Simple Hamburger Recipes

Sweet Pepper Burgers

2009-10-02T21:00:00.001-05:00

Ingredients:

1 pound extra-lean ground beef
2 tablespoons sweet red pepper relish
1 teaspoon prepared yellow or Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons grated red onion

Directions:

Combine all ingredients and mix lightly. Shape into 3 or 4 burgers. Grill, broil, or pan grill the burgers for about 5 to 6 minutes on each side, or to desired doneness.
Serves 2 to 4

Wild Mushroom-Cheddar Burger

2009-06-14T11:41:00.003-05:00

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split; toasted, if desired (see below)
Chipotle Ketchup (optional, recipe follows)

Directions

Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

Chipotle Ketchup

1 cup ketchup
2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Makes 1 cup

Smothered Hamburger Steak Recipe

2009-06-02T18:14:00.001-05:00

Hamburger steak recipe with onions and gravy. Hamburger steaks are made with ground round and bread crumbs then cooked with onions and gravy.

Ingredients:

1 pound lean ground round
1/2 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fine dry bread crumbs
3 medium onions, sliced
1 can beef gravy , or about 1 1/2 to 2 cups of prepared brown gravy

Directions:

Mix ground beef, water, salt, pepper, and bread crumbs. Mold into 4 large patties. In a large skillet, brown hamburger steaks on one side, turn, add sliced onions, and brown lightly. Add gravy, cover, and simmer for about 40 minutes.
Makes 4 servings.

Fiesta Casserole Recipe

2009-05-22T11:15:00.000-05:00

1 pound ground beef 1 small onion, chopped 1 cup salsa 2 tablespoons chili powder 1 teaspoon Instant Beef Bouillon 1 cup whole kernel corn 1 (2 1/4-ounce) can sliced ripe olives, drained 1 (8 1/2-ounce) package corn muffin mix 1 cup (4 ounces) shredded cheddar cheese 1 (4-ounce) can diced green chiles

Preheat oven to 350°F (175°C).
Combine beef and onion in medium skillet; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in salsa, chili powder and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Stir in corn and olives. Spoon into ungreased 9-inch square baking pan.
Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spoon over meat mixture.
Bake for 30 to 35 minutes or until top is golden brown. Serve with additional salsa, if desired.

Hamburger Corn Pie Recipe

2009-05-05T05:38:00.000-05:00

1 pound ground beef, lean
1/4 pound bulk sausage
1 small onion, chopped
1 clove garlic, finely chopped
16 ounces canned tomatoes, whole
16 ounces corn, whole kernel, canned, drained
24 black olives
2 teaspoons chili powder, or to taste
1 1/2 teaspoons salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
4 ounces shredded cheddar cheese

Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9 x 9 x 2 or 12 x 7-1/2 x 2-inches, or 2 quart casserole.

Mix cornmeal, milk and eggs; pour over meat mixture. Sprinkle with cheese. Cook in 350 F. oven until golden brown, 40 to 50 minutes.

Garnish with parsley sprigs and black olives if desired.

Serving Size: 6

Hamburger Soup Recipe

2009-04-27T12:45:00.003-05:00

Ingredients

1c Celery; sliced
1c Carrots; sliced
1 md Onion; chopped
1 1/2 lb Lean ground beef
2 ts Worcestershire sauce
1c Cabbage; sliced
6 oz Tomato paste
3c Beef bouillon or stock

Directions

In skillet brown hamburger and drain thoroughly.Add onion carrots celery and cabbage.Combine tomato paste worcestershire sauce and beef stock/bouillon.
Add to crock pot with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours or high setting for 3 to 4 hours.

Roman Noodle Bake Recipe

2009-04-25T06:38:00.003-05:00

Ingredients:

1 or 1 1/2 lb. ground beef
1 sm. onion, cut sm. or chopped
1/2 to 1 tsp. oregano
1 can Cheddar cheese soup
1 can tomato soup
1 c. water
8 oz. noodles, boiled and drained

Directions:

Brown beef, onion and oregano. Drain off fat. Add cheese soup, tomato soup and water. Stir. Add to noodles and stir in well. Bake in square pan at 400 degrees for 40 minutes

Hamburger Noodle Skillet

2009-04-24T21:11:00.000-05:00

Ingredients:

2 slices bacon
1/2 cup chopped onion
1 pound lean ground beef
1 can (14.5 ounces) diced tomatoes
1/2 cup chopped green pepper
1/4 cup chili sauce
1 teaspoon salt
dash pepper
3 cups noodles, uncooked

Directions:

In a large heavy skillet, cook bacon until crisp; drain, crumble, and set aside. Add onion to the bacon drippings; cook until tender. Add ground beef and brown. Stir in tomatoes, green bell pepper, chili sauce, salt, and a dash of pepper. Add the uncooked noodles. Cover and cook over low heat for 30 minutes, or until noodles are tender.
Serves 4

