Cheeseburgerstrata Recipes

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

Steps:

• For the cheeseburger: Heat some grapeseed oil in a medium saute pan over medium heat. Add the onion and cook until caramelized, 15 minutes. Hold.
• Heat a skillet over medium-high heat. Form the beef into a patty and sprinkle with salt and pepper. Sear the burger in a hot skillet; cook to the desired temperature. Add the cheese when ready.
• In a small bowl, mix the ketchup, mayonnaise, mustard, garlic salt and onion salt. Hold until ready.
• Toast the burger bun. Place the bun on the plate; spread on both sides with the sauce. Layer the bottom bun with the lettuce, tomato and pickles. Top with the burger and the caramelized onions. Cover with the bun top and serve.

Steps:

• Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
• Drizzle half the melted butter over the bread.
• If adding veggies or meat layer those on next.
• Cover with the shredded cheese.
• Top with remaining bread and drizzle remaining butter over.
• In a small bowl, beat the milk, eggs and seasonings.
• Pour over the bread.
• Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
• Can be refrigerated unbaked up to 1 day.

Steps:

• Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
• Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.

Steps:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings., In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

Steps:

• Brown hamburger and drain.
• Spread the browned meat in the bottom of a 9" x 13" baking dish.
• Spread the cubed bread over the meat.
• Sprinkle the cheese over the bread and meat.
• Combine eggs, milk, mustard and salt thoroughly.
• Pour this mixture in the dish.
• Bake at 350 degrees F for 45-55 minutes or until center is set.

Steps:

• Arrange 8 bread slices in single layer in greased 9x13 in pan.
• Scramble-fry ground beef, onion, and celery in frying pan until beef is no longer pink. Drain. Sprinkle with salt and pepper. Mix. Layer over bread slices.
• Sprinkle 2 cups of cheese over beef mixture. Cover with remaining 8 bread slices.
• Beat eggs, mustard and milk together in medium bowl until frothy. Slowly pour onto bread slices. Cover. Chill overnight.
• Remove cover.
• Sprinkle with remaining cup of cheese. Bake uncovered, in 350 degree over for about 45 minutes until set.

Steps:

• In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
• Preheat the oven to 300 degrees F.
• Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
• Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.

Steps:

• Mix first 2 ingredients together to form a dough.
• Roll out and cut 12 circles with a round cookie cutter or glass.
• Put 1 circle of dough into each section of a muffin tin.
• Mix remaining ingredients together, reserving 1/2 cup of the cheese.
• Fill cups evenly with mixture and top with remaining cheese.
• Bake at 350 degrees for 15 minuts or until cheese melts.

Steps:

• Use a fork to combine the chuck, sirloin, steak sauce, egg yolks, salt, and pepper in a large bowl; do not mash mixture. Divide into 10 equal parts. Form patties. Make an indentation in each patty; place a piece of butter inside, and encase completely with meat.
• Heat a grill, grill pan, or broiler. Cook patties 5 minutes, flip, and top with cheese. Cook 3 to 5 minutes more, until almost cooked through. Transfer to a plate; cover with foil. Let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
• Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
• Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
• Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Place onion in a microwave-safe bowl and cover with water. Microwave on High until soft, 7 to 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over the onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on top of the cheese.
• Bake in the preheated oven for 20 minutes. Lightly spray the potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.