|Minced beef||1 1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Grated onion||1 Small|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
Place hamburger steak jnto a mixing bowl with salt, pepper and grated onion.
Soak breadcrumbs in evaporated milk and mix lightly into meat until well blended.
Shape meat into eight thick patties, pack into a dish with plastic wrap between and on top of each layer.
Refrigerate until time to take to barbecue.
Cook over glowing coals for 4-6 minutes on each side.
Baste whilst cooking with either Apricot or Spicy Tomato Barbecue Sauce, if desired.
Toast split buns over coals, place hamburgers on buttered base, top with cooked pineapple slices, sliced tomatoes, onions and lettuce.
If the hamburgers are not basted, add tomato sauce, mustard pickles or chutney on top of hamburger itself.
Top with buttered bun and serve.