PAM (Painter Artist Mom) gave me a recipe several years ago for making Krystal burgers in a 9 ” x 13″ pan. I don’t really like Krystal burgers these days, so I changed the recipe slightly when we had nine teenage boys to feed.
It was a late night snack. Otherwise, I would have made more!
I bought a package of 32 prepared dinner rolls for the occasion.
Since this would require two 9″ x 13″ pans of burgers, I bought two (one-and-a-half pounds each) packages of ground round.
Grate three yellow onions. For an easy way that saves skinned knuckles, chop the blunt end off each onion. Using a paring knife, cut just through the top layer in a circle around the most pointy end and down one side.
Peel away the outer layer but leave the tip intact.
This provides a handle as you grate. Your knuckles will want to thank me (wink).
Strain the grated onions over a bowl for 30 minutes.
Meanwhile, spread melted butter over two 9″ x 13″ x 2″ pans with a pastry brush.
Mash the remaining liquid out of the onions and spread evenly into the two pans – about 2/3 cups each. (Do even more if you love onions!)
Crumble the raw ground round evenly over the onion.
Mash carefully so the onion stays beneath the meat. Press evenly to the edges.
Bake at 350 degrees for 30 minutes.
Slice the loaves of dinner rolls in half horizontally. Try to keep both the tops and bottoms together in a solid sheet. Don’t get upset if some of the tops separate while slicing.
Remove the top half and place the meat over the bottom half of rolls. Cut the sheet of beef and onions in half if needed for easier handling.
Top with cheese slices and the dinner roll tops. Cut the roll sections on through the meet and bottom half of roll layer.
The only thing remaining is adding choice condiments. Our group of boys (ahem, young men) enjoyed building their individual creations.
Here’s the recipe to print and share.
- 3 pounds ground round
- 3 med-large yellow onions
- 1 Tablespoon butter
- salt and pepper to taste
- 1 package of 32 prepared dinner rolls, still connected and in two layers of 16 rolls each
- Desired condiments
- Grate onion and place in strainer over a bowl for 30 minutes.
- Melt butter and brush over bottoms of 2 - 9" x 113" x 2" pans.
- Mash onions into strainer to release the remaining liquid and spread evenly into each buttered pans, about ⅔ cup per pan.
- Crumble raw meat over onions to distribute evenly and mash over onions. Try to keep onions beneath the meat layer.
- Bake at 350 degrees for 30 minutes.
- Slice connected roll layers in half horizontally.
- Remove meat from pans onto bottom half of roll layers. Cut meat in half in pan for easier handling.
- Sprinkle meat with salt and pepper as desired. Top with cheese and the top half of roll layer. Slice the roll rows and "columns" to divide into individual burgers.
- Dress with desired condiments.
I love the easy prep for these burgers – and the “build your own” theme went well with our crowd.
Can you see doing these for an outside picnic in a couple of months when it’s warmer? I’m drooling just thinking about it. Are you?