HAMBURGER RECIPES

 

California Chili Burger
This is a great way to use up leftover chili.
8 ounce Ground chuck patty
1 Kaiser bun
3 tablespoons Chili, heated
2 slices Pepper jack cheese
1 slice Red onion

Cook the burger to the desired temperature. Place on the
bottom half of the bun. Top with the chili, cheese, onion,
and the bun top. Serve warm.
 

                    

HANKY PANKIES

1 (1 lb.) pkg. hamburger meat
1 (1 lb.) pkg. sausage (bulk pack)
1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy)

Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!!

              

BARBEQUE MEATBALLS

1 lb. hamburger
1 sm onion
1/2 c. bread crumbs
1 egg
2 tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. ketchup
2 tbsp. Dijon mustard
2 tbsp. brown sugar
1 tsp. Worcestershire sauce

Mince onion. Combine beef, onion, bread crumbs, salt, pepper, egg and a little milk. make into balls and cook in oil. Remove meatballs with slotted spoon. Add ketchup, 1/3 cup water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil.  

Return meatballs to pan and simmer until hot.

                

  NACHO SUPREME

                 
1 1/2 lb. lean hamburger
2 pkg. taco seasoning mix
1 can refried beans
1 med. container sour cream
1 (16 oz.) jar salsa
1 jar Mexican Cheez Whiz
2 bags tortilla chips (any brand, with or without salt)

Brown and drain hamburger (ground turkey). Add taco seasoning packets and mix well. Put in shallow casserole dish. Top with sour cream and then with salsa. Add cheese on top of this. When ready to serve, put in microwave until cheese is bubbly. This is better when prepared a day ahead.

               

GREAT BURGERS

           
1 lb. hamburger, brown with onion and cool
1 can (8 oz.) tomato soup
3/4 c. green and black olives, mixed
1/2 c. mayonnaise
1 sm. can mushrooms
Pinch of oregano
1/2 lb. grated Mozzarella cheese

Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot.

               

CHILI CHEESE DIP   

1 lb. Velveeta cheese
1 lb. browned hamburger, (drained)
1 regular size jar Hormel chili with or without beans
1 (12 to 15 oz.) jar (Pace) Picante sauce, medium

Mix in crock pot until cheese melts and it can be well blended.  Serve hot with nacho chips. Can be doubled.

                    

CABBAGE ROLLS

                        
1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls

Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice.  Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender

             

Hamburger Crock Pot Casserole

2 pounds of browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can of peas, drained
2 stalks celery, diced
1 can of cream of chicken soup
1 can of water

Place potatoes in bottom of crock pot, top with carrots and other vegetables. 
Place ground beef on top. 
Combine soup and water and pour over ground beef. 
Cover and cook on LOW for 6 to 8 hours

                

   Hamburger Cabbage Stew

1 1/2 lb Hamburger
1 sm Onion
Salt
4 c Water
1 qt Tomatoes
3 Beef bouillon cubes
1 sm Head cabbage shredded
1 c Celery with leaves, cut up
2 Or 3 carrots, cubed
1 Turnip, cubed
2 med Potatoes, cube
 1 tlbs Basil
1 tlbs Sugar

Brown and season hamburger and onion. After the seasoned hamburger and onion are browned add the ten ingredients that come after salt. Simmer until vegetables are tender and flavors are well mixed. Adjust seasoning.

          

Mexican Lasagna

1 lb. hamburger 2 tsp. salt
1 lg. onion, chopped 1 pkg. 10 in. flour tortillas
1 clove garlic, minced 3 c. cheddar cheese
4 tsp. chili powder 1 c. shredded lettuce
1 can (19 oz.) crushed tomatoes  
2 cans (16 oz.) kidney beans, drained  

Brown the hamburger, drain and add the onion and garlic. Cook for 2 minutes, stirring occasionally. Stir in the chili powder, tomatoes, kidney beans, and salt. Simmer, uncovered, for 15 minutes. Spoon 1 cup of the hamburger mixture into a 13x9x2 inch baking dish. Cut 4 tortillas and arrange on top of the mixture. Spoon half the remaining hamburger mixture over the tortillas. Cut three more totillas and arrange on top. Cover with the remaining hamburger and top with cheese. Bake at 350 degrees for 30 minutes. Top with lettuce and serve.

 

           

SPICY HAMBURGER & VEGETABLES

1 Egg
1/4 c Dry bread crumbs
1 Small onion grated
1 tsp Dried oregano
1/2 tsp Pepper
1/2 tsp Dijon mustard
1/4 tsp Salt
1 lb Lean ground beef
1 Green pepper, chopped
1 Zucchini, chopped
1 Can Italian Style Stewed Tomatoes
1 tlbs Tomato paste
2 tlbs Freshly grated parmesan

Instructions:

In bowl, lightly beat egg; mix in bread crumbs, onion, oregano, 1/4 tsp. of the pepper, the mustard and salt. Mix in beef. Shape into eight 1/2 inch patties. In large nonstick skillet, cook patties over medium-high heat, turning once for about 5 minutes or until browned. Transfer to plate.

                                                                           Servings:4

 

 
 

Bacon and Double Cheeseburger Loaf

Ingredients
4 slices bacon
1 1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-far mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup
 

Instructions
Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

Yield: 6 servings

                  

Tex Mex Baked Potatoes

4 baking potatoes
1 lb. lean ground beef
1 jar (12 oz.) salsa
2 tsp. chili powder
1/4 c. diced green pepper
1 Tbsp. chopped stuffed green olives
1 c. shredded Monterey Jack cheese
1 c. thinly sliced iceberg lettuce
Sliced tomatoes

Directions:
1. Scrub potatoes; pierce skins with a fork.
2. Bake at 400 degrees until tender, about 1 hour.
3. 15 minutes before potatoes are done, sauté meat in a
   hot skillet until all pink disappears.
4. Add salsa and chili powder to meat. Cover. Cook over
   medium heat for about 10 minutes.
5. Add green pepper and olives to meat mixture. Heat through.
6. Cut baked potatoes open.
7. Spoon hot meat mixture into potatoes. Top at once with
   cheese so that it slightly melts. Serve with lettuce
   sprinkled on top and with sliced tomatoes alongside.

 

                       

Company Casserole

1 1/4 pounds lean ground beef
1 clove garlic, chopped fine
1 8-ounce can tomato sauce
1 tablespoon sugar
1/2 teaspoon salt
8 ounces cream cheese
8 ounces sour cream
1/2 medium onion, chopped fine
8 ounces egg noodles (or fettuccine)
1/2 cup grated cheese (such as cheddar)

1. Brown meat, breaking up clumps. Add garlic, tomato
Sauce, sugar and salt. Simmer 30 to 45 minutes. Set aside.
2. Cream together cream cheese, sour cream, and onion. Set aside.
3. Cook noodles according to package directions; drain.
4. In baking dish, layer half the noodles, half the
Beef mixture and half the cream-cheese mixture. Repeat. Sprinkle
Grated cheese on top of casserole.
5. Bake in preheated 350-degree oven for 30 to 45
Minutes, until top is golden brown and casserole is heated through.

Make 6 to 8 servings