CHEESEBURGER BUNS
My mom stuffs soft homemade yeast rolls with ground beef, tomato sauce and cheese to make these tasty sandwiches. They're great leftovers, too. My son takes them in his lunch the next day. -Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 sandwiches.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. , Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal., Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 255 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 378mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
GRILLED STUFFED CHEESEBURGER BUNS
Forget the days of the massive cheeseburger assembly line at your tailgate party. Here, store-bought pizza dough is stuffed with mini cheeseburgers, which can be prepared in advance so all that's left to do is grill them up at game time! A perfect snack for a party where seating is limited, these stuffed burgers are the ultimate grab-and-go score.
Provided by Food Network Kitchen
Time 50m
Yield 8 stuffed buns
Number Of Ingredients 11
Steps:
- Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
- Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
- Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
- Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
- Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don't burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
STUFFED CHEESEBURGER BUNS
These were always on a table at many of our family gatherings. It is the American version of the Calzone. A soft yeast roll stuffed with a delicious mixture of ground beef and cheese. I found this recipe in Taste of Home and it brought back good memories of a stuffed meat pie. Prep time does not include dough rising.
Provided by Dawn399
Categories Savory Pies
Time 57m
Yield 16 meat pies
Number Of Ingredients 12
Steps:
- In a mixing bowl, dissolve yeast in warm water.
- Let set for 5-10 minutes.
- Add milk, sugar, shortening, egg, salt, and 2 cups of flour.
- Stir in remaining flour until a soft dough forms.
- Turn dough on a floured surface and knead for about 5 minutes.
- Place in a greased bowl, turning to distribute grease.
- Put dough in a warm place.
- Cover first with plastic wrap and then a towel.
- Let set until dough doubles@ 1 hour.
- While dough is resting cook beef mixture.
- Cook beef and onion until beef is browned.
- Drain and stir in tomato sauce.
- Set aside.
- Remove dough and punch down.
- Divide into 16 pieces.
- On a floured surface roll out dough into a five inch circles.
- Put 2 pieces of cheese on cirlces and top with 3 Tbl.
- of beef mixture.
- Fold dough over to make a half circle and pinch edges together to seal.
- Place on a greased baking sheet.
- Cover and let rise in a warm place about 30 minutes.
- Bake at 400 °F for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 253.9, Fat 11.2, SaturatedFat 5.6, Cholesterol 33, Sodium 505.2, Carbohydrate 28.5, Fiber 1.2, Sugar 3.9, Protein 9.7
CHEESEBURGER STUFFED BUNS
We love these delicious cheeseburger stuffed buns! So good fresh out of the oven, reheated later, or reheated after freezing! Everyone asks me to make this all the time!
Provided by Chrissy Hackley @Chrissy_Hackley
Categories Burgers
Number Of Ingredients 25
Steps:
- For dough,in a stand mixer combine yeast, water, milk, sugar, and egg. Add salt and 4 cups of flour. Using dough hook, mix on medium speed until a dough starts to form. Stop mixer and scrapes sides down. Turn mixer on to slowest speed and let mix for 8 minutes. If dough seems too sticky add more flour 1/2 cup at a time.
- Turn dough out into a greased bowl. Turn dough to coat in grease. Place a clean towel on bowl and let rise 30 minutes.
- While dough is rising, prepare filling. Cook ground beef with onion, salt, pepper and worcestershire sauce until no longer pink amd onion is soft. Drain really well. Pour into a medium mixing bowl. Add the pickles, pickle juice, and condiments. Stir well to combine. Taste the filling and adjust seasoning as you would like, ie more salt or pepper or a bit more of any of the condiments. Place in fridge to cool while dough is rising
- At this time, take the cheese slices and tear into 1/4's. Set aside
- Punch down dough. Turn onto a floured surface. Divide into 18 pieces. I use a kitchen scale and it comes to about 2.25 ounces each. Roll each piece into a rough ball shape. Doesn't have to be perfect.
- Next flatten each ball, one at a time, and roll to about a 5 inch circle, doesn't have to be perfect. I stack them up.
- Take one circle, moisten fingers in room temp water and moisten the edge of circle, not the center. Place 2 of the quarter pieces of cheese slices in center.
- Scoop meat mixture into center of dough ontop of the cheese. I use medium cookie scoop for even distribution.
- Carefully, not letting edges touch filling, bring up edges of dough and pinch together to seal. If edges touch filling it makes it harder to seal. If you struggle with not letting edges touch filling, scoop filling on first then place cheese slices ontop, then bring edges up over and seal.
- Place seam side down on a large parchment lined baking sheet.
- Should be 3 across and 6 down. Cover with towel and let rise 20 minutes.
- Beat in a small bowl with a fork 1 egg and 1 tbs water.. Before baking, brush with this egg wash. If you want, now sprinkle tops with sesame seeds.
- Preheat oven to 400°F. Bake in preheated oven for 20-25 minutes or until golden brown.
- Let rest 10 minutes before enjoying. Or you will burn the crap out of your mouth.
- Can be frozen after completely cooled for up to 3 months. Store in refrigerator for up to 4 days.
FAMILY-FRIENDLY STUFFED CHEESEBURGERS
We were experimenting one night and came up with these tasty cheese-filled Family-Friendly Stuffed Cheeseburgers. Our kids and neighbors fell in love with them. They're so good that we often don't add any condiments.-Alethea Osborne, Florence, Kentucky
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into twelve thin patties., Combine the cheddar cheese, mushrooms and cream cheese; spoon onto centers of six patties. Top with remaining patties; press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls.
Nutrition Facts : Calories 629 calories, Fat 32g fat (15g saturated fat), Cholesterol 167mg cholesterol, Sodium 1149mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 41g protein.
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Estimated Reading Time 7 mins
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- Transfer 5 tablespoons of the potato cooking water to a small bowl to cool. Drain the potatoes, reserving aside a few more tablespoons of the water in another small bowl; you might need them later.
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From melissassouthernstylekitchen.com
Reviews 6Category Appetizer, Main Course, SnackCuisine AmericanTotal Time 55 mins
- Line a standard baking sheet with parchment paper. Remove the rolls from the package and allow to thaw on the counter for 20 minutes or until thawed enough to cut. Using a serrated bread knife carefully cut in half. Place the bottom half on the parchment lined pan. Set aside.
- In a large skillet saute the ground sirloin and diced onion together over medium-high heat in a couple of drizzles of olive oil. Add the steak seasoning and garlic salt. Cook until no pink remains, then drain all excess fat from the pan.
- Add the Worcestershire sauce cooking for 1 minute longer. Remove from the heat and set aside to cool slightly.
- To assemble: Brush both bread halves with melted butter. Arrange 6 slices of cheese over the bottom half. Swirl with yellow mustard and ketchup. No measuring just eyeball it.
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