INSIDE OUT CHEESEBURGER RECIPE RECIPES
CHEESEBURGER PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This cheeseburger pie tastes so much like its namesake—right down to the pickles in it! We home-school our children so I like easy recipes like this that get them involved in cooking. —Rhonda Cannady, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in cheese, pickles, pickle juice and milk. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce and bacon if desired.
Nutrition Facts : Calories 302 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 18g protein.
CHEESEBURGER SLIDERS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan over medium heat.
- With your hands, mix the ground chuck, Worcestershire, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper thoroughly in a bowl. Form the meat into 4 patties. Make an indention with your thumb in the center of each patty to keep them from plumping too much when they cook. Refrigerate.
- Add the mushrooms to a bowl and toss with the olive oil, 1 teaspoon salt and a pinch of pepper. Grill the mushrooms until tender, 6 to 7 minutes per side. Transfer mushrooms to a sheet pan, lightly cover, and set aside.
- Next, remove the sliders from the fridge and place on the grill. Grill the sliders until just cooked through, 3 to 4 minutes per side; top each slider with 2 tablespoons of the cheese 1 to 2 minutes before sliders are done and allow cheese to begin to melt. Remove the sliders from the grill. Drizzle Dijon mustard on inside (gill side) of each Portobello mushroom cap to make "buns." Place each slider on top of a Portobello. Top with 1 lettuce leaf each, 2 slices of tomato and a sprinkle of crispy jalapeños. Place a Portobello "bun on" top of each, gill-side down. Serve and enjoy.
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Reviews 3.9
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