100 Ways To Prepare Hamburger | Hamburger Recipes (2024)

Our streamlined version clocks in at just 30 minutes fromsaucepot to pasta bowl, without losing any of the robust flavors of theoriginal.

Ingredients:

·1 package (16-ounce) lasagna noodles

·2 tablespoons olive oil

·1 pound lean ground beef

·1/2 cup dry red wine

·1 jar (24-ounce) marinara sauce

·1/3 cup whole milk

·3/4 cup part-skim ricotta cheese

·1/2 cup fresh basil, chopped

·1/4 cup freshly grated Pecorino Romano cheese

·Pepper

·1/3 cup shredded part-skim mozzarella cheese

Preparation:

1.Heat large covered saucepot of water to boiling.Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to3 minutes or until al dente.

2.Meanwhile, in 12-inch skillet, heat oil onmedium-high. Add meat and cook until no longer pink, breaking it up with spoon,about 3 minutes. (If using meatloaf mix, drain off fat before adding wine.) Addwine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat toboiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5minutes.

3.In bowl, stir ricotta with basil, Romano, and1/4 teaspoon coarsely ground black pepper; set aside.

4.Drain noodles; return to saucepot. Add meatsauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops ofricotta mixture.

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This diner classic may not look healthy, but it's made witha mixture of lean ground beef and finely chopped Portobello mushrooms. You'llget all of the flavour with less fat!

This diner classic gets a makeover by replacing some of theground beef with finely chopped Portobello mushrooms, which add moisture andflavour. We like a smear of pickle relish on top, but you could try chutney,mustard or hot pepper relish in its place.

Ingredients:

·12 ounces -lean ground beef

·1/4 teaspoon freshly ground pepper

·2 cups (about 2) finely chopped Portobellomushroom caps, gills removed

·4 slices rye bread

·3 tablespoons plain dry breadcrumbs

·1 clove garlic, peeled

·1 tablespoon Worcestershire sauce

·8 teaspoons pickle relish

·1 teaspoon chopped fresh thyme, or 1/2 teaspoondried

·4 (2 ounces) slices Swiss cheese

·1/4 teaspoon salt

Preparation:

1.Position rack in upper third of oven; preheatbroiler. Line a broiler pan with foil.

2.Gently mix beef, mushrooms, breadcrumbs,Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shapeinto 4 patties and place on the prepared pan. Broil until cooked through, 4 to6 minutes per side.

3.Meanwhile, toast bread. Rub each slice of toastwith garlic.

4.Place 1 patty on each piece of toast, top eachwith 2 teaspoons relish and cover with a slice of cheese. Remove foil and placethe sandwiches on the pan; broil until the cheese is just melted, 30 to 60seconds.

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These oval meatballs on a stick are both totally fun forkids to eat and incredibly delicious. Don't assume that only children will gonuts for these, because once adults get a taste, they'll want a share, too. Ifyou like, serve with a dish of warm marinara or pizza sauce for dipping.

Ingredients:

·1 pound ground beef

·Olive oil

·12 bamboo skewers

·1/4 cup grated Parmesan

·1/2 cup breadcrumbs

·1 tablespoon Italian seasoning

·1 egg, lightly beaten

·1/4 cup milk

·6 mozzarella string-cheese sticks

·1 small yellow onion

Preparation:

1.Soak the skewers in lukewarm water for 20minutes while you prepare the meatballs, and preheat a gas grill (or burn downthe coals) to medium heat.

2.Put the breadcrumbs, egg and milk in a bowl andstir. Let soak for 5 minutes to allow breadcrumbs to absorb the liquid, andthen add beef, onion, Parmesan and Italian seasoning. Mix well to combine.(This job is easier when you use your clean hands.

3.Cut each cheese stick in half so that you have12 short pieces. Carefully thread each piece lengthwise onto the tip of askewer, pushing it down gently so that you have about 1 inch of skewer showingat the tip. (Don’t push too hard or fast or the cheese sticks might break intostrings.)

