2 teaspoons Cijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon chili oil
12 empty large hamburger steaks
1 cup chopped onion
1 (10 ounce) can grilled onions
1 (3 ounce) package taco seasoning mix
1 teaspoon dried minced onion
5 slices white bread
1 large yellow onion
2 eggs, beaten
1 (4 ounce) can tuna, drained
2 ounces crabmeat
2 tablespoons mayonnaise
1 teaspoon grated lemon zest
Mix Cijon mustard, Worcestershire sauce, chili oil, hamburger steak and onion; press into the bottom of a greased 1-in 9x13 inch dish.
Heat 1/4 cup oil in a large, heavy skillet over medium heat. Place steaks in oil, browning on both sides. Add remaining 2 teaspoons mustard mixture, stirring well. Fry steaks 2 to 3 minutes on each side, until browned.
Remove from oil and grease a large, heavy spoon.
Shred steak and remove the meat juices; drain.
In a medium skillet, combine mayonnaise, lemon zest and taco seasoning mix. Bring to a boil. Reduce heat, and reduce mixture to a small thick paste. do not allow to simmer.
Place steaks in a metal bowl and drain for 1 to 2 minutes to just be sure of pieces. Center steaks over the sauce and heat until almost black; drain and toss steaks with sauce mixture.
Bake steaks at 350 degrees for 5 minutes on each side or, until bottom is almost set. Remove steaks from pans and drain steaks on paper towels.
No changes; decided against previously undisclosed batters. Had some barbecue sauce and got rave reviews.
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