Monday, January 20, 2014

Long Boy "Burgers"

I pinned this recipe for Long Boy "Burgers" two years ago.  I'm not really sure what took me so long to finally make it, but I'm glad I did.  These "burgers" are what you might expect if meatloaf and a burger had a baby.  The result is an open-faced long burger with the texture and moistness of a great meatloaf.  They're fairly quick and easy to throw together making them great for lunch or a weeknight meal.

I think the recipe lends well to adjustments, so I'd encourage making any changes that may sound pleasant to you.  I actually scaled back the original recipe by a third (the original recipe calls for 1 1/2 lbs. of ground beef and I only had 1 lb. on hand) and it turned out great.  Next time I make these I may try making an Italian version with bread crumbs in place of the cornflakes, marinara instead of ketchup, and mozzarella subbed for the cheddar.

If you're looking for a new twist on burger night, give these a try!

Long Boy "Burgers"
adapted from Sunshine and Bones
serves 2-4

2 (6-inch) sub rolls, split in half lengthwise
heaping 3/4 cup cornflakes, crushed
1 teaspoon minced onions
1/3 cup whole milk
3 tablespoons ketchup, plus more for topping
2 teaspoon Worcestershire sauce
2/3 teaspoon minced fresh thyme
1/3 teaspoon garlic powder
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb. lean ground beef (I used 90/10)
1 cup shredded cheddar cheese

Adjust the oven rack to the upper-middle position and preheat oven to 450°.

Bake the sub rolls cut side up on a wire rack placed inside a baking sheet until golden and crisp, about 5 minutes.

In a large bowl, combine the cornflakes, minced onions, milk, ketchup, Worcestershire sauce, thyme, garlic powder, egg, salt and pepper.  Add the meat and gently knead until well combined.

Top the toasted rolls with the meat mixture, making sure to spread the mixture to the edges of the rolls, creating a meat layer of even thickness.  Brush the top of the mixture with additional ketchup* and bake until the meat registers 160°, 25-30 minutes.  Top burgers with the shredded cheese and continue to bake an additional 3-4 minutes, or until the cheese melts.  Let the burgers cool for 5 minutes, then enjoy!

*According to my hubby, barbecue sauce also makes a delicious topping for these burgers.

1 comment:

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