THE BEST CHEESEBURGER SUB
Cheesy beef crumbles and all of your favorite toppings are piled high in the best cheeseburger sub you've ever had!
Provided by Cathy Roma | What Should I Make For...
Categories Main Dish/Sandwiches
Time 35m
Number Of Ingredients 21
Steps:
- Place the ground beef in a large nonstick skillet set over med/high height. Break up the beef and let it begin to brown.
- Add the onion and stir well. Let the beef brown, then drain off the fat. (I use a colander).
- While the beef cooks, whisk together all the ingredients for the sub sauce.
- Season the beef well, add the worcestershire sauce, and then add in the cheese. Stir until it begins to melt. Turn off the heat.
- Split each roll lengthwise on top, but don't cut fully through the bottom. Scoop out some of the bread from the middle and spread each sub roll with some mayonnaise.
- Divide the beef between the rolls. Drizzle with sub sauce and sprinkle with parmesan. Top with lettuce, tomatoes and onion and serve.
Nutrition Facts : Calories 1006 kcal, Carbohydrate 36 g, Protein 49 g, Fat 72 g, SaturatedFat 26 g, Cholesterol 185 mg, Sodium 1689 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CLASSIC DOUBLE CHEESEBURGERS WITH SPECIAL SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
- For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
- Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
- Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.
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