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Burgers are not something that I eat very often. I find them to be overly filling and to be honest, I am not all that found of ground beef. I did have some in the freezer however that I had broken into 1/4 pound lots.
As this is my cooking from food storage week, today I decided to cook myself a burger with some of the beef. I had seen this recipe on a page called Pear Tree Kitchen. It was for what looked to be a really delicious open-faced burger. I went with it!
What you have here is a parmesan toasted slice of buttery sour dough bread, topped with an all beef patty, which has been topped with Pub Cheese and sauteed onions. The burger is briefly covered after you add the cheese and onions to the top so that the cheese can melt.
This is a fork and knife burger. One of my favorite kinds of burgers. I confess I don't like eating messy burgers and am much happier eating them with a fork and a knife.
At first I wasn't entirely sure what Pub Cheese was. I had to look it up here. What it is, is a spreadable sharp cheddar cheese.
I fell in love with it the first time I tasted it and I always have a tub of it in the refrigerator to enjoy with crackers or celery sticks. Its also good spread onto hot toast.
I am not sure what the equivalent is in the UK. I can tell you its not that cheese stuff in the tube. If I was in the UK I would use a beautiful strong farmhouse cheddar and just crumble it on top. My mouth is watering just thinking about it.
I miss all the beautiful cheeses that were available in the UK. When I happen to spy some in the grocery store I sometimes treat myself to a little bit. Its some good!
WHAT YOU NEED TO MAKE PUB CHEESE OPEN FACED BURGERS
Not a lot really. I have listed the quantities for one burger only. That way you can multiply the amounts to make as many burgers as you want at any given time.
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Don't you find that the onions at this time of year are getting really close to the end? We are waiting for new season onions. I will not buy a bag of them now unless I know I am going to use them up pronto. The go off pretty quickly.
Instead I will buy one or two largish ones and use them as I need them. Today I had two medium ones left in the little mesh bag and the first couple of layers were not useable at all, so they actually ended up being two small ones, lol You do what you have to do.
My slices of sour dough bread were rather large so I only used a half a slice for this. I also didn't flatten my patty out to quite cover it as I wanted you to be able to see the golden cheese crust of the bread.
Really all you need for seasoning is salt and pepper. The cheese and fried onions will add plenty of flavor, trust me. Cheese and onions are a brilliant combination.
HOW TO MAKE PUB CHEESE OPEN FACED BURGERS
This is a doddle really. It doesn't get much easier.
Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
Remove the onions from the pan to a bowl, and set aside.
Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
This was really good and surprisingly filling. I chose to enjoy mine with some lettuce and sliced tomatoes on the side. For a really hearty meal you might want to accompany the burger with some oven chips or potato chips.
It would also be very nice with a crisp leafy salad on the side or some coleslaw. But really, this was pretty amazing just as is!
If you are a fan of the burger, you might also enjoy these lucious fork and knife burgers!
TINA'S BURGERS - My friend Tina who lives in the UK made wonderfully tasty burgers. Hearty and delicious, she had spent a number of years living in Australia where it is a habit to top burgers with a fried egg. With melted cheese, fried onions and crisp bacon, not to mention that fried egg, these were the some of the tastiest burgers I have ever eaten!
ONION PAN BURGERS - Ground steak burger patties are smashed down into a skillet with a quantity of sliced onions mashed into their surface. Once they are seared golden brown on the bottom, they are flipped so that you can fry the onions. Once the onions have softened, soft floury buns are split, the bottom halves being steamed over the onions until hot and the tops heated over a slice of cheese on top of the burgers. Put together these are quite simply lush and delicious. These are a real favorite.
Yield: 1
Pub Cheese Open Faced Burgers
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quantities given are for one burger. Multiply to make as many more as you like These are deliciously unique open faced burgers with an all beef patty, sitting atop a Parmesan grilled slice of sour dough bread and topped with melted Pub cheese and grilled onions.
Ingredients
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Instructions
- Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
- Remove the onions from the pan to a bowl, and set aside.
- Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
- Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
- Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
- Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
- To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
Notes
You will want to shape your meat patty to roughly the same shape and size as your bread. In my case I used half a slice of bread as the sour dough was really large. This worked perfectly.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com .
