THIS COMES FROM SKY, A REGULAR AROUND HERE, WHO WRITES
Hi swtness,
I was just looking thru the ingredient thread as i was looking for different ideas for hamburg and only see beef not much in there for hamburg so was wondering maybe you could do a topic just for that. We are all getting tired of burgers,meatloaf , chilli lol. Have a great day.
Cajun Hamburgers Recipe
2 lb lean ground beef
1 green bell pepper, cored - seeded and minced
1/2 cup chopped scallions
3 garlic cloves, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1 red pepper flakes, to taste
1 salt, to taste
6 hamburger buns, toasted
1 sliced tomatoes
1 sour cream
Directions
Combine beef, green pepper, scallions and garlic in a mixing bowl. Add
cumin, oregano, thyme, paprika, red pepper flakes and salt to taste;
mix until blended. Shape into 6 patties.
Broil, fry or grill the meat to desired doneness. Place on toasted
buns and top with tomatoes and sour cream.
Layered Hamburger Pie Recipe
1 lb ground beef
1 egg
1/4 cup dry bread crumbs
1 tsp salt
1 tsp mixed herbs (oregano,
1 basil, marjoram)
1 tsp dry mustard
1/4 tsp ground cumin seeds
1/8 tsp garlic powder
1 1/2 cup sliced potatoes
1 medium onion,sliced into rings
1 and separated
1 1/4 cup mushrooms
1 cup cheddar cheese
1/2 cup swiss cheese
2 tbsp parsley
Directions
Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic
powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a
layer of potatoes,onion and mushrooms,reserving some mushrooms to
ring the pie.Cover with foil.Bake @ 350 degrees for 1 hour or until
potatoes are done.Remove from oven.Remove foil.Top with cheese and
sprinkle with parsley.Return to oven just long enough to melt cheese
Oriental Hamburger Casserole Recipe
1 lb lean ground beef
2 medium onions, finely chopped
1 cup chopped celery
10 1/2 oz can mushroom soup
10 1/2 oz can cream of chicken soup
1 cup water
1/2 cup uncooked rice
1 tbsp soy sauce
1/4 tsp pepper
1 can chow mein noodles
1/2 tsp monosodium glutamate (opt)
Directions
Peppery Hamburgers W/Red Wine Sauce Recipe
1 1/2 lb lean, freshly ground beef chuck
2 tsp olive oil
3/4 cup finely chopped onion
1 tsp finely chopped garlic
1 tbsp chili powder
1 tsp ground cumin
1 tsp freshly ground pepper or coarsely c, racked black pe
1/8 tsp hot red pepper flakes
1/2 tsp worcestershire sauce
1 salt, to taste
1 tbsp butter
2 tbsp chopped shallots
1/2 cup dry red wine
1/4 cup fresh or canned chicken broth
2 tbsp chopped parsley
Directions
Place the meat in a mixing bowl. Heat the oil in a small cast-iron
skillet, add the onion and cook, stirring, until wilted. Add the
garlic and cook briefly, stirring. Do not let the garlic burn. Remove
from the heat and let cool.
Add the cooled onion mixture, chili powder, cumin, ground pepper, red
pepper flakes, Worcestershire sauce, and salt to the meat and blend
well. Divide the mixture into 4 patties of equal size.
Heat a heavy cast-iron skillet large enough to hold all the patties
in one layer. Do not add fat of any kind. When the skillet is quite
hot and smoking, add the patties. Cook until well browned on one
side, then turn and cook 3 minutes more on the second side for medium
rare. Cook longer if desired. Transfer to a warm plate.
Heat the butter in a small skillet. Add the shallots and cook,
stirring for 1 minute. Add the wine and broth and let cook until
reduced about 1/4 cup. Check for seasoning and sprinkle with
parsley. Serve immediately. Note: If a heavy black cast-iron pan is
not available, use a heavy bottomed fry pan
Mexican Lasagna
2 Tbsp. vegetable oil
1 lb. Irradiated Ground Beef
1 lb. stew meat or beef tips
1 medium onion, chopped
3 Tbsp. garlic, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. paprika
One 28 oz. can diced tomatoes in juice
One 4 oz. can diced green chiles
One 12 oz. bag tortilla chips
5 cups shredded cheese (such as Cheddar and Monterey Jack)
One 32 oz. container sour cream
Salt and pepper to taste
In a large skillet, heat oil over medium-high heat. Brown beef, add onion till soft. Drain.Return to skillet over medium-high heat and add garlic, seasonings, tomatoes and chilies; mix well. Bring to a boil; reduce heat to low and cook uncovered for about 10 minutes. Stir occasionally. Season with salt and pepper.
