11 Responses to “Hamburger recipes?”

  1. Lesley September 3, 2007 at 8:08 PM #

    Bacon Gouda Burgers! They are so good. You take shredded Gouda cheese, chopped up bacon (or bacon bits), a bit of garlic (if you like it – I add it to almost everything), then you mix it all up and make little balls out of it. Wrap the little balls in hamburger meat and then grill it up like any other burger. They are scrumptious!

  2. Jessica September 3, 2007 at 8:14 PM #

    I have four, actually:

    1st recipe: take hamburger, brown it and drain it. Take a lipton soup recipe mix, follow the directions on the box, and mix it in with the hamburger meat, brining it up to a boil. Serve over mashed potatoes and it’s oh so yummy. (I use golden onion)

    2nd recipe: Slice mushrooms (normal button ones are great) and saute them in a pan with a little extra virgin olive oil. In a mixing bowl combine raw ground beef, 2 tbs worchestshire sauce, one egg, and 1/2 to a cup of bread crumbs (seasoned or unseasoned is up to you). Add the sauteed mushrooms and combine (using your fingers works best). Form patties and cook them in a sautee pan. After browning both sides, cover and let the juices flow.

    3rd recipe: pick up a box of low sodium Zatarain’s Dirty rice mix. Trust me on this one! Especially if you like a little spice with your meal. Follow the directions on the box and viola. Yummy.

    4th recipe: My grandmother’s spaghetti:
    brown onions in 2 tbs of oil. add ground beef and brown. Drain if needed, otherwise, keep going. 🙂 Add two small cans of tomato sauce and one can of tomato paste. Add two tomato paste cans of water or chicken stock. Add garlic powder, salt, and pepper to taste. If you have a seasoning salt add about 2 tsp or so, ensuring thorough mixture. Cook covered for about 20 minutes or so. Serve over spaghetti noodles.

    Hope these spark an interest!


  3. Jessica September 3, 2007 at 8:51 PM #

    Lesley that sounds SO good! I’m going to have to try it!

  4. Gwen September 3, 2007 at 9:13 PM #

    My mom uses leftover taco meat to make Taco Soup. It’s like chili, but not as thick and not as spicy. It’s really good.

    Mix all together in a large soup pot to whatever ratio you prefer:
    – Leftover taco meat
    – Can(s) of Rotel tomatoes with liquid (seasoned tomatoes with chilis and onions, I use Mild)
    – Can(s) of Ranch Style Beans with liquid (I use the large can)
    – Add water or beer until the consistency you like.

    Heat. Eat.

    It’s so easy you have to be asleep to mess it up. You can add anything to it (chopped onions, cheese, etc.) to jazz it up.

  5. Gwen September 3, 2007 at 9:25 PM #

    Here’s another one I do when we want something a little different.

    Use leftover taco meat or fresh hamburger meat that’s been cooked with some garlic and other seasonings you like.

    Mix it 1:1 with cooked long grain white rice, or brown rice, or wild rice, or any ol’ rice you like. Leftover Chinese takeout rice works well.

    Mix this all in a bowl with some chopped onions and chopped tomatoes. Just enough for taste, not so much it sogs it down.

    Stuff this mixture into bell peppers you’ve chopped the tops off of (you can use the bits chopped off in the meat mixture).

    Put the stuffed peppers in a Pyrex dish with about 1/2 inch of water. Bake at 400-F for 45 minutes.

    Again, you can put really anything in the meat mixture you want (gouda cheese sounds lovely). These stuffed peppers are really good served with a marinara sauce and some pasta.

  6. Gwen September 3, 2007 at 9:29 PM #

    Here’s another one my mom makes. Not one of my fav’s but my dad likes it. It’s her Texas Goulash.

    Once again, start with leftover taco meat (we eat lots of tacos around here and always have some meat leftover).

