Source: Tom Hull, improvised
- 1 tbs butter
- 1 onion, minced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 10.5 oz can tomato puree
- 3 tbs ketchup
- 2 tbs brown sugar
- 1 tbs worcestershire sauce
- 2 tbs dijon mustard
- 1 tbs whiskey sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper
- hamburger buns
- grated cheddar cheese (optional)
Melt butter in a large skillet. Add onions and garlic, and cook 5
minutes to soften. Add ground beef, break up, cook until well done.
Blot off excess grease.
Add tomato puree and all other ingredients and mix thoroughly. Cook
10-15 minutes, until hot and bubbly and beginning to dry out.
Serve on toasted buns, optionally topped with grated cheese.
I synthesized this recipe after looking at a half dozen variants.
Some called for green bell pepper in addition to onion, but where
the onion melts into the mix, I worried that the pepper wouldn't.
One recipe actually cooked the hamburger first in butter, then
drained it and added it back in after the onions were cooked. I
thought starting with the onion made more sense, and needing some
fat for the onion, I went with butter. I didn't use much, as the
onion would finish cooking with the hamburger, and wind up with
more fat than it needed (hence the blotting -- I used 80%, but
you can go with something leaner). Most recipes used 8 oz. tomato
sauce plus up to 1/2 c ketchup, although one went all ketchup,
and another mixed ketchup with tomato paste. I had the puree on
hand, and adjusted the ketchup and other ingredients by taste.
Various recipes called for prepared or powdered mustard. I had
Dijon, which made me hesitate before adding vinegar (some recipes
called for 1 tbs). Some recipes called for chili powder. One
called for barbecue sauce, which is a shortcut for most of these
ingedients, yet seems like it should be something else. None
called for the whiskey sauce, but I had a bottle of Johnny's,
and it seemed like just the ticket -- a thicker, more intense