Open Faced Texas Burger
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2 tablespoons chopped onion
1 small garlic clove, minced
1/8 teaspoon dried thyme
2/3 cup shredded Colby-Monterey Jack cheese, divided
2/3 pound ground beef
2 slices frozen garlic Texas toast
1/2 cup tomato sauce
1-1/2 teaspoons packed brown sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon A.1. steak sauce
In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties.
In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions.
Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.