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Pennsylvania Dutch Hamburg Barbecue Sandwich


Easy to fix and filling, this barbecue "sauce" is best served in a potato bun, with chips and pickles on the side and a cold glass of lemonade to cool you off. It's got a tangy, sweet and sour flavor that'll appeal even to the youngsters at the table.

At a glance

8 buns/4 sandwiches
Nutrition information


Choose your measure:

Potato Buns

Bun Topping

  • 1 tablespoon butter, melted

The Sauce

  • 1 pound ground beef
  • 1 cup (1 medium) onion, diced
  • 1/2 cup ketchup
  • 1/4 cup water
  • a pinch each of salt and pepper
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard, yellow or golden
  • 1 teaspoon Worcestershire sauce


  1. To make the potato buns: Combine all of the ingredients — by hand, stand mixer, or bread machine — to make a smooth, shiny, supple dough.
  2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
  3. Transfer the dough to a lightly greased work surface, and divide it into eight pieces.
  4. Round each piece into a ball, cover the balls, and allow them to rest for 10 minutes.
  5. Using your fingers, flatten each ball into a round. Then use a rolling pin to make nice, smooth, 5" (or so) circles. They'll shrink back to about 4" in diameter; that's OK. Place the circles in a lightly greased pan or pans, sides touching, and let them rise, covered, for 60 to 90 minutes, or until they're puffy.
  6. Preheat the oven to 350°F.
  7. Bake the buns for about 15 minutes, or until they're a light golden brown. Remove them from the oven, and brush them with melted butter. This will keep their crusts soft. Let them cool on a wire rack.
  8. To make the sauce: In a large frying pan fry the hamburger and onions until browned, stirring often.
  9. Drain off the fat. Add the other ingredients and stir until well-mixed. Simmer mixture for 20 to 30 minutes, stirring frequently. Serve hot on a bun.

Nutrition Information

  • Serving Size 219g
  • Servings Per Batch 4
Amount Per Serving:
  • Calories 426 cal
  • Calories from Fat
  • Total Fat 30.3g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 96mg
  • Sodium 571mg
  • Total Carbohydrate 18g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 20g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.