I have about 3 pounds of hamburger that I need to use,I dont want to freeze it and i dont want to make hamburg

Answer 1

Meat Loaf
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
3 whole cloves garlic
2 lbs ground beef
1 1/2 teaspoons kosher salt
1 egg
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.
In a food processor bowl, combine black pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground beef with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Italian Meat Sauce
1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large onion, diced
6 cloves garlic, minced
1/4 cup Italian tomato paste
Four 28-ounce cans whole peeled tomatoes, with liquid
2 teaspoons Kosher salt plus to taste
Freshly ground black pepper
2 pound ground beef
1 tablespoon dried savory or rosemary, crumbled into small pieces
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon fennel seeds, cracked
2 bay leaves
Rind of Parmesan, about 2- to 4-inches long (optional)
1/2 to 1 cup grated Parmesan

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese.

Stuffed Pepers
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Sopa de Albóndigas (Meatball Soup)
Ingredients
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 10-1/2-ounce cans condensed beef broth
1 6-ounce can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice


Instructions
In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes. Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well. Form mixture into 1-inch meatballs. Add, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.


American Shepherd's Pie
1 pound ground chuck beef
8 ounces mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, pressed or finely minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 Tablespoon flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup frozen peas, unthawed
2 cups shredded hash brown potatoes (frozen or deli-packed), packed
1/8 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend, divided use
1 teaspoon kosher salt
1/4 cup mayonnaise
Sweet Hungarian paprika
PREPARATION:
Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet.
Saute, breaking up ground beef, until the juices have almost evaporated.
tir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Also, try this link for recipes for ground beef.
http://homecooking.about.com/library/archive/blbeef36.htm

Answer 2

Try this:

Cheese Stuffed Meatloaf

Makes 6 servings

1-1/2 pounds ground beef
1 jar (1 pound 10 ounces) Chunky Garden style Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 ounces)
1 tablespoon finely chopped fresh parsley

Preheat oven to 350°F. In large bowl, combine ground beef, 1/3 cup Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 13×9-inch baking or roasting pan, shape into 12×8-inch rectangle.

Sprinkle 1-1/2 cups cheese and parsley down center leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.

Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.

Answer 3

If that were my situation, I'd have about five or six meals of meatballs made up. Or four meals of meatballs and two meatloaves....

Whenever I find hamburger meat on sale, I buy a few pounds at a time and make a large batch of meatballs. I usually get about six or seven to a pound, and nine meatballs is one meal of sandwiches for three people. (Four if we're having them on pasta.) So, I freeze them in meal-size bags and pop 'em into fresh sauce when I want 'em.

Answer 4

You can make the entire 3 lbs. instead of the 2 lbs. of ground beef listed in the following meatball recipe, and use some of the meatballs for sub sandwiches. (Top the sandwich with lots of your favorite cheese and heat until cheese is melted.) The rest of the sauce and meatballs can be frozen in tightly sealed plastic bowls until you are ready to use them.

CAROL’S MEATBALLS AND SPAGHETTI SAUCE

SPAGHETTI SAUCE

3/4 c. chopped onion
3 tbsp. salad oil
2 1lb. cans Italian tomatoes
2 6 oz. cans tomato paste
2 c. water
1-1/2 tsp. dried oregano
2 tsp. dried parsley
2 cloves garlic, chopped
1-1/2 tsp. salt
pepper to taste

In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. Add meatballs. Simmer for 3 hours. Stir often. Add more water if sauce becomes
too thick.

MEATBALLS

2 slices day-old bread
milk
2 lbs. hamburger
2 eggs
1/2 c. Romano cheese
2 tbsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper

Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2" balls. Drop the meatballs into the spaghetti sauce and cook.

Note: the bread and eggs keep the meatballs from falling apart.

Answer 5

Chili, brown meat and onions add a few tablespoons of chili powder (start slow, add to taste), a bit of garlic and if you like beans, add some pintos, kidneys, or blackbeans.

meat loaf, 3lbs of beef a couple of eggs a 1/2 cup or cup of breadcrumbs if you want to keep it moist and a bit soft. But in glass pan, as a short loaf, cook at 350 for about 40 minutes check temp or cut in half to check if done cooking.

Stuffed peppers or stuff cabbage, with a tomato sauce.

Answer 6

Spaghetti meat sauce or chili or meatballs for sandwiches or swedish meatballs or meatloaf (though I prefer mine also with ground pork). Or, God forbid, 3 packages of Hamburger Helper!

Answer 7

You could try....
meatballs, spaghetti sauce, meatloaf, goulash, chili, sloppy joes ...

Try going to kraftfoods.com
You can type in an ingredient... ground beef had over 300 recipes.


Good luck!

Answer 8

Just used 3 lbs for a meatloaf tonight.

Wonderful leftovers tomorrow for lunch!!

Answer 9

Make a big batch of chili for the freezer. Great quick dinners.

Answer 10

sautee some green onion, chopped garlic and some fresh peppers...then add beef to brown..

brown some diced potatoes
add sauteed mixture
then scrable 3 eggs and pour over until cooked but not overdone
(season it with salt, pepper and thyme at this last stage of cooking)

great with steamed rice! or alone, just add more potatoes..
hope you like it!

Answer 11

You could always make hamburger flavored ice cream.