ground beef for buns ?

Answer 1

Get some regular beef, drop it, and viola!, you've got yourself ground beef. Now all you need is buns and some mayo. Ground beef is good on anything.

Answer 2

Super Sloppy Joes

1 pound ground beef
1 small onion, chopped
1 cup ketchup
1 teaspoon garlic powder
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
salt
pepper

Preparation:

Brown ground beef and chopped onion in skillet and season with salt and pepper. While beef is browning, combine ketchup, garlic powder, mustard, Worcestershire sauce and brown sugar in a mixing bowl, stirring until brown sugar is dissolved.

Drain beef and return to skillet. Add sloppy joe sauce and mix with beef and onion. Reduce and simmer for about 10-15 minutes.


Serve on favorite rolls or hamburger buns.

Answer 3

Yes you put ground beef on buns to make hamburgers.

Answer 4

Brown your ground beef, drain, then add a can of Manwich. Quick. fast, and easy. Tastes great.

Answer 5

ground beef is better for burgers

Answer 6

Tommy's Famous Chili Hamburger

1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard

Strain the fat out of the meat with popular and common kitchen gadgets
1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium low, and continue to heat the roux, stirring often, until it is a rich caramel color. This should take 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)

Tidbits
Make sure the ground beef you use has a fat content of at least 20 percent. This way you'll be sure to get enough fat to make the roux.

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Castle Burger Bites
Serving Size : 48 Preparation Time :0:25

These baby burgers will be a hit at any appetizer buffet, & they're perfect for little hands as well. Create that special crunchy top by pressing sesame seed into the tops of some or all of the buns before baking.

Buns:
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
Filling:
1 egg
3 tablespoons dried minced onion
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Plain Bread Crumbs
1lb. lean ground beef
Dipping Sauce:
1/2 cup ketchup

Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place on ungreased cookie sheet. Bake at 375°F. 10 to 12 minutes or until lightly browned.

Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until slightly cooled. Split each in half, keeping tops & bottoms together to form miniature buns.

Reduce oven temperature to 350°F. Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well. Press ground beef mixture into thin layer in bottom of ungreased 13x9-inch pan.

Bake at 350°F. 14 to 16 minutes or until thoroughly cooked. Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise). Fill buns w miniature burgers. Place ketchup in small bowl for dipping sauce. Serve immediately.

"Bake-Off ©2005 General Mills All Rights Reserved"

Answer 7

yes make a hamburger or sloppy joes. they are delicious.

Answer 8

that is not a question, therefore I hesitate to answer