My mom and my Aunt Pat held the title of "Makers of Barbecue Burgers". They each prepared no less than 10 pounds of hamburger meat that they baked in a savory barbecue sauce. They carted the burgers to the park in enormous enamel Dutch ovens which Dad and Uncle Joe would haul to the serving table. As soon as the lids were lifted, the family grabbed their plates and raced over to get their fair share!
Two secrets to these burgers: 1. Do not fry the burgers before layering in the pan. The meat absorbs the sauce as they bake and remain tender. 2. Serve with soft rolls. We used to have "Snowflake Rolls" made by the now defunct Schroeder's Bakery in Buffalo. The closest that I could find is Sara Lee's Artesano Rolls.
Attendance at the picnic in recent years has dwindled due to relocations, conflicting commitments, and, alas, the passing of members of the older generation. What remains are fond memories of gathering with our loved ones, and the recipes we shared. Hopefully, you'll enjoy this one as much as my family did.
Mom's BBQ Burgers
Burgers:
- 1 pound ground beef (Vegetarian option: Impossible Burger or Beyond Beef)
- 3 eggs
- ¾ cup unseasoned breadcrumbs
- 1 clove garlic, minced
- ½ finely chopped celery
- ½ teaspoon dried oregano
- ¼ cup grated Romano cheese
- Salt and Pepper, to taste
Sauce:
- 1 large can crushed tomatoes
- 2 cups ketchup
- 2 cloves garlic, minced
- 1 medium onion, minced
- 1 cup celery, chopped
- 1 tsp dry mustard
- 2 tablespoons Worcestershire sauce
- ¼ cup apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 cup water