It’s not meatloaf. It’s not a hamburger.
It’s the Long Boy, and it’s delish.
For those with ground beef in the freezer and an inkling to go somewhere other than patty land, let me recommend the Long Boy.
We snagged the recipe from a past edition of Cook’s Country Magazine. I’m really getting to like this mag as it has easy-to-follow recipes that take – this is key – 30 minutes or less. That being said, these each seem to take me at least an hour given the variety of stuff going on around dinner ie, Eli demanding lollis and choo choos, etc. etc.
Mark made these Long Boy cheesburgers. Per usual, we had to make a few creative substitutions or changes based on what we had in our cabinet/how we followed or didn’t follow the recipe. Our changes were: 1. We used Italian bread crumbs instead of Cornflakes in the meat mixture 2. We had no fresh minced thyme (Never any thyme!). I’m sure dried thyme is just fine unless you are Martha Stewart. 3. We used a little extra cheddar cheese, because, cheese. 4. The original recipe gives a choice between low-fat milk and whole milk. We used whole milk. Because fat makes everything better. Amen. (And Eli needs calories)
Here is our recipe for the Long Boy Cheesburger:
- 2 (6-inch) sub rolls, split in half lengthwise
- 1 1/4 cups Italian breadcrumbs
- 1/2 small onion, minced
- 1/3 cup whole milk
- ketchup – 4-5 tablespoons for the meat mixture and then to your heart’s desire to top the Long Boys.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 large egg, lightly beaten
- Salt and pepper
- 1 1/2 pounds 90-percent lean ground beef
- 2 1/2 cups shredded cheddar cheese
1. Adjust the oven rack to an upper-middle position. Heat oven to 450 degrees. Rim baking sheet with foil. Place rolls cut side up until crisp and golden, about 5 minutes. Keep an eye on those buns, huns!
2. Make your meat mix by combining the bread crumbs, milk, four tablespoons of ketchup, onion, thyme, garlic powder and Worcestershire, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead (gently, gently, that’s right) until well combined.
3. Bake your Long Boys. After topping your toasty rolls with meat mixture, do make sure you’ve spread the meat to the edge of the rolls. You may brush or squirt a bit of ketchup on top (2 tbs at minimum). Bake for 20 to 25 minutes, until the meat registers 160 degrees. Top burgers with cheese. Continue to bake until cheese melts, around three or four minutes. Let rest for five minutes. Serve ’em. Preferably with a side of tots. Because, tots.