Recipe: Stuffed Burger Cups (Workbasket, 1972)

STUFFED BURGER CUPS

FOR THE BURGER CUPS:
2 lbs ground beef
2 eggs
2/3 cups fine corn flake crumbs
1/2 cup catsup
2 tbsp chopped parsley
2 tsp salt
1/4 tsp pepper
FOR THE FILLING:
3 cups hot seasoned (instant) mashed potatoes 1/3 cup sliced green onion
2 cups cooked buttered peas
1 cup favorite hot cheese sauce

TO SHAPE THE FOIL CUPS:
Make 6 double-thick aluminum foil cups as follows. Cover six upside-down 5-oz custard cups with a double thickness of heavy duty aluminum foil pressed tightly over outside. Trim, leaving 1/2-inch around edge; press back to form rim.

TO MAKE THE BURGER CUPS:
Combine first 7 ingredients; mix well and divide into 6 equal portions. Press each portion of meat into a patty 6-inches in diameter; press each over a foil cup. Remove custard cups. Arrange foil-lined meat cups on rack in shallow baking pan.

Bake at 375 until meat is firm and holds shape, 20 to 25 minutes.

TO SERVE:
Spoon in combined mashed potatoes and green onion; surround with peas; drizzle on cheeses sauce.

Source: Workbasket Magazine, 1972