2 tablespoons margarine, divided
1 pound lean ground beef
1 cup sliced onion
3 tablespoons dry mustard
1 teaspoon salt
1 tablespoon garlic powder
1 teaspoon minced fresh ginger root
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
2 ounces shredded Swiss cheese
3 tablespoons margarine
1/2 teaspoon salt
1 pint dry onion soup mix
Preheat grill for indirect heat.
Grind the 1/2 teaspoon of the margarine in a large skillet and saute the beef, onion and mustard until it begins to brown. Mix in the salt, garlic powder, ginger, sugar and salt. Heat through. Spoon mixture into a large fryer, cover and cook over medium high heat for about 10 minutes on each side, or until browned. Remove from heat and drain.
Heat the hot margarine in a large skillet over medium heat. Cream together the softened cheese and the 1 1/2 teaspoon margarine. Press mixture onto the bottom of a hamburger or lettuce or container. Make sure not to press all the excess. Then pour mixture into the skillet with the meat mixture. Roast uncovered for 10 to 12 minutes or until burgers are evenly browned. Cool on paper towels before cutting into 1 inch squares.