Humungo Hamburger

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“This is a neat recipe adapted from Rachel Ray's magazine that kids of all ages will ooh and aah at. Center this baby on a platter and surround it with bowls of toppings and condiments (sliced onions, tomatoes, pickles, ketchup, mustard, etc.) so everyone can add their personal favorites. Serve alongside a big basket of fries or bowl of potato chips, and DIG IN!”

Ingredients Nutrition


  1. Preheat the broiler. Slicing horizontally through the middle of the bread, cut out a 1/2 inch thick layer and discard, reserving the top and bottom layers. Brush the cut sides with 1 tablespoon olive oil; broil until golden.
  2. In a large bowl, combine beef with the remaining 1 tablespoon of olive oil and the salt. Place on a plate and shape into a ball; flatten into a nine inch patty.
  3. Preheat a large skillet over medium heat. Transfer the burger to the skillet and cook until browned on the bottom, about 4 minutes. Using a large spatula, flip the burger and cook 3 to 4 minutes more, adding cheese slices during last few minutes of cooking.
  4. Spread the dressing or burger sauce on the toasted bread bottom and top. Slide the burger onto the bread bottom; top with the shredded lettuce and the bread top. Cut into wedges and serve.

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