bake at 350 degrees about 45 minutes. Check the temp with a meat thermometer to be sure of doneness. It is important to know the temperature readings for doneness: medium done is160 degrees, well done is 170 degrees - and probably too long! It is not recommended to cook ground beef to rare (140 degrees) or medium rare (145 degrees) - save that for steaks.
Sauce:
2 cups ketchup
1 1/2 cup brown sugar
2 tablespoon liquid smoke
1/2 cup chopped onion
Mix together and pour over patties. I think you would want a good amount of sauce for simmering these in the slow cooker. For baking them in the oven, I just spooned some sauce on each patty and had lots of sauce left over. I also left out the chopped onion and reduced the brown sugar.
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| Ready for the oven |
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