We made these sandwiches in my high school home economics class back in the 1960s. Traditional toppings are cleverly tucked inside these plump burgers for a mouthful of wonderful flavor. - June Croft, Bay Minette, Alabama
- 2 pounds ground beef
- 2 eggs, lightly beaten
- Salt and pepper to taste
- 4 slices onion
- 4 slices tomato
- 4 teaspoons sweet or dill pickle relish
- 4 hamburger buns, split
- In a large bowl, combine the eggs, salt and pepper; crumble beef over mixture and mix well. Shape into eight thin patties.
- Layer four patties with onion, tomato and relish. Top with remaining patties and press edges firmly to seal. Broil 4-6 in. from the heat for 8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns. Yield: 4 servings.
Originally published as Stuffed Half-Pounders in Taste of Home Ground Beef Cookbook 1999, p116
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed Nov. 7, 2015
"These were fabulous. I added shredded cheese inside as well. So simple to put together and so good."