Does anyone have an easy hamburger recipe? That doesn't use many igredients?

Answer 1

Hans' Meatballs
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Usually you fill in some bread crums in meatballs, but thats not for us.
So I used some fine grated carrot instead:
0.5 kilo ground meat (I have used both elk and beef)
1 ordinary sized carrot (not too big)
1 small onion (fresh ones including green stalk is best)
1 egg
spices as you wish

Grate the carrot fine, chop the onion in a food processor (blender)
and then pour in the other things. Mix. Make balls (the mix is quite
wet and loose, so this is smeary). Fry. Eat & enjoy!
From Hans


Just Plain Chili
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2 pounds of lean ground beef
1 bell pepper
6 cloves garlic
2 Tbsp olive oil
fresh ground pepper to taste
3 Tbsp cumin, or to taste
1 1/2 Tbsp chili powder, or to taste
1 can tomatoes (28-32 oz)

Light coals in grill. While coals are setting, 30-45 minutes, form ground
beef into large patties. Clean, deseed, and chop the pepper. Mince garlic.
In a large deep-shouldered skillet, heat olive oil, milling in fresh pepper
to taste. Add bell pepper and sauté 5-7 minutes. Turn heat off and stir in
minced garlic. Grill patties over coals until medium rare, no more than 5
minutes on each side. Turn heat on high under skillet and place patties in
skillet with garlic, oil, and pepper mixture. Break up patties into small
pieces with spatula and brown meat thoroughly. Add tomatoes. Mash and break
up tomatoes with spatula, and mix in thoroughly. Add enough water to cover
all ingredients, reduce heat to low, and let simmer 2 hours or more.
From _Jack's Skillet_ by Jack Butler.


Paleo-Chili
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2 lbs ground buffalo
1 cup chopped onion
3 cloves chopped garlic
2-4 Tbs fat (I use pork fat)
2 cups canned chopped tomatoes (I use organic such as Muir Glen)
4 Tbs chile powder
1 teaspoon dry oregano
1 teaspoon ground cumin
1 teaspoon salt
1 cup water

Brown ground buffalo with chopped onion and chopped garlic, in fat. Then
add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water,
then simmer the mixture for at least two hours, until the meat is very
tender and the tomatoes pretty much cook into the sauce. Four hours is not
too much, but check to make sure it does not go dry.

The better the chile powder you use, the more sensational the stew.
Native Seeds/SEARCH has the best chile powders I've ever tasted.
They sell them by mail order.
From: Lynnet Bannion on the PaleoFood list


Paleo-Chili
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Brown 2 lbs of ground beef in a wide skillet (keep poking at it with a
spatula to help separate it) I use 85% lean beef (its cheaper) after
the meat is done, or at least no longer pink, pour out the grease.
Since I use an iron skillet I can make use of the built-in spout. I
hold the meat in the skillet with my bacon press
Pour grape juice or red wine in (probably 1 cup) when I pour it in, the
level of liquid only reaches about half the height of the meat.
Sprinkle Ground Red pepper on the top. I usually cover the whole surface- I
like it hot
Sprinkle dried onion bits all over the top too. Fresh will work, but I use
dried so I won't have to chop it up. They will re-constitute in the
moisture anyway.
Let it cook down a bit, but don't let the juice or wine caramelize and
burn.
Pour in a medium size jar of tomato sauce. I think it's 24oz. I use
'8-ingredient mushroom tomato sauce' from Whole Foods. If you smell it,
you'd swear it was homemade. This is good since you don't have to
actually make it yourself.
Stir it up- medium heat is ok. If you don't want to mess with it, put it on
low for 45 min. Regardless, Let it cook down UNCOVERED until it is
think enough to eat with a fork.
From: Ryan Hughes on the PaleoFood list


Burgers: Ground beef (chuck), ground pork, and ground turkey
------------------------------------------------------------
Mix with 1 egg, granulated garlic, any other spices you want and _lots_ of
Ray's Barbeque sauce. Form into burgers and cook in the Foreman grill if
you have it and fry or bake if you don't. Top with mayo, bbq, guacamole,
onion... whatever. I thought just plain was great. It was the combination
of the three meats and the bbq sauce that made them so special.
From Beverle Sweitzer


Steak Tartare or Cannibal Canapés
---------------------------------
4 pounds fresh ground round steak
2 cups finely chopped onions
1 cup finely chopped parsley
3 oz. jar of capers
pepper to taste

Mix ingredients together, pack into a bowl. Cover and let stand in
refrigerator for 1 hour before serving. Turn upside down on a platter to
serve.
From Mrs. Edward D. French in _Seasoned in Sewickley_


Tartare with Ground Beef
------------------------
Approximately:

