Open Faced Hamburger Phillies Food

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN-FACE SWISS BURGER

Steps:

• Place hamburger patties in a large skillet over medium heat. Cook, turning, until cooked through.
• In a separate skillet, cook onions, bell peppers, and mushrooms, stirring until tender.
• Place 1 slice of Swiss cheese on top of each hamburger patty. Place hamburgers on top of bread. Top burgers with vegetables, then add a dollop of sour cream.

OPEN-FACED HAMBURGER PHILLIES

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

OPEN-FACED STEAK SANDWICH

Steps:

• Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
• Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
• Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN-FACED TEXAS BURGERS

Steps:

• In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

OPEN-FACED BRUNCH BURGER WITH BACON AND AIOLI

Steps:

• For the aioli: Whisk the egg yolk, lemon zest, lemon juice and garlic in a medium bowl. Combine the canola oil and olive oil in a spouted measuring cup. Fold a damp kitchen towel in half and place the bowl on top to anchor. Begin whisking in the oil, a few drops at a time, until the aioli is smooth and thick, increasing the stream when about a third of the oil has been incorporated. Season with salt and hot sauce and more lemon juice if needed. If the aioli is still very thick, whisk in a teaspoon or two of water. Refrigerate while you make the burgers.
• For the burgers: Combine the beef and pork in a large bowl and sprinkle with salt and pepper. Form into 4 patties about 1-inch thick and 3 inches in diameter. Sprinkle the top side with salt.
• Heat a large skillet over medium heat. Add the bacon and cook until crisp, 6 to 7 minutes. Drain on paper towels. Pour out all but 2 tablespoons of fat from the pan. Return the pan to medium heat and add the burgers, salted side down. Sprinkle the tops with salt and cook, flipping once, until completely cooked through, 4 to 5 minutes per side, adding a cheese slice to each in the last minute.
• While the burgers cook, heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, break in the eggs. Sprinkle with salt and pepper. Cover the skillet and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
• To serve, spread the aioli on the sourdough toast. Top each piece of toast with a burger, then a fried egg. Top each with 2 slices of bacon.

OPEN-FACED HAMBURGER PHILLIES

Steps:

• In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.