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Texas Cheeseburger Recipe

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Your family will get a kick out of being served a wedge of this giant burger. To cut down on last-minute preparation, bake the bun ahead and store it in an airtight container. Split the bun in half just before serving. - Victoria Beckham, Hurst, Texas

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Texas Cheeseburger Recipe

Prep: 25 + rising Bake: 45 min.

Yield: 6 Servings

25 45 70

Ingredients

1 package (1/4 ounces) active dry yeast
1 cup warm water (110° to 115°)
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup instant nonfat dry milk powder
1 egg, separated
2 tablespoons sugar
1 teaspoon salt
2-3/4 to 3-1/4 cups all-purpose flour
2 tablespoons sesame seeds
BURGER:
1 egg
3/4 cup ketchup
3/4 cup quick-cooking oats
1 teaspoon salt
1-1/2 pounds ground beef
Lettuce leaves
4 slices process American cheese

Directions

In a bowl, dissolve yeast in water. Add oats, butter, milk powder, egg yolk, sugar, salt and 1 cup of flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours.
Punch dough down and shape into a ball. Press into a greased 9-in. round baking pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Brush with egg white; sprinkle with sesame seeds.
Bake at 350° for 30 minutes or until golden brown. Remove from pan to wire rack to cool completely. Meanwhile, combine the first four burger ingredients. Crumble beef over mixture and mix well. On a greased broiler pan, shape meat mixture into an 8-1/2-in. patty.
Bake, uncovered, at 350° for 30 minutes or until no longer pink. To serve, split bun in half. Place lettuce, burger and cheese on bottom of bun; replace top. Cut into wedges. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 710 calories, 28 g fat (12 g saturated fat), 171 mg cholesterol, 1,381 mg sodium, 76 g carbohydrate, 4 g fiber, 38 g protein.

Originally published as Texas Cheeseburger in Taste of Home Ground Beef Cookbook , p115

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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