Creative recipes for hamburger?

Answer 1

Arizona Mountain Soup

1 1/4 cup dry pinto beans
3 slices bacon, chopped
2 medium onions, chopped
2 cloves garlic, minced
1 16 ounce can tomatoes, cut up
1 1/2 cups brown rice, cooked
2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 to 2 cups browned hamburger

Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight or bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour. Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain reserving 2 cups liquid. In Dutch oven cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water. Serves 8.

Barbecued Meatballs

1 large can evaporated milk
3 pounds hamburger
2 eggs
2 cups quick oatmeal
2 teaspoons salt
1/2 cup onions, chopped
1/2 teaspoon garlic salt or powder
1/2 teaspoon pepper
2 teaspoons chili powder
3 cups catsup
4 teaspoons liquid smoke
1 pound brown sugar
1 cup onions, chopped

Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350F for 40 to 60 minutes. Makes 50 to 70 meatballs.

Beef a Roni

2 pounds ground beef
16 ounce package large elbow macaroni
1 large jar spaghetti sauce
1/4 onion, chopped
1/4 bell pepper, chopped
Cheddar cheese

Cook macaroni until done. Brown beef with onions and pepper. Add spaghetti sauce to beef. Add macaroni to sauce mixture. Pour in oblong pan top with cheese. Bake at 325F until cheese starts to brown. Serves 8.

Beef Pies

1 pound lean ground beef
1 onion, chopped
1/4 cup green pepper, chopped
2 8 ounce packages refrigerator biscuits
1 8 ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Separate biscuits; then pat each on floured surface to 5 inch circles. Lightly brown all ingredients except biscuits, in a skillet. Pour off fat, add to the skillet and stir. Place heaping portion of meat mixture on each biscuit circle. Fold in half and seal edges with a fork. Deep fry until golden brown in 2 inches of oil at 375F. Drain on paper towels. Makes 10.

Beefy Mexican Soup

1 pound hamburger
1 medium onion, chopped, about 1/2 cup
1/4 cup chopped green pepper
1 package Hamburger Helper for chili tomatoes
6 cups water
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 16 ounce can whole tomatoes
1 8 ounce can whole kernel corn
1 can pitted ripe olives

Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain, stir in sauce mix from Hamburger Helper, water, chili powder, garlic salt, salt, tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with liquid and olives. Cover and cook 10 more minutes.

Cabbage Soup

4 slices of bacon, cooked and crumbled
1 pound hamburger, cooked, crumbled and drained
1 large onion, chopped
3 large potatoes, cubed
4 cups cabbage, shredded
3 bouillon cubes
3 cups water
1 large can crushed tomatoes or 1 quart tomato juice
1 16 ounce can kidney beans
season to taste

Place the bacon and hamburger in a large kettle or slow cooker. Add the rest of the ingredients. Simmer until all is tender, about 45 minutes to an hour. Serves 6 to 8.

Calico Beans with Hamburger

1/2 pound bacon, diced
1 medium onion, chopped
1 15 ounce can kidney beans, drained
3/4 cup catsup
2 teaspoons mustard
1 teaspoon salt
1 pound ground round or hamburger
1 21 ounce can pork and beans
1 teaspoon salt
2 teaspoons vinegar
1/3 cup brown sugar

Fry bacon until crisp and remove. Brown ground beef, add onions and cook lightly. Add all the beans and bacon. In small bowl, combine seasonings and add to beans. Place entire mixture in greased casserole and bake at 350F for 30 to 45 minutes. Serves 6 to 8.

Cheeseburger Pie

3/4 pound hamburger
1/2 onion, chopped
1 1/2 slices bread, cubed
1/2 cup Ragu sauce
salt, pepper and oregano

Saute beef and onions in butter. Add Ragu, bread and seasonings. Pour into 9 inch unbaked pie shell. Beat one egg, add 1/2 cup milk, 1 cup grated cheddar cheese. Spread over beef mixture. Bake 1/2 hour at 350F.

Cheese Meatball Soup

Meatballs:
1 pound hamburger
1/4 cup bread crumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Mix and shape into small balls. Mix in large pot:

2 cups water
1 cup whole grain corn
2 beef bouillon cubes
1/2 teaspoon Tabasco
1 cup potatoes, chopped
1 cup celery, chopped
1/2 cup carrots, sliced
1/2 cup onion, chopped
1 16 ounce jar Cheez Whiz; add after soup is cooked

Mix all ingredients including meatballs. Stir gently. Bring to boil, cover and simmer on low until vegetables are done, about 2 hours. Before serving, add Cheez Whiz and stir gently. May also cook in crockpot on low for 8 to 10 hours.

