What a fabulous idea, but not sure how to keep the drippings to a minimum. I used 2 # of 93% lean hamburger meat. I wil have to see if there is a leaner % and try it next time. I did switch up the seasonings. I used more of a southwestern flare: cumin, garlic, onion, corriander, paprika, and pepper along with a Goya seasoning packet. I didn't add salt as I thought there would be enough salt with the Goya, but it still needed more salt. I also used fresh chopped cilantro, red/orange/yellow bell pepper, onion, and garlic. In place of the ketchup I used mild salsa and some dashes of worchesire sauce and tobasco sauce. If you wanted to spice it up, you could add diced hot peppers of your choice. I couldn't find my bread crumbs, so I used French's fried onion in place of them. It is delicious. Would love to pair it with garlic mashed potatoes.
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What a fabulous idea, but not sure how to keep the drippings to a minimum. I used 2 # of 93%...
