Spice up your barbecued hamburgers and hotdogs with these luscious toppings ~
simply delicious on both hamburgers and hot dogs!
3 tablespoons olive oil
1½ teaspoons dark corn syrup
3 large sweet onions, chopped
1½ teaspoons cornstarch
1large can tomato paste
¼ cup vinegar
4 cups water
In saucepan, heat the olive oil over a low heat. Sauté the chopped onion in the olive oil until softened (do not allow them to brown). Add the tomato paste and water; bring to boil. Lower heat to medium and add the dark corn syrup and the cornstarch; blend well. Bring mixture to a boil again. Reduce heat and simmer for 30 minutes, stirring every few minutes. Add the vinegar. Continue to simmer for 30 minutes (sauce should become thick – add additional cornstarch if you want it thicker). Makes approximately 1½ cups.
3 large multi-colored sweet peppers, diced
¼ teaspoon salt
½ cup olive oil
1 clove garlic, minced
¼ cup brown sugar
¼ teaspoon pepper
¾ cup white vinegar
In bowl, combine all ingredients; mix well. Place in an airtight container and refrigerate overnight. Serve as a cold relish on hotdogs and hamburgers.
1 lb. hamburger meat (turkey, chicken or beef)
15-oz. can diced tomatoes (with liquid)
2 medium onions, chopped
1 clove fresh garlic, minced
1 package chili seasoning
1 fresh green pepper, diced
1 cup water (+/-)
1 can tomato paste
In saucepan, brown hamburger meat thoroughly; drain excess fat. Add all remaining ingredients except the water. Add water gradually, creating a thick consistency. Cover and simmer for about an hour, stirring every 10 minutes. Add more water as needed to maintain thick or medium-thick consistency (if it is too thin, it will be too drippy for the hamburger or hot dog).
½ cup mayonnaise
½ teaspoon apple cider vinegar
½ cup French salad dressing
½ teaspoon brown sugar
1 small sweet onion, diced
Mix all ingredients with whisk until a smooth, light texture is created. Spread on both sides of hot dog or hamburger.
©2009, KH Adams, Trumbull, CT



