Submitted by Dave Hutchins
Yield: 8 Servings
1 pound ground beef
1 pound ground veal
1/4 cup ketchup
1 tablespoon instant minced onion
2 teaspoons sea salt
1-1/2 teaspoons pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions, thinly sliced
1 loaf rye bread or 8 rye buns or the bread of your choice.
In large bowl, mix meat, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness of heavy duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side, or until done, brushing frequently with reserved marinade.
To serve, place 1 hamburger patty on slice of warm bread; top with onion slices, a second patty and second slice of bread.
Note: if you don’t care for veal you can substitute ground turkey or ground chicken.