Yield: 6 to 8 servings.
2 pounds ground chuck or 80/20 ground beef
1 medium sweet onion, chopped
1 green bell pepper, chopped
1 teaspoon garlic powder
½ cup ketchup
½ cup water
1 tablespoon light brown sugar
3 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons chili powder
Hot sauce, to taste
Bread or hamburger buns
In a heavy-bottomed skillet over medium-high heat, cook the ground beef, onion, and green pepper, breaking up meat as it browns. Reduce heat to medium. Stir in the garlic powder, ketchup, water, brown sugar, tomato paste, salt, pepper, and chili powder. Mix thoroughly. Reduce heat and simmer for 30 minutes. Add hot sauce to taste. Serve on white bread or buns.
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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.
