Hamburger And Onion Stuffed Bread Recipes

Steps:

• Heat oil in a pot over medium heat to 350°F (180°C).
• In a bowl, mix together the ground beef, salt, pepper, and onion powder.
• Peel and slice the onion into 1-centimeter (½ inch) rings. Detach the rings from each other.
• Take a spoonful of the beef mixture and press it into the bottom of a ring.
• Push a cheddar square into the center of the beef.
• Seal the top with another spoonful of the beef, pressing it flat.
• Repeat with the rest of the rings.
• Place the flour, eggs, and bread crumbs into three separate bowls.
• Dip a ring into the flour, shaking off excess, then into the egg, the bread crumbs, then back to the eggs, and one last time into the breadcrumbs.
• Repeat with the remaining rings.
• Fry the rings for 5-6 minutes, until deep golden-brown.
• Drain on a paper towel, then serve with ketchup!
• Enjoy!

Steps:

• Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
• Brown hamburger and drain.
• Mix all ingredients except cheese slices in a LARGE frying pan.
• Simmer for 5 minutes.
• Stir in bread crumbs and fill shell with mixture.
• Cut cheese slices in half to make triangles and put on top.
• Bake for 5-8 minutes at 350 degrees to melt cheese.

Steps:

• Preheat the oven to 200°F.
• Crisp the bread in the low oven, split lengthwise, then cut in half again to make 4 bread boats and hollow out the bread. Switch the broiler on.
• Heat a nonstick skillet over medium-high heat. Add the EVOO. Add the meat, season liberally with salt and pepper, and brown and crumble it, 3 minutes. Add the onions and cook for 10 minutes more, stirring frequently. Add the Worcestershire and remove from the heat.
• Spread a little Dijon or spicy brown mustard across the bottoms of the breads. Fill with the meat and onions and top the filled breads with the cheese. Melt the cheese under the broiler and garnish with the chives or parsley.

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.