Burger Patties
- 1 tbsp Crisco® Vegetable Oil
or 1 tbsp Crisco® Pure Canola Oil
- 1/3 cup minced onion
- 1 tbsp minced garlic
- 1 1/4 lbs ground beef chuck
- 1/2 cup PET® Evaporated Milk
- 1/4 cup Hungry Jack® Mashed Potatoes
- 2 tsps worcestershire sauce
- 1 tsp salt
- 1/8 tsp ground pepper
Glaze
- 1/2 cup Smucker's® Cider Apple Butter
- 1/2 cup Dickinson's® Tomato Ketchup
- Crisco® Butter No-Stick Cooking Spray
- 1 french bread baguette, cut in 4

1. HEAT oil in a small skillet over medium heat. Add the onions cooking for 2 minutes. Add the garlic cooking one minute more. Cool. Crumble ground chuck into medium bowl. Add onion mixture, milk, potato flakes, worcestershire sauce, salt and pepper. Gently combine the ingredients well. Shape meat into four oval patties. Refrigerate.

2. COMBINE apple butter and ketchup with a whisk until well blended. Cover and set aside.

3. COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°-400°F). Grill burgers for 4-6 minutes per side or until juices run clear. Toast bread, if desired (see note). Brush burgers with glaze during last several minutes of cooking. Place a meat patty on each roll bottom, top with additional apple butter-ketchup glaze, if desired, and the roll top.

TIP To toast the bread: Spray the inside of bread with butter flavored no-stick cooking spray. Place the bread (cut side down) around the outer edges of the cooking grate. Grill until golden brown.