Hamburger Steaks with Poncho Sauce

Hamburger Steaks with Poncho Sauce

a real treasure–from our great friends and neighbors on Abell Avenue, Bill and Dougie McKereghan

2 tablespoons brandy
2 tablespoons butter
¼ cup Roquefort or Maytag blue cheese, crumbled
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2 pounds ground chuck

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1 medium onion
3 tablespoons salad oil
2 cloves garlic, minced
2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Mix together first three ingredients.

Sauté onion in oil until transparent. Add garlic, cook about 1 minute until garlic begins to be transparent (= translucent). Add to beef.

Also, add eggs, parsley, salt and pepper. Shape into 4 giant meatballs.

Make a deep hole in ball and fill with cheese mixture; work meat over filling. (Or, make two separate patties, put filling between and seal.) Brush with oil; sprinkle with salt and pepper.

Broil close to heat to sear meat and seal. Then move about 5 from heat and finish.

Serve these with Poncho Sauce (See recipe below.)

Poncho Sauce*

1 cup catsup
½ cup mayonnaise (homemade is best, next best, use salad dressing)
½ cup chili sauce
1 tablespoon dry mustard (Colemans preferably)
½ teaspoon ground ginger
2 tablespoons pineapple juice
1 tablespoon wine vinegar
2 teaspoons Worcestershire Sauce
3 drops Tabasco Sauce
1 teaspoon prepared horseradish (freshly grated would be outstanding, if you have access to some horseradish root, or a deli with good fresh horseradish)

Combine above ingredients and mix thoroughly. May heat.

*Try this sauce with beef fondue sometime.

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Hamburger Steaks with Poncho Sauce

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