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Photo: Keller + Keller

Long Boy Cheeseburgers

Presented by America's Test Kitchen

Serves 4

NOTE: Be sure to spread the meat to the edges of the rolls, or the bread will burn.


  • 2 (6-inch) sub rolls, split in half lengthwise
  • 1 1/4 cups cornflakes, crushed
  • 1/2 small onion, minced
  • 1/3 cup whole or lowfat milk
  • 6 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 1/2 pounds 90 percent lean ground beef
  • 2 cups shredded cheddar cheese


  1. TOAST rolls Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bake rolls, cut side up, on wire rack set inside rimmed baking sheet until golden and crisp, about 5 minutes.
  2. MAKE MEAT MIX Combine corn-flakes, onion, milk, 4 tablespoons ketch-up, Worcestershire, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.
  3. BAKE BURGERS Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20 to 25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes. Serve.