Prep Time::15 mins
Cook Time::35 mins
Stand Time::5 mins
Total Time::55 mins
Servings::8
Ingredients
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8 frozen hash brown patties
1 onion
1 cup mayonnaise
2 teaspoons Kosher salt, divided
2 tablespoons sweet pickle relish
2 teaspoons white vinegar
2 teaspoons sugar
2 teaspoons mustard
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 tablespoon olive oil
1 1/4 lb ground beef sirloin
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
8 ounces Cheddar cheese, grated, divided
2 teaspoons sesame seeds
3 cups shredded iceberg lettuce
½ cup hamburger dill pickle slices, roughly chopped
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees F).
Allrecipes/Julia Hartbeck
Place hash brown patties in a single layer along the bottom of a 9×13 baking dish. Bake in the preheated oven until golden and crisp on the bottom, about 25 minutes.
Allrecipes/Julia Hartbeck
Meanwhile, grate or very finely mince 2 tablespoons of onion and set aside, along with any accumulated juices. Cut the remaining onion into asmall dice and set aside.
Allrecipes/Julia Hartbeck
While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well. Set aside.
Allrecipes/Julia Hartbeck
Heat oil in a large skillet over medium-high heat. Add beef and cook, undisturbed for 3 minutes. Continue to cook, while crumbling the meat with the back of a spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Season with remaining salt, pepper, Worcestershire and remaining chopped onions and cook for 1 minute.
Allrecipes/Julia Hartbeck
Remove from the heat and stir in 2/3 cup of the sauce mixture and 1 1/3 cup cheese.
Allrecipes/Julia Hartbeck
Flip hashbrown patties over so the crispy side is on top. Pour meat mixture over hash browns and top with remaining shredded cheese.
Allrecipes/Julia Hartbeck
Sprinkle with sesame seeds and bake until bubbly and cheese is melted, 10 to 12 minutes. Remove from oven and let stand for 5 minutes.
Allrecipes/Julia Hartbeck
Top with shredded lettuce and drizzle with remaining sauce. Top with chopped pickles and serve immediately.
Allrecipes/Julia Hartbeck
Cook’s Note
You can also just keep the casserole warm until ready to serve and do not top with lettuce sauce and cheese until just before serving.