A Year-Round Guide to Franklin and Nantahala

Barbecue Patties: Yields: 6 to 8 servings. 1 1/2 pounds ground beef 2 tablespoons onion, finely chopped 1 egg, beaten 1 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1

Madison County Championship Rodeo

Barbecue Patties: Yields: 6 to 8 servings. 1 1/2 pounds ground beef 2 tablespoons onion, finely chopped 1 egg, beaten 1 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1

Rosemary and Goat Cheese Strata

Barbecue Patties: Yields: 6 to 8 servings. 1 1/2 pounds ground beef 2 tablespoons onion, finely chopped 1 egg, beaten 1 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1

Bar-B-Q’s and Hot Sauce

Barbecue Patties:

Yields: 6 to 8 servings.
1 1/2 pounds ground beef
2 tablespoons onion, finely chopped
1 egg, beaten
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon celery salt
1 cup soft bread crumbs

Combine ingredients and mix well. Shape in 1-inch-thick patties, and place in a 9×13-inch shallow baking dish. Place a slice of onion on each patty. 

Hot Sauce:

1/2 cup onion, chopped
fat or butter
1 can (6 ounces) tomato paste
1 garlic clove, chopped
1 tablespoon green pepper, chopped
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons chili powder
1/4 cup lemon juice
1 cup water

Cook onion in hot fat (or butter) until golden. Add remaining ingredients, and heat to boiling. Simmer 15 minutes, then pour over patties. Bake at 350 for 1 hour, basting frequently. 

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This story was published on Feb 01, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.