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. :-)
I made it exactly like the recipe stated with the exception of cutting the potatoes and onions a bit thinner and my husband loved it! I've made au gratin potatoes many times over the years, but decided to go to a basic recipe. I will be using this recipe over and over again! Good job!
Sometimes I'll add finely chopped celery and bell peppers, but most of the time, I'll prepare it as written. My family likes it, and that's a winner in my book! Hate to say it Mom, but it beats your recipe!
Made this today as written except I use low sodium soy sauce. During the cooking, however, I found this cooks down A LOT, so I made an extra batch of the marinade. Also, wasn't able to find flank steak, so used skirt steak instead, cutting it into strips. Almost cooked it *too* long (3 hours), so 2 hours would've worked better. Served it with white rice, but almost any type of pasta would work, too. Think I'll add a bit of red pepper flakes next time for a little "nip" to the taste buds. All in all, though, the recipe is a "keeper".
Learned this method many years ago when I took food and beverage management and have always used this method for cooking a large amount of bacon for the family. I use a broiler pan (the 2 piece one with the grated top) and line the bottom to make clean-up easier. Being a southerner, I save and refrigerate the bacon grease for seasoning other foods.
I've had egg sandwiches throughout my life (and I'm 61 years old!). I usually fry up a couple of eggs, cook them over/medium and put them on toasted bread that's been spread with Miracle Whip. Salt and pepper to taste and that's it. A neat little breakfast sandwich with very little work.
I have made this more than once. Sometimes I add a little hot sauce to it, but most of the time I just like it the way it's written. I often use it as a "spread" for sandwiches. Very fresh, and yummy!
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