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1/2 cup (8 cookies) crushed gingersnaps, divided
1 (8 ounce) can tomato sauce
1/4 cup onion, minced
1/2 teaspoon salt
1 pound ground beef
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons water
1 teaspoon prepared mustard
Dash of black pepper
Reserve 2 tablespoons gingersnaps. Combine remaining gingersnaps, 2 tablespoons tomato sauce, onion and salt.
Add meat and mix well.
Shape into 4 half-inch thick patties.
Heat grill to medium/high. Place patties on grill. Put sauce on side burner and heat till slightly bubbly.
When patties are nearly done, spoon a small amount of sauce on tops and heat for a minute or two.
Sprinkle remaining gingersnaps on patties after removing from grill.
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