Here is a fun new twist on a burger. How about open faced and on garlic bread? I found this recipe for Open Faced Texas Burger 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.
- GARLIC CLOVES
- DRIED THYME
- COLBY-MONTEREY JACK CHEESE
- GROUND BEEF
- FROZEN GARLIC TEXAS TOAST
- TOMATO SAUCE
- BROWN SUGAR
- WORCESTERSHIRE SAUCE
- A.1. STEAK SAUCE
- 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
- 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.