100 Ways To Prepare Hamburger | Hamburger Recipes (2024)

Dressdinner up with this quick and simple dish - a tasty dinner that'sready in 30 minutes!

Thiswas a big hit. Everyone in my family loved it. The guys were scrapingtheir plates clean. I'd suggest using Bull's-Eye Texas Style BBQSauce or any other kind of smokey barbecue sauce for great flavour.

Brian's BBQ Bow-Tie Dinner

Ingredients:

• 1 lb lean (at least 80%) ground beef

• 1 medium red bell pepper, chopped (1 cup)

• 1 1/2 cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)

• 2 1/2 cups beef-flavored broth (from 32-oz carton)

• 1/2 cup barbecue sauce

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup frozen corn (from 12-oz bag), thawed

• 1 1/2 cups shredded Cheddar cheese (6 oz)

Preparation:

1. In 12-inch non stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

2. Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

3. Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.

Expert Tips

Buy a block of Cheddar cheese whenit's on sale; shred and store, tightly sealed, in the freezer. Itwill be handy whenever you need it for a recipe. Store-bought beefbroth can be overly salty. Always look for the reduced-sodiumvarieties.

HappyCooking ☺

A hearty family dinner packed into one casserole dish.

Easy Ground Beef Casserole with Potatoes and Veggies

Ingredients:

·1 lb. ground beef

·1 medium onion

·1 large red pepper

·2 cups frozen green beans

·1 teaspoon chopped garlic

·Paprika and pepper

·4 medium-sized potatoes

·1 tablespoon of butter

·1/4 teaspoon granulated garlic

·1/4 teaspoon salt

·1 teaspoon Dijon mustard

·1/2 a cup milk

·1 egg

·3/4 cup shredded cheese

Preparation:

1.Prep: Peel (4 medium-sized) potatoes &slice. Cover with water and bring to a boil; once boiling, reduce to mediumheat and cook for around 14 additional minutes until tender. Meanwhile, diceonion and red pepper.

2.Brown ground beef. Add onions and peppers, chopped garlic andfrozen green beans Season with a generous amount of paprika and pepper. Cook5-10 minutes longer until the onions are softened and green beans tender.

3.MASH POTATOES: When the potatoes are done, drainthem in a colander. In the now empty pot, put butter, granulated garlic, salt, Dijonmustard and 1/2 a cup milk. When the butter is melted, add the potatoes backinto the pan and mash them. Stir in 1 beaten egg.

4.ASSEMBLE: Spray an 11-cup capacity casseroledish with canola oil and spread the meat/veggie mix across the bottom. Sprinkleshredded cheese (1/2 cup). Cover with dollops of mashed potato and spread intoan even layer. Sprinkle with an additional shredded cheese (1/4 cup) and alittle paprika.

5.BAKE: Bake for 20-24 minutes in a 400Foven.

Put this on the table tonight!!!

This recipe goes right into one of our favourite familymeals because of its flavor, its ease of preparation, and most people will haveall the ingredients on hand.

Creamy Comfort Casserole

Ingredients:

·1-1/4 pound Ground Beef

·1 can 15-ounces Tomato Sauce

·1/2 teaspoon Salt

·Freshly Ground Black Pepper

·8 ounces, weight Egg Noodles

·1/2 cup Sour Cream

·1-1/4 cup Small Curd Cottage Cheese

·1/2 cup Sliced Green Onions (less To Taste)

·1 cup Grated Sharp Cheddar Cheese

Preparation:

1.Preheat oven to 350 degrees.

2.Brown ground beef in a large skillet. Drain fat,and then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground blackpepper. Stir, and then simmer while you prepare the other ingredients.

3.Cook egg noodles until al dente. Drain and setaside.

4.In a medium bowl, combine sour cream and cottagecheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Addgreen onions and stir.

5.To assemble, add half of the noodles to a bakingdish. Top with half the meat mixture, then sprinkle on half the grated cheddar.Repeat with noodles, meat, and then a final layer of cheese. Bake for 20minutes, or until all cheese is melted.

Serve with crusty French bread.

Happy Cooking ☺

This recipe is fun and versatile to suit your taste buds,it’s inexpensive, easy, and quick cleanup too!!!

Use a refrigerated pie crust to hold ground beef, cheese,salsa and seasoning in this easy-to-assemble main dish.

Tina's Easy Taco Bake

Ingredients:

·1 lb lean ground beef

·1 Refrigerated pie crust

·¾ cup Thick 'n Chunky salsa

·2 tablespoons taco seasoning mix (from 1-ozpackage)

·1 cup shredded Cheddar cheese (4 oz)

Preparation:

1.Heat oven to 375°F. Place refrigerated pie crustin ungreased 10-inch pie plate; press over bottom and up sides to form crust.

2.In 10-inch skillet, cook beef over medium heat 8to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir insalsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture incrust-lined pan; sprinkle with cheese.

3.Bake 14 to 17 minutes or until crust is deepgolden brown and cheese is melted. Served topped with lettuce and tomato, ifdesired.

Pile on your favorite toppings!Try shredded lettuce, chopped tomatoes, additional salsa, sour cream andavocado slices.

Here’s a perfect, quick meal that can be put together withfood from the pantry.

An easy goulash recipe that is guaranteed to please all thehungry mouths you have to feed. Effortless to prepare and kind to your budget,this dish is loaded with flavor and makes a satisfying dinner any day of theweek!

