Recipe: Go-Further Hamburgers with Variations (1970)

GO-FURTHER HAMBURGERS

1 egg, slightly beaten
1/3 cup water
3 slices bread, cubed or crumbs.
1/4 cup onion, finely chopped.
1 teaspoon Worcestershire sauce. . .
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground beef
1 tablespoon fat

Mix ingredients except beef and fat. Add beef and mix thoroughly. Shape into 12 thin or six thick burgers.

Heat fat in a heavy frypan over moderate heat.

Brown burgers on both sides, turning once. Reduce heat and continue cooking, if needed, until meat is no longer pink when a knife is inserted into the center. Thin burgers take about 8 minutes total cooking time and thick ones, about 16 minutes.

For broiled hamburgers:
Place burgers on broiler rack. Broil, turning once. Thin hamburgers take about 8 minutes total cooking time and thick ones about 16 minutes.

VARIATIONS:

MEATY BURGERS:
Omit the onion and Worcestershire sauce. Add 1 1/2 teaspoons of a seasoned salt instead of 1 teaspoon salt.

CHILIBURGERS:
Omit onion and Worcestershire sauce. Add 1 teaspoon chili powder, 2 tablespoons catsup, and 1 teaspoon prepared mustard to the bread mixture.

SMOTHERED BURGERS:
After cooking "go-further" hamburgers, add a 1 (10 ounce) can of celery, mushroom, or other condensed cream soup. Cover and simmer for 20 minutes. Add a little water if a thinner sauce is desired.

VEAL OR LAMB PATTIES:
Use veal or lamb for the meat. Shape into cakes 1 inch thick. Cooking time will be about the same as for hamburgers.

Makes 6 servings, 1 medium or 2 small burgers each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970