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Archive for the ‘Ground Beef’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 4 burgers

  • 2 to 3 Anaheim peppers
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1-1/2 pound ground beef
  • 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
  • 4 sesame hamburger buns
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
  1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
  2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
  4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments.

Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.

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Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon purchased red curry paste
  • 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
  • 1-1/2 pounds lean ground beef
  • 4 ounces peeled and cooked baby shrimp, chopped
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 4 large onion or sesame Kaiser rolls, split
  • Lettuce (optional)
  • Sliced tomatoes (optional)
  • Sweet pickle slices (optional)
  1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
  2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
  4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Serves 4

  • 1/2 medium onion, finely chopped
  • 2 large poblano peppers, roasted, seeded, and chopped
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds lean ground beef
  • 8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
  • 4 large hamburger buns
  • Assorted condiments
  1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
  2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
  3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.

Test Kitchen Tip:To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.

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Makes 4 servings

  • 1/2 lb ground beef
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 2 cups thick and chunky salsa, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tbsp Zesty Italian dressing
  • 8 corn tortillas (6 inches)
  • 2 tbsp chopped fresh cilantro
  1. Preheat oven to 400°F.  Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently.  Add 1 cup of the salsa; simmer 3-4 minutes or until peppers are tender.  Remove from heat; stir in 1/2 cup of the cheese. 
  2. Spread 1/4 cup of the salsa onto bottom of 13×9″ baking dish.  Brush dressing lightly over both sides of tortillas.  Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper.  Microwave on high 20-30 seconds or just until warm.  Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up.  Place, seam side down, in dish.  Repeat with remaining 4 tortillas and remaining meat mixture.  Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. 
  3. Bake 30 minutes or until heated through.  Uncover; top with remaining 1/2 cup cheese.  Bake an additional 2-3 minutes or until cheese is melted.  Top with cilantro.

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Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef

Topping:

  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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Makes 6 servings

  • 1 1/2 lb ground beef or ground turkey
  • 1/4 cup mayonnaise, divided
  • 1 pkg (1 1/4 oz) taco seasoning mix
  • 1/2 cup Colby & Monterey Jack cheese crumbles
  • 1/4 cup salsa, divided
  • 6 lettuce leaves
  • 6 slices tomatoes
  • 6 whole wheat hamburger buns, split
  1. Preheat greased grill to medium-high heat.  Mix meat, 3 tbsp of the mayo and the seasoning mix; shape into 12 thin patties.  Combine cheese and 2 tbsp of the salsa; spoon over 6 of the patties.  Cover each with one of the remaining patties; pinch edges together to seal. 
  2. Grill 7 minutes on each side or until cooked through (160°F).  Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. 
  3. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.  Cover with top of buns.

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Makes 4 servings

  • 1 lb ground beef
  • 1/4 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 4 mozzarella cheese slices
  • 2 cups torn romaine lettuce
  • 6 tbsp Caesar dressing, divided
  • 4 hamburger buns, split
  1. Preheat grill to medium heat.  Mix meat, 3 tbsp of the Parmesan cheese and the garlic.  Shape into 4 patties. 
  2. Grill 6 minutes on each side or until burgers are cooked through (160°F).  Top with cheese slices.  Continue grilling 1 minute or until cheese begins to melt. 
  3. Toss lettuce with 2 tbsp of the dressing and the remaining 1 tbsp Parmesan cheese.  Spoon evenly onto bottom halves of buns; top with patties and remaining 4 tbsp dressing.  Cover with tops of buns. 

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Serves 16

  • 4 large eggs
  • 3/4 cup ketchup
  • 3/4 cup barbecue sauce
  • 3/4 cup instant minced onion soup
  • 1/2 cup water
  • 1/4 cup sweet pickle relish
  • 2 tbsp Dijon mustard
  • 2 tbsp minced garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups plain dried bread crumbs
  • 1 bag (8 oz) cheddar cheese crumbles
  • 12 slices ready to eat bacon, cut crosswise in 1/4″ wide strips
  • 5 lbs ground beef
  1. Have ready sixteen 18″ long pieces nonstick foil and 2 rimmed baking sheets. 
  2. Lightly beat eggs with fork in 6 qt bowl or pot.  Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon. 
  3. Add beef and mix thoroughly with your hands. 
  4. Put 1 cup meat mixture in middle of each piece of foil.  Pat each into a 4″ on 2 1/2″ wide loaf.  Without pressing down meat, bring up dies of foil and fold over twice to seal; double-fold foil at both ends.  Place on baking sheets and freeze until firm.  When firm, place 4 in each of 4 gallon size Ziploc freezer bags.  Seal, label and freeze up to 3 months. 
  5. To bake: Defrost.  Heat oven to 425°F.  Unwrap meat loaves; place on nonstick-foil-lined rimmed baking sheet.  Bake 20-25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F. 

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