Thursday, September 9, 2010

Long Boy "Burgers"

When I saw this recipe in Cook's Country, I knew this would be a home run with Ryan. Meatloaf and burgers are some of Ryan's favorite foods and since I don't make either very often they have risen to special treat status. While I was a bit hesitant about this dish (since I don't particularly like meatloaf or burgers), I was pleasantly surprised in the end. I preferred BBQ sauce to the extra ketchup and the zing of some jalapenos, but Ryan was happy with these "burgers" just the way they were.

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This recipe said it originally made four burgers, but that seems impossible to me. I easily got 8 out of the mixture, but it depends a lot on your preference of meat-to-bread ratio. Either way I'd say this recipe yields 6-8 individual burgers (using 3 or 4 deli rolls that is).

Would I make this again? Oh yes. Ryan would be very disappointed if I didn't.

Long Boy "Burgers"

Ingredients:


2-4 (6-inch) sub rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup whole or lowfat milk
6 tablespoons ketchup, separated
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds 90% lean ground beef
2 cups shredded cheddar cheese

Directions:

Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

1. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

2. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

3. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

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65 comments:

  1. omg This looks soo tasty! I must try this one soon =P

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  2. making it tonight! Thanks so much.

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  3. dumb question ... do you cook the meat first? thanks, my husband and 3 boys will LOVE this
    jennifer

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  4. Travis: Not a dumb question at all! I know it seems weird but you don't cook the meat first. I thought it looked a bit oddd the first time I made it, but it turns out perfectly. Just make sure you cover all of the bread or it will burn.

    Good luck! Hope you guys like it.

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  5. this makes me hungry thanks for sharing!

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  6. Wow these look good! Really really good!

    Did the cornflakes make a big difference? Do you think it would be just as good without them?

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  7. Somthingsavory: I'm not %100 sure to be honest. Since I'm not a big fan of meatloaf, this is one of the few recipes I like. I imagine any meatloaf preparation would work here. So I think crushed crackers, breadcrumbs, oatmeal, stove top stuffing, and probably even regular flour would work as a binding just as well. I bet crushed fried onions would be good now that I think about it. Hope that helps! Sorry I couldn't be more definitive.

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    Replies
    1. In my father's meatloaf recipe, in addition to all of the ingredients for this one, instead of cornflakes he's always used Italian style bread crumbs you can get for $1 at any store. Binds and absorbs great, even works in his hamburger recipe!

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  8. I love both meatloaf and burgers, so this is a no-brainer for my house :)

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  9. eating one right now it is pretty good but i had to use ground turkey cause i didnt have any beef thawed out but i would def make them again

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  10. Just to be clear,you mentioned above to cover the bread or it will burn.At what point did you cover the bread and i am thinking you use foil.
    I am thinking to wrap the outer shell of the bread with foil after toasting it and after stuffing it with the meat and then putting it into the oven so the meat mixture can cook.Is this correct??

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  11. Can't wait to try these; my fiance is going to LOOOOOVE me for this! :)

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  12. Becky: I didn't use any foil. Just make sure the meat mixture covers the bread after you toast it the first time. I don't know how it works but it comes out perfectly fine. If your bread does start to get too brown, I would use foil around the edges, but I didn't need to. Hope that helps!

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  13. When I was little girl, we used take sliced white bread and spread it with yellow mustard. Take the meat mixture, much like you described above, and spread it edge to edge. Bake it in the oven until the meat was done. It was so yummy and I always looked forward to baked hamburger night.Nice to see it done on sub rolls.

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  14. Oh I love the idea of mustard! I'll have to give that a go since I definitely prefer mustard over ketchup. I bet that thick Texas toast would be good for too.

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  15. This looks good but I am worried that the blood/juices from the raw meat will seep into the bread and make it soggy, was the bread mushy on the finished burgers?

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  16. albianne: I was worried about that too, but it wasn't a problem. I think that's why toasting the bread the first time is important. Plus the cornflakes in the meat mixture probably help. If you let them sit uncooked for a while it could potentially be an issue (like wrapped in the fridge or something), but otherwise there's no need to worry.

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  17. you should submit this to foodporndaily.com
    i bet it would make it.
    :-)

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  18. Thanks for sharing! I made this last night and because of the stuff we had on hand, I added bbq sauce, rather than just ketchup, and fried onions instead of cornflakes. They were just delicious.

    Angela

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  19. So happy to hear it! The fried onions sound so good to me.

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  20. I agree with albianne. I just can't get around the idea of the ground meat blood/juices soaking into the bread. Did that happen at all?

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    1. it absolutely did happen to me! I took the meat off the bread and scraped the incredibly mushy grease soaked bread layer off, and then put the meat back on. Next time I'll definitely cook separately and drain it, then assemble the subs and toast quickly to melt the cheese. It took everything I had not to gag over the grease as I scraped it off. These have great potential, but I won't be doing it from raw again.

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    2. Are you sure you used 90% ground beef? If you used anything else there would be alot of fat.

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  21. Sorry, Alana, I just saw your comment to albianne. Thanks for the info!

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  22. Holy heck! These look awesome! I saw these linked up somewhere (I can't remember where now) and had to come see them. Love your photo! Your blog looks fun... I am your newest follower :)

    Check out my blog and follow back if you like!

    http://steaknpotatoeskindagurl.blogspot.com

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  23. I just made these today and used crushed fried onions, BBQ sauce, and...two strips of precooked bacon added at the same time as the cheese at the end. YUMMY!!! Thanks for this recipe...it's a keeper!

