Hamburgers with Spazz--Kids Love Them Too.

Ground chuck is always the choice for burgers, because it has better flavour and nutrition and excess fat is easily drained off.


Bulls-eye Burgers:
This recipe is adapted from a Meatloaf recipe I picked up while attending the Southern Alberta Institute of Technology.


Ingredients;
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp onion powder
1/4 tsp garlic powder
Dash pepper
1 pound ground chuck
2 hard-coddled eggs
Hot-style ketchup or chilli sauce


Instructions:
In a bowl, combine bread crumbs, milk, onion powder, garlic powder, and pepper. Add ground chuck; mix well. Shape meat mixture into 4 patties, 3/4 inch thick. Cut eggs in half lengthwise. Press one egg half, cut side up, into each meat patty. Place in 8x8x2 inch baking pan.Cover and braise at 350F for 20 to 25 minutes. 
Meanwhile, in  a small saucepan heat ketchup or chilli sauce. Serve with burgers. Makes 4 servings.