Crockpot Cheeseburgers

Crockpot Cheeseburgers.

December 10, 2012

I’m super conflicted today.

I feel like this recipe is so totally weird yet at the same time I can’t WAIT to tell you about it. Never did I ever think that putting ground beef in a crockpot with cheese and then slapping it on something bread-like could be so perfect.

But it was.

It is so easy. I mean, so easy. I clearly don’t even have words to describe it.

I guess I’m sort of boring today. It might be because I had such an eventful weekend, honestly. I guess anything can be eventful for me since the highlight is usually listening to the John Tesh radio show (I’m the oldest person in the universe) but what can you do?

I may be boring but at least I’m full.

What makes these sandwiches are the buttered and toasted buns. I am all about these thick and hearty wheat buns at my local grocery and um, by 8am yesterday morning they were gone. No where to be found. Is there a bun bandit running around? I ended up using the ones above and covering them in butter then toasting them and I just have to say that this is like the best winter meal, ever. The unphotogenicness does nothing to describe just how good this was. Super simple and so freaking delicious. I think I already said that.

I mean it.

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Yield: serves 6-8

Prep Time: 15 minutes

Cook Time: 3-4 hours

Total Time: 4 hours

Ingredients:

3 pounds 93% lean ground beef
1 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons milk
3 tablespoons ketchup
3 tablespoons mustard
6 ounces sharp cheddar cheese, cut into cubes + more for topping
buns, lettuce, tomato and any other burger toppings you may want!

Directions:

Heat a large skillet over medium high heat and add olive oil. Add onions, cooking for 2-3 minutes until soft, then add garlic. Add in beef, salt and pepper and stir, just cooking until browned, about 4-5 minutes. Add beef to a slow cooker along with milk, ketchup and mustard, stirring well. Add in cubed cheddar, mixing to coat. Cover and cook for 3-4 hours on low, stirring once every 30 minutes or so, especially on the edges.

Serve on buttered + toasted buns with additional cheese and toppings.

[slightly adapted from food.com]