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  24. I made these tonight for my family. Very very good. I used a long dutch crunch bread and my own homemade BBQ sauce were the only variations I used. A real keeper!!!

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  25. My mom used to make these for us along time ago. She always used a loaf of Pepperidge Farm bread that you find in the freezer section, and you partially bake the bread before you put the meat mixture on it. You need the corn flake crumbs, it gives the meat just a touch of sweetness.
    Thanks for the reminder of this recipe, it will be perfect for memorial day.

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  26. Just looked up my mom's recipe and she used far less cornflakes 1/2 c. Per lb of ground beef.

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  27. Hi Alana,

    My husband & I made these the other night & really liked them. Thanks for sharing your recipe!

    --Kim

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  28. thanks for sharing! Making this for dinner tonight!

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  29. Is that 1 1/4 cup of crushed cornflakes or 1 1/4 cup of cornflakes, then crushed?

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  30. Since the 'crushed' came after the measurement, I measured 1 and 1/4 cup of corn flakes and then crushed them. Worked well enough for me. Hope that helps!

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  31. I'm wanting to make these tonight. Does the bread get really hard?

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  32. Sorry I didn't get back to you before, but no the bread didn't get hard in my experience.

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  33. I tried this out after finding this pinned on Pinterest. I changed up my recipe & ingredients a bit, but they were fantastic. I posted a link back to your blog & used the picture of what it should look like!

    Thank you for this fantastic recipe.

    http://notsomotherly.blogspot.com/2012/01/dinner-with-smile.html

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  34. I found your recipe on Pinterest and it looks awesome. I will be making these for my family. I know they will love it.

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  35. Replies
    1. Everyone should make the lifestyle choices they feel comfortable with. Some people actually advocate switching to a high fat diet. To each their own!

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  36. This would be a great "I'm doing good on my diet" reward. Please remember that deprivation is the cause of many set-backs, so every now and then reward yourself with an indulgence, LIKE THIS ONE. Thank you Alana

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    1. I agree! It's good to treat yourself and not let food make you feel guilty. At least I believe that's a way of loving your body ;)

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    2. "Moderation in all things, including moderation." An occasional indulgence is just that, and is recommended. Indulgence shouldn't be and doesn't have to be a lifestyle.

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  37. Is it possible that people who are getting greasy burgers are using 80-85% lean beef instead of 90% or higher? I get almost no drippings with the beef I use (95% lean), so I don't get soggy buns.

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    1. That's a good point! I'm glad to hear it worked for you cause I didn't have any problems at all. I also used a lot less meat than the original called for so that might make a difference as well.

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  38. This sounds crazy but looks delish. I found it on pinterest and have to try it. I will let you know how it turns out. I hope it looks as good as yours.

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  39. Can I ask do you eat it with a top like a sandwich or open face?

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    1. I personally eat it open faced, but I don't like to eat too much bread. I'm sure it would be great as a sandwich though! Good luck and I hope it turns out well. :)

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  40. Found this recipe on Pinterest & made it tonight. Didn't have cornflakes, so I used panko crumbs. I forgot to put the ketchup in the meat mixture (I used 96% lean), which would have made it better, but my family loved it ayway. Biggest problem - the bottom of the rolls burned before th time was up. I managed to cut the bottom of the worst ones, but it took away from the taste. DOn't know what to do about that, except maybe suggest: 1-using the broiler to toast just the tops first, then use the oven to cook it all? 2-reduce oven temp when cooking? 3- any other suggestions?
    As I said, my family loved this, they wanted 2nds - so this is a keeper for me & I'm already thinking of ways to change it up for variety!

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  41. I am making these tonight but am using BBQ sauce and crushed croutons instead of the cereal.

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  42. I might try this, but I think I'd cook the meat first. That would keep the buns from burning. Just bake them for a couple minutes to melt cheese.

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  43. No lie, I use to make this, it was called something else, in the 70's for my first hubby and it rocked. Thanks for the reminder!

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  44. My grandmother used to make these when we were little but used hamburger buns and pickle relish and a little mayo instead of cornflakes and milk. . . She called them Cannibals

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  45. Looks good. I am thinking of using it as a great way to re purpose leftover meatloaf. Crumble it with BBQ sauce add cheese and bacon to the top and just heat till warm and melty.

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  46. My mom made something similar for us growing up. But she recommends spreading the meat mixture thinly, like 1/4 inch, and baking at a lower temp, 375 degrees. That way the bread will not burn and the burger has more time to cook. If you don't use lean ground beef, or ground turkey, you will likely get soggy bread. This recipe turned out wonderfully for me!

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  47. I made these tonight and I too Jed burned buns on the bottom. Hard as a rock. I wasn't sure about what kind of rack to use so I used a cookie rack on top of a cookie sheet with an edge. I wonder if this could have been the problem?

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  48. I made this for dinner tonight. My family enjoyed them but I think I'm going to add a lot more seasonings (salt, pepper, garlic, and maybe some dried herbs) to the meat next time. It was good, I just prefer more seasonings. My husband gobbled them up......to me that means it was a hit. Thanks for the recipe :)

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  49. These were just OK. The juices did not run into the bread once toasted in the oven. My meatloaf is better than this mixture though and so it tasted like sub-par meatloaf on bread with some cheese on top. Not as good as it looked. I was a bit disappointed.

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  50. Is the hamburger cooked 1st? I'd be afraid the bread would soak up a lot of the grease. Sure looks yummy though.

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