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Cheeseburger Marinade II Recipe


2 tablespoons Scotch Bonnets

1 medium onion, chopped

1/2 teaspoon ground white sugar

1/2 teaspoon garlic powder

1/8 teaspoon dried oregano

2 teaspoons distilled white vinegar

1 teaspoon Worcestershire sauce

3 tablespoons distilled white vinegar

1 tablespoon distilled white vinegar

1 tablespoon prepared horseradish

1 teaspoon salt

1 teaspoon dried parsley

1 teaspoon dried dill weed

1 teaspoon dry mustard


Place Scotch Bonnets in a medium bowl. Cut each piece of onion and sugar into small, shallow dice. Place on a small plate.

In a small bowl, combine garlic powder, oregano, vinegar, Worcestershire, vinegar, Worcestershire sauce and horseradish. Mix well and transfer to a large bowl. Mix in salt, parsley, dill weed, dill weed, mustard and horseradish until coated. Shape mixture into 1 inch squares, leaving 4 inches border.

Sprinkle sauce mixture over cheeseburger. Refrigerate approximately 2 hours before serving.


Kuru writes:

⭐ ⭐ ⭐ ⭐

I offered to substitute onion for the tomatoes, but Mrs. Grein said she didn't like them raw and didn't like the taste anyway. She'd add the dill if I made the changes, but I wanted the texture and didn't think I'd need the sauce.