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Open-Faced Hamburgers

 Open-Faced Hamburgers
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup chopped green pepper
  • 1 tablespoon evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 3 hamburger buns, split
  • 1 tablespoon butter, softened

Directions

  • In a large bowl, combine the cheese, green pepper, milk, mustard and
  • salt. Crumble beef over mixture and mix well; shape into six
  • patties.
  • Spread cut sides of buns with butter; top each with a patty. Place on
  • a baking sheet. Bake at 450° for 14-17 minutes or until a meat
  • thermometer reads 160° and juices run clear. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 274 calories, 15 g fat (8 g saturated fat), 74 mg cholesterol, 755 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as

2 of 2

Open-Faced Hamburgers (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.