Backyard Barbecue Burgers

2009-04-23T09:23:00.002-05:00

4 lean hamburger patties 2 large vidalia onions, sliced 1/2-inch thick 1/8 teaspoon salt 1/8 teaspoon ground black pepper 8 slices American cheese 4 burger buns 2 tomatoes, sliced 1/4-inch thick 2 tablespoons barbecue sauce

Preheat grill
Place burgers and onion slices on grill. Season with salt and pepper. Cook about 6 minutes per side or until burgers are cooked thoroughly and the onions are soft and starting to brown.
Place 2 slices of cheese on each burger patty and cook 1 more minute to melt cheese.
Serve burgers on buns with tomato slices and barbecue sauce.

Cajun Burgers

2009-04-22T17:46:00.000-05:00

1 pound ground beef 1/4 cup sliced green onion 1 teaspoon seasoned salt 3/4 teaspoon crushed dried basil 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon hot pepper sauce 4 hamburger buns

Preheat grill.
In a large bowl, combine ground beef, green onions, seasoned salt, basil, garlic powder, thyme and hot pepper sauce. Shape into four patties and grill until done; about 10 minutes for medium. Serve on hamburger buns with desired condiments.

Makes 4 servings

German Meatloaf Recipe

2009-04-22T11:59:00.001-05:00

3/4 pound lean ground beef
1/4 pound ground pork
1 onion, chopped
2 large eggs, beaten
3 tablespoons soft bread crumbs
3 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon paprika
1 teaspoon prepared mustard
1/2 teaspoon salt
3 hard-cooked eggs, peeled and sliced
4 strips of bacon, divided use
1/4 cup vegetable oil
1 cup beef broth
1/4 cup water
2 teaspoons cornstarch
1/2 cup sour cream

Thoroughly combine ground beef, ground pork, chopped onion, beaten eggs, soft bread crumbs, first addition of water, parsley, paprika, prepared mustard and salt. Flatten the mixture into an 8-inch square baking pan. Arrange hard-cooked eggs in a row in the middle of the meat, folding over both sides to form a loaf.
Preheat oven to 350°F (175°C).
Dice half of the bacon (cut remaining bacon in half crosswise and set aside) and cook over medium heat in a large, oven-safe pot. When fat is rendered, remove bacon and discard. Add oil to bacon fat and increase heat to medium-high. Add meat loaf to pan and carefully brown on all sides. Arrange reserved bacon strips on top of meat loaf and bake, uncovered, for 45 minutes. Baste often with beef broth.
Remove meat loaf from pot and hold warm in a serving dish. Transfer pan juices (including any remaining beef broth) to a small saucepan and heat over medium-high heat. Combine remaining water and cornstarch and stir into pan juices. Bring to a simmer and stir until thickened. Remove from heat and stir in sour cream; taste for seasoning. Pour on top of meat loaf before serving.

Makes 6 servings

Cowboy Pizza Recipe

2009-04-21T14:51:00.001-05:00

1 1/3 pounds (4 medium) potatoes cut into 1/4-inch slices

1 package (10 ounces) refrigerated, prepared pizza dough

1 pound lean ground beef

1 cup prepared barbecue sauce, divided

1 small green bell pepper, cut into 1/4-inch strips

1 cup shredded Cheddar cheese

Heat oven to 425ºF. Place potatoes in shallow 1 1/2 to 2-quart microwave safe dish. cover with plastic wrap, venting one corner.

Microwave on HIGH 8 to 10 minutes until just tender; set aside. Coat 12-inch round pizza pan with vegetable cooking spray; press dough evenly into pan; prick all over with fork.

Bake for 10 minutes; set aside. Meanwhile, in large non stick skillet over medium heat saute beef until browned; drain fat. Mix in 3/4 cup barbecue sauce.

To assemble pizza, spread beef mixture over crust; top evenly with potatoes and bell pepper. Drizzle with remaining 1/4 cup barbecue sauce.

Sprinkle with cheese. Bake 10 to 15 minutes until hot throughout and cheese is melted.

Cut into 8 wedges.

4 servings

Chinese Meatballs Recipe

2009-04-21T11:32:00.001-05:00

1 1/2 cups rice, cooked 1 (4-ounce) can mushrooms 1 pound lean ground beef 1/2 cup soft bread crumbs 2 tablespoons soy sauce 2 cloves garlic, crushed 1 large egg 1 tablespoon vegetable oil 1 teaspoon beef base or bouillon granules 1 cup hot water 2 tablespoons soy sauce 2 tablespoons cornstarch 2 onions, chopped 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 2 celery ribs, diagonally thin sliced

Prepare rice according to package direction; keep warm.
Drain canned mushrooms, reserving the liquid.
Combine the reserved mushroom liquid, ground beef, bread crumbs, 2 tablespoons soy sauce, garlic and egg; shape into 3/4-inch balls. Brown in oil over medium heat in a medium skillet, reserve drippings. Remove the meatballs and drain on paper towel.
Dissolve beef base in hot water; stir in soy sauce and cornstarch;set aside.
Add onions, green and red peppers, and celery to skillet with oil; cook over medium heat for 5 minutes, stirring constantly, until the vegetables are tender-crisp.
Stir boullion mixture, mushrooms, and meatballs into the vegetable mixture. Cook over medium-high heat, stirring constantly, until thickened. Serve over the cooked rice.

