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Open-Faced Texas Burgers

 Open-Faced Texas Burgers
Served on Texas toast, this open-faced burger will be the talk of the table tonight! —Willie DeWaard, Coralville, Iowa
2 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 1/8 teaspoon dried thyme
  • 2/3 cup shredded Colby-Monterey Jack cheese, divided
  • 2/3 pound ground beef
  • 2 slices frozen garlic Texas toast
  • 1/2 cup tomato sauce
  • 1-1/2 teaspoons packed brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon A.1. steak sauce


  • In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese.
  • Crumble beef over mixture and mix well. Shape into two oval patties.
  • In a large skillet, cook burgers over medium heat for 5-6 minutes on
  • each side or until meat is no longer pink. Meanwhile, prepare Texas
  • toast according to package directions.
  • Drain burgers; set aside and keep warm. Add the tomato sauce, brown
  • sugar, Worcestershire sauce and steak sauce to the skillet. Bring to
  • a boil; cook and stir for 1 to 2 minutes or until slightly
  • thickened. Return burgers to skillet; turn to coat. Sprinkle with
  • remaining cheese. Serve burgers on toast. Yield: 2 servings.

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Open-Faced Texas Burgers (continued)

Nutritional Facts: 1 burger equals 614 calories, 36 g fat (17 g saturated fat), 133 mg cholesterol, 939 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.