We went to a Mexican Party a few weeks ago and had to bring ground beef as our share of the food. Well, we bought more than we needed to and we must have had five pounds left over! We stuck it in the freezer, and our mom had some of us kids make some meals to use it up. On my turn, I made this for the fam! I know this is one of my older brother’s favorites, but since it is cheeseburgers everyone else likes it too. 🙂
It is not hard, but it can seem daunting to fill each pocket, so what I did was make the dough and filling in the morning and then later in the afternoon (after going shopping and running errands with my mom) I filled them and set them aside to bake later. If you space it all out it’s a cinch!
Originally published as Cheeseburger Buns in Taste of Home June/July 2003, p. 35
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon salt
- 3-1/2 to 4 cups all-purpose flour
- 1-1/2 pounds ground turkey or beef
- 1/4 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 8 slices process American cheese, quartered
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
- Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
- Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 sandwiches.