swartz

SWARTZ BURGERS

Here’s an easy recipe for sandwiches that travel well for picnics and ball games. I acquired this recipe from a neighbor long ago who had named it after someone named Swartz. Don’t know who Swartz was, but he made a tasty burger!

Serves 8

3 pounds lean ground beef

2 cups sweet pickle relish

1 ½ cups mustard

18 extra-sourdough French rolls (each about 4” long)

heavy skillet

kitchen knife

wooden spoon

teaspoon

roll of aluminum foil

1. Cook ground beef in heavy skillet until well browned.

2. Drain fat. Add pickle relish and mustard. Mix well and

simmer for 2 minutes.

3. Take mixture off the heat and set aside.

4. Poke a small hole in each French roll with knife. With

finger gently push through hole, forming a hollow space

inside roll. Be careful not to poke through the other

end.

5. Fill hollow space in each roll with meat mixture, using

teaspoon. Keep stuffing rolls until full, but without

splitting them.

6. After all rolls are filled, wrap each one with aluminum

foil. Will stay warm for several hours. Refrigerate

the leftovers.

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Loretta Frances Ichord