Open Faced Texas Burger Recipes

OPEN FACED TEXAS BURGER

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 HAMBURGERS

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.

OPEN FACED TEXAS BURGERS

Steps:

• In a large bowl, combine ground beef, onion, garlic, thyme, and 2/3 cup cheese; mix well and form into 3 oval patties.
• Heat a large skillet and cook burgers over medium heat 5-6 minutes on each side or until done.
• Meanwhile, prepare Texas toast in the oven per package directions.
• When burgers are done, remove from skillet and cover to keep warm.
• Drain skillet, then add tomato sauce, brown sugar, Worchestershire sauce and steak sauce.
• Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
• Return burgers to skillet and turn to coat with sauce.
• Spinkle on remaining cheese and serve burgers open-faced on Texas toast.