These easy broiled open faced French Bread Hamburgers are a quick and delicious meal perfect for busy weeknights.
In my family, these are known as “Gram’s” French Bread Hamburgers. My great-grandmother probably threw these together for her daughters 80 or 90 years ago, and they loved them and made them for their kids, who in turn made them for their kids and now we make them for our kids.
Of course when my parents made them it was with “ground meat” that was probably 20% or more fat. The patties would shrink as the fat melted and soaked into the bread so you always had to be sure you made them go over the edge of the bread slices just a bit so the bread didn’t burn.
So good… and unhealthy.
Now, I use 7-10% fat meat and add plenty of seasonings to make up for the lower fat content. I like a smear of mayo on mine, while the boys prefer ketchup, barbecue sauce or teriyaki sauce.
Serve it with a salad or sliced lettuce, tomatoes and onion piled on top.
Open Faced French Bread Hamburgers
- 1 pound lean ground beef
- ⅓ cup onions, finely chopped
- ¼ cup bread crumbs or wheat germ
- 1 large egg
- 2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ loaf French bread sliced diagonally about ¾ inch thick
- In a medium bowl, mix together all ingredients except bread crumbs.
- Spread mixture in equal amounts on bread slices all the way to the edges. Place on a broiler pan.
- Broil 4-5 inches from the heating element for 3-5 minutes until meat is browned.
Other Hot Sandwiches
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