4.Carefully mold 2 to 3 tablespoons of the meatmixture around piece of cheese to make an elongated, oval meatball. Try tocover the cheese completely, but don’t make your meatball too thick.

5.Grill over direct heat for about 10 minutes,turning several times to prevent charring.

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Made with lean ground beef, prosciutto, tomatoes and plentyof Italian herbs and spices, this isn't your everyday meat sauce.

There is nothing subtle about this sauce. It’s all about thedeep, savoury flavours. The only way to make it more intense would be to addhot sauce or hot peppers.

Ingredients:

·1 1⁄4 pounds lean ground beef

·2 tablespoons olive oil

·1⁄2 pound prosciutto, finely chopped

·4 cloves garlic, minced

·28-ounce can diced tomatoes, with juices

·1 medium yellow onion, diced

·3 tablespoons tomato paste

·1⁄2 teaspoon paprika

·2 tablespoons balsamic vinegar

·1 teaspoon dried basil

·16 ounces pasta spirals

·1 teaspoon dried oregano

·1⁄2 cup grated Parmesan cheese, plus extra toserve

·Salt and black pepper, to taste

Preparation:

1.In a large saucepan over medium-high heat, combinethe olive oil, garlic, onion, paprika, basil, and oregano. Sauté until theonion is tender and the seasonings are fragrant, about 5 minutes.

2.Add the ground beef and prosciutto. Sauté,breaking up clumps of beef, until the beef is cooked through, about 8 minutes.Add the tomatoes, tomato paste, and vinegar, and then simmer on low.

3.Meanwhile, heat a large saucepan of salted waterto a boil. Add the pasta and cook according to package directions. Drain andreturn it to the pot

4.Stir the Parmesan into the sauce, then seasonwith salt and pepper. Serve the pasta topped with the sauce and additionalParmesan.

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Love your lasagna with lots of meat? This recipe, made withground beef and pancetta (Italian bacon), will hit the spot.

Ingredients:

·1 lb. ground beef round

·1 tbsp. olive oil

·1/4 cup all-purpose flour

·1 large onion, chopped

·2 1/4 cups whole milk

·2 celery ribs, chopped

·3/4 cup ricotta

·1 large carrot, peeled and chopped

·freshly ground black pepper

·2 oz. pancetta, diced

·1/4 tsp. freshly ground nutmeg

·8 oz. (12 sheets) no-boil lasagna

·1 14.5 oz. (411 g) can chopped tomatoes withtheir juices

·1/2 cup freshly grated Parmesan cheese

·1 tsp. dried oregano

·1/3 cup hearty red wine

·4 tbsp. butter

Preparation:

1.To make the ragu sauce, heat the oil in a largesaucepan over medium heat. Add the onion, celery, carrot, and pancetta and cookfor 5 minutes, until softened. Add the beef and cook, breaking up with a spoon,about 10 minutes, until browned.

2.Add the tomatoes with their juices, the wine,and the oregano. Bring to a boil, reduce heat to low, and simmer for at least40 minutes and up to 2 1/2 hours.

3.Meanwhile, make the white sauce. Melt the butterin a saucepan over low heat, whisk in the flour, and cook for 1 minute. Whiskin the milk. Cook, whisking often, until the sauce boils. Stir in the ricottacheese and season with salt and pepper and nutmeg. Remove from heat.

4.Preheat the oven to 375F. Oil a largerectangular (9 x 13 in) baking dish and spread 1/4 cup of the white sauce onthe bottom. Arrange 3 lasagna sheets in the dish and top with one third of theragu and 1/2 cup of the white sauce. Repeat layers twice more. Top with 3lasagna sheets, the remaining white sauce, and the Parmesan cheese.

5.Bake for 45 minutes, until the top is golden andbubbling. Let stand 10 minutes, then serve hot.

