Hamburger Bites
Makes: 12 mini burgers
"In this crowd pleasing recipe, ground beef is flavored with onion soup mix, then browned and mixed with mayonnaise and shredded cheese. The mixture is spooned onto dinner rolls, and garnished with a pickle to make a dozen miniature burgers."
Ingredients
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup dried minced onion
3/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
2. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
3. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
4. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.
Showing posts with label hamburger. Show all posts
Showing posts with label hamburger. Show all posts
Monday, January 7, 2008
Spaghetti Cups
Spaghetti Cups
8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix (I bet taco seasoning would be good too)
1 6 oz can tomato paste
1 cup water
1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix (I bet taco seasoning would be good too)
1 6 oz can tomato paste
1 cup water
1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
Nacho Stuffed Shells
Nacho Stuffed Shells
32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 lb extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
1. Prepare pasta according to package directions.
2. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.
3. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).
4. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
5. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
6. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
7. Garnish as desired.
32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 lb extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
1. Prepare pasta according to package directions.
2. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.
3. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).
4. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
5. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
6. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
7. Garnish as desired.
Ravioli Soup
Ravioli Soup
TRIED & TRUE - This is SO good, and I HATE soup! Sounds like a lot of work, but it isn't, really.
1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2-ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
2 12-ounce packages plain ravioli without sauce (frozen or fresh)
Grated Parmesan cheese
Brown the ground been in a large pot; combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. **Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes 6 servings.
**Freezing Option - Do NOT cook ravioli until the day you want to serve the soup. Cool soup, put in container, and freeze. To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.
TRIED & TRUE - This is SO good, and I HATE soup! Sounds like a lot of work, but it isn't, really.
1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2-ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
2 12-ounce packages plain ravioli without sauce (frozen or fresh)
Grated Parmesan cheese
Brown the ground been in a large pot; combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. **Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes 6 servings.
**Freezing Option - Do NOT cook ravioli until the day you want to serve the soup. Cool soup, put in container, and freeze. To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.
Goulash √
Goulash
Tried & True A family FAVORITE! A real kid pleaser. SO yummy
1 lb ground beef
1 t salt
1/4 t pepper
1 med onion
1 small can tomato sauce
1/2 lb cheese grated
1 t chili powder
1 7oz package macaroni
Brown meat in large heavy pan. Add chopped onion and let cook until onion wilts. Cook macaroni according to directions on package; drain and add to the meat. Add all other ingredients. Cover and cook very slowly until cheese is melted.
Tried & True A family FAVORITE! A real kid pleaser. SO yummy
1 lb ground beef
1 t salt
1/4 t pepper
1 med onion
1 small can tomato sauce
1/2 lb cheese grated
1 t chili powder
1 7oz package macaroni
Brown meat in large heavy pan. Add chopped onion and let cook until onion wilts. Cook macaroni according to directions on package; drain and add to the meat. Add all other ingredients. Cover and cook very slowly until cheese is melted.
Meatloaf Patties, Smashed Potatoes, and Pan Gravy √
Meatloaf Patties, Smashed Potatoes, and Pan Gravy
Recipe courtesy Rachael Ray
1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
Episode#: TM1A28
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
NOTE: I cut the allspice and used SeasonAll instead.
This is a good recipe! I cooked it for my family, but only had ground beef. I think it would be MUCH better with ground sirloin as recommended in the recipe. I burnt one side because I cooked it too long (or too hot - or both) so I watched the second side more closely.
Recipe courtesy Rachael Ray
1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
Episode#: TM1A28
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
NOTE: I cut the allspice and used SeasonAll instead.
This is a good recipe! I cooked it for my family, but only had ground beef. I think it would be MUCH better with ground sirloin as recommended in the recipe. I burnt one side because I cooked it too long (or too hot - or both) so I watched the second side more closely.
Nacho Meatloaf - Crock Pot
Nacho Meatloaf - Crock Pot
1 C. salsa, lightly drained
3/4 C. tortilla chips, finely crushed
1 egg
1 small onion, chopped
1 clove garlic, minced
1 small fresh green chili, seeded and minced (optional)
1 T. chili powder
1/2 tsp. ground cumin
1 to 11/2 lb. lean ground beef
1/2 C. shredded cheddar cheese
Grease or spray crock with non-stick cooking spray.
Combine first 8 ingredients, salt to taste in a bowl, and thoroughly mix.
Add meat, and mix until blended. Pat into a loaf or round shape
(depending on your cooker's dimensions) and place in prepared crock.
Cook all day on low or 5 hours on high.
Sprinkle shredded cheddar over top of loaf, and return lid to cooker.
Cook until cheese melts, and let stand 5 minutes before slicing.
1 C. salsa, lightly drained
3/4 C. tortilla chips, finely crushed
1 egg
1 small onion, chopped
1 clove garlic, minced
1 small fresh green chili, seeded and minced (optional)
1 T. chili powder
1/2 tsp. ground cumin
1 to 11/2 lb. lean ground beef
1/2 C. shredded cheddar cheese
Grease or spray crock with non-stick cooking spray.
Combine first 8 ingredients, salt to taste in a bowl, and thoroughly mix.
Add meat, and mix until blended. Pat into a loaf or round shape
(depending on your cooker's dimensions) and place in prepared crock.
Cook all day on low or 5 hours on high.
Sprinkle shredded cheddar over top of loaf, and return lid to cooker.
Cook until cheese melts, and let stand 5 minutes before slicing.
Mini Man Burgers
Mini Man Burgers
Recipe courtesy Alton Brown
02/16/05 - Super easy and very tasty! Made them with the garlic roasted potatoes on page 2.
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise
Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.
Recipe courtesy Alton Brown
02/16/05 - Super easy and very tasty! Made them with the garlic roasted potatoes on page 2.
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise
Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.
Smothered Hamburgers
Smothered Hamburgers
1 onion or dry onion soup
1 pound hamburger
1 c. water
1 can cream of mushroom soup
1 pkg. dry brown gravy mix
Mix the hamburger and the dry onion soup mix. Form into patties. Fry the patties in a skillet on medium heat until cooked. I used my George Foreman for this part.
While patties are cooking, add soup, water and gravy stirring well. After patties are browned add this mixture to the skillet. Reduce head to a simmer and turn patties one or twice as the mixture warms. Let mixture simmer about 5 minutes till hot.
Serve with mashed potatoes.
1 onion or dry onion soup
1 pound hamburger
1 c. water
1 can cream of mushroom soup
1 pkg. dry brown gravy mix
Mix the hamburger and the dry onion soup mix. Form into patties. Fry the patties in a skillet on medium heat until cooked. I used my George Foreman for this part.
While patties are cooking, add soup, water and gravy stirring well. After patties are browned add this mixture to the skillet. Reduce head to a simmer and turn patties one or twice as the mixture warms. Let mixture simmer about 5 minutes till hot.
Serve with mashed potatoes.
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