Spunky Spoonburgers

It’s been so hot in Sonoma that even grilling on the barbeque seems like too much work. At this point I vote for some of Marilyn Morton’s Spoonburgers- quick, easy with the aura of a real burger if you broil or toast the bun.

(Abridged recipe from Beyond Beef Stroganoff.)IMG_0872

1 pound ground beef, 1/2 cup chopped onions, 1/2 cup chopped green bell pepper, 1/4 cup chopped celery, 1 – 8 oz. can tomato sauce, 1 tablespoon apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon Lea and Perrins Worcestershire sauce, 1/2 teaspoon salt, freshly ground pepper to taste, 4 French rolls, brioche or hamburger buns.

In a large frying pan brown the beef with the onions.  Add the green pepper, celery, tomato sauce and remaining ingredients.  Simmer for a few minutes to blend the flavors. Serve over split hamburger buns. Maryland used toasted French rolls. I prefer the Alvarado Bakery’s sprouted, whole-wheat buns. Makes four servings. Tips: There aren’t any except, be sure to make extras because these Spoonburgers are so delicious you’ll probably get requests for seconds!

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