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.
This recipe said it originally made four burgers, but that seems impossible to me.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"
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
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.