Giant Stuffed Hamburger

Wanting to charcoal something different recalled this Better Homes & Gardens recipe from June 1972. One problem we had misplaced our grill basket. Thanks to the omnipresent Wal-Mart and eight dollars and sixty-nine cents were in business. (Had pleasant visit with Aunt Dorothea and Bob and Nancy in the book section at Wal-Mart.)

2 tablespoons of butter
1 1/4 cup herb seasoned stuffing mix crushed (3/4 c)
1 beaten egg
1 3 oz. can chopped mushrooms (1/2 c)
1/3 cup beef broth
1/4 cup sliced green onion
1/4 cup chopped almonds, toasted
1/4 cup snipped parsley
1 teaspoon lemon juice
2 lbs. ground beef
1 teaspoon salt

In saucepan melt butter, remove from heat. Add stuffing mix, egg, mushrooms. broth, onion, almonds, parsley, and lemon juice. Mix well and set aside.

Combine beef and salt, divide meat in half. On sheets of waxed paper, pat each half to an 8" circle. (Rolling pin helps here)

Spoon stuffing over one circle of meat to within 1" of edge. Top with second circle of meat. Peel off top sheet of paper and seal edges. Invert meat patty onto a well-greased grill basket. Peel off remaining paper.

Grill over medium coals about 10-12 minutes on each side or until done.

Cut into wedges and serve with warm catsup.

6 servings.