bucket shop beefburgers
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
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yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For bucket shop beefburgers
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2 lbhamburger
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1 16-oz pkgfrozen chili
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2 Tbspmustard
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2 Tbspvinegar
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1 Tbspchili powder
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1 cwater
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hot dog buns
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bottle of mustard
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chopped onion
How To Make bucket shop beefburgers
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1Brown the hamburger and drain.
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2Add the chili, mustard, vinegar, chili powder, and water.
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3Simmer for 1 hour.
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4Squirt some mustard on a bun and sprinkle on some chopped onions. Spoon meat mixture over the mustard and onion.
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5DON'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!
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6UPDATE 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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