Name: Long Boy Cheeseburgers
Total time: 1 h
Ingredients: 2 (6-inch) sub rolls, split in half lengthwise; 1 1/4 cups cornflakes, crushed; 1/2 small onion, minced; 1/3 cup whole or low-fat milk; 6 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon minced fresh thyme; 1/2 teaspoon garlic powder; 1 large egg, lightly beaten; Salt and pepper; 1 1/2 pounds 90-percent lean ground beef; 2 cups shredded cheddar cheese

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 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.

Before You Begin

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

Instructions

TOAST ROLLS Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bake rolls, cut side up, on wire rack set inside rimmed baking sheet until golden and crisp, about 5 minutes.

MAKE MEAT MIX Combine corn-flakes, onion, milk, 4 tablespoons ketchup, Worcestershire, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

BAKE BURGERS Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20 to 25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes. Serve.