Chili

1 pound hamburger
1 16 ounce can Mexican chili beans
1 16 ounce can tomatoes
1 tablespoon brown sugar
1 teaspoon chili powder or to taste
salt and pepper to taste
1 small onion, chopped

Brown hamburger and onion. Add salt and pepper to taste. Add beans, tomatoes, brown sugar and chili powder. Let simmer slowly for about 15 minutes. For additional flavor or body, tomato juice, water or a small amount of Picante sauce may be added.

Easy Sloppy Joes

1 pound hamburger
1/3 cup ketchup
1 tablespoon mustard
1 can tomato soup
1/3 cup brown sugar
1 onion, chopped

Brown hamburger with onion. Then add ketchup, mustard, soup and brown sugar. Simmer for 5 minutes. Serve on toasted buns.

Enchiladas Acapulco

1 1/2 pounds hamburger
1 cup tomato soup
3/4 cup chopped green pepper
1 16 ounce can kidney beans, drained and rinsed
3/4 pound cubed Mexican Velveeta cheese
10 tortillas

Brown and drain hamburger. Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese. Heat until cheese melts. Fill and roll tortillas. Place in greased 9 x 13 inch pan. Pour remaining sauce over tortillas. Bake at 350F for 20 to 25 minutes. Top with remaining cheese and bake 5 minutes longer. Serve with lettuce, tomato, sour cream etc

Hamburger, Cheese and Noodles

1 1/2 pounds ground hamburger
1/2 cup onion
1 can Cheddar cheese soup
1 can tomato soup
6 ounces grated cheese
1 bag medium egg noodles

In a large skillet cook hamburger and onions. Mix both cans of soup in the hamburger. Boil egg noodles until done. Drain. Place in a 9 x 13 inch pan. Mix hamburger in with noodles. Place cheese on top. Bake at 350F until cheese is melted and casserole is hot.Serves 6 to 8.

Hamburger Dressing

2 1 1/2 pounds loaves of bread, diced
2 pounds hamburger, lightly browned and lightly seasoned
1 package dry onion soup
1 or 2 cans chicken or beef broth, optional
2 to 3 cups celery, cut fine
1 large onion, chopped
3 eggs, optional
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon salt
3/4 teaspoon pepper

Lightly brown meat and season lightly. Add package dried onion soup and 3 cups water. Add celery, onion and cover. Simmer until tender. Cool. Pour 3 to 4 cups cold water over dried bread. Add eggs and seasonings. Mix well. Add cooled hamburger mixture, mix well. Mixture should be very moist. If too dry, add broth. Bake at 325F for 1 to 1 1/2 hours.

Hamburger Chow Mein

3/4 pound hamburger
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 can tomato soup
1/2 cup water
1 can chow mein vegetables

Cook meat and onions until brown. Add salt, pepper, soy sauce, soup and water. Cook for 10 minutes over medium heat. Add chow mein vegetables, heat thoroughly. Serve over chow mein noodles and rice. Serves 4 to 6.

Hamburger Sauerkraut

1 small onion, chopped
1 pound hamburger
1/2 cup uncooked rice
1 small can sauerkraut
1 can water
3 tablespoons shortening
1 tablespoon flour
pepper to taste

Mix meat, rice and chopped onion and pepper into balls. Place in pan. Cover with sauerkraut and water. Simmer about 1 1/2 hours. Make roux; heat shortening, add flour and cook until brown. Mix with meat balls and *****. Cook a short while longer; 5 to 8 minutes being careful not to burn. Serve with boiled potatoes. Serves 4.

Hamburger Veggie Soup

1 pound hamburger, browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 medium potatoes, cubed
5 carrots, diced
1 onion, chopped

Cook potatoes, carrots and onion until tender. Add hamburger, soups and water as desired. Add pepper to taste. Heat through and serve. Serves 6.

