Tag Archives: hamburger

Hamburger Steak with Gravy

By Stephanie The Cozy Cook
Incorporating butter into the beef is a chef secret to keep the patties nice and juicy. When meat cooks, the proteins tighten and contract and in doing so, moisture escapes. This can result in tough bricks of meat. The butter in the patties steam as they cook which helps maintain the moisture of the protein.
It’s important that the butter is about the same temperature and shape as the ground beef pieces are. The best way to achieve this is to shred frozen butter. This way, even a very well-done burger can still be juicy!


2 Tablespoons olive oil
1 1/2 lbs. ground beef, 85% lean
6 Tablespoons frozen butter, (3/4 stick) -This is the key to this recipe.
1/2 cup yellow onion, finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire sauce
3 cloves garlic, minced


2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, separated
1 cup chicken broth
1 cup beef broth
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch


Prepare the Steaks

Shred the frozen butter.

Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.

Form into evenly sides oval steaks. Refrigerate for 10 minutes. Remove from fridge and season each side with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)

Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.

Make the Gravy

Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.

Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.

Mix in the cornstarch and cold water until combined.

Bring the gravy to a boil and whisk in the cornstarch mixture.

Continue to whisk and decrease heat to medium.

Finish the Meal

Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.

Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.

Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!

Delicious ingredient additions:

Cooked and crumbled bacon is wonderful to work into the meat.

Top the steaks with Swiss cheese and let it melt before serving.

Add mushrooms to the gravy if desired.

For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!

Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Frito Pie

By Karly – Buns In My Oven
6 servings


1 pound lean ground beef
1 medium sweet onion diced
2 cloves garlic minced
1 packet taco seasoning
1 tablespoon chili powder
15 ounces canned pinto beans drained
10 ounces Ro*Tel
10 ounces enchilada sauce
8 ounces canned corn drained
9 ounces Fritos
2 cups shredded cheddar
Green onions, sour cream, sliced jalapenos for serving


Preheat oven to 350 degrees.

Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.

Add the garlic and cook for 30 seconds.

Add the taco seasoning, chili powder, and 1/4 cup of water. Stir well to combine.

Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.

Arrange half of the Fritos in the bottom of a 9×13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.

Bake uncovered for 30 minutes.

Serve with green onions, sour cream, and sliced jalapenos.

Tips and Notes:

Swap out mild Ro*Tel or salsa to cut back on the spice.

Leave the beans or corn out entirely, if they’re not to your tastes.

We prefer this recipe made with ground beef, but ground turkey may also be used.

Slow Cooker Unstuffed Cabbage Rolls

Recipe by Allisone Treadwell


1 pound lean ground beef
1 cup onion, chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 head cabbage, coarsely chopped
1 (15 oz) can diced tomatoes, undrained
1 can tomato paste
3/4 cup water


Brown meat in pan and drain fat. Add half to the bottom of the Slow Cooker.

Combine thyme, red pepper flakes, sugar, salt and pepper in small bowl and stir. Sprinkle half of the seasoning over the top of the meat.

Add 1/2 the cabbage, bell peppers, onions and garlic.

Combine tomato paste and diced tomatoes and stir to combine. Pour half on top of veggies.

Repeat these layers one more time.

Take your tomato paste can and fill it with water, 3/4 cup water. Pour this liquid on top of everything.

Cover and cook on low for about 8 hours or on high for 4 hours.

Serve over rice or cauliflower rice.

French Onion Rolled Meatloaf

by Rachael Ray
Serves 4-6


For Onions

4 tablespoons butter
3 large or 4 medium onions, halved and thinly sliced
Salt and fine black pepper and white pepper, to season
1 bay leaf
1/2 cup white wine
1 cup beef stock or consommé

For Meatloaf

2 pounds ground beef
1/2 pound ground veal or pork
Salt and fine black pepper
1/2 cup chopped fresh herbs: parsley, thyme, sage
4 cloves garlic, chopped or grated
3/4-1 cup breadcrumbs or fresh breadcrumbs, moistened with milk
1 egg, lightly beaten
2 tablespoons extra-virgin olive oil (EVOO)
About 1/4 cup Dijon mustard, plus more for slathering
3 cups shredded Gruyere cheese (from an 8-ounce brick)


For onions, heat a skillet over medium heat, melt butter and when it foams, add the onions, season with salt, fine black pepper and a little white pepper, add bay leaf, and cook onions 40-45 minutes until deep caramel in color, turning heat back a bit, if necessary, and adding a quarter cup of water if they begin to brown too quickly. Once caramelized, add wine and let it absorb. Add beef stock and reduce to 1/4 cup, then turn off heat, cool to room temp and remove bay leaf.

For meatloaf, line a 9 x 13-inch quarter-sheet size baking sheet pan with parchment and then plastic wrap, with plastic hanging over ends.

In a large mixing bowl, place beef and veal and season with salt and fine pepper. To the meat, add herbs, garlic, breadcrumbs and egg, then pour in EVOO, 2 turns of the bowl. Combine meatloaf mix. Reserve two handfuls of the meatloaf mix in a small bowl, and spread the remaining mixture into an even layer in baking sheet, corner to corner.

