Jacquelyn

My mother made these special burgers for a few of my birthdays. In the late 1950's - early 1960's the ingredients were considered expensive, so they were truly a treat.

My late mother often made this dish when I was a kid, but she called it "Lob Lolly". It was fairly economical and she didn't have to use a lot of expensive beef that way. I made it for my own family and have passed the recipe down to my sons and their families. The great thing about this dish is it can be tweaked a LOT to suit individual tastes. With salad and garlic bread, it's a neat little meal.

This is the way my grandmother and mother made them, and consequently, the way I make them. I use the same ingredients as listed, but I don't measure -- I go by taste and texture. My now grown sons always ask me to make these for the holidays, so I do, and there's never any left to take home!

I followed the recipe as written, but my family found it to be rather bland. Something seems to be missing but am not sure exactly what. Perhaps a pinch of red pepper flakes might do it...

The 1st time I made this, I followed the recipe exactly as written. The 2nd time and each time thereafter, I added 1/2 cup brown sugar, 1 teaspoon minced garlic, doubling the soy and Worcestershire sauce. I placed all in a freezer bag and marinated for several hours prior to cooking. I later dumped all into glass oven casserole, baking as suggested. Had plenty of juices left to serve over rice or noodles along with spooning some over the chicken. This simple little recipe has become a household favorite.

[UPDATED] It's very difficult to get lamb chops where we live, so I used pork chops, using the same ingredients as for the lamb. I did not change any of the ingredients or add to them as I wanted to know if I'd need to change anything next time. My husband said, "OMG! These are fantastic!" So, needless to say, I use this recipe quite often and have not "tweaked" the ingredients at all except to make more of the marinade to use as a sauce over rice. :-)