Jan 012004
 
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These are great to have around for snacks and grab-as-you-go meals. They can be easily warmed up by the kids in a toaster oven also.
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Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Makes: open-faced hamburger bun halves

16

32

48

64

80

96

Makes: French bread loaves, split

1

2

3

4

5

6

Ingredients
Evaporated milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Ground beef, uncooked

1-1/2 lbs.

3 lbs.

4-1/2 lbs.

6 lbs.

7-1/2 lbs.

9 lbs.

Oatmeal or crushed crackers

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Eggs

1

2

3

4

5

6

Chopped onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Prepared mustard

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Salt

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Black pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Assembly Directions:
Combine all ingredients. Place open hamburger buns or split french bread loaf on a cookie sheet. Spread 2-3 tablespoons of mixture onto each bun or 1/2 of mixture onto each bread loaf half. Bake at 350 degrees for 25-35 minutes. If desired, top with cheese slices during last five minutes of baking time.

Freezing and Cooking Directions:
Hamburger mixture may be frozen in a gallon freezer bag after combining and buns/bread kept on hand for later baking.
OR
Bake as directed, cool and wrap individually to freeze. Don’t forget to label them.
To serve: Thaw and warm 10 minutes in 350 degree oven.

Comments:
*1 medium onion = 1 cup chopped onion

Nutritional Info:
Per Serving: 530 Calories; 27g Fat (46.2% calories from fat); 31g Protein; 39g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 1015mg Sodium.
Exchanges: 2 Grain (Starch); 3 Lean Meat; 1/2 Non-Fat Milk; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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