1/4 lb ground beef
some crushed garlic to taste
1 raw egg,
capers if you dare,
Sea salt (optional)
anchovies, if you really dare
diced sweet onions (Vidalia if you can get them) or red onions

Then smoosh it all together - it helps to mix everything but the meat
together and add the meat in small clumps. You can eat it plain or with
romaine lettuce leaves. Roll it up and have a "burrito"!
From: Louise Anderson on the PaleoFood list


Casual Joe
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Brown and crumble some ground beef with chopped onions and garlic (about
an onion to a pound or a bit more of beef.) Pour off the excess grease,
stir in a package of chopped spinach, cooked and well drained. Then
stir in 3 or 4 beaten eggs, and stir until eggs are set. I don't even
like spinach and I love this dish!
From Dana


Sloppy Joes
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There is a chili recipe in Neanderthin. When I make it, I pile it on top of
lettuce and make kind of a taco salad type thing. You can add what ever
else you want on top of that, onions, tomatoes etc etc.


Sloppy Joes
-----------
Sauté until tender:
2 tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced

Add to the pan:
1 lb. ground beef, crumbled

Continue cooking and stirring until the beef starts to brown. Then stir
in:
2 cups of your favorite tomato sauce
1 Tbs. chili powder
1/2 tsp. cumin powder


Paleo Meat Loaf
---------------
Using your favorite meatloaf recipe, substitute the bread or oats for
cabbage. I mix all my spices, egg, onion etc into the meat first. Then
chop up the cabbage (about a half head) and mix that into the meat mixture,
then bake. It's good with Ray's BBQ sauce mixed in it too.
From Patty


Red Suit Chili
--------------
-6 lbs ground meat browned and drained
-16 oz can tomato sauce
-12 oz V8 juice
-3 TBL Chili Powder (Kathleens called for 1/2 cup for 3 lbs,
so spice to your own taste - me? I'm chicken, 3 TBL was enough,
might go to 4)
-at least 1/2 - 1 tsp of the following, but I just dumped into the mix:
dried chopped onion, garlic powder, oregeno (didn't have any, used basil),
paprika, cumin
-enough water to make it juicy (matter of preference)

Simmer together for at least 1/2 hour (the longer the better). Serve with
salsa and or guacamole.
From Elsa


Indian Stuffed Peppers
----------------------
2 red and 2 green peppers (large)
5 Tbsp olive oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
12 oz ground beef
1 can (400 gr) tomatoes, keep the liquid
salt

Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices
and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook
a minute.

Cut the top of each pepper, remove the seeds and the ribs inside. Fill them
with the beef mixture.

Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.

Cover the pot, bring to boil and simmer for 40 minutes.
From: [e-mail] (Demers Serge)


LC stuffed peppers
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I know this is an oxymoron because peppers are sort of high carb, but
everything else in them isn't! I made this up and we ate them and we all
loved them! You could use this filling for stuffed cabbage too, the
cauliflower and mushrooms replace the rice normally used. (For those that
enjoy stuffed grape leaves, you can make those too!)

2-4 medium red, green, or yellow peppers cut in half
1 lb ground beef
1 cup whole mushrooms
1 cup cauliflower
1 clove fresh garlic
1/4 yellow onion
1 large can chopped whole peeled tomatoes
2-3 cups beef broth

In skillet, brown ground beef. While that is cooking, microwave cauliflower
until it breaks up easily. Chop onion, garlic, set aside.
Process cauliflower and mushrooms in food processor, set aside. Drain
ground beef when it is cooked thoroughly, add onion/garlic mixture and the
seasonings and brown them a little with the meat. Add the
cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in
microwave and zap for 10 to 15 minutes to partially cook. In large baking
pan, place peppers and fill with meat mixture. Mix broth with remaining
peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour
on 375 degrees. Serve hot with salad on the side and a cool glass of water.

Answer 2

1

Answer 3

Not sure how much meat you have, but there is always: Spaghetti: one pound hamburger meat, spag noodles, spag sauce. Cook the noodles, brown the meat, drain, add the sauce, let it simmer a frew minutes then pour over the noodles and mix it up. This is about as easy as it gets. Meatloaf: two pounds hamburger meat, mix in onion (powder is fine), ketchup, a couple of eggs, some bread crumbs or crushed up crackers, any other seasoning you want, form into a loaf and bake until browned all the way through. You can make your own "gravy" the poor mans way...ketchup thinned with water with pepper. Cheeseburger Beefy Mac: brown one pound meat with some onion and steak seasoning, 1 cup (dry) elbow mac. Cook the mac and mix with the meat and add a can of diced tomatoes, some mustard, ketchup, shredded cheese,

