Prep 15 mins
Cook 15 mins
Hamburger and baked beans atop a soft bun loaded with cheese. It sounds strange but my daughters all loved these growing up, and it wasn't easy finding something they all would eat. You can put this filling on any kind of bread - I've used hotdog buns in a pinch, English muffins, or left-over split Parker House rolls. You can also use any cheese you prefer, including slices of American or Velveeta.
- 453.59 g ground beef, lean
- 29.58 ml onions, finely diced
- 2.46 ml salt
- 0.59 ml black pepper
- 453.59 g can pork & beans
- 118.29 ml ketchup
- 14.79 ml brown mustard
- 59.14 ml brown sugar
- 0.25 ml Worcestershire sauce
- 4 hamburger buns, split
- 473.18 ml cheddar cheese, shredded
- Preheat broiler.
- In a medium skillet, brown the ground beef, seasoned with the salt and pepper, along with the onion over medium heat, till beef is no longer pink. Drain away fat.
- Add the beans, ketchup, mustard, brown sugar and Worcestershire sauce to the beef in the skillet. Stir gently to combine well.
- Reduce heat to low and simmer 5 to 8 minutes, till slightly thickened and bubbly. Remove from heat and cool slightly, 5 minutes.
- Meanwhile, place bun halves on a baking sheet and sprinkle each with cheese, using about 1 cup.
- Divide the beef mixture between the buns and sprinkle with the remaining cheese.
- Place pan under broiler, till cheese is melted and just starting to brown - 5 minutes -- but watch closely,.
- Serve hot or at room temperature, with corn chips and a fruit or green salad.