This 'Garbage Bread' transforms classic cheeseburger ingredients into a delicious stuffed bread roll. Using French bread dough as the base, it's filled with seasoned ground beef, American cheese, crispy bacon, and chopped pickles. A layer of ketchup and mustard adds classic burger flavor, while sesame seeds on top give it that burger bun feel. Though the name might be quirky, the result is a creative and tasty twist on a cheeseburger that's perfect for dinner, parties, or game day. Served with Thousand Island dressing for dipping, it's a crowd-pleasing dish that's surprisingly easy to make.
Don't let the playful name fool you - Garbage Bread is anything but trash. This clever creation transforms simple ingredients into a golden-brown masterpiece filled with savory ground beef, melted cheese, and all your favorite burger toppings, wrapped in a tender bread crust. In my kitchen, it's become our favorite way to transform everyday ingredients into something extraordinary.
Last weekend, I served this at a casual gathering, and guests couldn't believe how something so simple could taste so amazing. The secret? Layering ingredients in the right order and letting the flavors meld as they bake.
Essential Ingredients and Selection Tips
Ground Beef: 80/20 for best flavor
French Bread Dough: Fresh, refrigerated works best
American Cheese: Creates the perfect melt
Bacon: Cook until crispy
Pickles: Choose dill for authentic burger taste
Condiments: Equal parts ketchup and mustard
Onions: Sweet onions add the best flavor
Egg Wash: Creates that beautiful golden crust
Detailed Instructions
The Perfect Setup
1. Begin with a clean, floured work surface and preheat your oven to 350°F. Have all ingredients prepped and ready - cooked beef cooled slightly, bacon crumbled, pickles chopped, and cheese unwrapped. Success comes from proper preparation and organization.
The Filling Preparation
2. Brown your ground beef with onions until perfectly cooked, breaking it into small, even crumbles. Drain well but leave enough fat for flavor. Let it cool slightly - hot filling can make the dough difficult to work with and cause cheese to melt too quickly.
The Dough Foundation
3. Roll out your French bread dough into a large rectangle on a floured surface. The key is maintaining even thickness - about 1/4 inch. Don't worry if it's not perfectly rectangular; just aim for consistent thickness throughout.
The Strategic Layer
4. Spread your condiments evenly, leaving that crucial border for sealing. Layer ingredients thoughtfully - beef mixture first, then bacon and pickles, finishing with cheese slices. This order ensures proper melting and flavor distribution.
The Rolling Technique
5. Roll tightly from the long side, keeping tension consistent but gentle. Pinch and seal all seams well. Place seam-side down on prepared baking sheet. Brush completely with egg wash and sprinkle with sesame seeds.
Keeps beautifully in the refrigerator for up to 3 days. Wrap individual slices in foil and reheat in the oven for best results. For freezing, wrap unbaked bread in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight before baking.
Variations and Creative Twists
Through countless preparations, I've discovered exciting variations. The Philly Cheesesteak version with sliced beef, provolone, and sautéed peppers and onions is a crowd favorite. The Reuben interpretation with corned beef, Swiss cheese, sauerkraut, and Russian dressing offers a deli-style twist. For breakfast lovers, the morning version with scrambled eggs, cheese, and breakfast sausage creates the perfect brunch centerpiece.
Presentation Excellence
For serving, let the bread rest briefly before slicing on a slight diagonal with a sharp serrated knife. Arrange slices slightly overlapping on a rustic wooden board, garnished with fresh herbs and surrounded by dipping sauces. For parties, pre-slice and arrange in a circle around a central bowl of Thousand Island dressing.
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Temperature and Timing Mastery
Success comes down to understanding heat at every stage. The filling should be warm but not hot when assembling. Watch the bread carefully during baking - it should be golden brown and sound hollow when tapped. Let it rest before cutting to allow the filling to set slightly. These temperature considerations ensure perfect results every time.
Frequently Asked Questions
→ Why is it called Garbage Bread?
The name comes from stuffing various ingredients (like you'd find on a burger) all together in the bread - but it's definitely delicious!
→ Can I use different cheeses?
Yes, though American cheese melts particularly well in this recipe.
→ Can I add other toppings?
You can customize with your favorite burger toppings like mushrooms, jalapeños, or different condiments.
→ Can I make this ahead?
It's best served fresh and warm, but can be reheated gently in the oven.
→ What if I can't find French bread dough?
Pizza dough can work as a substitute, though the texture will be slightly different.
Garbage Bread
A fun stuffed bread filled with hamburger ingredients - ground beef, cheese, bacon and pickles all rolled up in French bread dough.
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