EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State.
Yield: about 3 cups.
1½ pounds ground beef
½ cup finely chopped onion
1 14-ounce bottle ketchup
2 tablespoons chili powder
¼ cup water
In a pot over medium heat, cook the ground beef and onion, stirring and crumbling the meat (you can use a potato masher for this) until it is browned and the onion is soft. Drain off the fat, and stir in the ketchup and chili powder. Add the water, and let simmer for 10 minutes.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
