- Round loaf French bread cut in 1/2 horizontally
- 3 pounds [1.4 kg] ground beef chuck
- 2 teaspoons [10 mL] seasoned salt
- 1/2 cup [125 mL] finely chopped green onions with tops
- 2 tablespoons [30 mL] chili sauce
- 1 tablespoon [15 mL] soy sauce or Worcestershire sauce
- Thin cucumber half-slices
- Small tomato half-slices
Barbecue Butter
- 1/2 cup [125 mL] soft butter
- 1/2 teaspoon [2.5 mL] prepared mustard
- 1/2 teaspoon [2.5 mL] chile powder
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- Prepare barbecue butter.
- Spread cut surfaces of French bread with barbecue butter.
- Combine ground beef with seasoned salt, chopped green onions, chile sauce and soy sauce or Worcestershire sauce.
- Shape into 2 round patties each a little larger than the bread halves [meat shrinks slightly while cooking].
- Place bread, crust side down, at the back of the barbecue [away from hottest charcoals] to heat slowly.
- Barbecue meat patties on one side until browned and partially done.
- Turn patties, and place bread, buttered side down, on top of them.
- Continue grilling patties until undersides are browned and meat is cooked to desired doneness.
- To serve, turn meat and bread onto serving a platter [bread on bottom, meat on top].
- Garnish alternating cucumber and tomato half-slices on top of meat patties, 'marking' individual portions.
- Cut each round into wedges to make 10 to 12 servings.
Barbecue Butter
- Blend together soft butter, mustard and chile powder.
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