Recipe: McCall's Beef Burgers with Cheddar-Marinara Topping, Corn Relish Topping. or Cheesy Mushroom Topping

MCCALL'S BEEF BURGERS

2 lbs. ground chuck
1/2 cup quick cooking oats
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 hamburger buns, split and toasted

Lightly toss ground chuck with oats, onion, salt, pepper, and garlic powder. Shape meat mixture into 8 patties, 3/4 inches thick.

Adjust grill 4 inches away from hot coals. For medium rare, grill beef burgers 8 minutes on each side, or until desired doneness. Serve on buns and pass the toppings!

TOPPINGS:

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CHEDDAR-MARINARA TOPPING

1/2 lb. sharp Cheddar cheese, cubed
1 (15 1/2 oz.) can marinara sauce
1 teaspoon prepared mustard

In medium saucepan, combine cheese and sauce. Cook, stirring constantly over medium heat until cheese melts. Remove from heat, stir in mustard. Serve hot over beef burgers. Makes 2 1/4 cups

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CORN-RELISH TOPPING

1 (8 oz) can cream-style corn
1 (7 oz) can Mexican-style corn, drained
1/2 cup sweet pickle relish, drained
2 tablespoons white vinegar
1/4 teaspoon salt

Combine all ingredients in medium saucepan. Over medium heat, bring to boiling, stirring constantly. Remove from heat. Cool. Then refrigerate until well chilled, about 2 hours. Makes 2 cups

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CHEESY MUSHROOM TOPPING

1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/3 cup pasteurized processed cheese spread (like Velveeta)
1 teaspoon instant minced onion
1 tablespoon prepared yellow mustard

In small saucepan, combine soup with cheese, onion and 1/2 cup water, mixing well. Cook, stirring over medium heat until cheese melts. Remove from heat, stir in mustard. Serve hot over beef burgers.

Adapted from source: McCall's Picnic and Patio Cookbook, 1981