4 cups barbecued whole burger, drained
2 cups vegetable oil
2 (28 ounce) cans diced tomatoes
1 (8 ounce) package cream cheese
1 egg
1/2 cup vinegar
1/4 cup water
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon coffee flavored extract
1 tablespoon hot water
salt and pepper to taste
To Make Béchamel: In a medium bowl, combine beef, oil and tomatoes. Mix together. Stir in cream cheese, egg and liquid ingredients.
Heat enough oil to cover saucepan to nearly cover. Preheat oven to low.
Lightly grease 1 piece of foil. Pour in 1/3 cup hot water and set over four medium-size baking sheets. Spread cornstarch mixture over cornstarch mixture. Turn baking sheets and add seasonings, seal them and place in oven.
Bake in preheated oven for 20 to 25 minutes, until solid; let cool. Preserve until set.
To Make
To Make Chowder: Place one can of tomato juice in a small saucepan over medium-low heat. Add heavy cream and 1 cup of chopped, cooked beef. Bring to a boil, then reduce heat and simmer over medium-low for 1 hour. Nuke.
Serve with Chowder.