Hamburger Wild Rice Soup

1 can cream of potato soup
1 can cream of asparagus soup
1 can cream of celery soup
3 or 4 cans of milk
1 or 2 cups Cheddar cheese
1 cup uncooked wild rice
1 1/2 pounds hamburger

Brown hamburger. Cook wild rice according to directions. Combine soup, milk and cheese. Simmer until cheese is melted. Add browned hamburger and cooked rice to soup, milk, cheese combination. Season to taste with salt and pepper. Simmer for 15 to 30 minutes. Serves 6 to 8.

Hamburg Rolls

1 pound hamburger
1 package Lipton Beef Mushroom Soup
1 can water chestnuts, chopped
4 packages crescent rolls

Combine hamburger, soup and water chestnuts. Cut each triangle of rolls in half. Place small amount of meat in center of dough and bring corners together to cover meat. Bake at 425F for 17 minutes. May be prepared in advance, frozen and then baked 20 to 25 minutes.

Mozart Mozzarella

2 pounds hamburger
1 onion, chopped
1 15 ounce can tomato sauce
1 small can mushrooms
8 ounce carton sour cream
1 1/2 cup shredded Mozzarella cheese
1 1/2 cup shredded Cheddar cheese
1 8 ounce tube crescent rolls
oregano
basil

Brown hamburger and onion. Drain. Mix with tomato sauce and mushrooms. Spread in bottom of 9 x 13 inch pan or casserole. Spread cheeses over top. Lay rolls out and spread with sour cream. Sprinkle with oregano and basil. Roll and place on top of cheeses. Bake at 350F for 35 minutes or until rolls are brown and done.

Mulligan Stew

1 pound hamburger
2 cups tomatoes
1/2 cup rice
1 medium onion, diced
4 carrots, sliced
3 cups potatoes, sliced or diced
1/2 cup water
1 teaspoon salt
pepper to taste

Brown the hamburger, combine it with the remaining ingredients in a casserole and bake at 350F for 1 1/2 to 2 hours. Stir a few times while baking. Makes 6 to 8 servings.

Nacho Dip in Bread

1 15 ounce loaf round sour dough
1/2 pound hamburger; browned and drained
taco seasoning for meat
1/2 small bottle taco sauce
1 cup grated cheese
1 small carton sour cream
1 guacamole dip; homemade or find in the dairy case
1 small can olives

Slice top off bread. Scoop out most of inside. Layer into bread loaf: hamburger, taco sauce and cheese. Replace top of bread. Wrap in foil. Bake at 350F for 1 hour. Unwrap to check if cheese is melted if not return to oven without lid of bread. After it is cooked layer guacamole, sour cream and olives. Serve with remaining bread crumbs and tortilla chips.

Quick V8 Soup

1 pound hamburger, browned and drained
1 envelope dry onion soup mix
2 1 pound cans mixed vegetables, juice and all
48 ounce can V8 juice

Combine all in a large pot and simmer 15 minutes or longer. Serve with crusty bread. Serves 4 to 6.

Quick Vegetable Soup

1 to 2 large cans V8 juice
2 pounds lean hamburger
1 can okra, drained
1 can white corn, drained
2 32 ounce cans mixed vegetables or large bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tablespoons chopped cilantro
garlic powder to taste
ground pepper to taste

Brown meat, drain. Add V8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days.

Salisbury Steak

1 pound hamburger
1 egg, beaten
1/2 cup cereal crumbs
2 tablespoons catsup
2 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon chopped onion
1/2 teaspoon salt
pepper to taste
1 can mushroom soup

Mix all ingredients in order except soup. Form into large patties and roll lightly in flour. Brown both sides in butter. Pour soup with one can water over meat patties and simmer covered for 45 minutes. Serves 4.

Sauerkraut Hot Dish

1 package wide egg noodles
2 pounds hamburger
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can of milk
1 16 ounce can sauerkraut
1 cup grated cheddar cheese

Boil egg noodles 3 minutes. Brown hamburger and onion; drain. Warm soups and milk. In 9 x 13 pan, layer 1/2 hamburger and onion, sauerkraut, 1/2 hamburger and onions, noodles, soups and milk. Bake at 350F for 30 minutes. Top with cheddar cheese. Bake another 30 minutes. Serves 8 to 10

Answer 2

All the suggestions above are great, my fav. is the bar b que sauce, but if you want to try something a little different, get the packages of dry ranch or greek salad dressing and mix those packets in with the meat or even just on it as a sort of rub. That way you don't have to go out and buy the full bottles of herbs that you might never use again. Sams club I believe also has a spice called six pepper (i'm not sure if it's just them or if this is a normal spice mixture) that is wonderful as a sprinkle on top of burgers.

