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Hamburger Pancakes

Western.Chefs's picture
Ingredients
  Lean chuck 2 1⁄4 Pound, ground
  Seasoned salt 2 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Seasoned pepper 1⁄4 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Packaged pancake mix 1 Cup (16 tbs) (adjust quantity as needed)
Directions

Day before, if desired:
1. In 3-quart bowl mix well chuck, seasoned salt, onion, seasoned pepper, and Tabasco. Pat meat into paper-thin 4-inch patties. (A 4-inch round cookie cutter may be used.)
2. Place patties, 24 to 28 of them, on wax paper on cookie sheets; refrigerate until needed next day.
About 45 minutes before serving:
1. Mix up twice the recipe for thinner pancakes as directed on pancake-mix label; refrigerate batter.
2. Line 2 jelly-roll pans or cookie sheets with several layers of paper towels.
3. In heated, lightly greased large skillet or electric fry pan, start making 24 to 28 4-inch pancakes, removing each as cooked to jelly-roll pan in warm place; cover with foil.
4. When half of pancakes are made, start sauteing meat patties in a second large skillet 30 seconds or so on the first side, a few seconds on the other side; then remove to second jelly-roll pan in warm place; cover with foil.
5. When all pancakes and patties are done, fold one edge of each pancake about one-third of the way over each patty, as pictured, pressing down and holding together for a moment. Then quickly whisk them out to the buffet table.
6. Guests help themselves to this finger-food, no knives or forks needed, and to an assortment of relishes, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Saute
Ingredient: 
Beef

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