1 pound ground beef
1/4 cup catsup
1 tablespoon instant minced onion
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions -- thinly sliced
1 loaf rye bread or
8 rye buns
Instructions:
In large bowl, mix meat, catsup, instant minced onion, salt, pepper,
celery seed, and garlic powder. Shape mixture into 16 thin patties;
chill. Mix vinegar, oil, and dillweed. Place onion slices in shallow
glass dish; pour vinegar mixture over onions. Cover; refrigerate at
least 30 minutes. Wrap rye bread in a single thickness heavy-duty
aluminum foil. Place on grill 4 inches from medium coals. Heat 20
minutes, turning occasionally. Remove onions from marinade; reserve
marinade. Place hamburgers on grill 4 inches from medium coals. Cook
5 minutes on each side or until done, brushing frequently with reserved
marinade. To serve, place 1 hamburger patty on slice warm bread; top
with onions, a second patty and a second slice bread. Makes 8 servings.
