I have 1.5 lbs of hamburger for dinner tonight and no inspiration.

V

vicki-in-tucson

Well-known member
I'm on my own for dinner tonight. I haven't been eating very well lately, so I need to get back in the swing of cooking (and it's reasonably cool out). The pantry is pretty well stocked, which helps.

Any thoughts?

 
Sure... plenty inside. I asked a similar question somewhere once, and got some great ideas.

Sweet And Sour Meatballs

1 lb ground beef
2 eggs
3/4 C. bread crumbs
1/4 C. wine
1 1/2 C. ketchup
1/4 C. soy sauce
2/3 C. brown sugar

Mix beef, eggs, and bread crumbs together and shape into golf ball-size balls; bake at 350* for 20 minutes. Drain excess grease.

Combine wine, ketchup, soy sauce, and brown sugar. Simmer for 30 minutes and pour over meatballs. Delicious served over rice.

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Corny Hamburgers

2 lb. lean ground beef
1 can corn
1 egg
1 medium onion, diced
1 t. mustard

Mix everything together and divide in half. Shape each half like a loaf on top of the bread halves.

Bake at 350* for 20 minutes. Place cheese strips on top and bake until cheese melts.

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Inside-out burgers

1 lb. Ground Beef
3 Tbs Ketchup
Salt and pepper to taste
4 oz Cheddar cheese, cubed
tomatoes, lettuce, mayonnaise

Combine beef with ketchup, salt, and pepper and form into patties. Making a depression with your thumb, place cheese inside the patty and roll beef into a ball around the cheese, covering it completely. Flatten into a patty again, making sure that no cheese is visible on the outside.

Grill or saute to desired doneness, and top with your favorite garnishes.

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Easy Skillet Beef and Broccoli Bake

1 1/2 lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1-1b bag frozen broccoli flowerettes; thawed
1 cup prepared alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top

Brown ground beef with onions. Drain if needed. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli. Cover and let steam for about 5 minutes over medium heat, stiring occasionally.

Raise heat to high, thenpour on alfredo sauce and let simmer 2-3 minutes to heat through. Top with a sprinkle of parmesan cheese and enjoy!

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Jamaican Beef Patties

3 tbsp vegetable oil
1 1/2 lbs lean ground beef
1 medium onion, finely chopped
3 garlic cloves, minced
1 fresh hot chili pepper, seeded and minced
3 scallions (including some of the green) minced
1 tbsp curry powder
1/2 tsp ground cumin
1 tbsp dried thyme
Salt and freshly ground pepper
1/2 cup coarse, dry bread crumbs
1/2 cup fresh or canned beef of chicken stock

Pastry

1 1/2 cups all-purpose flour
1 tsp curry powder
pinch salt
1 stick unsalted butter or margarine, cut into bits
1/4 cup cold water

In a medium skillet, heat the oil over medium heat. Add the beef, onion, garlic, chili pepper and scallions. Sauté, stirring constantly, until the mixture gives off its moisture (about 8 minutes).

Add remaining filling ingredients and simmer, stirring often, for 20 minutes. The filling should be moist but not wet. Set aside to cool.

Pastry
To make the pastry, sift the flour, curry powder and salt into a large mixing bowl. Mix in the butter and rub with your fingers until it is the consistency of cornmeal or bread crumbs.

Add cold water, 1 tablespoon at a time, until the dough just holds together. Cover and refrigerate for 1 hour.

Preheat the oven to 400°F while preparing pastry; on a lightly floured board, roll out the pastry about 1/8 inch thick. Using a 4-inch round cookie cutter, cut the pastry into disks.

Place 1 tablespoon of the filling slightly below the center of each round. Fold over the pastry to form a crescent shape, and seal the edges with the tines of a fork.

Place the patties on a lightly greased baking sheet. Bake for 30 minutes, or until golden brown. Serves 6.

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Russian Beef Dumplings (Khinkali)

4 cups of unbleached white flour
1 1/4 teaspoons salt
1 1/4 cups of warm water
1 pound of mixed ground beef
1/2 teaspoon of freshly ground black pepper
1 1/4 teaspoons of salt
Pinch cayenne
1/4 teaspoon of ground caraway seed
3 small onions, peeled
1/2 cup of warm water or beef bouillon

Combine the flour, salt and warm water to make firm dough. Knead for 5 minutes, then let it sit, covered, for 30 to 40 minutes.

Meanwhile, make the filling. Mix the ground meats and spices. Grind the onions and stir them into the meat mixture. With your hands, knead in water or bouillon.

Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwise

Direction, allowing each fold of dough to overlap the previous one until the filling is completely enclosed in the pleated dough. Holding the dumpling firmly in one hand, twist the pleats together at the center to seal, breaking off the excess dough at the topknot.

Cook dumplings in salted, boiling water for 12 to 15 minutes, and serve hot with sour cream.