    Mix it in a soup pot with chopped potatoes, cans of stewed tomatoes (with the liquid), chopped onions, and beef stock. Add lots of paprika and other seasonings you like. Add any leftover veggies you may like.

    My dad loves this stuff. He likes it over elbow macaroni.

  7. Bonita September 3, 2007 at 10:21 PM #

    Have you tried to make a Sheperd’s Pie with the ground meat?
    The quick version — sautee onion (to taste) with 2 to 3 ribs of celery and 1 pound of carrots. Add minced garlic (again to taste). Add 2 tablespoons of flour and about 1 cup of beef stock to the pan. Reduce down until slightly thicken. Brown the ground meat and add to vegetables. Meanwhile either slice and boil some potatoes or used instant mashed potatoes. Add 1/2 cup sour cream to the potatoes and 1/2 cup sour cream to the beef mixture. You can add cheese to the potatoes if you like. Spray a casserole dish with non-stick spray, then add the beef and vegetable mixture (at this time you can add a couple of handfuls of frozen green peas if you like). Top with the potatoes. Bake for about 20 minutes in a 350 degree oven, or place under broiler for about 10 to 15 minutes. This makes a yummy, nice, hearty supper that is quick and easy.

  8. Jewell September 4, 2007 at 10:41 AM #

    I know I’m chiming in late, but this is simple and tasty.

    Add whatever spices and what not to your ground beef. Such as onions, garlic, pepper…yada yada yada.

    Form into patties for frying. While you fry these to an almost done consistency, microwave enough whole potatoes to feed your kin. Microwave until they are fork tender.

    Remove patties from pan and drain off fat. Slice potatos into rounds just under an inch thick. Place in pan and do a real quick light fry.

    Now add 2 cans of Golden Mushroom soup. Dilute this with just enough water so it maintains a gravy like consitency. When the gravy is bubbling around the potatos, gently push the taters aside so you can fit the meat in. (Gently because the taters will crumble if you aren’t careful.)

    Let this bubble about 10 minutes, stirring occasionly so taters don’t stick and meat is covered in gravy.

    Voila, meat, taters and gravy all in one pan.

  9. Michelle September 4, 2007 at 3:18 PM #

    Creamy Noodle Bake
    Preheat oven to 400 F/ 205 C
    1lb beef – brown in fry pan at med high, when no longer pink, add 1 can tomato soup, 1tsp italian seasoning and 1/3c water. Mix together, heat through.
    Meanwhile boil some water and a package of broad egg noodles (I’ve used whatever short noodles I have on hand as well), cook for 3 minutes.
    In a separate bowl combine 1 can mushroom oup with 1/2 soup can of 1% milk.
    When noodles are done drain and rinse.
    In a lasagna or cake pan layer in this order:
    1/2 meat mixture, 1/2 cooked noodles, 1/2 soup mixture then shredded cheddar cheese (I use a tex mex mix) to taste – repeat layers ending with a top layer of mozzarella (again I just use the shredded tex-mex cheese).
    Bake uncovered for 30 minutes.

    It is actually really quick to do – about 20 minutes prep max. My kids love it. We serve with a salad on the side.

    This recipe is from The Dinner Fix by Sandi Richards (fantastic cook book for families, and it gives you a grocery list too) and is copyrighted to her.

  10. Renee Alexander June 21, 2008 at 2:00 PM #

    We always make to much taco hamburger meat. We just freeze it and when a party comes up or just a casual get together I just take out of the freezer. Thaw in microwave. You may want to add some tomatoe sauce with more seasonings. Lay out corn chips on a big serving tray, dot all over with taco hamburger, diced onions, salsa, cheese and black olives.
    Top with Jalapenos (optional)
    Serve with big bowl of extra chips, sour cream, guacamole and salsa.

    Adults: Very cold beer or a Maragita is a perfect match.

  11. Rudy Silva May 3, 2009 at 7:11 PM #

    Wow! I think its delicious I love your recipe. Thank you for sharing.

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