Bucket Shop Beefburger Recipe
The Bucket Shop in St. Joseph, MO sold what they called Beefburgers. It was a “loose meat” sandwich that was a favorite of many….
1 1/2 lb hamburger
1 8-oz pkg rice’s chili
2 Tbsp mustard
2 Tbsp vinegar
1 Tbsp chili powder
1 c water
hot dog buns
bottle of mustard
1. Brown the hamburger and drain.
2. Add the mustard, vinegar, chili powder, and water.
3. Simmer for 1 hour.
4. Squirt some mustard on a bun and sprinkle on some chopped onions. Spoon meat mixture over the mustard and onion.
This recipe for Bucket Shop Beefburgers, by Mary Lee Green, is from Edgerton Pioneer Days 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
2 lb ground beef
1 c water
1/2 tbsp salt
1/2 tbsp pepper
1/2 c chopped onion
1 2 lb brick chili
1 1/2 c ketchup
COOK GROUND BEEF IN WATER UNTIL NO LONGER PINK.
DRAIN WELL COMBINE WITH OTHER INGREDIENTS AND SIMMER FOR APPROX 2 HOURS
Hi, Lisa…I know you wrote this some time back and I too have attempted to find the brick chili and found out they no longer make it. I have the original bucketshop recipe that my deceased Mom gave to me years ago since I lived too far away to get the beefburgers. I have had to improvise a bit since I can’t use the brick chili, so this is what I do…
1 1/2 lbs. ground beef
onions (I like a lot but you can add according to your taste.
2 tblsps. dry mustard
2 tblsps. of vinegar
1 tblsp. chili powder (not the package but the small bottles)
*This is what I add and it may sound silly but it is as close as I can get….I open 2 cans of chili beans and I only use this juice (don’t put them in-just save for salads or another type of recipe). I pour this juice in with the beef.
I also add a small amount of tomato sause (not much) as my husband likes it better.
This is as close as I can get without the Rice’s Brick Chili! Let me know if it works for you! Good luck
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