Tag Archives: hamburger

Beef Cottage Cheese Pie


Yield: 1 pie (6 to 8 servings)
This recipe for beef cottage cheese pie is definitely a favorite comfort food. It may sound strange to you, with the cottage cheese topping, but try this recipe, it’s really delicious. The savory beef filling is flavored with onion, garlic, ketchup, and mustard. It is put into a flaky pie crust, then topped with a mixture of eggs and cottage cheese. The egg mixture puffs up slightly when the pie bakes, forming a quiche-like topping on the rich beef mixture.

Ingredients

1 pie crust (9-inch unbaked)
1 onion (chopped)
2 cloves garlic (minced)
1 pound lean ground beef
1/3 cup ketchup
3 tablespoons mustard
2 tablespoons flour
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs (beaten)
1 cup small curd cottage cheese
2 tablespoons parmesan cheese (grated)

Directions

Preheat oven to 350 F. Line the pie pan with the pie crust and flute edges. Set aside.

Cook the onion, garlic, and ground beef in a heavy skillet over medium heat until the ground beef is thoroughly cooked, stirring to break up meat.

Drain off any excess fat from the meat mixture.

Add the ketchup, mustard, flour, dried marjoram leaves, salt, and pepper to the skillet with the meat mixture and cook and stir for 3 minutes.

Remove the skillet from the heat and let cool for 10 minutes. Turn this meat mixture into the pie crust-lined pan and smooth the top. Don’t press down on the mixture; just make sure the top is smooth and even.

In a small bowl, beat eggs and add cottage cheese and Parmesan cheese; mix thoroughly.

Pour this mixture over meat in the pie pan.

Bake the pie at 350 F for 30 to 40 minutes, or until filling is set, the crust is golden, and topping is set and starting to brown in spots.

Let the pie cool for 5 minutes, then cut into wedges to serve.
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Tex-Mex Meatballs in Red Chile Sauce


8 to 10 servings

Ingredients

1 poblano pepper
1 small white onion, coarsely chopped
2 garlic cloves
1/2 cup firmly packed fresh cilantro leaves with tender stems
1/2 cup finely crushed corn chips
1/4 cup milk
2 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground chuck
Vegetable cooking spray
2 (10-oz.) cans red chile enchilada sauce
2 cups reduced-sodium chicken broth
2 -2 1/2 tablespoons sugar, divided
1 cup sour cream
1 teaspoon lime zest
2 tablespoons fresh lime juice
6-inch corn tortillas, warmed

Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce

Directions

Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.

Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.

Preheat oven to 400F. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.

Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.

Make It Ahead

These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.

By Southern Living
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Swiss Burgers in Tomato Gravy


Makes 6 servings

Ingredients

8 red potatoes, cut into 4 wedges each
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
1/2 teaspoon ground black pepper
1 medium-size white onion, sliced
2 (15-oz.) cans fire-roasted diced tomatoes
1 chicken bouillon cube
6 (1-oz.) Swiss cheese slices
Chopped fresh basil (optional)

Directions

Preheat oven to 425F. Toss together potatoes, oil, and 1/2 tsp. salt in a bowl. Spread potatoes in a single layer in a jelly-roll pan, and bake 35 to 40 minutes or until golden and tender.

Meanwhile, stir together sirloin, egg, pepper, and remaining 1 tsp. salt in a large bowl. Shape into 6 (3 1/2-inch) patties.

Cook patties in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned. Remove patties, reserving drippings. Sauté onion in hot drippings 2 minutes. Add tomatoes, bouillon, and 1/2 cup water. Cook, stirring occasionally, 3 to 4 minutes or until bubbly.

Return patties to skillet; spoon tomato mixture over patties. Cover and cook 15 minutes; uncover and cook 5 minutes. Place 1 cheese slice on each patty. Cover and cook 3 minutes. Sprinkle with basil, if desired. Serve with potatoes.

By Southern Living
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Slow Cooker Spaghetti Casserole


Makes 6 to 8 Servings

Ingredients

2 pounds ground round
1 onion, chopped
1 large clove garlic, minced
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar marinara sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese

Directions

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.

Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.

Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

By Southern Living
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Beef Noodle Casserole

Serves 6

Ingredients

12 ounces egg noodles uncooked
2 teaspoons olive oil
1 1/4 lbs lean ground beef (I use 90% lean)
1 onion finely chopped
2 teaspoons minced garlic
salt and pepper to taste
16 ounces canned tomato sauce
15 ounce can diced tomatoes drained, (I prefer to use the small diced (petite cut) variety)
2 teaspoons Italian seasoning
2 cups shredded cheddar cheese
2 tablespoons chopped parsley
cooking spray

Instructions

Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.

While the noodles are cooking, heat the olive oil in a large pan over medium high heat.

Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through. Season with salt and pepper to taste.

Add the tomato sauce, tomatoes and Italian seasoning to the beef and stir to combine.

Drain the noodles and add to the pan with the beef; toss to combine.

Pour the beef and noodle mixture into a 9″x13″ baking pan that’s been coated in cooking spray. Top with cheddar cheese.

Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.
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Gruyere and Egg Burgers

Ingredients:

1/2 cup mayonnaise
2 garlic cloves, minced
1 tsp lemon juice
1/2 tsp grated lemon zest

Cheeseburgers:

2 pounds lean ground beef (90% lean)
1 tbsp stone-ground mustard
1 tbsp olive oil
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
8 slices Gruyere or aged Swiss cheese
8 mini pretzel buns, split

Fried Eggs:

2 tbsp butter
8 large eggs

Toppings:

Fresh arugula
2 medium tomatoes, sliced
Additional stone-ground mustard, optional

Instructions:

Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.

For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.

Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.

To serve, spread mayonnaise mixture over bun tops. Add arugula, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.
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Crunchburger

Yield: 4 servings

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 slices American cheese, each 1/4 inch thick
4 potato hamburger buns, split; toasted, if desired (see Cook’s Note)
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish Mustard Mayonnaise, recipe follows (optional)*
4 handfuls of potato chips

Horseradish Mustard Mayonnaise:

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper

Directions

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.

Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.

Horseradish Mustard Mayonnaise:

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Cook’s Note: Toasted Burger Buns I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don’t let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

*You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.
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