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Sourdough Cheeseburgers Recipe
Sourdough Cheeseburgers Recipe photo by Taste of Home

Sourdough Cheeseburgers Recipe

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Here's a mouthwatering cheeseburger that's easy and quick. I came up with it one night when I realized I'd run out of hamburger buns. My husband loved the tang and toasty crunch of the sour-dough bread.—Michelle Dommel, Quakertown, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 3 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 pound ground beef
  • Salt and pepper to taste
  • 1 small onion, sliced and separated into rings
  • 4 tablespoons butter, divided
  • 4 slices sourdough bread
  • 4 slices Swiss cheese

Nutritional Facts

1 burger equals 969 calories, 68 g fat (32 g saturated fat), 193 mg cholesterol, 982 mg sodium, 44 g carbohydrate, 2 g fiber, 43 g protein.

Directions

  1. In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate.
  2. Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
  3. Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted.
  4. To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast. Yield: 2 servings.
Originally published as Sourdough Cheeseburgers in Country Woman January/February 2001, p31

Nutritional Facts

1 burger equals 969 calories, 68 g fat (32 g saturated fat), 193 mg cholesterol, 982 mg sodium, 44 g carbohydrate, 2 g fiber, 43 g protein.

Medium-Bodied Red Wine

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

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