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Burgers for a Bunch

Total Time

Prep: 45 min. Bake: 20 min.


6-8 servings

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


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup instant potato flakes
  • 1 large 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 whole milk
  • 1/4 cup mayonnaise
  • Additional milk


  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.

Nutrition Facts

1 each: 464 calories, 26g fat (12g saturated fat), 97mg cholesterol, 915mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 17g protein.

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