OH yeah. A big ol’ “long boy” cheeseburger on top of a hoagie roll!! Puts cheap hamburger buns ‘n burgers to shame!! And decked out Western-style? I feel a “food coma”,…no, wait,…a state of “food euphoria” coming on soon….yes, indeedy!
Can you believe I managed to eat a whole…HALF of that? My hubby polished off his, then ate the other half of mine!
Needless to say, these babies disappeared FAST!
It was no wonder with my homemade Garlic Dill Pickles, a third pound cheese burger, finely shredded lettuce, ruby-red ‘n juicy beefsteak tomatoes from my garden, crisp-cooked peppered bacon, homemade onion rings, and Sweet Baby Ray’s barbecue sauce piled on top of a pillow-soft cushy bun!
What’s not to fall in love with, right?
So we start with good ground beef, just a pound, and divide it evenly into thirds. Press it out onto a sheet of waxed paper making thin, long oval shapes, and salt and pepper them well. Meaning, when you think you’ve added enough, add a little bit more!
Then fry them all, or one or two at a time, on your favorite flat griddle pan placing them seasoned side down onto the preheated hot surface to hear that sizzle as soon as it hits the pan!
*The easy way to do this, is to cut the waxed paper to separate them, invert them onto the grill, and remove the waxed paper. Easy-peasy.
Then season the other side of them well, also. Fry until bottoms are browned, turn and grill other side. When they’re almost done, (peek inside but don’t smash!) top them with American cheese slices torn in half. By the time they melt, your burgers should be done.
Now, the cooking time and doneness is totally up to you. I prefer a little pink right in the middle! But my hubby more prefers his burger well done.
If you’re using quality ground beef, a little pink is ok. Just cook them to the doneness that you prefer.
Top your rolls with dill pickles, preferably homemade, then place your burgers on top.
The only thing that kinda sucked, was the odd size of the hoagie rolls. 2 inch x 8 inch was not ideal. But a footlong hotdog would’ve been perfectly comfy!
*So when looking for the right size for these, be sure to get more normal sized ones that are almost standardly 6 inches long and just a bit wider, about 3 inches or slightly more.
Just make sure that you form them larger than the roll that you choose. Because, when they cook, they will shrink as the fat melts away.
Even though these rolls were clearly not a very good choice, they didn’t disappoint and still ended up serving their purpose very well!
By the time all of the other goodies got piled on, it didn’t matter at all!
*And you can, of course, make smaller ones like I’ve also done in the past, and simply use hotdog buns!
From my homemade Garlic Dill Pickles on the bottom, to my crispy fried onion rings on top, this cheesy burger with the works kicked butt!!!
*My sweet Bread ‘n Butter Pickles are also good on this, too! Just whatever you prefer!
…Orrrrr, maybe you’re going for a little more? I aim to please!!
And, if you don’t happen to care much for pickles, you can always add some Jalapeño Cowboy Candy like my hubby did! (I think he’s addicted to those buggers now!)
I piled on the lettuce next, and sprinkled it with a little salt and pepper.
*Never forget to season the lettuce, as well as your tomato slices, which go on next.
Then add your bacon strips, warm onion rings (*make first and keep warm in a low oven until burgers are done), and slather with your favorite barbecue sauce!
Just look at that masterpiece!
Cooked to perfection (for us medium done lovers!), well seasoned, loaded with goodies, and packed with flavor!
The only thing that I forgot to do, was toast the insides of the buns! But for this burger, it didn’t even matter! I dove in head first, and it was hard not to eat it too fast!
So the next time you have a craving for a tender, juicy, cheeseburger loaded with all of your own personal favorites, that actually has flavor and tastes like a cheeseburger, stay away from the drive-thrus!!
Far. Far. Away.
And just make your own masterpiece right at home! Because, like I always say, homemade is always better!
Take care and enjoy!!
*Links to my other recipes that you might enjoy with this one:
Garlic Dill Refrigerator Pickles (or if you’d like to add a little heat, you might want to add some of my homemade Jalapeño Cowboy Candy!)
Flamin’ Barbecued Potato Chip Flavored French Fries
Copycat Five Guys Fries
Make Onion Rings: In small bowl, beat egg, set aside. In medium bowl, whisk together flour, garlic salt, onion powder, and black pepper. In second medium bowl, whisk together Italian bread crumbs, regular salt, garlic powder and onion powder. In large deep frying pan, heat oil to 350º - 375º. Toss onion slices in seasoned flour, then one at a time, dip into beaten egg coating, let excess drip off, and place into seasoned breadcrumbs. Pack on to stick and well coat. When all are coated, carefully add to hot oil and fry until deep golden. (About 4 - 5 minutes.) Remove to rack placed on top of a baking sheet, and pop into warm (200º F) oven to keep hot. Make Burgers: Divide hamburger into 3 equal portions. Press out on waxed paper until 1/2 - 1 inch larger all the way around than your hoagie rolls. Over medium high heat, heat cast iron griddle or frying pan. Salt and pepper tops of burgers with a nice amount of salt and pepper, place seasoned side down onto hot griddle, and grill until browned on bottom. Season top side, flip and grill until almost done. Baste tops with barbecue sauce, top each with 2 slices cheese and grill until done. Remove to a platter or cutting board. Spray or butter inside of hoagie rolls, place onto hot griddle and grill until toasted. Remove. To Assemble: toasted hoagie roll bottom my homemade dill pickles (and/or my Cowboy Candy) barbecued cheese burger shredded lettuce, light sprinkle of salt & pepper thinly sliced tomatoes, more salt & pepper bacon strips onion rings more bbq sauce toasted top bun Slice on the bias, serve hot, and enjoy! (*Nice served with my homemade Barbecue French Fries!)Western Long Boy Burgers
Ingredients
For Onion Rings:
Instructions