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

pound lean ground beef or ground chuck
1/2 cup chopped onion
1 teaspoon salt
2 teaspoons chili powder
dash Worcestershire sauce
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can green peas, drained
1 (15 ounces) can whole potatoes, drained, diced
1 (12 to 15 ounces) can whole kernel corn, drained
1 cup cornmeal
1 cup flour
1 tablespoon salt
1 tablespoon baking powder
1 egg, beaten
1 1/4 to 1 1/2 cups buttermilk
PREPARATION:
Brown beef in skillet, along with onion, salt, chili powder, and Worcestershire sauce. Spread meat mixture in bottom of an oiled 13x9x2-inch baking pan; combine drained vegetables and spread over meat layer. Combine cornmeal, flour, salt, and baking powder. Stir in beaten egg and buttermilk to make a soft dough. Mix well and spoon over the vegetable layer. Bake at 400° for 35 to 45 minutes, or until cornmeal topping is nicely browned. Easy hamburger pie serves 8.

Answer 6

Hamburger
Spaghetti Sauce
Pasta
Shredded Cheese

Brown your hamburger or ground beef. Cook pasta as directed & drain.

Combine hamburger, pasta & spaghetti sauce. Mix well. Put into a well greased casserole dish. Top with grated cheese. Bake for 30 - 45 mins. 350 degree oven

MY husband also does the "Traditional" Green Bean Casserole BUT adds hamburger and tops with Tator Tots and LOTS OF SHREDDED CHEESE. Bake 1 hour. 350 degree oven!

Answer 7

Hamburger
Macaroni noodles
Sour creeam
3 cans cream of potato soup(do not mix w/ water)
Mix all together

It's called
Poor mans Stroganof

Answer 8

Hamburger-Mushroom Pizza:

1 (16-ounce) loaf unsliced Italian bread
1/2 cup traditional bottled pizza sauce
8 (1/8-inch-thick) slices onion, separated into rings
1 cup presliced fresh mushrooms
6 ounces ground round
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1 1/2 cups (6 ounces) preshredded pizza double-cheese (a blend of part-skim mozzarella and cheddar cheese)

Preheat oven to 500°.

Cut bread loaf in half horizontally. Place both halves of bread, cut side up, on a large baking sheet. Spread 1/4 cup pizza sauce over each half of bread. Divide onion rings and mushrooms evenly between bread halves. Crumble beef into 1/2-inch pieces, and divide beef evenly between bread halves. Sprinkle Italian seasoning, garlic powder, and red pepper evenly over each pizza, and top each with 3/4 cup cheese.

Bake at 500° for 9 minutes or until beef is done and cheese melts. Cut each half into 3 equal pieces.

Yield: 6 servings (serving size: 1 piece)

Answer 9

There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet https://tr.im/McDo8

In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.

For example, our ancestors that lived near the equator had year long access to more plant materials such as root vegetables and various fruits, veggies, and nuts.

On the other hand, our ancestors that lived at higher latitudes further away from the equator only had access to fruits and vegetables seasonally at one specific time period per year, and had larger periods of the year where they ate a higher % of meats, organ meats, fish, and other animal-based foods, or fermented foods that could be stored for winter.

Answer 10

Hamburgh Gravy:
1lb hamburger
1 small onion
salt to taste
pepper to taste
1 cup milk
4tlb flour
2 cups water
Fry meat----------add water and diced onions and simmer until onions are soft--------salt and pepper to taste add the flour to the milk and stir with a fork until its not lumpy and then when the hamburgh is boiling add, it stir until thick.

Good over bread, potatoes or noodles

Answer 11

Burgers with Blue Cheese and Vidalia Onions

Ingredients
2 large Vidalia onions or other sweet onions, cut into 1/2-inch-thick slices
1 Tbsp. butter
2 pounds lean ground beef
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled blue cheese (4 oz.)
1/2 of an 8-oz. pkg. cream cheese, cut up
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. dried dill weed
8 hamburger buns, toasted, if desired

Directions
1. Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil and seal with a double fold. Fold remaining edges together to completely enclose the onions, leaving space for steam to build.

2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium heat for 25 to 30 minutes or until onions are just tender, turning packet once or twice during cooking.

3. Meanwhile, in a bowl, combine ground beef, salt, and pepper. Shape into eight 3/4-inch-thick patties. Place patties on grill rack. Grill for 14 to 18 minutes or until burgers are done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place onion packets, then patties on grill rack over heat. Cover; grill as above.)

4. In a large bowl, combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dill weed. Use a slotted spoon to add the grilled onions to the cheese mixture; toss to coat. Spoon mixture over grilled burgers in hamburger buns. Makes 8 burgers