Nifty Hamburgers on a Bun

Forget the grill and the spatula. These open-faced hamburgers get spread right onto the bun raw, then baked at high heat until done in about 5 minutes flat. The meat mixture (lean ground beef, chopped onion, salt, pepper) goes directly on a layer of mustard, pushed all the way to the edges so every bite has that beefy, tangy hit.

The real trick here is bringing the meat to the very edge of the bun. Any exposed bread will burn at high heat, so cover it completely. Spreading the mixture thin and even also means it cooks fast and stays juicy.

What makes this recipe a keeper is the freezer option. Assemble them, wrap tightly in foil, and stash them for up to two months. When hunger strikes, bake straight from frozen in about 10 minutes. That’s a faster dinner than delivery.

Pro Tips

• Use small hamburger buns or bread slices; oversized buns make the meat layer too thin
• Press the meat firmly onto the mustard so it sticks during baking
• Place buns meat-side up on an ungreased sheet so the bottom stays soft, not greasy
• For freezing, double-wrap in foil and label with the date

Variations

• Swap mustard for ketchup or a mix of both
• Add shredded cheese on top during the last minute of baking for a cheeseburger version
• Mix in a dash of Worcestershire sauce or smoked paprika to the meat for extra depth