First, just to "bump up" the issue about the chili sauce back near the top... there is a specific thing just called chili sauce (Heinz being one producer), in with the condiments, near ketchup, etc. It's sort of a tangy ketchup, but NOT hot. A mixture of ketchup & cocktail sauce might work?? Changes made: only had plain breadcrumbs so added some It. seasoning, used dehydrated onion & mashed them because I knew I wouldn't like onion pieces in it, & left out celery & bell pepper (again texture hangup). So they were close, dill weed, chili sauce and all -- just left out a bit of crunch. (Oh, and I didn't have lettuce but no biggie.) They weren't *that* tasty, but they were OK. Maybe a good thing when I just want something a bit different. They weren't very filling -- I'd want two. I did smash them down quite a bit, and then cooked them on one side without turning until they were almost crispy done and they turned easily. From there it was quite easy to burn the second side so I had to watch that.
Edit: No, Holly doesn't need to clarify anything -- it's called chili sauce. Period. It's existed for years.
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