Cheeseburger Boats are a great game day snack or fun dinner. Ground beef, french bread, onions and cheese make this a delicious savory dish. This bakes up toasty and cheesy. Serve with pickles and mustard for a delicious meal. I had originally saw a recipe for this in an old Avon cookbook and decided to give it a try and make it my own. Some people call this “Burgers By The Yard”. Whatever it is called, it is delicious.
The full, printable recipe is linked at the end of this post. There is also a Pinterest button on the recipe card that lets you pin this to your Pinterest page. If you are on Pinterest and want to follow me, you can find me on Pinterest as The Tipsy Housewife.
Find evaporated milk in the baking aisle. You use this in the recipe because it adds thickness and richness to this cheesy recipe. It helps make the cheese combine really well in the beef mixture and adds great flavor without making the bread get soggy.
Taking the bread from the center of the loaves of French bread leaves room for the meat mixture. You then add the bread to the meat mixture to thicken it up and help bind the meat and cheese. This also helps it to bake up nicely.
- 1.5 pounds of ground beef (use the leaner beef or drain before seasoning)
- 1 tablespoon of mustard ( I like to use a dijon)
- 1 tablespoon of Worcestershire
- 1 cup of finely diced onions
- 1 tablespoon of pickle juice (optional)
- 4 to 6 cups of shredded cheese (use as much or as little as you like) I like to shred my own cheese, it melts better. I use jack and cheddar.
- 1 foot long loaf of French Bread
- 1 can of Evaporated milk (12 ounces)
- Seasoning Salt, like Lawry's brand (season to tastes, I used 1/4 teaspoon)
- black pepper (just a sprinkle)
- onion powder 1/2 teaspoon
- garlic powder 1/2 teaspoon
- Pickle Slices and Mustard for condiments
- Little bit of butter or oil for sautéing the onions\
- 2 tablespoons of melted butter with some dried parsley and a tiny bit of garlic salt mixed in.
- Add your butter or oil to a skillet, meanwhile preheat your oven to 375 degrees.
- Add your onions to the skillet and brown them until soft and golden.
- Add your ground beef and cook completely making sure to break it up into a fine and even crumble. If you have a lot of fat, drain it before adding the seasonings.
- Season with the garlic powder and onion powder, season salt, and then the Worcestershire and pickle juice. Sauté for about 5 minutes, tossing to coat.
- Cut your French loaf to make 2, 6 inch loaves and then split those down the center. (picture in post) take one half of one loaf (the bottom piece) and dice into small cubes. Remove some of the bread from the center of the other loaves and dice that. Then press down the center to make room for meat. Press it down all along the length of the loaf. Add the three loaves to a baking sheet covered in foil.
- Add the diced up bread to the meat along with the evaporated milk. Shake the can of milk well. Simmer for a few minutes and stir well to combine with the meat. Then add most of the shredded cheese, reserving some for the top of the loaves.
- Turn off heat. Brush the sides and tops of the loaves with the melted butter mixture.
- Add the meat filling to the loaves, all the way down the length of the bread.
- Top the loaves with the rest of the cheese. I sprinkle some dried parsley for color.
- Bake for 30 to 40 minutes. Keep an eye on them to make sure they aren't burning. Remove when cheese is golden brown and bubbly.
- Let cool for about 10 minutes then cut into smaller portions.
- Serve with pickles and mustard.