OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
OPEN FACED TEXAS BURGER
Served on Texas toast, this open-faced burger will be the talk of the table tonight!
Provided by Opal Jackson-Cakmak
Categories Burgers
Number Of Ingredients 1
Steps:
- 1. Ingredients 2 tablespoons chopped onion 1 small garlic clove, minced 1/8 teaspoon dried thyme 2/3 cup shredded Colby-Monterey Jack cheese, divided 2/3 pound ground beef 2 slices frozen garlic Texas toast 1/2 cup tomato sauce 1-1/2 teaspoons packed brown sugar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon A.1. steak sauce Directions In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties. In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions. Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.
OPEN-FACED TEXAS BURGERS
Served on Texas toast, this open-faced burger will be the talk of the table tonight! -Willie DeWaard, Coralville, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.
Nutrition Facts : Calories 614 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 41g protein.
OPEN-FACED FALAFEL BURGERS
Make and share this Open-Faced Falafel Burgers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
- PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
- Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
- Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add 3 patties to pan; cook 3 minutes on each side or until browned.
- Repeat procedure with remaining 2 teaspoons oil and patties.
- TO ASSEMBLE: Warm mini pitas according to package directions.
- Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
- Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
Nutrition Facts : Calories 418.7, Fat 10.7, SaturatedFat 1.5, Sodium 915.3, Carbohydrate 68.9, Fiber 10.8, Sugar 5.5, Protein 14.7
OPEN-FACED PEPPER BURGERS
Make and share this Open-Faced Pepper Burgers recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef, onions, and peppers, until meat is no longer pink,and drain.
- Stir in 1/2 salad dressing, and spread remaining dressing on cut sides of Italian bread, and broil 4-5 minutes or until lightly toasted.
- Spoon beef mixture over cut sides of bread, and top with cheese slices.
- Return to broiler and broil until cheese is melted.
- Cut each half into 3 pieces and serve.
Nutrition Facts : Calories 510.8, Fat 23.3, SaturatedFat 9.4, Cholesterol 68.5, Sodium 938.5, Carbohydrate 44.3, Fiber 3.1, Sugar 4.5, Protein 29.6
TEXAS BURGERS
This recipe came from my husband's mother (who had 7 kids). It's a great way to "stretch" burger. My kids just love it when I make this. I think it's called Texas Burgers (Tex Burgers) cuz she made it on Texas Toast bread. The hamburger juice gives the bread a great flavor
Provided by Lauren in Wisconsin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise.
- Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!".
- You should have about 8 sandwiches per pound of burger.
- Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.
Nutrition Facts : Calories 277.8, Fat 19.5, SaturatedFat 7, Cholesterol 79, Sodium 127.5, Carbohydrate 3, Fiber 0.2, Sugar 1, Protein 21.3
OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING
Make and share this Open-Faced Burgers With Onion-Mushroom Topping recipe from Food.com.
Provided by Mimi Bobeck
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, and cook for 5 minutes or until golden.
- Add mushrooms and salt; cook 5 minutes, stirring constantly.
- Add vinegar, remove mixture from pan.
- Set aside.
- Combine the paprika and the next 4 ingredients (paprika through black pepper).
- Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
- Coat patties with spice mixture.
- Grill patties 4 minutes on each side or until done.
- Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.
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