1 lb. ground beef
1/4 c. catsup
2 tsp. salt
1 tsp. celery seed
1/2 c. red wine vinegar
1/2 tsp. dill weed
1 loaf rye bread or 8 rye buns
1 lb. ground veal
1 tbsp. minced onion, instant
1 tsp. pepper
1/4 tsp. garlic powder
1/4 c. salad oil
2 med. red onions, slice thin

In large bowl mix meat, catsup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill.

Mix vinegar, oil and dill weed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness of heavy duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade.