Tag Archives: hamburger

New Mexican Green Chile Cheeseburger


1 serving

Ingredients

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

Steps

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
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Ravioli Lasagna


8 servings

Ingredients

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

Directions

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
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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.

Ingredients

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

Directions

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
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Homestyle Ground Beef Casserole


servings 6

Ingredients

1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can Rotel tomatoes
1 (6-ounce) can tomato paste
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium egg noodles
5 green onions, chopped
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Directions

Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.

Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.

Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.

In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.

Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.

Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.

Bake for 35 minutes. Uncover and bake 5 more minutes.

– Spicy Southern Kitchen
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Shepherd’s Pie with Potato Crust


Makes 4 to 6 servings

Ingredients

Filling

1 1/2 pounds lean ground chuck
2 tablespoons vegetable oil
1 cup dry red wine
1 tablespoon tomato paste
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups fresh or frozen English peas

Crust

2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced
Vegetable cooking spray
2 tablespoons butter, melted

Additional Ingredient

2 tablespoons chopped fresh flat-leaf parsley

Instructions

Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.

Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.

Prepare Crust: Preheat oven to 375F. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.

Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.

Bake at 375F for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.

Make It Ahead

Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bake.

By Southern Living
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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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