This menu is adapted from a menu in the August 1943 Woman’s Day magazine. It was in an article called “Low Point–Low Cost Chopped Meat Recipes” that included several menus with themes like “Summer Sunday Dinner”, “Canning Day Dinner”, and “Victory Garden Dinner” to help the home front housewife plan ahead. This hamburger recipe came from the “Supper on the Back Porch” menu. It was submitted to the magazine by Miss Sara Best of Chadbourne, North Carolina.
- 2 tbsp fat
- 1 tbsp flour
- 1/2 c milk
- 1 c crumbled dry bread
- 1 egg
- 1/2 pound chopped meat
- 1 onion, chopped
- 1/2 c left-over mashed potatoes
- 1 tsp salt
- 1/8 tsp pepper
- 1/4 tsp thyme
- 2 sprigs parsley
Melt 1 tbsp fat in saucepan. Add flour. Add the milk slowly and cook until thickened, stirring constantly. Add bread. Cool slightly. Add other ingredients and mix well. Chill for 30 minutes. Shape into 8 patties, brown on both sides in remaining fat.
We rounded out the meal with a tossed salad and cantaloupe. We put the patties on toasted buns. Everyone enjoyed the stretched burgers. I ate mine without any toppings to see how it tasted on its own, but other people who tried them added toppings like mayo, mustard, tomatoes, and so forth. They were very filling and really tasty. They didn’t taste exactly like a regular hamburger, but they made a really good sandwich.
The mashed potatoes made the patties fall apart while cooking. I think they still would have been good, but maybe not as filling, without the mashed potatoes. You might consider leaving the mashed potatoes out if you are planning on grilling them outside so you don’t have to worry about the patties falling apart.
The recipe did help stretch the meat. We also made regular hamburger patties for anyone who wanted them. With the same amount of meat, the stretched hamburger recipe made 9 patties and the hamburger alone only made 5. I think we also expect recipes that extend meat or sugar or flour to not taste good, and these stretched hamburgers prove that those recipes can taste just as good as the original versions.
I would definitely make these again. The cantaloupe and salad were perfect complements to the burgers. This time of year the cantaloupe is extra juicy and sweet here. We often buy local cantaloupe and have it with nearly every meal. I wouldn’t be surprised if you see it again here before summer is over.
Let me know if you have a favorite “stretch” recipe. I’d love to try it.