Makes 6 servings

Tamale Pie Recipe

2009-04-21T07:28:00.001-05:00

Filling:
1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 (10-ounce) cans enchilada sauce
1 cup whole kernel corn
1 (2.25-ounce) can sliced ripe olives, drained
1 teaspoon salt
Crust:
2 1/4 cups Yellow Corn Meal

2 cups water
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1 (4-ounce) can diced green chiles
1/2 cup (2 ounces) shredded cheddar cheese
Sliced jalapeños (optional)

FOR FILLING: Cook beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
FOR CRUST: Preheat oven to 425°F (220°C). Grease 13 x 9-inch baking dish.
COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened. Stir in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling.
BAKE for 15 to 20 minutes. Sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños, if desired.

Makes 6 servings

Macaroni Taco Bake

2009-04-20T13:25:00.002-05:00

1 (40 -ounce) package STOUFFER'S® Family Style Favorites Macaroni & Cheese 1/4 cup Italian-seasoned breadcrumbs 2 large eggs, lightly beaten 2 cups (8 ounces) shredded Mexican cheese blend, divided use 2 pounds ground beef 1 (1 1/4-ounce) package taco seasoning mix 1 (16-ounce) jar mild or medium thick-and-chunky salsa 1/4 cup chopped fresh cilantro Toppings: shredded lettuce, diced tomato, sour cream, sliced ripe olives

THAW macaroni and cheese in the refrigerator overnight.
STIR together macaroni, breadcrumbs, eggs, and half of cheese; spread mixture evenly into a greased 15 x 10-inch jellyroll pan.
BAKE at 425°F (220°C) for 20 minutes or until set.
BROWN ground beef and taco seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain. Stir in salsa.
SPRINKLE with remaining cheese.
BAKE additional 5 to 10 minutes. Let stand 10 minutes. Sprinkle with chopped cilantro, and serve with desired toppings.

Makes 8 servings

Burritos Grande

2009-04-20T09:35:00.001-05:00

1 pound lean ground beef 1 1/3 cups water 1 (1.5-ounce) packet ORTEGA® Taco Seasoning Mix 1 (16-ounce) can ORTEGA® Refried Beans, warmed 6 (10-inch) burrito-size flour tortillas, warmed 3/4 cup ORTEGA Salsa - Thick & Chunky (Medium) 3/4 cup shredded Monterey Jack or cheddar cheese, (3 ounces)

Cook beef in large skillet, stirring occasionally, until no longer pink. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, until mixture is thickened.
Spread beans evenly over tortillas. Top with beef mixture, salsa and cheese; fold into burritos. Top with additional salsa, if desired.

Makes 6 servings

Cajun Meatloaf

2009-04-19T20:02:00.002-05:00

2 bay leaves 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon black ground pepper 1/2 teaspoon white pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 4 tablespoons butter 3/4 cup chopped peeled onion 1/4 cup chopped celery 1/2 cup chopped green bell pepper 1/4 cup chopped green onion 2 teaspoons garlic cloves, crushed 1 tablespoon hot pepper sauce 1 tablespoon Worcestershire sauce 1/2 cup evaporated milk 1/2 cup tomato ketchup 1 1/2 pounds lean ground beef 1/2 pound ground pork 2 large eggs, beaten 1 cup dry bread crumbs

In a small bowl, combine bay leaves, salt, cayenne pepper, pepper, white pepper, cumin, and nutmeg; set aside.
In a skillet, melt butter and sauté onions, celery, green bell pepper, green onions, garlic, hot pepper sauce and Worcestershire sauce. Stir in spice mixture and cook for about 6 minutes.
Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let it cool.
Preheat to 350°F (175°C).
Place ground beef and ground pork in a mixing bowl. Add eggs, the vegetable mixture and dry bread crumbs. Remove bay leaves and mix well. Transfer meat mixture to an ungreased loaf pan. Bake, uncovered for 1 hour.

