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home > recipes > meat > rumanian hamburgers
From: Pat Magyar, Chapel Hill, NC, USA RUMANIAN HAMBURGERS from: An Herb and Spice Cook Book, Craig Claiborne, 1963 Serves 6-8 2 pounds ground beef (good quality) 2 cloves garlic, crushed and minced 3-4 fresh or canned green chili peppers, chopped Salt and freshly ground pepper to taste 6-8 tablespoons butter 1) Put the meat in a mixing bowl 2) Crush or grate garlic very finely, chop the chili peppers. 3) Add garlic and peppers to the meat along with salt and pepper. Mix well with hands, being sure that the chili and garlic are well distributed. 4) Shape into six or eight patties. Grill or broil to desired degree of doneness, top each with a pat of butter and serve hot with toasted buns. NOTE: This mixture is also very good made into cocktail-size balls. If using fresh green chili peppers, be sure to roast them remove the skins and remove the seeds. This Claiborne book is very old, but one of my favorite and most useful books--it is organized by herb and spice, with a few recipes in each category. If you are able to find one, it is a terrific addition to a cookbook collection.

Rumanian Hamburgers


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(posted July 21, 1996)

From: Pat Magyar, Chapel Hill, NC, USA

RUMANIAN HAMBURGERS
from: An Herb and Spice Cook Book, Craig Claiborne, 1963

Serves 6-8

2 pounds
ground beef (good quality)
2 cloves
garlic, crushed and minced
3-4 fresh or canned
green chili peppers, chopped
Salt and freshly ground pepper to taste
6-8 tablespoons
butter

1) Put the meat in a mixing bowl
2)
Crush or grate garlic very finely, chop the chili peppers.
3) Add
garlic and peppers to the meat along with salt and pepper.
Mix well with hands, being sure that the chili and
garlic are well
distributed.
4) Shape into six or eight patties.
Grill or broil to desired
degree of doneness, top each with a pat of
butter and serve hot
with toasted buns.
NOTE: This mixture is also very good made into
cocktail-size
balls. If using fresh
green chili peppers, be sure to roast them
remove the skins and remove the seeds.

This Claiborne book is very old, but one of my favorite and most
useful books--it is organized by herb and spice, with a few recipes in
each category. If you are able to find one, it is a terrific addition
to a cookbook collection.



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