Burger Layer "Cake"


This "cake" really seems to be two big Salisbury type steaks sandwiched together, and little different way to use hamburger.
It is from a Jan. 1976 Lea & Perrins Worcestershire Sauce newspaper ad. The text warns against accepting any imitation sauce. Good cooks "know imitations just can't stand up to its unique, original flavor."
Burger Layer "Cake"
2 eggs, lightly beaten
2 tablespoons catsup
3/4 cup dry bread crumbs
6 teaspoons Lea & Perrins Worcestershire Sauce, divided
2 pounds ground lean beef
2 tablespoons oil
1-1/2 cups sliced onions
1 cup diced green pepper
1 can (4 oz.) sliced mushrooms, drained
1 tomato, diced
Combine first 3 ingredients, 1 1/2 teaspoon salt and 5 teaspoons Lea & Perrins. Add meat; mix lightly. Divide mixture in half. Shape each half into 8-inch circle. Place on lightly greased jelly-roll pan. Bake in preheated 450 degree oven 10 minutes. Heat oil in a skillet. Add onion, green pepper and mushrooms; saute 5 minutes. Add tomato, 1 teaspoon Lea & Perrins and 1/2 teaspoon salt; cook 2 minutes longer. Sandwich half of the vegetables between meat rounds. Top with remaining vegetables. Serve in wedges. Serves 6.

4 comments:

Dana said...

Yikes! Maybe the word "cake" with hamburger is what makes me nervous about this one!

T.W. Barritt at Culinary Types said...

I kind of wonder how the two layers would really stay together!

Portia Little said...

I think this would make a great "burger" - a meat round on a hamburg bun, topped with the veggie mixture, then the other bun.

Lidian said...

Oh my stars, a burger cake!

What does one serve for dessert after this?