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Fast, easy and OOOOh so yummy!

Ingredients:

·1 lb. ground beef

·3 tablespoons olive oil

·1 medium yellow onion, finely chopped

·1 green pepper, seeded and finely chopped

·2 teaspoons garlic powder

·2 teaspoons onion powder

·1 teaspoon paprika

·2 teaspoons crushed red pepper flakes

·1 28-ounce can whole peeled tomatoes

·2 15-ounce cans tomato sauce

·2 tablespoons tomato paste

·1 1/2 teaspoons sugar

·1 lb. box “Large Elbow” macaroni

·Salt and pepper, to taste

·Grated Parmesan cheese, to garnish

Preparation:

1.Heat olive oil in a large pot over medium-highheat. Add onion and green pepper, and cook until just softened, about 8minutes.

2.Add ground beef, garlic powder, onion powder,paprika, red pepper flakes, and salt and pepper. Cook, stirring occasionally,until lightly browned, about five minutes.

3.Add whole tomatoes (and juice), crushing thetomatoes with your hands as you add them. Add the tomato sauce, tomato paste,sugar, and stir well. Bring to a boil,then reduce heat, and simmer, uncovered, stirring occasionally, until saucethickens, about an hour.

4.While sauce cooks, cook pasta according topackage directions, reducing the cooking time by two minutes. Drain pasta, andrinse with cold water. Transfer macaroni to pot of sauce, and stir. Adjust saltand pepper, and cook everything together until flavors combine, about 10 moreminutes.

Serve with grated Parmesan cheese.

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So good you can cut with a fork!

Ingredients:

·2 pounds ground beef

·1/4 cup Worcestershire sauce

·Salt and pepper

·1/4 cup flat-leaf parsley, finely chopped

·1/4 cup finely chopped chives

·1/4 cup finely chopped dill

·2 tablespoons Olive Oil, divided

·3 tablespoons butter, divided

·1/2 pound white mushrooms, thinly sliced

·1 small onion, chopped

·1 large clove garlic, chopped

·2 tablespoons flour

·1/2 cup dry white wine

·2 cups beef stock

·1/2 cup sour cream

Preparation:

3.Meanwhile, in a saucepan heat 1 tablespoon oliveoil and 2 tablespoons butter over medium heat. Add mushrooms and cook 7-8minutes. Add onions and garlic, and cook 7-8 minutes more, until tender. Seasonwith salt and pepper, stir in flour, cook 1 minute then stir in wine and stock.Bring to a bubble, reduce heat and let thicken. Stir in sour cream and turn offheat.

To serve, set burger on plate then spoon the Stroganoffsauce down over top. Sprinkle parsley ontop.

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These easy meatloaf muffins took less time to bake in theoven than the traditional method of baking in a loaf pan or cast iron skillet.

Ingredients:

·1 1/2 to 2 pounds lean ground beef

·3/4 cup crushed crackers

·1 packet instant onion soup mix

·1 egg

·3/4 cup water

·1/3 cup ketchup

Preparation:

1.HEAT the oven to 350ºF (180ºC) degrees.

2.Place 12-15 saltine crackers in a one cup foodprocessor and pulse into rough crumbs.

3.Place the meat, onion soup mix, cracker crumbs, egg,water and ketchup in a large mixing bowl. Mix well with hands, but try not tomash the meat together.

VERYIMPORTANT FOR EASY CLEAN UP LATER:Grease the muffin pan.

4.Fill each muffin cup with about 1/2 cup of themeat mixture. Do not pack it down, but gently press the top flat.

5.Add an extra dollop of ketchup to the tops andspread it evenly with the back of a spoon.

6.BAKE for 30-40 minutes, until meatloaf muffinspull away from the sides. While the muffins are baking, you'll have plenty oftime to make home cooked mashed potatoes. Transfer hot meatloaf muffins to alarge serving bowl and you're ready to eat!