In browsing through Pinterest, I found a new recipe–Crockpot Cheeseburgers. While I was a little turned off at the thought of using Velveeta Cheese (I’m fairly certain there’s nothing even remotely close to actual cheese in there), I figured I could get through it this one time. So I whipped out my crockpot, easily one of my favorite kitchen appliances, and it was on to cheeseburger land.
The recipe I used comes from Recipes That Crock, but it originates from Gooseberry Patch, and like usual, I made some adjustments to suit my tastes. Here’s the basic recipe, along with my substitutions in red:
- 1½ lbs Lean Ground Beef (I used one pound of ground turkey instead to try to offset the less than healthy Velveeta)
- 3 Cloves Garlic- Pressed and Divided (I used minced garlic instead. I very rarely keep garlic cloves in the house.)
- ¼ tsp Salt
- ½ tsp Pepper
- 8 oz Velveeta Cheese- Cubed (or a tad bit more for a cheesier sandwich) (I used 8 oz. of the 2% milk Velveeta)
- 2 Tbsp Milk (I used organic 2% milk)
- 1 Onion- Finely Chopped Onion (I used diced yellow onion)
- 8 Pretzel Rolls-Split (or Hamburger Buns) (I skipped the buns being that I’m gluten free)
- Garnish- Mustard, Ketchup, Mayo, Pickles, Tomato, Etc.
- I added a can of organic diced tomatoes
The recipe itself is fairly simple. You brown the beef in a skillet with one clove (or the equivalent to) one clove of garlic along with the salt and pepper. Once brown, you drain the beef and place it in the crockpot with the rest of the ingredients, minus the buns (if you opt to use them) and any garnishes you plan to use. Cover and cook on low for 5-6 hours.
When finished, either plate it, like I did or use a bun to create a cheeseburger topped with the garnishes of your choosing.
I will say, be careful about the amount of time you cook it. You want the cheese to be melted, but still somewhat thick. If you cook it too long, the cheese will become too thin. I could have probably cooked mine a little less and I went with five hours. I would have liked the cheese to be thicker and thus more like a cheeseburger and less like a soup. That’s really my only complaint. It had a good taste to it, it was just a little runny and maybe some of that would have been helped by using a bun. I may opt for a gluten free bun next time and will cook it a little less. The hamburger is already brown when it goes into the crockpot, so there’s really no harm in shortening up the cooking time.