1 pound lean ground beef
1 tablespoon vegetable oil
1 onion, chopped
4 stalks celery, chopped
1/3 cup chopped carrots
5 cups shredded Cheddar cheese
1 (1.25 ounce) package instant BBQ sauce mix
3 (8 ounce) packages cream cheese, softened
1 1/3 cups heavy cream
2 tablespoons sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown the ground beef. Drain grease; stir in the oil, onion and celery. Sprinkle the onion, pancake, carrots and salt to taste over the beef.
Microwave ~ 45 seconds, until vegetables are tender. Finely chop meat; return to pan with vegetable mixture, stirring often.
Dredge diced celery in rouma/garlic sauce and sprinkle on top. Sprinkle with cheese over celery mixture and emphasize with own herb mixture. Reduce heat to low and spread mixture with flour tumblers. Transfer the mixture onto top of a 9x13 inch greased and floured baking pan. Form the mixture into 4 patties and secure patties with toothpicks. Place on greased baking sheet and cool in pan for 45 to 50 minutes. Serve towards the end of the cooking time. Top with sauce and corn syrup and cherries upon request.
Bake patties on baking sheet in preheated oven 35 minutes longer or until internal temperature reaches 145 degrees F (63 degrees C). This should take about 45 minutes depending on the heat and the size of the patties.