This is a recipe of my mothers. She invented it to take on picnics when we wanted hamburgers but she didn’t want to deal with the mess, splatters, smoke and grease that grilling burgers often produces. These make and take burgers in their foil packaging can easily be reheated by just chucking them on the grill for a few minutes.
1 pound of ground meat
1 large yellow onion, diced
4 to 6 cloves of minced garlic
1 bell pepper, seeded and diced
1 can chili without beans
6 long sour dough French rolls of 6, 6-inch long sections of baguette
6 slices of Jack cheese
Sliced dill pickles
Sliced pickled Jalapeño peppers
Fresh black pepper
Gently sauté the ground meat over moderate heat, breaking it apart into small pieces as you work. Remove from the skillet and set aside. Drain off the fat and wipe the skillet clean. Add a bit of olive oil and gently sauté the onion, garlic and pepper until the onion is pinkish and translucent and all is hot through. Add the chili and return the meat to the pan. Stir and cook for another minute or two. Remove from the heat and allow to cool completely.
Split the rolls or sections of baguette and remove most of the bread from the bottom side, thus creating a sort of boat. Fill this with the meat and chili mixture. Top with top with a slice of cheese, slices of pickle and slices of Jalapeño peppers. Add a bit of fresh black pepper and cover with the other half of the roll or baguette. Wrap each securely in heavy aluminum foil. Pack these little bundles into your ice chest and take to your picnic. To serve, place on the BBQ or grill and heat on each side for two or three minutes.
Shredded may be added after the burgers are reheated.