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This dish was originally my husband’s grandmother’s recipe that she always made whenever the grandkids would come over. My mother-in-law did the same for my kids. I wanted to make a few healthier adjustments to keep the tradition going. These hamburgers stuck on the bun are a great dinner any night, any season.
4 buns, cut in half (use your bun of choice)
1 pound ground beef
1 teaspoon Tuscanini Tomato Paste
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon onion powder
1/4 teaspoon coarse ground pepper, such as Gefen
1/4 teaspoon salt
Preheat the oven to broil.
Season the meat and mix to combine.
Slice the buns in half.
Take about one and a half to two ounces (two heaping tablespoons) per half and spread the meat on the bun using the back of a spoon, going as close to the edges as possible.
Continue with the remaining buns.
Place all the buns on a metal pan (no parchment paper, it will burn).
Broil on low broil for seven to eight minutes. If your oven only has a standard broil setting, try to move the rack to the middle of the oven so the burgers don’t cook as fast.
Serve with sautéed onions and a drizzle of creamy dressing or your favorite burger toppings.
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