you're making mealtime meaningful.
Making burgers is an easy and delicious meal that’s perfect for weeknights or for grander weekend meals. But, you can go through the beef very quickly. One vintage style solution to this problem is burger for a bunch. This dish uses only 1 pound of beef, but combined with other ingredients.
The burger filling is sandwiched between two layers of dough that replicates potato rolls. Suddenly you’ve got “burgers” for 8 using half the beef you’d usually use.
For the filling the recipe calls for cheese, dill relish, ketchup, mustard, and onion. If you like your burgers more flavorful you might consider adding more relish, onion or even some barbecue sauce. You could get creative with this, too, by adding some crumbled bacon or some different kinds of cheese.
You’ll want to let the beef cool a bit before adding the other ingredients so that it’s easier to handle and doesn’t melt the cheese into a blob.
The dough for the “roll” part of this dish is very soft and sticky so be prepared to get messy. But, the mild flavor (using potato flakes) is worth it. There’s also some potato flakes on top as well. And, to get that browned roll look we’re brushing the top of the dough with some milk, too.
Once you’ve got the top on and it’s baked to golden brown simply cut into squares to serve. I like to add some extra ketchup on top of mine, but other sauces are great with this as well.
It doesn’t have to take a ton of beef to make burgers for the entire family. You won’t get that hand-hald burger experience with this vintage recipe, but the flavor and number of servings makes up for that in a big way.
Burger for a Bunch
Yield(s): Serves 8
30m prep time
35m cook time
463 calories
you're making mealtime meaningful.
For the filling:
- 1 lb ground beef
- 1/2 cup onion, chopped or to taste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 cup instant potato flakes
- 1 egg, beaten
- 1/2 cup ketchup
- 1/2 cup pickle relish
- 1 tablespoon yellow mustard or to taste
- 1/2 cup shredded cheddar cheese
For the dough:
- 1/2 cup instant potato flakes, divided
- 7 tablespoons butter, melted and divided
- 2 cups all-purpose flour, plus extra for flouring
- 1 tablespoon granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 cup milk, plus extra for brushing
- 1 teaspoon lemon juice
- 1/4 cup mayonnaise
For the filling:
- Brown beef and onion in large skillet over medium heat, cooking for about 10 minutes. Add salt, pepper, and Worcestershire sauce. Set aside to cool.
For the dough and assembly:
- In small bowl combine 5 tablespoons melted butter with 1/4 cup potato flakes. Set aside.
- In large bowl combine flour, sugar, and cream of tartar. Mix in remaining potato flakes and butter, milk, lemon juice, and mayonnaise.
- Roll dough into ball and divide in half. Roll out first half of dough on floured work surface to 15”x11”. Spread dough over pan of same dimensions and press into corners.
- Preheat oven to 350˚F. Combine cooled beef with potato flakes, egg, ketchup, relish, mustard and cheese.
- Roll out remaining dough to same size as before. Roll dough onto rolling pin then unroll it on top of filling. You may need to piece together top crust. Pinch seams together to prevent filling from leaking.
- Brush top with milk. Spread buttered potato flakes on top. Bake for 25 minutes or until lightly browned. Cut into squares to serve.
Recipe adapted from Food.