|Yum Yum Yum|
It was 1959. Three little girls sat at the picnic table and our momma served us grape koolaid, mushel-burgers and potato chips on paper plates. Nothing brings me home like this backyard feast!
Here's the scoop:
Brown 1 lb good hamburger, drain fat, add 1-1/2 cup water, 1 packet onion soup mix, and 2 Tbsp corn starch. The good thing about corn starch is, it doesn't clump up when you add it to hot liquid. Stir, bring to a boil, turn down to low for about 15-20 minutes until thick. Serve on soft white bread with mayo, mustard and dill pickle slices. Nothing's better!
MUSHEL-BURGERS ARE MY COMFORT FOOD!
|Adding corn starch|
|Needs to cook down more|