I've never tried this recipeLooks like something the guys would like for football Sunday, but I have a concernIf I make it as written, I'm afraid the burger buns will get soggyDoes anyone have a suggestion on how I can modify this recipe to prevent that?1 pound ground beef chuck1 (8 ounce) package shredded Cheddar cheese1 tablespoon mayonnaise1 (1 ounce) package dry onion soup mix24 (2 inch square) dinner rolls, splitDIRECTIONSPreheat oven to 350 degrees F.In a medium bowl, thoroughly mix ground beef chuck, Cheddar cheese, mayonnaise and dry onion soup mix.Spread even amounts of the ground beef onto the bottom half of each rollPlace top halves on, forming little sandwichesIf you purchased the rolls in aluminum foil pans, you may return them to the pan for bakingOtherwise, bake on baking sheetCover tightly with foilBake 30-35 mins, until meat is cooked through.
Sear it as mentioned and than I prefer rubbing it with garlic paste and thyme and pouring red wine and beef broth in the pan and cover lightly with a piece of aluminum foilThe other recipes do sound yummy as wellEnjoy!
same as what Staci said but cream of mushroom soup, lipton onion soup, foil over the whole piece of meat, bake for an hour and 15 min, it gets very tender almost like pot roast
I’m not a fan of mayonnaise, and I would think that would make the sandwich soggyHere’s my recipe: Hamburger Sandwiches 3/4 pound ground round 1 - 4 ozcan diced green chilis 2 cups grated cheddar cheese 1/2 white onion, diced 1 - 8 ozcan of tomato sauce (1 and 1/2, if doubled) French rolls (4-6) Brown meat and onion, then drainAdd tomato sauce and chilisSimmer 5 minutesSlice off the tops of the French rolls, and scoop out the center of the bottomsStuff the scooped-out bottoms with the meat, then top with cheesePut the tops back on the rollsWrap them in foil and bake at 350 degrees for 25 minutesEnjoy! If they sit around too long, they will get soggy regardless of what you do, but taking out the mayo will help I sometimes make these in smaller rolls, so they’re easier to holdThey’re great for on the go, too!
