With ketchup and mustard.
Compare to the recipe for barbecued hamburger for a crowd from Joplin, Missouri.
From a box sold in East Moline, Illinois.
Allow one lb. of ground chuck for each 5 burgers.
1 Tbsp. oil
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. mustard
2 Tbsp. ketchup
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped dill pickle
5 hamburger buns
5 slices processed cheese
5 pieces aluminum foil, 10 inch square
Saute seasoned chuck till brown and liquid cooked out. Cool. Blend in mustard, ketchup, pickle, and onion.
Spoon on bottom of bun–top with cheese and top of bun. Wrap and store in refrigerator until ready to heat.
350 deg. for 25 minutes.