Delicious Crockpot Cheeseburgers (Print version)
Cheesy slow cooker ground beef spooned onto toasted buns with pickles and burger toppings.
# Ingredients:
For the beef filling
01 -
1 teaspoon olive oil
02 -
1 1/2 lb (680 g) lean ground beef, 85 to 90 percent lean
03 -
1 medium yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
3/4 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper
07 -
8 oz (225 g) Velveeta cheese, cubed
08 -
2 tablespoons ketchup
09 -
2 tablespoons yellow mustard
10 -
1 tablespoon Worcestershire sauce
For serving
11 -
6 hamburger buns, toasted
12 -
6 slices American or cheddar cheese, optional
13 -
Dill pickle chips, for serving
14 -
Shredded lettuce, diced tomato, and sliced red onion, optional
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking the beef into small crumbles, until no pink remains.
02 -
Stir in the garlic and cook for 30 seconds until fragrant. Drain off excess fat so the filling does not become greasy.
03 -
Transfer the beef mixture to a 4 to 6-quart slow cooker. Stir in the salt, pepper, cubed Velveeta, ketchup, mustard, and Worcestershire sauce.
04 -
Cover and cook on low for 2 1/2 to 3 hours, stirring once or twice, until the cheese is melted and the beef mixture is creamy and hot.
05 -
Spoon the hot cheeseburger filling onto toasted buns. Add cheese slices, pickles, lettuce, tomato, onion, or any favorite burger toppings and serve right away.
# Good to know:
01 -
Best served hot from the slow cooker while the cheese is creamy.
02 -
Double the recipe in a 6-quart slow cooker for parties or game day.
03 -
Add a splash of milk or broth if the filling thickens on warm.