Depression Era Hamburgers Recipes

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DEPRESSION ERA HAMBURGERS



Depression Era Hamburgers image

This recipe was handed down to me from my Great-grandmother who told stories of how clever they had to be to make things stretch during the Depression era My great- grandparents made it by turning their house into a boarding house. One of the meals she made to make sure everyone got some food were these thin burgers. The taste is awesome

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 25m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 large egg
1 medium onion
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
12 slices white bread
2 tablespoons unsalted butter
12 slices American cheese

Steps:

  • Grate half the onion and thinly slice theother.
  • in a big bowl combine meat, egg, and spices
  • shape into thin patties.
  • spread butter on each side of the bread.
  • in a skillet cook bread 3 minutes on each side.
  • cook the burgers and drain the grease from skillet.
  • blot off extra grease with paper towels.
  • top each burger with a slice of cheese.
  • put pattys on bread and top with thinly sliced onion.

HAMBURGER SOUP IV



Hamburger Soup IV image

This recipe is a favorite in my family. My grandma says it was a soup of the Depression era that evolved over time. As each of us made it for our families, we added to it. It is simple, affordable, and quite good. Add pearl onions and sliced zucchini, if desired.

Provided by Jennifer Heiman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 4

Number Of Ingredients 8

3 cups water
4 stalks celery, chopped
1 pound ground beef
2 (14.5 ounce) cans stewed tomatoes
2 cups cubed potatoes
¾ cup uncooked white rice
2 cups elbow macaroni
1 teaspoon hot pepper sauce

Steps:

  • In a large pot on medium high heat, combine the water and celery and bring to a low boil. Add the ground beef a little at a time. Reduce heat to medium low and let simmer fo about 10 to 15 minutes. Pour in the stewed tomatoes with liquid. Add the potatoes and any other desired vegetables. Reduce heat to low. Cover and simmer.
  • While the soup is simmering, bring some water to a boil in another pot. Add the rice and macaroni and cook until they are almost done, leaving them slightly firm. Drain and add them to the soup. Continue to simmer the soup about 25 minutes or until the potatoes and other vegetables are tender. Serve steaming hot with hot sauce for individual tastes.

Nutrition Facts : Calories 797.1 calories, Carbohydrate 95.5 g, Cholesterol 96.5 mg, Fat 31.7 g, Fiber 6.5 g, Protein 31.8 g, SaturatedFat 12.5 g, Sodium 596.8 mg, Sugar 10 g

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