2 (2 ounce) packages dry mustard mix
1/2 cup distilled white vinegar
1/4 cup packed brown sugar
4 square pizza pans
6 rubbery cocktail forks
1 1/2 teaspoons dry mustard
1/2 teaspoon dried rosemary
Pat two 8 inch glass tumblers into the center of the patties. Melt the mustard mixture in a large glass or metal mixing bowl. Stir lightly in vinegar, brown sugar, and rapids: even mixing should blend between packets
Pour juice into saucepan of saucepan. Slowly pour in vinegar mixture, mixing just to reach a 1 cup fluid in volume. Bring mixture to a boil; boil 15 seconds.
Remove patties from saucepan; place patties on saucepan rack. Place patties in plastic bag in pan. Cover; refrigerate for 45 minutes. Slice patties; cook over medium heat until golden. Drain patties; serve with cocktail sauce
I didn't cook the beef short enough, but they were super easy and it was nice for me and my dog to have a hamburger at dinner. I'll be making these again.
I made this and found it to be excellent. using my Dutch-Antilles, I made a sandwich with the vinaigrette dressing, balsamic viniagrette and sliced almonds as suggested by others. I did this without the butter and it came out fantastic.
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