Frida's Easy Goulash

Ingredients:

·1 lb. ground beef

·1/2 onion, minced or 2 tablespoons dehydratedonion flakes

·1 clove garlic, minced

·1 cup water

·1 beef bouillon cube

·3/4 cup ketchup

·1 tablespoon Worcestershire sauce

·1 tablespoon brown sugar

·1/2 teaspoon salt

·2 teaspoons paprika

·1/2 teaspoon dry mustard

·Dash cayenne pepper

·1/4 cup water

·2 tablespoons flour

·3 cups dry pasta

Preparation:

1.Cook pasta, according to directions.

2.In a large skillet, brown hamburger, onions, andgarlic. Season with salt andpepper. Add water, bouillon, ketchup,Worcestershire sauce, brown sugar, salt, paprika, dry mustard, and cayennepepper.

3.Simmer about 10 minutes. Mix flour and water. Stir into beef mixture, and simmer untilthickened.

4.Drain pasta and combine everything!

Happy Cooking ☺

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Absolutely scrumptious!

One of my all-time favourite comfort foods is enchiladas;however they can be a lot of work. So toquicken things up and keep the awesome flavour, I decided to make a bigpie/lasagne like creation to satisfy my craving and impatience.

Easy Enchilada Pie

Ingredients:

·1 lb. (450 g) extra-lean ground beef

·1 onion, chopped

·1-1/2 cups salsa

·1 Tbsp. taco seasoning mix

·1 cup frozen corn

·1 cup (1/2 of 19-fl oz. /540-mL can) rinsed redkidney beans

·3 large flour tortillas

·1-1/2 cups Tex Mex Shredded Cheese

Preparation:

1.Heat oven to 400 F.

2.Brown meat with onions in a large skillet. Add salsa,taco seasoning, corn and beans; mix well. Cover; simmer 5 min. Remove fromheat.

3.Place 1 tortilla in deep-dish 9-inch pie platesprayed with cooking spray; top with layers of 1/3 each of the meat mixture andcheese. Repeat all layers twice; cover with foil sprayed with cooking spray.

4.Bake 30 min. or until heated through, uncoveringfor the last 5 min. Let stand 5 min. before cutting to serve.

Happy Cooking ☺

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This good old ground beef recipe has probably fallen out offavor a little bit in the last few years because some people consider it one ofthe more fattening dishes.

That’s fine with me – I’m happy to pump out an extra hour ortwo of exercise if it means I get a big bowl of bacon/mushroom /beef goodness.

Creamy Ground Beef and Mushroom Surprise

Ingredients:

·1/2 lb. lean ground beef

·4 slices of bacon

·1/4 cup onions, chopped

·3 cups sliced mushrooms

·1 cup whipping cream

·4 cloves garlic, chopped finely

·3 eggs, beaten

·2 tablespoons fresh parsley, chopped

·1 cup Parmesan cheese, grated

·Pasta of choice

Preparation:

1.In a large pot start cooking your pasta ofchoice.

2.Cook the bacon in a large skillet until cooked.Remove from the skillet, leaving the juices in the skillet.

3.Use that same skillet to cook the ground beef,onion, mushrooms and garlic, along with salt and pepper to taste. Cook untilbeef is cooked and then drain.

4.Once pasta is cooked, drain and return to thepot. Stir through the whipping cream and cook over medium-high heat for no morethan 2 minutes.

5.Stir through the bacon, eggs and the ground beefmixture and cook over medium heat for 2 or 3 minutes, continually stirringeverything through.

6.Either stir through the Parmesan cheese or usepurely as a topping on the plate. Garnish with the parsley.

Happy Cooking ☺

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Patty melts are one of my favorite guilty pleasures.

I love patty melts. In case you don’t know the definition, apatty melt is a beautiful, delicious luscious, cross between a hamburger and a grilledcheese. Cooked, golden brown onions are a signature ingredient and while anybread can be used, rye is the classic choice.

Absolutely, positively to die for.

Ingredients:

·1 stick Butter

·1 whole Large Onion, Halved and Sliced

·1-1/2 pound Ground Beef

·Salt And Pepper, to taste

·6 dashes Worcestershire Sauce

·8 slices Swiss cheese

·8 slices Rye Bread

Preparation:

1.In a medium skillet, melt 2 tablespoons ofbutter over medium-low heat. Throw in the sliced onions and cook slowly for 20to 25 minutes, stirring occasionally, until the onions are golden brown andsoft.

2.In a medium bowl, mix together the ground beef,salt & pepper, and Worcestershire. Form into 4 patties.

3.Melt 2 tablespoons butter in a separate skilletover medium heat. Cook the patties on both sides until totally done in the middle.

4.Assemble patty melts this way: Slice of bread,slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice ofcheese, and another slice of bread. On a clean griddle or in a skillet, melt 2tablespoons butter and grill the sandwiches over medium heat until goldenbrown. Remove the sandwiches and add the remaining 2 tablespoons of butter tothe skillet. Turn the sandwiches to the skillet, flipping them to the otherside. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serveimmediately!

Ingredients:

·1 pound ground beef

·1 16 ounce package frozen mixed vegetables

·1 8 ounce package shredded cheddar cheese (2cups)

·¼ cup snipped fresh Italian (flat-leaf) parsley

·Salt and ground black pepper

·2 cups instant mashed potato flakes

·2 tablespoons butter, melted

Preparation:

1.Preheat broiler. In extra-large skillet brownbeef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook,stirring occasionally, until heated through. Stir in half the cheese, half theparsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2.Meanwhile, in large bowl combine 2 cups boilingwater, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Seasonwith salt and pepper; set aside.

3.Divide beef mixture among four 16-ouncebroiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle withmelted butter; sprinkle with remaining parsley. Makes 4 servings.