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I had a medical appointment today about an hours away from where I live. You know how those go. Your appointment is at a certain time. They want you to be there early to register and then you often sit waiting for quite a while after your appointment time before you even get in.
I knew that by the time I got home I would be really tired and I wouldn't feel a lot like cooking. I also knew however that I would be hungry and so I decided to make myself something quick and easy for my supper today.
I spied this recipe for Cheesy Ranch Chicken & Bacon Foil packs on the Kitchn the other day. They looked really simple and tasty to do.
I love foil pack cooking. These little foil pack dinners are really easy to make and cook very quickly. They are also very convenient. You can make them up ahead of time and just throw them in the oven or on the grill when you want to cook them.
I thought that it would make the perfect dinner for today when I knew time was short and my energy would be flagging. I actually put them together this morning before I left and stuck them in the refrigerator, ready to throw into the oven for my supper tonight.
I did take them out about half an hour before I cooked them in order to bring them to room temperature. Here you have a delicious mix of sweet and white potatoes, along with broccoli, topped with chicken, cheese and bacon, with the flavors of ranch dressing running through out.
Here in North America Dry Ranch Salad dressing is quite available. You can buy it in most grocery stores and online. I know that is not the case in some other countries. You can easily make your own however.
You will need 1 cup (140g) buttermilk powder, 4 tablespoons dried parsley, 2 tablespoons garlic salt , 2 tablespoons onion powder, 4 teaspoons dried chives, 2 teaspoons dried dill weed, 3 teaspoons salt, and 2 teaspoons pepper.
Just mix it all together in a food processor or spice grinder, give it a quick blitz, and Bob's your uncle. Dry Ranch Dressing Mix. Keep it stored in the refrigerator in an airtight container ready to use when you need some. It comes in very handy. It will keep for about six months.
I know that buttermilk powder can also be hard to come by and I have a confession, when I lived in the UK I used dry milk powder. It wasn't quite as tangy, but it still worked well.
WHAT YOU NEED TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKETS
Quantities are for two basic servings You could multiply to feed more if you wish. It is very easily done.
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Each one of my potatoes was about the size of my fist. I have a smallish hand so not overly large. My broccoli crown was also on the small size, I guess I got about 1 cup of florets from it, so 1/2 cup for each packet.
If you don't like broccoli you can use any other vegetable that you do like. Cut green beans, cauliflower, sliced carrots, halved brussels sprouts, etc. Just bear in mind that they need to cook in the specified time.
HOW TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKS
Nothing could be easier. The hardest part is folding the foil over the chicken and vegetables, but if you cut your foil large enough, this is a real doddle too.
Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
Take great care when opening as the steam from these is very hot.
You could round out the meal with some garlic bread which could be thrown in the oven along side of the foil packets, or a packaged salad or coleslaw. Today I could be bothered with anything as I was just that tired from all the running around.
It was also garbage day and I had to get all my garbage ready to put out by the road for tomorrow. Days like that I wish I did have a man around to do that chore for me. I know, that is sexist. Like garbage is a man job. lol
To my way of thinking, it is, but alas, I have to do what I have to do! There are worse things to suffer through! 😏
I have always been a huge fan of foil cooking. Especially in the summer months when we can just throw the packs on the grill. If you are too, you may enjoy the following:
GRILLED CHICKEN FOIL PACKS - I give you three different versions here for ways to make chicken foil pack dinners. There is a Sweet and Sour Chicken pack, a Hunter's Chicken and Potato pack and a Honey Mustard Chicken pack. All are equally delicious!
You can cook anything in a foil pack like this. Salmon fillets are nice. Pork, lamb, beef. You can really use your imagination and put them together very easily. If you have children you can let them put together their own. Children love to think they are cooking! These really are great for camping or cookouts!
Yield: 2
Cheesy Ranch Chicken & Bacon Foil Packs
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy and delicious. No fuss, no muss and very little to clean up. You can cook this easy dinner for two in the oven or on the grill.
Ingredients
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Instructions
- Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
- Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
- Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
- Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
- Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
- Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
- Be extremely careful when opening the packets due to steam escaping. Serve hot.
