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bucket shop beefburgers

Recipe by
Karen Petree
St. Joseph, MO

The Bucket Shop in St. Joseph, MO sold what they called Beefburgers. It was a "loose meat" sandwich that was a favorite of my grandparents, and became a favorite of later generations long after the restaurant closed. Posted in the memory of Peter "Pete" Simon Chirila III, 1934-2019

yield 12 serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For bucket shop beefburgers

  • 2 lb
  • 1 16-oz pkg
    frozen chili
  • 2 Tbsp
  • 2 Tbsp
  • 1 Tbsp
    chili powder
  • 1 c
  • hot dog buns
  • bottle of mustard
  • chopped onion

How To Make bucket shop beefburgers

  • 1
    Brown the hamburger and drain.
  • 2
    Add the chili, mustard, vinegar, chili powder, and water.
  • 3
    Simmer for 1 hour.
  • 4
    Squirt some mustard on a bun and sprinkle on some chopped onions. Spoon meat mixture over the mustard and onion.
  • 5
    DON'T IGNORE GRANDMA'S RULES!!! 1. Hide the ketchup! 2. It is a felony offense if you use ketchup. 3. It is also a felony offense if you put mustard on the top. 3. ENJOY!
  • 6
    UPDATE 10/09/2019: According to the family of Pete Chirila, the frozen chili was prepared and served on top (not mixed in with the beef) and did not contain vinegar.

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