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An Iowa Blend

My main concern as a homemaker is getting vegetable and healthy grains into my Iowa meat loving sons and grandsons. It is with their hearty approval that this recipe is entered in the beef category.
The sauce is a secret family recipe created by my grandson and myself.


3 T. oatmeal
1/4 C. egg beaters
2 tsp. wheat germ
2 tsp. ground flaxseed
1 Tablespoon Sutter Home Moscato wine
2 tsp. dehydrated onion
1/4 tsp. oregano
1 tsp. black pepper
1 tsp. Kosher salt
1. 5 pounds 90% ground beef
6 oz. fresh carrots ground not drained
1 tsp. honey
4 tsp. yellow mustard
3 tsp. sugar
1/2 c. Miracle Whip
6 buns
olive oil


In a small bowl combine first 9 ingredients (everything listed above meat and carrots). Grind carrots, do not drain, and combine with ground beef. Mix well. Add the seasoning mixture. I mix it with my hands to get it thoroughly blended, as if making meat loaf.

Make 6 burgers. Grill on medium heat for 8 minutes per side turning once. While the burgers are grilling (or earlier) mix the sauce. Sauce is the last 4 ingredients. When burger are done slide them to the edges of the grill. Spread 6 buns top and bottom with olive oil. Grill lightly. Have sauce nearby. When serving, place one heaping teaspoon of sauce on bottom bun. Place the burger on the bottom bun. Then place another teaspoon of sauce on the top bun before placing it on the burger. Place left over sauce on the table to pass with other condiments.


This burger and sauce go well with whatever condiments anyone wishes to add. I usually use tomato, onion, and pickles. My sons like their catsup and BBQ sauces.

Due to binders, carrots and beef quality these burgers retain their size in grilling. The end result is 6 good size burgers.