Long Boy Cheeseburgers

From Cook's Country | February/March 2010

Why this recipe works:

We thought breakfast cereal was an odd addition to our Long Boy Cheeseburgers, but cornflakes provided better flavor and texture than bread, tortilla chips, saltines, or Ritz crackers. Traditional evaporated milk was much too sweet for this recipe. We found low-fat milk to be a superior… read more

We thought breakfast cereal was an odd addition to our Long Boy Cheeseburgers, but cornflakes provided better flavor and texture than bread, tortilla chips, saltines, or Ritz crackers. Traditional evaporated milk was much too sweet for this recipe. We found low-fat milk to be a superior substitute. Toasting the rolls before spreading on the meat mixture kept them from getting soggy as the burgers baked. For a happy medium between a meatloaf glaze and ketchup squirted directly onto a burger, we brushed ketchup on top of the meat before baking.

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Serves 4

Be sure to spread the meat to the edges of the rolls, or the bread will burn.

Ingredients

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