Sauerbraten Burgers

1/2 cup crushed gingersnaps (8 cookies)
1 8-ounce can tomato sauce
1/4 cup finely chopped onion
1/4 cup raisins
1/2 teaspoon salt
1 pound ground beef
1/3 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
Dash pepper
Hot cooked noodles or rice

Reserve 2 tablespoons of the crushed gingersnaps. Mix remaining gingersnaps
with 2 tablespoons of the tomato sauce, the onion, raisins, and salt. Add
meat; mix well. Shape into four 3/4-inch-thick patties; brown in a skillet.
Drain off fat. Combine remaining tomato sauce, water, brown sugar, vinegar,
mustard, and pepper. Pour over burgers. Cover; simmer 10 to 15 minutes,
spooning sauce over meat. Remove burgers; keep warm.
Stir reserved crushed gingersnaps into sauce in skillet. Cook and stir till
bubbly. Skim off excess fat. Pour some sauce over burgers; pass remaining
sauce. Serve with noodles or rice. Makes 4 servings.

Microwave directions: Prepare meat patties as above, except place in an 8
by 8 by 2-inch nonmetal baking dish. Cook covered with waxed paper, in a
counter-top microwave oven on high power for 3 minutes. Give dish a
half-turn; micro-cook 2 minutes more. Drain off excess fat and liquid.
Combine remaining tomato sauce, reserved gingersnaps, water, brown sugar,
vinegar, mustard, and pepper; pour over meat. Micro-cook, covered, 2
minutes. Stir the sauce and turn dish; micro-cook, covered, 3 minutes more.

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