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Barbecue hamburgers are a traveling Easter treat
Cornaby's Barbecue Hamburgers are a tasty feast. - photo by Jana Stocks Brown
For many years before my grandparents passed away, Easter Saturday was a day reserved for gathering together as an extended family for a picnic, but rarely was the picnic at a park or in Grandmas front yard.

Instead, we would load up in trucks, cars and SUVs, and Grandpa would take us into the hills and flats of Utah in search of rocks. Over the years, we hunted for agates, wonderstone, garnets, apache tears, topaz and all manner of fossils.

Lunch was set out on the tailgates and almost always consisted of the same thing: fruit; vegetables; salads; cookies; cereal treats with M&M's in them; and a giant, heavy, Magnalite roaster filled to bursting with barbecued hamburgers. These were Grandmas specialty, and no matter when we make them, they always take me back to Easter and time spent with family.

Theyre pretty good in the summer too.


Cornabys Easter Barbecue Burgers

8 (-pound) ground beef patties

Broil ground beef patties for 5-7 minutes and cool completely.

Cornabys Barbecue Sauce

1/3 cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

cup ketchup

cup water

teaspoon liquid smoke

Salt and pepper to taste

Mix all ingredients together and simmer until warm and all ingredients are fully incorporated.

Additional ingredient

1-2 medium onions, sliced thin

To assemble barbecue burgers, line a large oven-safe pan or slow cooker with thinly sliced onions. Layer with par cooked ground beef patties. Cover with barbecue sauce and cook at 350 degrees until beef patties are cooked through and have an internal temperature of at least 160 degrees. Serve hot.

Lucy Cornaby
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