BURGERS FOR A BUNCH
I used to make this often when my children were small and I worked full-time. It's easy to prepare the night before, then pop into the oven shortly before suppertime. We still like it-even as a cold snack!-Nancy C. Latham, Moses Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the potato flakes, egg, ketchup, relish and mustard; set aside. , For crust, melt 2 tablespoons butter in a small saucepan. Stir in 1/4 cup potato flakes; set aside. , In a bowl, combine the flour, sugar, cream of tartar and baking soda and remaining potato flakes. Cut in remaining butter; add milk and mayonnaise. Blend until a soft dough forms. , Divide in half. On a floured surface, roll one portion of dough into a 10-in. circle. Place in a 9-in. pie plate. Spread with meat filling; sprinkle with cheese. Roll out remaining dough and place on top of filling. Seal and flute edges. Brush with milk; sprinkle with reserved buttered potato mixture. , Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 464 calories, Fat 26g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 915mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.
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