Open Faced Texas Burgers

Here is a fun new twist on a burger.  How about open faced and on garlic bread?  I found this recipe in my Mar/April 2010 issue of Simple and Delicious.  The original recipe was made to serve 2.  I adapted it to make a meal for a family of 5.  It was a fun change to eat a saucy beef patty on garlic bread.  The garlic bread is what really make this burger tasty.

Open Face Texas Burger

  • 4 tablespoons chopped onion
  • 2 small garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1 1/3 cup shredded Colby-Monterey Jack cheese, divided
  • 1 1/3 pound ground beef
  • 5 slices frozen garlic Texas toast
  • 1 (8 oz.) can cup tomato sauce
  • 1 Tablespoon packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon A.1. steak sauce
  1. 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.
  2. 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.
  3. 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.

4 comments on “Open Faced Texas Burgers

  • That looks like a good and yummy recipe, but have you ever tried using goat meat, maybe find a local farmer and some goat meat from them and make some kind of awesome dish with it and post it on your website. As far as I know your traffic for that post will be as one of the best posts you have 🙂 and because goat meat is a lot healthier.

  • These were so yummy, we had them for dinner tonight and I made Laura’s potato salad to go with them. Thanks for the great recipes.

  • That’s funny you posted this. Last week I was thinking that toast would make yummy blt’s. I love that toast!

  • I love Taste of Home! I got this issue the other day and saw lots of good things to make. This was one that I wanted to make in the next couple weeks. Glad to know it was good.

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