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Hamburger Parmesan | The Cupboard Drawer Recipe Book

Updated on November 17, 2009

Here is a family favorite way to give a special taste to hamburgers. It’s a great variety play on prepping this American staple, and the use of Ground Chuck adds succulence in a cost effective way. Serve it with the easy side dishes like Spaghetti, Mac and Cheese, or a simple veggie like corn, carrots, or peas. This is a Dorothy original in “The Cupboard Drawer” and has been a tried and true favorite since I was 11 years old (yes folks it’s that good, I can still remember the first time my Mom made this well over 40 years ago.). So as always, Do Enjoy…

2 Lb Ground Chuck

1 tbsp Parsley, chopped

1 tsp Garlic salt or powder

¼ tsp Pepper

½ Cup All-Purpose Flour

2 Eggs Beaten with 1 tbsp of water

¾ Cup Dry Bread Crumbs

¼ Cup Salad or Olive Oil

8 slices Mozzarella Cheese

1 Jar (32 oz) Spaghetti Sauce w Mushrooms, divided (16-16oz)

4 tbsp Parmesan or Romano Cheese grated

1 Lb Spaghetti cooked and drained.

Pre Heat Oven to 400 Deg F (205 C)

  1. In a large bowl, lightly toss Ground Chuck with Parsely, seasoned salt and pepper until well mixed. Shape into 8 patties.
  2. Coat both sides of each patty with flour. Then dip into egg mix, and finally coat with bread crumbs.
  3. Coat the bottom of a 12 X 8 X 2 inch baking dish with approx 1/3 of one of the portions of sauce.
  4. In hot oil in a large skillet, cook patties on both sides until nicely browned. Arrange in 1 layer in the coated baking dish.
  5. Top each of the patties with a slice of Mozzarella, Pour the remaining portion of Sauce over the patties and sprinkle with Parmesan or Romano Cheese
  6. Bake in the 400 degree oven for 25 minutes or until sauce is bubbly and cheese is melted.
  7. Heat the remaining portion of Spaghetti Sauce and serve over the chosen side dish Spaghetti, veggies etc.

Yield 8 Servings

I should also note, that for smaller families making eight may seem overdoing it. Well I’m here to tell you that these get even better in the freezer! So make the whole thing and let the extra cool to room temp under a loose foil cover. When cool pack with some sauce in tupper/plastic ware that has a sealed lid. They will keep for months in the freezer (I personally can vouch for six weeks but I couldn’t stand the wait any longer) and the longer they age the better they get. Reheat in Microwave for 3-4 mins per burger on high


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    • Hmrjmr1 profile image

      Hmrjmr1 7 years ago from Georgia, USA

      Do Enjoy Habee!! Do Enjoy!

    • habee profile image

      Holle Abee 7 years ago from Georgia

      Another great recipe!

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      Trish - Was and Is always a Favorite of mine! Do Enjoy!!

    • trish1048 profile image

      trish1048 8 years ago

      Oh boy! I love Parmesan cheese and these sound scrumptious. My daughter and I eat out fairly regularly and our favorite place serves Parmesan crusted steak or Parmesan crusted chicken. It's her all time favorite meal there. We'll have to try this out as I'm sure we'll both love it.

      Thanks again!

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      AIM Thanks for stopping by, When he gets home pass along a man hug and a Baghdad bump from me! And Do Enjoy!!

    • Army Infantry Mom profile image

      Army Infantry Mom 8 years ago

      Yummy,...We have spaggetti about once a week, time I'm gonna swap out the ordinary spaggetti reciepe and try this out. Infact my boy is coming home in about 5 weeks, I'm sure he'll appreciate this on the menu,..LOL

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      BPOP - thanks for stopping in and DO Enjoy!!

    • breakfastpop profile image

      breakfastpop 8 years ago

      Dear Hmrjmr,

      I love this recipe, it ha everything I love in it. Thanks..

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      Book Flame Thanks and check this link...

      GA Thanks my friend and Do Enjoy...

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      Putz - That it would though you may want to add just a tiny bit of pork or beef to the mix as the leanness of venison may cause problems with baking it this way. I don't have a lot of experience with it. Though I know Elk meat tends to mimic beef a bit closer than deer does.

      thanks for Stopping by and whichever way you go Do Enjoy!

    • greatAmerican profile image

      greatAmerican 8 years ago

      I am not much into recipes but this one sounds like a plan.

      I just put ground chuck and parsley on my shopping list.


    • profile image

      BookFlame 8 years ago

      You should write a cookbook, buddy! I'll bookmark this one too. Thanks.

    • Putz Ballard profile image

      Putz Ballard 8 years ago

      Sounds mighty good to me, bet it would really be good made with some venison burger.