Vegetable Burger Cups Recipe
Ingredients
| Egg | 1 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| Saltine crackers | 1/3 Cup (16 tbs), crushed | |
| Seasoning mix envelope | 1/2 | |
| Ground beef | 1 pound | |
| Carrots | 2 Medium, thinly sliced | |
| Frozen peas | 1 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1/2 teaspoon instant beef bouillon granules | ||
| All purpose flour | 1 Tablespoon | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
Mix first 4 ingredients.
Add beef; mix well.
On 4 squares waxed paper pat meat into four 5-inch rounds.
Shape each over an inverted 6-ounce custard cup; discard paper.
Place inverted cups in 12 x 7 1/2 x 2-inch baking dish.
Cover; set aside.
In 1-quart casserole combine carrots, peas, onion, bouillon granules, 3/4 cup water, and dash pepper.
Micro-cook, covered, till vegetables are tender, about 10 minutes, stirring once.
Stir 1/4 cup cold water into flour; blend into vegetables.
Cook, uncovered, till thickened and bubbly, about 1 minute.
Stir in cheese till melted.
Cover; set aside.
Micro-cook meat cups, covered, 3 minutes; give dish a half turn.
Cook, covered, till almost done, about 2 minutes more.
Lift meat cups from custard cups; place on serving platter.
Fill with vegetable sauce.
Cook, uncovered, till sauce is hot, 1 to 2 minutes.
If desired, garnish with raw onion rings and parsley sprigs.
Add beef; mix well.
On 4 squares waxed paper pat meat into four 5-inch rounds.
Shape each over an inverted 6-ounce custard cup; discard paper.
Place inverted cups in 12 x 7 1/2 x 2-inch baking dish.
Cover; set aside.
In 1-quart casserole combine carrots, peas, onion, bouillon granules, 3/4 cup water, and dash pepper.
Micro-cook, covered, till vegetables are tender, about 10 minutes, stirring once.
Stir 1/4 cup cold water into flour; blend into vegetables.
Cook, uncovered, till thickened and bubbly, about 1 minute.
Stir in cheese till melted.
Cover; set aside.
Micro-cook meat cups, covered, 3 minutes; give dish a half turn.
Cook, covered, till almost done, about 2 minutes more.
Lift meat cups from custard cups; place on serving platter.
Fill with vegetable sauce.
Cook, uncovered, till sauce is hot, 1 to 2 minutes.
If desired, garnish with raw onion rings and parsley sprigs.
Chef
