Saucy Cheeseburger Sandwiches Recipes

SAUCY CHEESEBURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, cracker crumbs, onions, egg and 2 Tbsp. barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), brushing occasionally with remaining barbecue sauce for the last few minutes. Top with cheese; grill 1 min. or until melted.
• Fill buns with lettuce, tomatoes and cheeseburgers.

THE BEST CHEESEBURGER SUB

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.

CHEESEBURGER SANDWICHES

Steps:

• In large skillet, brown/crumble ground beef with the green pepper, onion and garlic until meat is no longer pink. Drain.
• Place cooked drained beef mixture into Crockpot. Add all addiotional ingredients (EXCEPT buns and lettuce).
• Cover and cook on low for at least six hours, stirring once halfway through.
• Stir again just before serving.
• Serve by spooning onto buns/rolls with optional lettuce leaves.
• If mixture gets too dry while being kept warm, add more ketchup or milk.

CHOPPED CHEESEBURGERS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil, then add the onion, ground beef, 1/2 teaspoon salt and a few grinds of pepper. Cook, undisturbed, until the beef starts to develop a crust, 1 to 2 minutes. Flip with a spatula, breaking up the meat. Continue cooking until browned, about 30 more seconds. Stir in the pickled peppers, then arrange the cheese over the meat mixture; remove from the heat and let melt.
• Spread the mayonnaise on both sides of the rolls. Divide the beef among the roll bottoms using a spatula. Top with lettuce, tomatoes, ketchup, hot sauce and the roll tops. Serve with potato chips.

JUICY GRILLED CHEESEBURGERS

Steps:

• Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
• Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
• While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
• Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
• Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
• Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

BOLD 'N' SAUCY CHEESEBURGER

Steps:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. steak sauce; shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray.
• Grill patties 5 to 7 min. on each side or until done (160�F), adding onions to grill after 2 min. and cooking until crisp-tender. Top burgers with 2% Milk Singles; grill 1 min. or until melted.
• Fill buns with burgers, tomatoes, onions and remaining steak sauce.

BURGER SLIDERS WITH SECRET SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, mix beef, eggs, 1/2 cup minced onion, garlic powder, salt and pepper just until combined; do not overmix. Place meat mixture on a large, parchment-lined baking sheet; shape into two, 6-in. x 8-in. rectangles, each about 1/2-inch thick. Bake until a thermometer reads 160°, 15-20 minutes., Meanwhile, without separating rolls, cut rolls in half horizontally. Spread 1/4 cup of dressing evenly over bottom halves of rolls., Blot meat with paper towels to remove excess fat; top meat with cheese and return to oven. Bake until cheese has just melted, 2-3 minutes. Place meat on bottom halves of rolls; spread with remaining 1/4 cup dressing. Layer with pickles, remaining 1/4 cup minced onion and shredded lettuce; replace with top halves of rolls. Brush butter on top of rolls; sprinkle with sesame seeds. Serve immediately.