Spray a 13 x 9 inch casserole dish with a non-stick cooking spray. Layer with chips, meat sauce and cheese. Repeat layers, topping with sour cream. Cover and bake in 350° oven for 25 minutes.
Uncover and sprinkle with remaining cheddar cheese and bake 5 minutes, or until cheese is browned.
Let cool about 10 minutes before cutting into squares. Top with guacamole.
Bunkhouse Meatloaf
1lb. lean ground beef
1/4 lb.pork sausage
1 egg, beaten
3 slices bread, crumbled
1 onion, finely chopped
1 teaspoon. salt
1/8 tsp. black pepper
1/4 tsp. ground sage
1 beef bouillon cube
4 strips raw bacon
4 T. chili sauce
Combine all ingredients except last 4. Dissolve bouillon in the boiling water and add mixture. Shape into a loaf and place in greased baking pan. Top with bacon strips. After meat has baked approximately 25 minutes drain some grease, return to oven for remaining time. Bake in moderate (350 degree) oven 45-50 minutes.
Chili in a Bread Bowl
Dough:
1 Tablespoon. sugar
1 Cup. warm water (110 degrees)
1 envelope yeast
2 1/4 Cup. flour
1 Cup. cornmeal
1 teaspoon. salt
1/4 Cup. olive oil
Add yeast, sugar and 1/4 Cup. of the water to a small bowl and let set 5 minutes. Yeast should start to bubble.
Add flour, cornmeal, salt, oil and the rest of water along with yeast mixture and mix well. Turn out onto a floured board and knead dough until smooth and satiny. (about 10 minutes) Let rise until doubled.
Divide into 4 pieces. Shape into rounds and place on greased cookie sheet sprinkled with cornmeal. Let rise until doubled.
Bake at 400°F. about 20 minutes until golden brown and when you tap on them they sound hollow inside. These rolls should be baked the day you intend to use them.
Chili:
1 1/2 lb. ground chuck
1 Cup. onion diced
1/2 Cup. celery diced
1/2 C. green pepper diced
2 dried ancho peppers soaked in hot water.
2 14.5 oz. can crushed tomatoes
2 Cup. water
2 Cup. tomato juice
4 t. chili powder
1 teaspoon. cumin
1 Tablespoon. sugar
salt and pepper
1 14.5 oz can of hot or mild chili beans
Brown ground chuck, add onions, celery and green pepper. Cook another 5 minutes. Add tomatoes, juice, water, chili powder and cumin. In food processor process ancho peppers with a little of the water you soaked them in until it is a paste. Add to the chili. Add salt and pepper to taste. Cook for 2 hours. Add beans last 1/2 hour of cooking.
Serves 6 to 8.
To serve:
Hollow out bread to 1/2 inch from the side after cutting off the tops. Reserve for dipping in the chili. Top chili with cheddar cheese, sour cream and green onions.
Note:
If you don’t have the time to make the bread bowls, you can buy round Kaiser rolls from your bakery and use them instead.
either way its good.
Enchilada Casserole
1 lb hamburger (ground beef)
1 onion, chopped
1 (4 oz) can chopped green chilies
1 can cream of chicken soup
1 can enchiliada sauce
1 cup milk
Salt/pepper to taste
1 pkg frozen tortillas
1/4 lb American cheese (or cheese spread)
Brown hamburger with onion and drain well. Mix remaining ingredients except tortillas and cheese. Cut tortillas into fourths. Cut cheese into small 1/4 inch cubes. Grease a 2 1/2 quart casserole. Put a thick layer of tortillas on the bottom, then a layer of meat sauce, sprinkle with 1/3 of the cheese. Repeat two more times ending with cheese on top. Bake at 350 degrees until bubbling hot (30-45 minutes). Serve with corn chips,a crisp green salad and a large picture of Sangria for a complete meal.
