Cooking has always been a passion of mine, even as a child. This recipe is an old family favorite that I made as a child just learning my way around the kitchen, and have revived in adulthood much to the delight of everyone I have served them to; kids and adults alike. I have swapped the, then popular, Crisco shortening with olive oil and do use healthier burger buns than white bread buns. These are easy, fun, and oh so good for lunch, dinner, or as an appetizer. A nice switch-a-roo for pizza or burger night too!
1 Lb. Hamburger 8 Burger Buns
1 T. Olive Oil Parmesan Cheese
1 (6 oz. can) Tomato Paste 1 ½ t. Dried Oregano
¼ c. Catsup ¾ t. Garlic Salt
2 T. Flour 2 T. Butter
1 c. American Cheese, diced 1 c. Milk
Mix tomato sauce ingredients together and let stand until ready to use. Cook the hamburger in the olive oil, chopping it up as it cooks; set aside.
To make the cheese sauce: Warm the milk in a small saucepan and set aside keeping the milk warm. Melt the butter in a second sauce pan and slowly whisk in the flour, mixing well. Whisk in the warm milk a little at a time. Add the cheese and whisk until cheese is melted.
Place the burger buns, open faced, in the broiler and toast lightly.
Spread the sauces in layers on the split burger buns; starting with the tomato sauce, then cheese sauce; top with crumbled burger and sprinkle with Parmesan cheese.
Bake at 400 degrees for 12 to 15 minutes.