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Chili Burgers

1 pound ground beef
1 1/2 teaspoons chili powder
1 15-ounce can chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 small can french-fried onions

In a large bowl, combine beef and chili powder. Shape into 4 patties. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side.

Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through.

Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Makes 4 servings.

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Blue Cheese Burgers

1 pound lean ground beef
2 ounces blue cheese, crumbled
2 tablespoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties.

Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Serve on buns. Makes 4 servings.

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Teriyaki Beef Burgers

1 1/2 pounds lean ground beef
1 8-ounce can water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 hamburger buns, split

In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 13x9-inch dish.

In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Makes 6 servings

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Italian-Style Hamburgs

1/4 cup fine dry bread crumbs
3 tablespoons skim milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound lean ground beef
1 medium tomato, sliced
1/8 teaspoon dried oregano, crushed
1/4 cup shredded part-skim mozzarella cheese

In a medium mixing bowl stir together bread crumbs, milk, onion, parsley, Parmesan cheese, garlic powder, and pepper. Add meat; mix well. Shape into four 3/4-inch-thick patties.

Place meat patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F.

Top each burger with 1 slice of tomato. Sprinkle with oregano, then mozzarella cheese. Broil 1 to 2 minutes more or until cheese is melted. Makes 4 servings.

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Mediterranean Burgers

Ingredients
1 pound lean ground beef
2 teaspoons freshly ground black pepper
4 lettuce leaves
4 kaiser rolls, split
1/2 cup crumbled feta cheese (2 ounces)
4 tomato slices
1 tablespoon snipped fresh mint
Lemon quarters, for garnish

Form ground beef into four 3/4-inch-thick patties. Press pepper evenly into patties. Grill patties on the greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F., turning once.

Place lettuce on bottoms of rolls. Top with patties, feta cheese, tomato slices, mint, and tops of rolls. Makes 4 servings.

 
REC:Mama Mias

Mama Mias (or sloppy joes (or sloppy edwards))

saute 1 lb ground beef in a little oil over medium high heat until well browned (about 10 minutes). Combine 1 med. onion, chopped fine, 2 tbs. Worcestershire sauce, 2 tbs. wine vinegar, 1 1/4 cup catsup and salt and pepper to taste. oh wow! at this point the little card (which i've been editing as i type (not being the sort who is prone {parenthetically speaking} to digressing)) says 'Pour over meat and wimmer 20 mints.' i wonder what big Mama meant by that. She never struck me (well i should hope so, rick, people don't generally go around striking their sons-in-law) as the wimmering sort. and the mints!!! personally i stick to harimad’s socks (especially in this weather).
oh! Stir frequently.

 
Thanks much; ended up going out to dinner with a friend!

But I'll do one of these this weekend as I'll still have the hamburger waiting to be used!

 
Well, now that you still need it... here are some recipes. REC: Taco Casserole

Taco Casserole
Family Circle Magazine, June 25, 1996

I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.

Makes 6 servings

3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped

Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.

 
REC: Enchilada Pie

Enchilada Pie

Makes 4 to 6 large servings

1 lb. ground beef
1/2 onion, chopped
1 tsp. salt
dash of pepper
1/4 tsp. oregano, crushed
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
6 corn tortillas
1/4 lb. cheddar cheese, shredded
1/4 lb. monterey jack cheese, shredded
Salsa

Brown beef and onion in skillet; drain fat. Add salt, pepper, oregano, enchilada sauce and tomato sauce; mix well. Place 3 tortillas in bottom of shallow baking dish. Add 1/2 the meat mixture and top with 1/2 of the cheeses. Cover with 3 more tortillas, rest of meat, and rest of cheese. Bake at 350 deg. for 30 minutes. Serve with salsa on the side.

 
REC: Stuffed Jumbo Shells

Stuffed Jumbo Shells

Can be made ahead and baked at last minute. The walnuts add a surprising flavor.

1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or in a jar)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese

Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.

 
Disneyland’s Spaghetti Meat Sauce a la Mom

Disneyland’s Spaghetti Meat Sauce a la Mom

(I use this for lasagna as well, and I have altered it slightly from the original)
Makes 5-1/4 cups.

2 tbl. olive oil
1 lb. ground beef
3/4 cups chopped onion
1 tbl. minced garlic
1 large can whole tomatoes (1 lb. 12 oz. can)
3-oz. tomato paste (that’s half of a small can)
2 bay leaves, optional
1 tsp. dried basil
1/4 tsp. black pepper
1 tsp. salt
1/2 tsp. chili powder
2 tbl. chopped parsley

Heat oil in large frying pan and add beef, onion and garlic. Cook, stirring until meat browns evenly. Push mixture towards one side of frying pan, away from you, and tilt pan slightly towards you. Wad up a paper towel and, using your wooden spoon, soak up the grease and throw it away. Add all but parsley and stir well. Cover and simmer for 30 minutes - add a little water if it becomes too thick. Taste and adjust seasonings if necessary, then add parsley.
Note: you don’t want to cook the sauce too long or it will become metallic tasting. Also, you add the parsley at the end so it doesn’t turn bitter.

