Best Nifty Hamburgers On A Bun Recipes

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DAD'S HALF-HAMBURGERS



Dad's Half-Hamburgers image

A Ground beef mixture that is spread on both halves of a hamburger bun, broiled, and served open faced. Half Hamburgers come from my childrens' Dad's family. It's a mixture of all the things you'd probably put in/on a hamburger, spread on the halves of the hamburger buns. It's so easy that kids can make it, although they'll need adult help with the broiling. Men love it too, so it would be great for a poker game or Superbowl party. Get "moosh-ing" and enjoy!

Provided by Peachy326

Categories     Meat

Time 13m

Yield 24 half hamburgers, 8 serving(s)

Number Of Ingredients 7

1 lb ground chuck
1 egg, large
3/4 cup yellow mustard
1 1/2 tablespoons minced onions, dried
1/8 teaspoon salt
1/8 teaspoon pepper
12 hamburger buns, separated into halves

Steps:

  • Mix the ingredients in a bowl; "moosh" by hand - clean hands, if you please - until spreadable.
  • Spread mixture hamburger buns; both bottoms and tops.
  • Place on an ungreased cookie sheet.
  • Broil on second rack of oven for 3 - 5 minutes.
  • Check center with small knife for doneness.
  • Times may vary slightly from oven to oven.

NIFTY HAMBURGERS ON A BUN



Nifty Hamburgers on a Bun image

Make and share this Nifty Hamburgers on a Bun recipe from Food.com.

Provided by Queen of Everything

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 hamburger buns
prepared mustard or catsup
1 lb lean ground beef
1/4 cup onion, Chopped (1 small)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 500 degrees F.
  • Spread cut sides of hamburgers buns or one side of each bread slice with mustard.
  • Mix meat, onion, salt and pepper.
  • Spread mixture over the mustard, being careful to bring it to the edges of the buns.
  • Place meat sides up on an ungreased baking sheet.
  • Bake until desired doneness is reached, about 5 minutes.
  • NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking.
  • After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months.
  • To serve, unwrap desired number of hamburgers and bake about 10 minutes.

Nutrition Facts : Calories 323.9, Fat 13.2, SaturatedFat 5.1, Cholesterol 73.7, Sodium 862.6, Carbohydrate 22.3, Fiber 1.1, Sugar 3.1, Protein 26.9

40-MINUTE HAMBURGER BUNS



40-Minute Hamburger Buns image

Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. -Jessie McKenney, Twodot, Montana

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 large egg, room temperature
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°., Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 204mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

HAMBURGER BUNS



Hamburger Buns image

This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.

Provided by Claire Saffitz

Categories     breads

Time 7h45m

Yield 10 buns

Number Of Ingredients 5

Neutral oil, such as vegetable, or nonstick cooking spray, for the baking sheets
1 recipe All-Purpose Enriched Bread dough, chilled
All-purpose flour, for dusting (optional)
1 large egg
3 tablespoons hulled sesame seeds

Steps:

  • Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
  • Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
  • Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
  • Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
  • Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
  • Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
  • Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

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