Best 13 Stuffed Hamburger Roll Recipes

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.

STUFFED HAMBURGER ROLL

Steps:

• combine onion and 1/3 cup water in saucepan; simmer, covered, about 5 minutes.
• Add bread cubes and toss.
• Combine meat, egg, seasonings and a dash of pepper.
• On waxed paper, pat meat into a 14" X 8" rectangle.
• Spread bread mixture over meat; sprinkle with 3/4 cup of cheese.
• Starting at narrow end, roll meat mixture.
• Place seam-side-down in a sprayed loaf pan.
• Bake, uncovered, at 350F for 70 minutes.
• Top with remaining cheese; bake until melted.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

STUFFED GROUND BEEF ROLL

Steps:

• In a large zip-lock bag mix first 11 ingredients.
• Prepare a large sheet pan with parchment paper or foil (spray with water so meat won't stick).
• Cut ziplock bag and lay out beef mixture to form a large rectange. Flatten out evenly.
• Tear salami and cheese into long pieces and lay out on top of meat.(Any of your own ideas can be added now. I've used Italian hams, swiss cheese, mushrooms, etc.).
• Roll up length wise using the paper or foil as a tool.
• Pinch ends and lay seam side down.
• Bake at 375 for 40-45 minutes.

CONTEST-WINNING BEEF STUFFED CRESCENTS

Steps:

• In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly., Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.

VEGETABLE STUFFED HAMBURGER ROLL-UP

Steps:

• 1. Sauté onion in butter until soft-in a 10-inch skillet; stir in mixed vegetables. Heat over low fire; cover and cook for 10 minutes if raw or until almost tender and heated through.Drain any liquid from pan; set aside to cool. Prepare meat.
• 2. Combine meat, eggs, mustard, Worcestershire sauce, salt and pepper in a medium bowl; mix well to combine. Spread meat mixture on a jelly roll pan(15x10-inch)lined with foil and sprayed with non stick spray. Pat out evenly to fit pan.
• 3. Spread with cooled vegetable mixture to within 1-inch of edges; sprinkle with the cheese. Starting with the 10-inch side, roll up jelly roll style, lifting the foil as you roll to help guide it. Place seam side down on the spread out foil. Top with the bacon slices (tuck ends under if too long.)
• 4. Bake in 375^ oven for 15 minutes then turn oven to 350^ for about 45 minutes or until a deep brown. Let sit for 10 minutes then transfer to serving platter; cut into 1-inch thick slices with a sharp knife. Great served with mashed garlic potatoes and broccoli or green beans, if desired.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

ITALIAN STUFFED BEEF ROLLS

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

MINI CRESCENT ROLL BURGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix.
• Divide crescent roll dough into triangles along perforated edges. Place 1 tablespoonful beef mixture onto each triangle; roll dough over meat and transfer crescent rolls to a baking sheet.
• Bake in preheated oven until golden brown, about 15 minutes.

BEEF-STUFFED CRESCENTS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the cheese, pickle relish, salt, chili powder, pepper and sugar; set aside. , Unroll crescent dough and separate into triangles. Cut each in half lengthwise, forming two triangles. Place 1 tablespoon beef mixture along the wide end of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.

HAMBURGER STUFFED ROLLS

Steps:

• Fry Hamburger and season to taste (onion, garlic salt, accent, season salt). Drain grease off hamburger. Stir tomato sauce, olives and cheese into hamburger. Stuff hamburger mixture into middle of rolls. Top with cheese. Bake at 350 for 20-30 minutes.

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.