Wednesday, February 08, 2012

Long Boy Burgers

Foodgawker is going to be the end of me. Just saying.

If you love food, you have GOT to check out the site, it's just ridiculously delicious, like major droolage everytime you visit.


These babies have been making their rounds in the food bloggy world since 2010, at the time when I first saw them, I made sure that I had the Cook's Country magazine where the recipe was found. Sure enough I did and it thrilled me because there's certain kind of dishes that can take me back to a point in time, a different decade etc. When these first caught my eye on Stirring the Pot, they totally reminded me of diner food, served in the little baskets with the fries. Yep, a must try recipe.

And then it happened again, it ended up being forgotten and pushed to the side until I was drooling browsing through Foodgawker and saw a pic, so long story short, I whipped through my Cook's Country until I found it and put it on this week's menu.

If you love meatloaf and burgers, you have got to try these. It's like a meshing of both on top of a toasty sub roll and holy moly is it good.

The interesting part is that the meat is cooked ON the buns. I know, I know, I also had that initial *uhhh raw meat what if it doesn't cook right* reaction, but it DOES and it's amazing.


I tweaked the recipe a little, so here is my version.


Long Boy Burgers

Sub rolls, split in half lengthwise (I used 3)
1/4 cup of breadcrumbs
Onion powder
Garlic powder
salt and pepper to taste
1/3 cup milk
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dry thyme
1 large egg
1 1/2 pounds ground beef
Provolone and Pepper Jack cheese

Adjust the oven rack to middle position and heat oven to 450 degrees.

1. On a cookie sheet covered with foil, place the split buns, cut side up. Pop in the oven for about 5 minutes until golden crisp.

2. In a medium bowl, combine the breadcrumbs onion powder, garlic powder, salt and pepper, ketchup, Worcestershire sauce, thyme, egg and ground beef. Combine well.

3. Remove the buns from the oven.....squeeze a bit of mustard over each one,


then top evenly with meat mixture, spreading meat to edges of rolls. (it will prevent the edges from burning while it's cooking). Squeeze a bunch more Ketchup on each one (omit if you don't want the extra ketchup)....


and bake for 30 minutes or until meat registers 160 degrees.

Top burgers with cheese and continue to bake until cheese melts. (we like cheese, lots of it)


Let rest 5 minutes. Serve.

For myself, I added some Jalapeno slices to mine and it was divine :)


  1. Sounds and looks so good!! I have found food gawkers too thanks to pinterest. It's amazing! I can get lost there for hours and just drool!!! Thanks for always posting such yummy stuff!!!

  2. This looks so delicious! Another recipe to try.

  3. This was supper tonight. We all loved them. I wasn't sure about putting raw meat on the buns but it all worked out!! The only thing is--I need some new cookie sheets--mine got way too brown on the bottom=( The taste and texture was just right though. Thanks again for another great recipe. Take care.

  4. Just out of curiosity, what is the milk used for? I see it in the ingredients list, but not used in the recipe itself...

  5. Doesn't all the grease from the meat seep into the roll??