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Tasty Toppers for Burgers and Dogs

The Pantry
Prep time:
10 to 20 minutes
:

Grandma knows a thing or two about making backyard burgers and hot dogs something special. Her Onion Relish, Meaty Chili and Vegetable Melange condiments were always a hit at the July Fourth barbecue.

Grandma knows a thing or two about making backyard burgers and hot dogs something special. Her Onion Relish, Meaty Chili and Vegetable Melange condiments were always a hit at the July Fourth barbecue.

Ingredients

Serves 18 

  • Onion Relish
  • 4 medium onions, thinly sliced ★ 1/3 cup olive oil ★ 1/3 cup distilled white vinegar ★ 2 garlic cloves, crushed ★ 1 tablespoon sugar ★ 1 1/2 teaspoons grainy mustard ★ salt and black pepper
  • Meaty Chili
  • 2 teaspoons vegetable oil ★ 1 minced small onion ★ 1⁄2 pound ground beef ★ 1 can (14 1/2 ounces) tomato sauce ★ 1 teaspoon chili powder ★ salt and black pepper ★ 1⁄4 teaspoon ground cumin (optional)
  • Vegetable Melange
  • 1 tablespoon vegetable oil ★ 1 chopped small onion ★ 3 chopped medium tomatoes ★ 8 ounces chopped mushrooms ★ 1 chopped green bell pepper ★ salt and black pepper
Directions
  1. 1

    For the Onion Relish: Mix all of the ingredients with 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium and boil, uncovered, for about 20 minutes or until the onions are just tender.

  2. 2

    For the Meaty Chili: Heat the oil in a medium saucepan. Add the onion and cook for 3 minutes. Add the ground beef, breaking up the lumps, and cook until the meat is no longer pink, 2 to 3 minutes. Stir in the tomato sauce and spices and simmer for another 15 minutes, until thick.

  3. 3

    For the Vegetable Melange: Heat the oil in a large skillet. Add the onion and cook for 1 minute. Stir in the tomatoes and cook 1 minute more. Add the remaining ingredients and cook until all the vegetables are tender, 10 to12 minutes.

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Grandma's Secret Tip

Grandma's Secret Tip

Grandma liked to make these condiments a day or two in advance and store them in plastic containers. At the barbecue, she would serve them either warm or at room temperature with grilled hot dogs and hamburgers.

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