Picadillo
1 1/4 # ground beef
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cup beer
1 1/3 cups drained canned chopped tomatoes
2 tbs tomato paste
2 tsp ground cumin
1 1/4 tsp ground coriander
1 1/2 tsp salt
1/4 tsp fresh-ground tsp
1/4 tsp Tabasco sauce
2 tbs vegetable oil
2 baking potatoes, peeled and cut into 1/2 inch pieces
1/2 cup raisins
1/2 cup quartered and pitted green olives
In a large stainless steel frying pan, cook ground beef till no longer pink. Add onion, bell pepper, and garlic. Cook until vegetables begin to soften.
Stir in beer, tomato, tomato paste, cumin, coriander, salt, pepper, and tabasco sauce. Bring to a boil. Reduce heat and simmer about 15 minutes.
Meanwhile in a non-stick frying pan heat the oil over moderately high heat and cook potatoes until golden brown.
Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are done, about 10 minutes longer.
This meat mixture can be used as an empanada filling or to fill soft tacos. We like to eat it with warm cornbead.
olivespizza 
Salisbury Steak
1 1/2 lbs. ground beef
1/2 Cup. minced onion
1 clove garlic minced
1 1/2 Tablespoon. butter
Saute onions and garlic in butter until translucent and set aside. Mix beef in bowl with:
2 eggs
4 oz. bread crumbs
2 Tablespoon. fresh chopped parsley
Add cooled onion mixture.
Form mixture into 6 patties and saute in pan with 1 Tablespoon. butter until golden brown on both sides. Set aside in a casserole dish. Patties should still be pink inside.
Add 1 lb. sliced mushrooms to pan and quickly saute about 4 minutes. Set aside.
Melt 2 Tablespoon. butter in pan and add 3 Tablespoon. flour. Cook 1 minute and whisk in 1 1/2 Cup. beef broth. Add mushrooms and pour over patties in casserole.
Bake at 350°F. for 30 minutes.
Serves 6
Beef Fried Rice
Looking for an easy meal to prepare? This low fat, filling meal is perfect. Soy sauce and Thai style chili sauce give this versatile dish full flavor and the perfect amount of spice.
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
Vegetable cooking spray
3 egg whites, lightly beaten
3/4 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cups cooked brown rice
1 cup frozen green peas
1/4 cup low-salt soy sauce
1 tablespoon Thai style chili sauce
Green onions (optional)
Directions
Makes 4 servings.
Ground Beef with Eggplant
(4 to 6 servings)
12 (1/2-inch thick) eggplant slices
2 lbs ground beef
3 tbsp olive oil
1/4 cup chopped onions
1/4 cup chopped green pepper
2 tbsp flour
2 tsp salt
1/4 tsp freshly ground pepper
3/4 tsp oregano
1/2 tsp garlic powder (optional)
2 cups canned tomato sauce
1-1/2 cups grated cheddar cheese
Preheat oven to 300 F.
Cook peeled eggplant slices in boiling salted water until tender, about 5 minutes.
Brown meat in 2 tbsp oil, stirring occasionally. Cook onions and green pepper in remaining oil until vegetables are wilted. Combine meat and vegetables in skillet and stir in flour, salt, pepper, garlic powder and oregano. Add tomato sauce and cok until thickened.
Arrange half the eggplant slices in shallow, 2-quart buttered baking dish. Spoon over them half the meat mixture and half the cheese. Repet layers and bake, uncovered, for 30 minutes.
Western Beef and Rice Casserole
(4 to 6 servings)
1 cup pitted ripe olives
1 lb ground lean beef
2 tbsp oil
1/2 cup chopped onions
1 cup sliced celery
1/4 cup chopped green pepper
1 cup rice
2-1/2 cups canned tomatoes
1 cup water
2 tsp salt
2 or 3 tsp chili powder
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground pepper
Preheat oven to 325 F.
Cut the olives into large pieces.
Brown the beef in oil. Remove meat from pan and add onions, celery, green pepper and rice. Cook, stirring, until light brown.
Add tomatoes, water, seasonings, meat and olives and bring to a boil. Pour into a 2-quart casserole and cover. Bake 45 minutes to 1 hour.
