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 (I make these optional)
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 rice or noodles

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.

Taken from Better Homes and Gardens New Cook Book