Something different to do with hamburger?

Question

There was a big sale on hamburger, and I bought a bunch. Will be having it a lot in the next few weeks. I know a lot of ways to cook it, but some unique recipes would be appreciated. Thanks.

Answer 1

I know how you feel - I often do the same, and then I'm sick of the same ol same ol. Here's a couple different recipes for you, hope they help hun :)

Polish Pierogies

For the pierogi dough:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil
For the filling:
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg
To finish:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream
For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

Alcapuria

2 tablespoons olive oil
1 tablespoon annatto seeds
1 pound yautia (root vegetable), peeled and chopped
1 medium green plantain peeled and chopped
2 teaspoons salt
2 tablespoons sofrito, (recommended my brand Sofrito, alternatively, Goya Sofrito)
1 pound ground beef
1/2 packet Latin seasoning mix (recommended: Sazon)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 cup beef stock, (recommended, boxed organic)
1/2 cup raisins, soaked in dark Puerto Rican rum
Oil, for frying
In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.
Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. Now you have a fresh masa; place in the refrigerator.

Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef. Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.

Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding). Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain. Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).

Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan. Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.

To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own!

Cook's note: These can be frozen for your next gathering by placing in single rows on a baking sheet and then in your freezer until they have been partially frozen. Remove from the baking sheet and transfer to a freezer bag until ready to fry.

Picadillo
1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving
In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

Beef and Cheese Manicotti

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Swedish Meatballs with Ligonberry Sauce

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving
In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Dolmades (Stuffed Grape Leaves)

1 pound ground beef
1 medium yellow onion, minced
Dried oregano
Fresh Parsley, finely chopped
Mint leaves, cut into chiffonade
2/3 cup rice, uncooked
Salt and freshly ground black pepper
1 (16 ounce jar) brined grape leaves
4 small eggs, beaten*
3 lemons, juiced
1 cup water
In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.
Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.

Italian Wedding Soup

8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Pastisio

1 pound ground beef
1 onion, chopped
1 clove garlic, chopped
1/2 cup red wine
3/4 cup tomato puree
1 cup canned crushed tomatoes
1/2 cup water
Salt and freshly ground black pepper
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, ground, plus more, for seasoning
1 1/2 pound uncut macaroni
2 tablespoons butter, plus 1/2 pound
3 eggs, separated
2 1/2 cups kefalotyri or kasseri, grated
2 quarts milk
1/2 pound flour
Nutmeg
Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.

Answer 2

My grandma serves hamburger patties on a bun and pours chili on them. I make tacos and put them on a bun. It's called a taco burger. There's lasagna. You can make and freeze chili for fast suppers on tired cold nights! You can pre make meatballs maybe even cook them like in the bags. Put some thinking time in on your teriffic sale purchase and you can save time later too. You can pat out hamburgers and put four in a gallon freezer bags side by side. There's a hamburger and potato stroganoff thing we used to eat. Pizza can be topped with hamburger and there's taco pizza too! There's the chili dip that has hamburger in it. Submarine sandwiches with meatballs and sauce.

All this and I hate hamburger. Imagine what I could come up with if I like it.

Answer 3

Shepherds pie

Brown hamburger 1-2 pounds add onions (green peppers opt)/
When done add 1 can mushroom soup or cream of celery soup.
make mashed potatoes real or boxed.
In buttered casserole dish layer 1 part meat and 1 part veg.(either corn or peas and carrots) then follow with part meat again and veggies. top with mashed potatoes. swirl some butter on top and bake til warmed through 350 degrees around 35-40 minutes

Answer 4

Here are the things I make with hamburger:

-swedish meatballs
- meatballs in tomato sauce (w/ spaghetti)
- tacos
- meatloaf
- hamburger helper
- chili
- lasagna
- minestrone soup with ground beef (believe me it's good)
- hamburger w/ sour cream & noodles
- hamburgers (of course).. my favorite is the "blue cheese burger" you make a thin patty, put blue cheese on it, then put another thin patty on it, fold down the edges before cooking. the blue cheese melts inside in the pocket and oozes all around the meat, oh it's so delicious!
if you need any recipes, let me know

Answer 5

well if burgers is old hat, spice em up a bit. I mix diced onions & sliced mushrooms with a cup of bbq sauce & mix that into the hamburger. You will have to chill these as they will be very sloppy if grilling them, or I use a grill basket, easy to flip with out them breaking apart. They are really tasty that way.

Answer 6

Hawaiian burgers are different! Mango pineapple chutney put on top of the meat can add a whole new flavor! Try different meats! Turkey and elk are two leaner alternatives that have different taste. But you may go halvies with reg. beef so there is still some fat and they don't stick!

Answer 7

make shepard's pie you cook up your hamburger meat and get a can of whole corn and a can of peas and carrots and then you mix them with the hamburger meat in a casserole dish and then you whip up some potatoes and then your them on top like cake icing and spread all over and top with shreaded cheese and throw in the over until the cheese is melted and cook you up some biscuits and your good to go good luck and bon appetite

Answer 8

Im an expert in that matter!
First, Cut the patty to 2 thin layers.
Secondly, cook them.
Thirdly, Put one layer of patty on the bottom bread, followed by a slice of cheese and the other layer of patty.
Fourthly, Put whatever sauce you want, Ketchup, Chilli, Oyster, etc.
Fiftly, put the other bun.
Sixthly, EAT THE BURGER!!!

Answer 9

- meatloaf

- cooked and added into: mac and cheese, pasta and marinara sauce, chili, lasagna

- shepherd's pie

- regular sloppy joes or BBQ sloppy joes

- Bacon cheeseburger pizza (liquid cheese sauce spread over crust instead of red sauce, cooked hamburger crumbled over the cheese, crumbled bacon over top the hamburger, layer of mozzarella over top the meat, onions optional)

- tacos, burritos, enchiladas

Here is a link for recipes:

www.recipesource.com

Answer 10

Buy some hamburger helper yumyum or sloppy joes manwich

Answer 11

just a few......chili, meatball sandwiches, spaghetti, pattymelts, swedish meatballs, meatloaf, mac& cheese with hamburger. All easy to fix.