Answer 3

This link has 100 variations to the humble hamburger. Check it out.

http://www.foodreference.com/html/hamburgers-100.html

FRENCH BISTRO BURGER sounds really interesting from the lot. am going to try it out myself tonight.

Answer 4

This site is great! I use it all the time. There are many creative recipes for ground beef

http://www.txbeef.org/recipes.php3?Ground+Beef

Answer 5

add some blue cheese or gorgonzola.....some boursin cheese is good in a hamburger too.

Answer 6

HOBO STEW -PLACE HAMBURGER PATTIES ON SEPARATE PIECES OF FOIL. SLICE POTATOES ON TOP OF EACH, SLICED CARROTS, ONIONS, AND BACON ON TOP. SEASON W SALT AND PEPPER. BAKE FOR HOUR ON 350.

Answer 7

for hambruger's try mixing the meat with cooked black beans, diced mushrooms, diced onions, and salsa and cook

Answer 8

RAIN, TRY THIS WEBSITE. landolakes.com THEY HAVE GREAT RECIPES.

Answer 9

cook it with cocacola it'll taste great

Answer 10

Texas Meatloaf

Ingredients:
1 3/4 lb ground beef
1/4 lb pork sausage meat
1 cup soft bread crumbs
1 cup catsup
1 large onion, chopped
1 egg
2 tsp Worcestershire sauce
1 TBL brown sugar
1/4 tsp mustard


Instructions:
Preheat oven to 350. Mix meat lightly with bread crumb, 1/2 cup catsup, onion, egg, worcestershire sauce and salt. Shape into loaf. Bake 45 minutes; while loaf is baking, mix together catsup, brown sugar, and mustard for glaze, Spread glaze on top of loaf. Bake, basting once or twice, an additional 15 to 30 minutes until bubbly brown.

Beef Steamed Dumplings
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons hoisin sauce or reduced-sodium soy sauce
1 teaspoon cornstarch
1 cup finely chopped bok choy
1 medium carrot, shredded (1/2 cup)
2 tablespoons thinly sliced green onion
2 tablespoons snipped fresh cilantro
1/4 teaspoon salt
3/4 pound lean ground beef
1/4 cup rice vinegar or white vinegar
1/4 cup reduced-sodium soy sauce
Snipped fresh chives (optional)

Directions
1. For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.

2. For filling, stir together hoisin or soy sauce and cornstrach in a medium mixing bowl. Stir in bok choy, carrot, green onion, cilantro, and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.

3. Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.

4. Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a gresed steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings. Makes 30.

Toasty Bacon Cheeseburger SoupEach serving of this easy hamburger soup is topped with crisp toast quarters, similar to French Onion Soup.Ingredients:
• 4 slices bacon
• 1 medium onion, thinly sliced
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 14.5-oz. can diced tomatoes, undrained
• 1 14.5-oz. can beef broth
• 2 cups water
• Salt and black pepper
• 1/4 cup mayonnaise
• 1 1/2 teaspoons Dijon-style mustard
• 16 1/2-inch slices French bread
• 8 slices cheddar cheese, halved
•
Method:
In a Dutch oven cook bacon until crisp over medium heat. Remove bacon, reserving drippings. Drain bacon on paper towels. Crumble bacon and set aside. Cook and stir onion in reserved bacon drippings for 5 minutes. Add ground beef; cook until beef is done. Drain off fat. Sprinkle beef mixture with flour; mix well. Add undrained tomatoes, broth, and water. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in crumbled bacon. Season to taste with salt and pepper. Meanwhile, for cheese toast, preheat oven to 325 degrees F. In a small bowl combine mayonnaise and mustard; spread on one side of each bread slice. Top each bread slice with a slice of cheese. Arrange bread slices on baking sheets. Bake until bread toasts to a light golden brown and cheese melts. Cut each slice into quarters. To serve, top each serving with 4 to 6 cheese toast quarters. Serve remaining cheese toasts on the side.
Notes:
Putting the soup into heated bowls is nice. Bowls can be heated in warm oven or in hot water, which of course, means drying.

Number of servings: 4 Servings (1-1/2 cups each)