We have a long standing love affair with stuffed dinner rolls in every variation and flavor. These stuffed cheeseburger rolls start with dinner rolls that are stuffed with lean sauteed seasoned ground beef and diced Vidalia onion, then layered with swirls of ketchup, mustard, dill pickle chips and plenty of sharp cheddar cheese. Brush the rolls liberally on all sides with butter and top with a sprinkle of sesame seeds then bake until gooey and golden, cut apart and enjoy.
I’m a firm believer that good food doesn’t have to be fancy food. Cooking is often about improvising with the ingredients you have on hand and just because you don’t have buns in the house doesn’t mean you still can’t have cheeseburgers for dinner. To expedite preparation the beef for these rolls can be prepared in advance and chilled until assembly. To assemble, thaw the rolls just enough to make them easier to cut through using a serrated knife. Brush with melted butter and top with a sprinkle of sesame seeds just before baking.
I use these same Parker house rolls quite often to make other variations such as these Stuffed Pizza Rolls and a holiday favorite Ham and Swiss Poppy Seed Rolls. These stuffed cheeseburger rolls can be served as an appetizer or a fun family tear and share meal. Forget the buns these stuffed rolls are a home run.
Stuffed Cheeseburger Rolls
- 1 11 oz package Sister Schubert's Parker House Style Yeast Rolls
- 1 lb lean ground sirloin
- 1 small sweet onion diced
- olive oil
- 2 tsp steak seasoning i.e. Montreal or Kansas City
- 1 tsp garlic salt
- 2 Tbsp Worcestershire sauce
- 12 slices sharp cheddar cheese
- yellow mustard
- 12 dill pickle slices
- 2 Tbsp butter melted
- 1 tsp sesame seeds
- Line a standard baking sheet with parchment paper. Remove the rolls from the package and allow to thaw on the counter for 20 minutes or until thawed enough to cut. Using a serrated bread knife carefully cut in half. Place the bottom half on the parchment lined pan. Set aside.
- In a large skillet saute the ground sirloin and diced onion together over medium-high heat in a couple of drizzles of olive oil. Add the steak seasoning and garlic salt. Cook until no pink remains, then drain all excess fat from the pan.
- Add the Worcestershire sauce cooking for 1 minute longer. Remove from the heat and set aside to cool slightly.
- To assemble: Brush both bread halves with melted butter. Arrange 6 slices of cheese over the bottom half. Swirl with yellow mustard and ketchup. No measuring just eyeball it.
- Top with the cooked ground beef. Swirl the ground beef with mustard and ketchup.
- Arrange the pickle slices over the ground beef then top with the remaining cheese. Cover with the top half of bread.
- Brush the rolls on all sides with melted butter. Sprinkle the top with sesame seeds.
- Preheat the oven to 350°F. Lay a piece of aluminum foil on top of the rolls.
- Bake for 25 minutes then uncover. Increase the oven temperature to broil and continue to bake until the the top is golden.
- Remove to serving platter. Cut along the perforations and serve.
To expedite assembly the ground beef can be cooked in advance and chilled until preparing.