Top the meat with an even layer of Dijon mustard, then about 2 cups grated cheese and the caramelized onions, stopping about 1 1/2 inches or so from far edge of pan. You are rolling from the short edge, away from you as evenly and firmly as possible, using the plastic to help you lift the meat up as you roll; form a seam to seal the loaf when you get to the far side where the toppings end. Use the reserved meatloaf to create two small patties and place the patties at each end of the meatloaf to seal in the fillings. Smooth the loaf, then twist plastic wrap at ends to set loaf and chill for a few hours or overnight.

Preheat oven to 400F. Remove plastic wrap and roast the loaf about 45 minutes on the parchment-lined baking sheet, roll centered lengthwise down center of the sheet pan.

Remove loaf from oven, slather with about 1/4 cup Dijon mustard and top with 1 cup shredded Gruyere cheese. Return to the oven for 15 minutes more, until loaf is cooked through and cheese is browned and bubbly.

Let the rolled meatloaf stand 10-15 minutes. Cut into 1 1/2-inch-thick slices to serve.

Stuffed Peppers

Servings 4


4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)


Heat oven to 350F.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

– Betty Crocker

Impossibly Easy Cheeseburger Pie

Servings 6


1 lb lean (at least 80%) ground beef SAVE $
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs


Heat oven to 400F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

– Betty Crocker

Avocado Bacon Breakfast Burger

1 serving


For the Tomato Jam:

2 pounds cored tomatoes (chopped)
1/2 cup sugar
1/2 lemon (juiced)
1 tablespoon fresh ginger (finely chopped)
1 pinch ground cumin
1 pinch ground cinnamon
1/4 tsp curry powder
1 teaspoon salt

For the Sausage-Infused Burger Patty:

1/4 pound grass-fed beef
2 tablespoons spicy sausage
Cooking spray
Salt (to taste)
Ground black pepper (to taste)

For the Breakfast Burger:

2 tablespoons tomato jam
1 sausage burger patty
2 tablespoons shredded gouda
1 everything bagel (toasted)
3 to 4 slices bacon (cooked with grease saved)
1 egg (cooked sunny side up)
1/4 avocado (sliced thin)
1 tablespoon tomato jam


Note: while there are multiple steps to this recipe, this breakfast burger is broken down into workable categories to help you better plan for preparation and cooking.

For the Tomato Jam

Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.

Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency; about 1 hour.

While this is reducing, make the sausage-infused patties.

For the Sausage-Infused Burger Patty

Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.

Set aside and heat up your grill or cast iron to medium-high heat.

Spray the surface of whatever you’re using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it’s cooked all the way through.

Turn the heat off and add the gouda on top.

Then prep the remaining ingredients for assembling the burger.

For the Breakfast Burger

Gather the ingredients.

Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.

Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.

– MacKenzie Smith

New Mexican Green Chile Cheeseburger

1 serving


1/8 tsp. cumin
1/8 tsp. chile powder
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika (smoked)
1/3 lb. ground beef (grass fed)
1/2 tbsp. oil
1 brioche bun
1/2 tbsp. mayo
1 tbsp. green chiles
2 slices pepper jack cheese
2 slices tomato (beefsteak)
1 pinch of salt


Begin by mixing the cumin, chile powder, salt, garlic power, and smoked paprika in a small dish.

Form the meat into a patty shape, pressing down in the middle so that it’s got a dent in the middle. Sprinkle all sides with the seasoning salt and set aside,

Grill or heat a skillet over medium high heat. Add the seasoned beef patty and cook for a few minutes on each side, trying to only flip once, until the burger is cooked to your likeness.

When the meat is done, remove the cast iron from the heat, leaving the patty inside – and place 2 slices of the pepper jack cheese to the top of the patty, cover with a lid or tinfoil and let the residual heat melt the cheese for a few minutes.

Once the cheese starts to soften and ooze down, place the green chiles on top of the burger and put the lid back on.

Meanwhile, toast the bun under the broiler – being extra careful not to let the brioche burn.

Once the bun is toasted, smear each interior side with a half the mayo and add the green chile pepper jack patty to the bottom of bun. Top with tomatoes, a sprinkle of salt and the top half of the brioche bun.

Serve immediately.

– MacKenzie Smith

Ravioli Lasagna

8 servings


1 lb. ground beef
1/2 medium onion, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 oz. (32-oz.) jar marinara
16 oz. whole milk ricotta
1 large egg
1 c. freshly grated Parmesan, divided
1/4 c. freshly chopped basil, plus more for garnish
1 tsp. garlic powder
2 oz. (12-oz.) packages frozen cheese ravioli
2 c. shredded mozzarella


Preheat oven to 350 and grease a 9”x13” baking dish with cooking spray. Warm a large, nonstick skillet over medium heat and add ground beef and onion. Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet. Stir in garlic and marinara, then reduce heat and simmer for flavors to meld, 5 minutes.

Meanwhile, in a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.

Spread 1/3 of the meat sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.

Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.

– Delish

Cabbage Roll Soup

yield: 8 servings
Cabbage Roll Soup gives you all those classic flavors of a cabbage roll, but in a hearty and comforting soup. Minimal prep required to make this hearty cabbage soup.


4 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp Worcestershire sauce
1 tsp salt
1 tsp paprika
1 onion, chopped
3 cloves garlic, minced
1/2 cup water
1 tsp oregano
1/2 tsp basil
2 cans (about 3 cups) tomato sauce
3 cans (about 4 cups) canned diced tomatoes
1 cup rice, uncooked


Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).

In a 6 quart slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine. Cover and cook on low heat for 8 to 10 hours.

In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.

– Simply Stacie