Historic Recipe -- Stuffed Hamburger on Onion Slices

Another blast from the past, courtesy of Anna's Kitchen.

During the second world war beef was in very short supply, so any recipe that helped make scarce beef go further was helpful and appreciated.

Today beef is plentiful, but in these hard economic times many families are also looking for ways to help their stretch their food dollars.  The recipe below can stretch a pound of ground beef and help you save money. 




STUFFED HAMBURGER ON ONION SLICES

1 pound hamburger
1 tablespoon melted margarine*
1 tablespoon ketchup
4 slices bread
1 egg beaten
1 tablespoon milk
1 medium onion, sliced**
1/2 cup water
salt & pepper

Divide hamburger into six equal servings.  Roll or pat out as thin as possible.  Sprinkle with salt and pepper.  Make dressing by combining bread, milk, ketchup with 1 tablespoon melted margarine.  Place a spoonful on each square.  Bring edges of meat up over the dressing, pat into shape, being sure all dressing is covered.  Fry in hot margarine in skillet.  When brown on both sides, add 1/2 cup water, cover and cook over low heat 8 to 10 minutes.  Serve on raw onion slices.


*Butter was also scarce during WWII.  Margarine, a new product at the time, was more plentiful and required fewer ration points to purchase.  Today's cooks however may prefer to use real butter.

**To make a more modern version of this dish try caramelizing the onion slices in a separate pan.