Burgers for a Bunch Recipe

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I used to make this often when my children were small and I worked full-time. It's easy to prepare the night before, then pop into the oven shortly before suppertime. We still like it—even as a cold snack!—Nancy C. Latham, Moses Lake, Washington
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup instant potato flakes
  • 1 egg, beaten
  • 1/4 cup ketchup
  • 1/4 cup hamburger relish
  • 1 tablespoon prepared mustard
  • 1/2 cup shredded cheddar cheese
  • CRUST:
  • 1/2 cup butter, divided
  • 1/2 cup instant potato flakes, divided
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 cup milk
  • 1/4 cup mayonnaise
  • Additional milk

Nutritional Facts

1 serving (1 each) equals 464 calories, 26 g fat (12 g saturated fat), 97 mg cholesterol, 915 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.


  1. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the potato flakes, egg, ketchup, relish and mustard; set aside.
  2. For crust, melt 2 tablespoons butter in a small saucepan. Stir in 1/4 cup potato flakes; set aside.
  3. In a bowl, combine the flour, sugar, cream of tartar and baking soda and remaining potato flakes. Cut in remaining butter; add milk and mayonnaise. Blend until a soft dough forms.
  4. Divide in half. On a floured surface, roll one portion of dough into a 10-in. circle. Place in a 9-in. pie plate. Spread with meat filling; sprinkle with cheese. Roll out remaining dough and place on top of filling. Seal and flute edges. Brush with milk; sprinkle with reserved buttered potato mixture.
  5. Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges to serve. Yield: 6-8 servings.
Originally published as Burgers for a Bunch in Country Ground Beef 1993, p16

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Reviewed Jun. 5, 2010

"I have been making this recipe since 1973 and just love it! I misplaced the recipe I was given in the 70's and decided to "google" the recipe, and there to my surprise, it was!! So glad that I found it. It is a very simple recipe, but everyone seems to like it.

Thanks to Google for directing me to Taste of Home!
Karen Davis
Chula Vista, Ca"

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