Long Boy Burgers

Friday 6 February 2015

Long Boy Burgers 

I first saw these burgers a few years back on a delicious blog that I like to visit from time to time entitled Full Bellies Make Happy Kids

 Sandra is a stay at home mom and she cooks the most delicious things for her family. Reading her page reminds me of what my life was like at the same stage in life . . . when I had a whole houseful of hungry kids (Five to be exact!) . . . 

I was so very busy preparing delicious and interesting meals to tempt their palates! (In between doing laundry, laundry and um . . . more laundry!!)

Long Boy Burgers

Anyhow, I first made these burgers a couple of years ago now and I thought it was time I made them again.  After all Ariana hasn't had them, and some things are just so good they bear repeating.  

They were every bit as tasty this time around and I like the thought that I am feeding us something that is a tad bit healthy.

Long Boy Burgers 

I adapted them a bit by using low fat evaporated milk, which gave them a bit of richness without any extra calories. I also used half fat cheddar cheese slices, which cut back on the fat again. 

Long Boy Burgers

I only ever use extra lean steak mince . . . it's a lot better for you and I think it tastes pretty good. I also added some creamed horseradish sauce which added a bit of zip, which we loved.

Long Boy Burgers

Garnished with some fresh rocket leaves and served with some oven baked sweet potato fries, these were fabulous! 

 I think mine got cooked just a tad bit too long . . . next time I will take them out about 5 minutes sooner, so do check on them after they have been in the oven for about 15 minutes, if you don't want yours to get overdone.

Long Boy Burgers

*Long Boy Burgers*
Makes 6 to 8 half burgers
Printable Recipe

Delicious open face burgers, easy peasy, with no frying or the mess that goes along with frying. Adapted from a recipe found in Cook's Country.

3 to 4 finger rolls, split in half lengthwise
150g fine dry bread crumbs (1 1/4 cups)
1/2 small onion, grated on a fine grater
125ml evaporated milk, undiluted (1/2 cup)
4 TBS ketchup
1 TBS prepared horseradish sauce
1 TBS Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large free range egg, lightly beaten
fine sea salt and freshly ground black pepper to taste
680g extra lean minced steak (1 1/2 pounds)
6 to 8 slices strong cheddar cheese (sandwich size)
a couple handful's of fresh rocket leaves (arugla)
Steak sauce to serve

Long Boy Burgers

Preheat your oven to 220*C/425*F/ gas mark 7. Place your finger rolls, cut side up on a baking sheet. Bake in the heated oven for about 5 minutes, until just beginning to brown.

Place the beef into a large bowl. Add the bread crumbs, grated onion, Worcestershire sauce, thyme, garlic powder, egg, evaporated milk, horseradish sauce and some salt and black pepper to taste. Mix together with your hands, kneading gently until well combined. Divide this mixture into 6 or 8 (depending on how many bun halves you have) equal portions and spread the raw beef mixture on to the tops of the toasted roll halves, making sure you cover the bread right to the edges.

Long Boy Burgers

Bake for 20 minutes. Remove from the oven. Cut the cheese slices in half diagonally. Place two halves onto each burger and return to the oven to bake for a further 3 to 4 minutes, until the cheese is melted over top. Remove from the oven and let stand for about 5 minutes before serving. Top each with some fresh rocket and serve. Pass the Steak Sauce.


  1. These burgers look amazing!!
    Awww the kids you know I have twins so maybe someones think is easy (yeah only two say someones sigh!)
    Well one is a meat lover (gerardo) and in the other hand Esperanza is vegetarian! So always I have this ob my mind.......

  2. It must be difficult to please both of them Gloria! xoxo

  3. My mom used to make these for us when I was growing up, using ground beef rather than minced beef. In the last couple of years I was hungry for them and have made them several times for just my husband and myself (plenty of leftovers!)
    We put the meat mixture on a long loaf of french bread rather than rolls. It is just delicious and brings back happy childhood memories.

  4. Sounds gorgeous Sharon! Minced beef is what they call ground beef over here, so it's really the same thing! xoxo

  5. How unique, Marie!. They look and sound delicious and the recipe is a must try. I like that the meat is baked on the rolls, and I've never had anything like that. I bet kids would love it. Thanks for the recipe and have a good weekend.

  6. I'm sure they will love them Pam! I hope you have a great weekend too and you're welcome! xoxo

  7. Oh, these look good! I will be making them very soon... Quick question- the "prepared horseradish sauce" that you mention is indeed the milder "sauce", not simply grated, jarred horseradish, correct? I could see that going very wrong, very quickly, lol! Don't want to mess this up! Thanks, and have a great week!

  8. You are right Chris, it is the "Milder" sauce, not the grated jarred horseradish. That would be far too hot! lol Hope you do enjoy these! x

  9. Marie, thank you for a lovely recipe! We were indeed a bit wary of the "raw meat" factor, but these were phenomenal! I did make a few small changes (I'm a Cook, I always do, lol), but a really good, solid dish. I had to improvise with a couple of seasonings, & I used both Manchego and provolone cheese vs cheddar. The arugula was the icing on the cake, so to speak! Definitely a keeper. Your Honey Mustard Chicken is next up. I really do love your blog. Keep up the good work!

  10. So happy you enjoyed Chris! You will love the Honey Mustard Chicken, I guarantee! Thanks for your kind words re my blog! You really did make my day! xoxo


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