Open Faced Texas Burgers
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Ready to shake up burger night? Try this fun and flavorful twist: an open-faced Texas-style burger served on golden, buttery garlic bread. I first spotted the idea in my March/April 2010 issue of Simple and Delicious, where it was originally designed to serve just two. With a few adjustments, I transformed it into a hearty dinner fit for a family of five—and let me tell you, the results were a hit!
Instead of the usual bun, each saucy beef patty is perched on a thick slice of garlicky bread, toasted to perfection. The garlic bread isn’t just a base—it’s the secret weapon that elevates the entire dish, adding bold flavor and irresistible crunch. It’s a playful, satisfying spin on a classic that brings just the right amount of comfort and flair to the table.
Ingredients for Open-Faced Texas Burgers
- ONION
- GARLIC CLOVES
- DRIED THYME
- COLBY-MONTEREY JACK CHEESE
- GROUND BEEF
- FROZEN GARLIC TEXAS TOAST
- TOMATO SAUCE
- BROWN SUGAR
- WORCHESTERSHIRE SAUCE
- A.1. STEAK SAUCE
Instructions for Open-Faced Texas Burgers
Start by building bold flavor right from the base. In a large mixing bowl, stir together finely chopped onion, minced garlic, a sprinkle of dried thyme, and 1 cup of shredded cheese (cheddar works beautifully here!). Add in the ground beef and gently crumble it over the mixture. Use your hands or a spoon to mix until you just combine ground beef in, being careful not to overwork the meat. Then, shape the mixture into five oval-shaped patties—perfect for nestling onto slices of Texas toast.
Heat a large skillet over medium heat, place patties in and cook for about 5–6 minutes per side, or until they’re beautifully browned and cooked through with no pink in the center. While the burgers sizzle, prepare the Texas toast according to the package instructions. You want it hot, buttery, and just crisp around the edges.
Once the patties are done, transfer them to a plate and keep warm. In the same skillet (leave those flavorful bits behind!), pour in the tomato sauce, brown sugar, Worcestershire sauce, and steak sauce. Bring it all to a gentle boil, then reduce the heat and stir for 1–2 minutes until the sauce thickens slightly and the flavors meld.
Slide the cooked burgers back into the skillet, turning each one to coat it in the savory sauce. Sprinkle the remaining cheese on top, letting it melt just a bit.
To serve, place each saucy patty onto a warm slice of garlic toast. You’ll get that juicy, beefy bite paired with crunchy, garlicky goodness in every mouthful.
Frequently Asked Questions
Can I make the patties ahead of time?
Absolutely. You can prep the burger mixture and shape the patties up to 24 hours in advance. Store them covered in the fridge and cook them fresh when you’re ready to serve.
What’s the best cheese to use?
Cheddar is classic for its sharpness and meltability, but feel free to experiment with Monterey Jack, pepper jack, or even smoked Gouda for a flavor twist.
Can I substitute regular bread for Texas toast?
You can, though Texas toast’s thickness and buttery flavor really complement the saucy burger. If using regular bread, opt for a thick-cut rustic loaf and brush it with garlic butter before toasting.
Is the sauce spicy?
Not particularly! The sauce is sweet and tangy with a subtle kick from Worcestershire and steak sauce. To amp up the heat, toss in a dash of hot sauce or a pinch of cayenne.
Can I freeze the cooked patties?
Yes—just let them cool completely, wrap individually, and freeze. Reheat in a skillet with a splash of tomato sauce to keep them juicy.
What sides pair well with this meal?
Try coleslaw, roasted veggies, or sweet potato fries. A crisp green salad also balances the richness of the garlic toast and sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Open-Faced Sloppy Joes
- Creamy Open-Faced Turkey Sandwich
- Open-Faced Cheesy Sloppy Joes
- Easy Hot Turkey Sandwiches
Open Faced Texas Burgers
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp chopped onion
- 2 cloves garlic minced
- ¼ tsp dried thyme
- 1 ⅓ cup Colby-Monterey Jack cheese shredded and divided
- 1 ⅓ lb ground beef
- 5 slices frozen garlic Texas toast
- 8 oz can tomato sauce
- 1 Tbsp brown sugar packed
- 1 tsp Worcestershire sauce
- 1 tsp A.1. steak sauce
Instructions
- In a large bowl, combine the onion, garlic, thyme and 1 cup cheese. Crumble beef over mixture and mix well. Shape into five oval patties.
- In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions.
- Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Yield: 5 servings.
