Hamburger Hoagies Recipe

4.5 2 3
Hamburger Hoagies Recipe
Hamburger Hoagies Recipe photo by Taste of Home
Publisher Photo

Hamburger Hoagies Recipe

Read Reviews
4.5 2 3
Publisher Photo
Start supper with Tammy Ellis’ savory, au jus Hamburger Hoagies. This busy Boardman, Oregon mom juggles a full-time job with community and church activities plus her kids’ sports schedules. She's learned to make the most of a few handy ingredients and convenience items that cut time in the kitchen. “My family fell in love with these sandwiches the very first time I made them,” she says.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon seasoned salt
  • 1/2 cup spreadable garden vegetable cream cheese
  • 4 hoagie buns, split and toasted
  • 1 jar (12 ounces) beef au jus gravy, warmed

Directions

In a large bowl, combine beef and seasoned salt. Shape into four 7x2-1/2-in. oval-shaped patties.
In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear.
Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping. Yield: 4 servings.
Originally published as Hamburger Hoagies in Simple & Delicious May/June 2006, p18

Nutritional Facts

1 each: 511 calories, 26g fat (14g saturated fat), 93mg cholesterol, 1418mg sodium, 39g carbohydrate (6g sugars, 2g fiber), 30g protein.

  • 1 pound ground beef
  • 1 teaspoon seasoned salt
  • 1/2 cup spreadable garden vegetable cream cheese
  • 4 hoagie buns, split and toasted
  • 1 jar (12 ounces) beef au jus gravy, warmed
  1. In a large bowl, combine beef and seasoned salt. Shape into four 7x2-1/2-in. oval-shaped patties.
  2. In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear.
  3. Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping. Yield: 4 servings.
Originally published as Hamburger Hoagies in Simple & Delicious May/June 2006, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHamburger Hoagies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
navywife916 User ID: 5988716 163541
Reviewed May. 16, 2011

"This was really quick, easy and delicious!! I also tried it with a mix of venison and ground beef, that worked just as well."

MY REVIEW
devilgrrl User ID: 5356323 138344
Reviewed Sep. 4, 2010

"I made these but shaped as regular burgers & buns. I added kraft cheese to it but did not have the beef au jus gravy. The garden vegetable cream cheese is amazing!"

Loading Image