Long Boy "Burgers"

My newest favorite cooking channel is PBS - specifically Cook's Country and America's Test Kitchen. Since discovering these shows I now subscribe to their magazines and I'm getting so many wonderful recipes from them! This is one that looked awesome and sounded easy so I had to try it. We loved it and when we're craving burgers but the weather isn't permitting us to turn the grill on, we'll definitely be making these! (And I can't do pictures because my laptop is on the fritz. My PC won't load pictures. So just imagine how good my food looks.)

LONG BOY "BURGERS"

• 3 (6-inch) sub rolls, split in half lengthwise
• 1 1/4 cup cornflakes, crushed
• 1/2 small onion, minced
• 1/2 cup whole or lowfat milk
• 6 tablespoons ketchup, separated
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon garlic powder
• 1 large egg, lightly beaten
• Salt and pepper
• 1 1/2 pounds 90% lean ground beef
• 2 cups shredded cheddar cheese

Adjust the oven rack to upper-middle position and heat oven to 450 degrees. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.