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Texas Cheeseburger

Texas Cheeseburger
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
6 ServingsPrep: 40 min. + chilling Bake: 30 min.

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, beaten
  • 3/4 cup ketchup
  • 3/4 cup quick-cooking oats
  • 1 teaspoon salt
  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • Lettuce leaves
  • 4 slices process American cheese

Directions

  • In a large 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.
© Taste of Home 2013

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Texas Cheeseburger (continued)

Directions (continued)

  • Place in a greased bowl, turning once to grease the top. Cover and
  • refrigerate for 8 hours or overnight. Cover and refrigerate egg
  • white.
  • 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 a wire rack to cool.
  • 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 a thermometer
  • reads 160°. To serve, split bun in half. Place lettuce, burger
  • and cheese on bun bottom; replace top. Cut into wedges. Yield: 6
  • servings.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013