 
REC: Stir Fry Broccoli with Meatballs

Stir-Fry Broccoli with Meatballs
Redbook Magazine, Sept 1977

Makes 4 servings

2-1/2 to 3 cups fresh broccoli, cut into 1/2” pieces (about half a head)
1 lb. ground beef round or lean ground beef
1/4 cup fine dry bed crumbs (packaged or homemade)
1 egg
1/2 tsp. garlic powder
1/4 tsp. black pepper
1-1/2 cups beef broth (water + 1 rounded tsp. Better Than Bouillon beef base)
1/4 cup soy sauce
1/2 tsp. sugar
2 tbl. cornstarch
2 tbl. vegetable oil
Hot cooked rice

Wash and drain broccoli. In large bowl, combine the beef, bread crumbs, egg, garlic powder and pepper and mix well. Shape into small meatballs, using about 2 tbl. for each one. In a small bowl or measuring cup, combine broth, soy sauce, sugar and cornstarch and stir to blend. In large skillet or wok, heat oil over moderately high heat. Add meatballs and cook about 5 minutes until lightly browned, shaking pan frequently to keep them round. Stir the cornstarch mixture again and add to skillet, stirring. When sauce begins to thicken, place broccoli on top of meatballs, cover skillet, reduce heat to low and simmer 15 minutes or until broccoli is crisp-tender. Serve hot over rice.

 
Rec: Stack-Ups Ole

Stack-Ups Ole

1-1/2 lbs. lean ground beef
7 oz. can diced green chilis
3/4 lb. cubed or grated sharp cheddar cheese
1/4 cup Picante sauce (medium hot)
2 or 3 tbsp milk (I use 2 tbsp)
1/2 cup sliced pitted black olives
4 6-inch flour tortillas
fresh sliced Roma tomatoes

Brown meat, drain. Add peppers, mix well. Combine milk, Picante sauce and cheese in saucepan. Stir over low heat until cheese melts. Remove from heat, add meat mixture and olives and mix well. Place one tortilla in ungreased baking dish (I like to use a 9 or 10-inch pie plate), top with 3/4 cup meat mixture. Repeat layers ending with meat. Top with sliced tomatoes. Bake at 350 degrees for approximately 25-30 minutes or until heated through. Cut in wedges and serve.

Tossed green salad is a good accompaniment.

 
Rec: Amazing Chili

Amazing Chili

1 1/2 lb. ground beef
2 med. onions chopped
3 cloves garlic chopped
2 stalks celery chopped
1 large green pepper chopped
2 tbsp chili powder
1 1/2 tsp oregano dried
1 1/2 tsp cumin dried
1 tsp salt
1/2 tsp red pepper flakes or to taste
1 28 oz. can tomatoes chopped
1 cup beef stock
1 19 oz.can beans, pinto or kidney, drained, rinsed
1/4 cup fresh parsley chopped

In Dutch oven, brown beef, breaking up with spoon. Add onions, garlic, celery, green pepper, chili powder, oregano, cumin, salt and red pepper flakes. Cook 5 mins. Stir in tomatoes with juice and stock. Bring to boil, reduce heat and summer, stirring occasionally, for 1 hour. Add beans and parsley, cover and simmer for 10 minutes more.

Serving Size: 6
Source: Lynne/Vancouver @ Gails

Lynne’s notes: This is our fave, but has very few beans so I add another tin.

Pat’s notes: This is quite good. I added about 2 more cups of water, as it was appearing too thick when it was cooking.

 
Once you make this version of taco filling, you will never go back to those packets of seasoning

This is so much more flavorful than the taco packets I used to use. I usually make this in a larger batch and freeze some. As I recall it was e. in sf, made this with beef to make shredded beef and said she really liked it.

* Exported from MasterCook *

TACO MEAT

Recipe By :Kathe Wragg
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method

1 pound ground beef -- or ground turkey
1 large onion -- chopped finely
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves
1/2 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 cloves garlic -- minced or pressed
2 teaspoons Worcestershire sauce
3 tablespoons water

In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion, garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.

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* Exported from MasterCook *

TACO MEAT (big batch)

Recipe By :Kathe Wragg
Serving Size : 12 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method3 pounds ground beef -- or ground turkey
3 large onion -- chopped finely
1 1/2 tablespoons chili powder
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons dry rosemary
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
6 cloves garlic -- minced or pressed
2 tablespoons Worcestershire sauce
1/2 cup water

In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion, garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.

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Pat, I made a pot of chili almost identical to this over the weekend. I added 3 squares of TJ choc

70% chocolate to it. It was amazing. Just kind of mellowed out the other flavors.

 
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