Recipe
Author
Hy-Vee Seasons Magazine
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Description
No need for a patty or a bun with this cheeseburger. Transform a grilling favorite into a dip by baking the burger into a casserole. Use small, toasted bread slices for scooping the meaty goodness.
Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ lbs. lean ground beef | ||
| ½ c. yellow onion, diced | ||
| 2 clove(s) garlic, minced | ||
| 10 slice(s) Hy-Vee bacon, cut into 1-inch pieces, divided | ||
| 4 oz. Hy-Vee cream cheese, softened | ||
| ½ c. Hy-Vee sour cream | ||
| ¾ c. Hy-Vee shredded mozzarella cheese, divided | ||
| ¾ c. Hy-Vee shredded cheddar cheese, divided | ||
| 1 tbsp. Hy-Vee Worcestershire sauce | ||
| 2 tbsp. Hy-Vee ketchup | ||
| 1 c. shredded lettuce | ||
| 1 c. tomato, chopped |
Things To Grab
- Large skillet
- Medium bowl
- Paper towels
- Plate
- 9-inch pie pan
Directions
- Preheat oven to 350 degrees.
In a large skillet, cook ground beef over medium heat. Remove from pan and add to a medium-sized bowl. In the same skillet, sauté onion and garlic until tender; add to cooked beef. In the same skillet, cook bacon until crispy. Remove from pan and drain on paper towel-lined plate. Reserve 1/2 cup bacon for topping.
- Add cooked bacon, cream cheese, sour cream, 1/2 cup mozzarella, 1/2 cup cheddar, Worcestershire sauce and ketchup to ground beef mixture. Mix until combined. Spread into a 9-inch pie pan. Top with remaining mozzarella and cheddar cheese. Bake for 20 minutes. Remove from oven and top with lettuce, tomatoes and 1/2 cup reserved bacon.
Nutrition facts
Servings
80 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 25mg
- Sodium: 125mg
- Total Carbohydrates: 2g
- Protein: 6g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2013.