** Recipe does not say whether the rice is cooked or not. I would use rinsed, uncooked long grain rice (I’ve made similar dish and used the rice like this. I’ve also added Italian seasoning and cumin.)
Party Beef Casserole
2 lbs ground beef
¾ cup chopped onion
1 garlic clove, minced
½ cup chopped green pepper
½ cup chopped celery
1 tsp salt
½ tsp pepper
¾ tsp Italian seasonings
1 can (15 oz) tomato sauce
1 can (8 oz) mushroom stems and pieces, drained
1 can (6 oz) tomato paste
½ cup sherry
2 tbsp Worcestershire sauce
1 pkg (7 oz) shell macaroni, cooked and drained
1 cup shredded Cheddar cheese
Brown ground beef, onion, garlic, green pepper, and celery in skillet; drain of excess fat. Combine with remaining ingredients, except shredded cheese. Put into a 3-quart casserole.
Bake, covered, at 350 F for 45 minutes. Sprinkle with shredded cheese and bake an additional 5 minutes, or until heated through.
8 to 10 servings.
Baked Steak Patties
1 lb ground beef
½ lb pork sausage meat
2 cups cooked white rice
1 egg
6 bacon slices
1 pkg (1-3/8 oz) dry onion soup mix
3 cups water
2 tbsp flour
Combine ground beef, sausage, rice, and egg. Shape to form 6 patties. Wrap each with a bacon slice; secure with wooden pick. Place in an 11x7-inch baking dish.
Bake, uncovered, at 350 F for 30 minutes; drain off excess fat.
Meanwhile, combine soup mix and 2-1/2 cups water in saucepan. Cook, covered, 10 minutes.
Mix remaining ½ cup water and flour until smooth. Gradually add to soup mixture, stirring until thickened.
Pour over steak patties and bake an additional 20 minutes. Remove picks before serving.
6 servings
NOTE: Gravy may be served with steak patties or covered and refrigerated. Reheat and serve with mashed potatoes at the next evening’s meal.
Hamburg Stroganoff
Noodles or Rice
1/2 cup chopped onions
1/2 cup chopped peppers
garlic salt (optional)
2 tbs butter
1 lb hamburg
2 tsp flour
2 tsp salt
1/2 tsp pepper
1 (4oz) can mushrooms
1 (!0 3/4 oz) can cream of mushroom soup
1 cup sour cream
Cook noodles or rice for family’s size
Mix together onions, peppers, and garlic salt; cook in butter until begin to carmelize. Add hamburg, flour, salt, and pepper to onions and peppers, brown hamburg. Add mushrooms and soup and simmer. Right before serving add sour cream. Heat through and serve over rice or noodles.
olivespizza
Mexican Goulash
1/2 lb ground beef,
1/2 cup Onion, chopped
1/4 cup Green pepper, chopped
3 cup Tomato juice
1 1/2 cup uncooked macaroni,
1/4 tsp Garlic powder,
1/4 tsp Pepper,
1/4 tsp Chili powder,
Add Macaroni to boiling salt water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables are
tender. Drain off fat. Add tomato juice, macaroni, and spices. Simmer
until liquid is almost absorbed.
Spanish Rice Casserole
1 lb. hamburger,brown and drain 1 (15 oz. ) can pinto beans 1 can spanish rice 1 cup shredded cheddar cheese
In a 11x7 inch baking dish layer spanish rice beans hamburger and cheese. Bake at 350 for 20 minutes or until cheese is melted . A great dish to make with the kids it is so easy to assemble. We used it on campouts with my son’s boy scout group. Kids who normally wouldn’t eat rice wolfed it down!
Working Girl’s Casserole
1/2 lb shell macaroni, cooked/drained
1 lb hamburger, cooked/drained well
One pkg frozen mixed vegetables, thawed
1 can cream of vegetable soup
1 Tbsp minced dried onion, or 1 tsp onion flakes
1 tsp each dried garlic flakes, parsley flakes
1 sleeve Ritz Crackers, (crushed into crumbs)
1/4 cup melted butter
Mix all together except crackers and butter. Pour into a lightly buttered casserole. Mix cracker crumbs with butter and sprinkle over top. Bake for 10 minutes in a 375 degree oven then reduce heat to 350 and bake for 15-20 minutes more.