Makes 8 servings

Macaroni and Cheese Goulash

2009-04-19T16:51:00.001-05:00

1 (12-ounce) package STOUFFER'S® Macaroni and Cheese, defrosted according to package directions 1 pound lean ground beef 1/2 cup chopped onion 1/2 teaspoon garlic salt 1/2 teaspoon coarsely ground black pepper 1/2 cup smoke flavor barbecue sauce 1/2 cup tomato ketchup

Cook beef, onion, garlic salt and pepper until beef is no longer pink. Add macaroni and cheese, barbecue sauce and ketchup. Cook over low heat until heated through.

Makes 6 servings

BLT Burgers Recipe

2009-04-19T13:49:00.001-05:00

3/4 pound ground pork 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/4 teaspoon salt 4 slices Canadian-style bacon 4 lettuce leaves 4 tomato slices 4 toasted sandwich buns

Mix first 4 ingredients and shap into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side.
Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with remaining half of bun.

Serves 4.

Nutrition FactsCalories 520 calories Protein 35 grams Fat 24 grams Sodium 920 milligrams Cholesterol 95 milligrams Saturated Fat 10 grams Carbohydrates 38 grams

Loaded Nachos

2009-04-19T11:35:00.001-05:00

1 (19.5-ounce) package ORTEGA® Frozen Beef Taco Filling, cook according to package directions 6 ounces tortilla chips 1/2 cup sour cream 2 tablespoons water
3/4 cup shredded cheddar cheese 1/3 cup sliced ripe olives 1/4 cup ORTEGA Pickled Jalapeños Sliced, (optional)

PREHEAT oven to 400°F (205°C).
SPREAD chips onto baking sheet. Top with taco filling. Combine sour cream and water in small bowl; drizzle over beef. Sprinkle with cheese, olives and jalapeños, if desired.
BAKE for 8 to 10 minutes or until cheese is melted.

Makes 6 servings

Chili Lasagna Recipe

2009-04-19T08:11:00.001-05:00

8 ounces lasagna noodles 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1 pound ground beef 1 teaspoon ground cumin 1 (6-ounce) can tomato paste 3 tablespoons chili powder 1/4 teaspoon pepper 2 teaspoons salt 1 (29-ounce) can whole tomatoes 3/4 pound shredded cheddar cheese

Cook lasagna noodles according to the package directions; drain.
In a skillet, cook chopped green bell pepper, chopped onion, and ground beef; drain. Stir in cumin, tomato paste, chili powder, pepper, salt, and whole tomatoes.
In a baking pan, alternately layer the sauce, the cooked noodles, and shredded cheddar cheese.
Bake for 40 minutes at 350°F (175°C).

Makes 6 servings

Chili Macaroni Recipe

2009-04-18T21:41:00.000-05:00

12 ounces ground beef
1 medium onion, chopped
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 1/4 cups tomato juice
2 tablespoons canned diced green chili peppers, drained
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup wagon wheel macaroni or elbow macaroni
1 cup loose-pack frozen cut green beans
1 cup shredded cheddar cheese (4 ounces)

In a large skillet cook ground beef and onion until meat is brown. Drain fat.
Stir stewed tomatoes, tomato juice, chili peppers, chili powder, salt and garlic powdered into the meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. cover and simmer about 15 minutes or until pasta and beans are tender, but still firm to the bite.
To serve, spoon into bowls. Sprinkle individual servings with shredded cheddar cheese
.

Makes 4 servings

Bistro Cheeseburger

2009-04-18T18:06:00.000-05:00

1 1/2 pounds ground beef 4 slices sweet onion (1/2-inch) Vegetable oil 8 slices Swiss cheese 1/4 cup mayonnaise 1 tablespoon Dijon-style mustard 4 crusty rolls, split, toasted Romaine lettuce, tomato slices

Lightly shape ground beef into four 3/4-inch thick patties. Brush onion with oil. Place patties in center of grid over medium, ash-covered coals; arrange onion around patties. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until patties are not pink in center and juices show no pink color and onions are tender, turning occasionally. Season with salt and pepper after turning. About 1 minute before patties are done, top each with 2 cheese slices.
Combine mayonnaise and mustard; spread on top halves of rolls. Serve burgers and onion in rolls with lettuce and tomato.

Makes 4 servings

Hamburger Pie Recipe

2009-04-18T13:24:00.000-05:00

1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 pound lean ground beef
salt and pepper
1/2 pound cooked green beans, or 1 1/2 to 2 cups frozen cooked or canned and drained
1 can (10 1/2 ounces) condensed tomato soup
5 to 6 medium potatoes, cooked and mashed with milk and seasonings
1/2 cup milk, heated
1 egg, beaten
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper

Heat oil and butter in a skillet over medium heat; cook chopped onion until tender and browned. Add meat and seasonings; brown, stirring to break up. Drain off excess fat. Stir in beans and soup; transfer to a greased 9-inch square baking dish. Spoon mashed potatoes in mounds over the beef mixture. Bake at 350° for 30 minutes.

Serves 4-6