Deviled Hamburgers

Here’s another selection from my trousseau cookbook (or maybe I should more accurately call it my “hope chest” cookbook—whatever). My recollection (which may well be wrong) was that I got this from my grandfather, Kieffer Vaughan. There is an almost identical recipe at food.com, but since it omits horseradish and claims only four servings, I’ll post this one anyway.

Deviled Hamburgers

1 lb. lean ground beef
⅓ cup chili sauce
1½ teaspoons prepared mustard
1½ teaspoons prepared horseradish
1½ teaspoons Worcestershire sauce
1 teaspoon minced onion
1 teaspoon salt
Dash of pepper
8 hamburger buns or sandwich rolls
Melted butter

Combine all ingredients except buns and butter. Spread on bottom halves of buns. Brush with melted butter. Broil 5–7 inches from heat until cooked through, about 10 minutes. Warm tops of buns and add to cooked hamburgers. Makes eight servings.

I haven’t made this recipe in a long time, and I really should, as I well remember how delectable it was.

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