Submitted By:from Dousman.
This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print). She writes, "Here is my version of an Iowa favorite I discovered while visiting one Thanksgiving weekend. These sandwiches are sold commercially and actually have a patented name, but it's not Fall-Aparts. I call them Fall-Aparts because this savory sandwich is a hamburger minus the fat that normally sticks it together. To those not from Iowa the concept may seem unique, but it is a tasty one."
- 1 pound extra lean ground beef
- 3/4 cup onion, chopped
- 1 clove garlic, chopped
- 1 3/4 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon hickory chardex (hickory smoke powder)
- 7 hamburger buns
Serves / Yields
Brown ground beef, onion, and garlic together in a large frying pan. Move meat around constantly to break up the pieces and keep crumbly.
Turn off heat, drain meat juices, and wipe pan of fat with paper towels. If desired, wash the meat and return to pan.
Turn heat to low, add onion powder, garlic powder, mustard powder, pepper and Hickory Chardex. Mix thoroughly and cook for about 12 minutes to warm meat and blend flavors.
Serve on hamburger buns with your favorite burger trimmings such as: ketchup, shredded lettuce, chopped tomato, shredded cheese, or mayonnaise.
Hickory Chardex is available from The Spice House.
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