Best 5 Open Faced Texas Burgers Recipes

OPEN FACED TEXAS BURGER

Steps:

• 1. Ingredients 2 tablespoons chopped onion 1 small garlic clove, minced 1/8 teaspoon dried thyme 2/3 cup shredded Colby-Monterey Jack cheese, divided 2/3 pound ground beef 2 slices frozen garlic Texas toast 1/2 cup tomato sauce 1-1/2 teaspoons packed brown sugar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon A.1. steak sauce Directions In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two 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.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACED TEXAS BURGERS

Steps:

• In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two 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 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING

Steps:

• Preheat grill.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and cook for 5 minutes or until golden.
• Add mushrooms and salt; cook 5 minutes, stirring constantly.
• Add vinegar, remove mixture from pan.
• Set aside.
• Combine the paprika and the next 4 ingredients (paprika through black pepper).
• Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
• Coat patties with spice mixture.
• Grill patties 4 minutes on each side or until done.
• Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.

TEXAS BURGERS

Steps:

• Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise.
• Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!".
• You should have about 8 sandwiches per pound of burger.
• Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.