Thanks so much for visiting! Do come again!
Easter is just a few weeks away and I wanted to come up with a viable option for the smaller family to enjoy for Easter Dinner.
When I was growing up and for all of the years I was raising my family we always enjoyed Ham at Easter. When mom cooked it, it was always cooked the day before and served cold and sliced, whereas in my own family we always enjoyed it hot.
As a person living on my own now, I didn't want to have to be eating ham for days on end after the holiday meal. I know many others are in the same situation and there are also many of us who are still not comfortable gathering together in large groups.
Some of us may be empty nesters as well, or living far away from family, so a smaller sized option is certainly welcome.
This delicious Pineapple Glazed Ham Steak is perfectly sized for two people.
I adapted the recipe from one I found on Call me PMc. It feeds four people and uses a full ham steak. If you are looking for a meal to serve four, I suggest you check them out.
If you are like me, and looking to downsize, then stay right where you are because I have you covered. This is perfectly sized for two and is every bit as delicious as a full sized glazed ham!
What you have here is juicy tender pieces of a full ham steak (you freeze half for another purpose) that are perfectly cooked and served with a brown sugar, mustard and pineapple glaze, that is a little bit sweet and fruity, a little bit tangy, a bit spicy and totally delicious!
I served it with scalloped potatoes and green beans for a lovely meal. I used a boxed scalloped potato mix (by Betty Crocker). I cut it in half, keeping the oven temperature and the bake time about 3/4 of the original bake time. It turned out beautiful as you can see, and makes a great option for the smaller family.
WHAT YOU NEED TO MAKE PINEAPPLE GLAZED HAM STEAK
Very simple ingredients. I usually have most of these things in my cupboard/larder at all times, but they are very easily picked up.
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
The ham slice/steak I am talking about is the one you can buy in the shops that is a full slice of a ham, usually with the small circular bone in the center. Just cut it in half, freeze one half and then cut the other half into two portions.
I used tinned crushed pineapple. I drained off some of the juice to use in the glaze and then some of the crushed pineapple to use as well. The remainder can be frozen for later or eaten in a fruit cup, put into coleslaw (delicious), etc. It will not and should not be wasted.
I froze the remainder of my ham steak in two pieces. Very convenient for me to thaw out and use in a casserole, or even just as a protein option for some supper meal.
Its very nice popped into the electric grill, cooked and then served as is, glazed or not! It always makes a lovely supper, served with some fried potatoes and corn on the cob. Yummy yummy!
HOW TO COOK PINEAPPLE GLAZED HAM STEAK
It may look complicated, but I can promise you that it isn't complicated at all and it really is delicious.
Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
Add the maraschino cherries and heat through. Serve hot with some of the sauce spooned over top with a few cherries decorating each serving.
Now doesn't that look special? I think it makes for a really pretty dinner option. Quick and easy to make and oh so delicious. I think I have a new favorite way to cook my ham for special occasions!
I guarantee you are sure to fall in love with this simple and tasty entrée whether you are feeding one, or two, or many people. Much quicker and easier than a full baked ham. Deliciousness without having all those leftovers!
Here are a few other recipes which make use of ham steaks that you might enjoy!
HAM STEAKS SHEET PAN DINNER - A complete dinner for four cooked on one large sheet pan. If you line the sheet with foil cleanup is at a minimum. With a delicious honey mustard glaze, roasted potatoes, butternut squash and green beans. A fabulous dinner to enjoy at any time.
PROPER HAM AND EGGS - This simple way of cooking ham and eggs makes for either a simple supper or a beautiful breakfast. You decide! One nice thick slice of ham/gammon. Fried in butter until golden brown on both sides. The fatty edge getting all stick and sweet from the marmalade glaze. OH so good, especially when you add two perfectly cooked farm fresh eggs!
Yield: 2 servings
Pineapple Glazed Ham Steak
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
All the delicious flavors of a holiday ham without the leftovers. Perfectly sized for just two people
Ingredients
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
Instructions
- Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
- Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
- Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
- Add the maraschino cherries and heat through.
- Serve hot with some of the sauce spooned over top and a few cherries on each serving.
Thanks so much for visiting! Do come again!
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