Cheeseburger Rolls

Hollowed-out crusty rolls filled with seasoned ground beef, tomatoes, pickles, ketchup, mustard and melted Colby Jack. Baked in one dish in about 40 minutes, with no dough.

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 569kcal

Author: Karin and Ken

Ingredients

1 pound ground beef 80/20
¼ cup diced tomatoes well-drained
½ red onion diced
1 dill pickle diced
8 burger buns uncut, preferably ciabatta, Kaiser or crusty rolls
8 slices Colby Jack cheese
4 tablespoons ketchup
4 tablespoons mustard
2 cups Colby Jack cheese shredded
salt to taste
black pepper to taste
fresh parsley chopped, optional

Instructions

Brown the Beef and Add the Vegetables. Preheat the oven to 350°F. In a large nonstick skillet over medium-high heat, cook the ground beef for 8–10 minutes, breaking it into crumbles until fully cooked. Season with salt and pepper, then drain excess grease. Stir in the drained tomatoes, red onion, and pickle until combined. Remove from the heat.
Prepare the Buns. Cut an opening in the top of each uncut bun large enough to fit a cheese slice. Carefully scoop out the centers, leaving ¼–½ inch of bread along the bottoms and sides. If desired, lightly toast at 350°F for 2–3 minutes to firm the bread. Arrange the buns upright in two snug rows of four in an 8×8-inch baking dish, then line each pocket with a slice of Colby Jack cheese.
Fill the Buns. Divide the ketchup and mustard evenly among the buns, spooning them over the cheese slices. Fill each pocket evenly with the beef mixture, then top with shredded Colby Jack cheese.
Bake and Serve. Bake uncovered for about 15 minutes, until heated through and the cheese is melted. Garnish with parsley, if desired, and serve warm.

Notes

Best Buns: Ciabatta, Kaiser or crusty rolls hold their shape better than softer burger buns. Leave ¼–½ inch of bread around the pockets to prevent tearing.
Prevent Sogginess: Line each pocket with sliced cheese before adding the condiments and beef. This was the most effective moisture barrier we tested.
Optional Toasting: Lightly toasting the hollowed-out buns for 2–3 minutes at 350°F slightly improves their firmness but isn't essential.
Drain Thoroughly: Remove excess grease from the beef and liquid from the tomatoes to prevent soggy bread.
Cheese Substitutions: American, cheddar, or pepper Jack work well in place of Colby Jack.
Baking: Bake uncovered at 350°F for 15 minutes. Longer baking can dry out or soften the bread excessively.
Storage: Refrigerate the cooked beef filling separately from the buns for up to 3 days. Freeze the filling for up to 3 months.
Make Ahead: Prepare the filling up to 3 days ahead, but assemble the buns shortly before baking.
Reheating: Reheat the filling to 165°F, assemble the buns, and bake at 350°F until hot and the cheese melts.

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