*ingredients
+ for pancakes:
° 3 tablespoons cooking oil (canola, vegetable)
° 1-1/2 lb. 80/20 Ground Chuck
3/4 cup finely chopped onion
1 large egg
1 teaspoon tiger sauce or hot pepper sauce, or as desired
° 1 teaspoon seasoned salt
° 1/2 teaspoon of garlic powder
1/4 to 1/2 teaspoon freshly crushed black pepper
° about 1/3 cup all-purpose flour, for dipping pancakes
+ Sauce:
1 large Vidalia or other sweet onion, halved and sliced (about 3 cups sliced)
1 cup beef broth
1 cup of water
1/4 cup all-purpose flour
1/4 teaspoon seasoned salt, or to taste
° 1/4 teaspoon ground black pepper
1/2 tablespoon Worcestershire sauce, optional
1 tsp browning sauce and seasoning (such as Kitchen Bouquet), optional
2 cups sliced mushrooms, optional
*directions
Heat cooking oil over medium-high heat in a large, heavy-bottomed stainless steel skillet. In a medium bowl, gently combine the chopped cottage cheese, chopped onion, egg, hot sauce, seasoned salt, garlic powder, and pepper. Shape it into 4 to 6 equal sized patties. Dip each pancake in the flour and cook to brown on both sides; removed and separated from each other.
Add the diced onion to the skillet and cook over medium heat until slightly caramelized, stirring regularly. Whisk together beef broth, water, 1/4 cup flour, seasoned salt, Worcestershire pepper, and Kitchen Bouquet, if using, until well combined. Pour into the skillet with the onions, stirring constantly, until the mixture thickens.
Return the burger to the skillet, flip to coat, add sliced mushrooms if using, and reduce heat until cooked through. Bake, covered, for 20 minutes longer. Serve with mashed potatoes and some green beans or a mixed garden salad on the side.
Cook's Notes: The brown gravy for this stuff is pretty good on its own because it's drip-based, but if you have anything, a little Worcestershire and Kitchen Bouquet adds more depth and savory. If you find you need a wrapper, add a small amount of fresh bread crumbs to the ground beef. If you're using pre-made burger patties, omit the onion, egg, and hot sauce, and sprinkle both sides of the patties with seasoned salt, garlic powder, and pepper, and lightly press down for seasoning. Then dip each pancake into the flour and continue with the rest of the recipe.
Baking: Preheat oven to 350°F, prepare dish as above, transfer patties to a rectangular baking dish and pour sauce over. Bake for 45 minutes to an hour, depending on the thickness of the pies, or until the pies are cooked through and the internal temperature is 160°F.
Note: Tiger Sauce is a type of hot and sour sauce found in the spice section of your store. Regular hot sauce can be substituted or simply omitted.
Steaks in Tomato Sauce: Prepared as above, except for the chicken broth, which is substituted for the beef. Whisk in the broth, 1/4 cup flour, and seasoned salt and pepper. Omit the bouquet and mushrooms. Pour mixture into skillet with 1 can (14.5 ounces) diced tomatoes, stirring frequently until mixture begins to thicken, adding water as needed to achieve desired consistency. Return the burger to the skillet, flip to coat, and finish as above.
Enjoy !
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