Open Cheeseburgers

    50 minutes

    This is a yummy recipe and great for those nights when you do not want to spend a lot of time in the kitchen! This is one of my husband's favorites - I got the recipe from my Grandma Sadie. Her mother made this for her when she was growing up in Wauchope.

    25 people made this

    Serves: 6 

    • 500g lean beef mince
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1/4 cup (85g) tomato sauce
    • 1/4 cup (45g) chopped onion
    • 3 tablespoons (60ml) Worcestershire sauce
    • 3/4 cup (30g) crushed cornflakes
    • 1/2 cup (125ml) evaporated milk
    • 1 (450g) loaf unsliced Italian bread, cut in half lengthwise
    • 6 cheese slices

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C.
    2. In a medium bowl, mix together the mince, salt, pepper, tomato sauce, onion, Worcestershire sauce, cornflakes and evaporated milk until evenly blended. Divide the mixture in half and spread onto the cut side of each half of the loaf of bread. Place them cut side up onto a baking tray.
    3. Cook for 30 to 35 minutes in the preheated oven until meat is no longer pink. During the last 5 minutes of cooking, place the slices of cheese over the top to melt. Depending on how many you are cooking for you can cut into smaller pieces or serve in larger sections. Enjoy.

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    Reviews in English (22)


    Since putting this recipe on here, I have become a vegetarian. And since I loved this recipe, I came up with a meatless way to eat it. Simply take a package of the Morningstar crumbled soymeat (defrosted), and add a bit more ketchup and evap milk to make it a sticky precooked consistency . I then zapped it with some Montreal steak seasoning in addition to the rest of the ingredients and slathered in cheese. Still yummy. THX  -  02 May 2004  (Review from Allrecipes USA and Canada)


    The flavor was good, but like others said, I cooked the meat first. Very easy and will make again!!  -  17 Apr 2011  (Review from Allrecipes USA and Canada)


    Followed the ingredient list except for the cornflake crumbs...didn't have any, so used Ritz cracker crumbs as I do for my meatloaf, and I added shredded cheese to the mix. Changed up the cooking method a bit for an experiment. Used about 6 small Italian hoagie buns, split. Spread the meat mixture about a 1/2 inch thick on one side and then put the top back on. I then wrapped each individually in foil and baked 30 minutes in the 375* oven. To serve, I cut each in half. Worked out faily well this way and kept the bun from getting too crunchy. My son liked them very much, but my husband and I thought they we just ok...just seemed to be lacking *something* for me, and my husband didn't like the soggy bread bits. My try again sometime.  -  04 Apr 2008  (Review from Allrecipes USA and Canada)