Thread: Hamburger (ground/minced beef) - favorite recipe ?

On Tue, 23 Feb 2010 19:49:51 -0600, Sky wrote:

> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef?

Look for recipes called "beef runza" with lots of onion and cabbage.
And pepper.

-sw

On Feb 23, 9:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Tue, 23 Feb 2010 19:49:51 -0600, Sky wrote:
> > As the subject line says and asks - what's "your" favorite recipe to
> > use/cook ground beef (hamburger), a.k.a. minced beef? *
>
> Look for recipes called "beef runza" with lots of onion and cabbage.
> And pepper.

Klondike Kat made minced meat from mice.
>
> -sw

--Bryan

On Tue, 23 Feb 2010 21:27:57 -0600, Sqwertz wrote:

> On Tue, 23 Feb 2010 19:49:51 -0600, Sky wrote:
>
>> As the subject line says and asks - what's "your" favorite recipe to
>> use/cook ground beef (hamburger), a.k.a. minced beef?
>
> Look for recipes called "beef runza" with lots of onion and cabbage.
> And pepper.

I apologize. The runza recipes are all over the place. Typically
it's 1 parts each browned and drained ground beef sautéed with a as
much cabbage and onion (FGBP and a touch of sage). You can
casserole it with a crumby dough on top, or make pastries.

I'll leave you to your devices with just that. I know you
can do it :-)

-sw

On Tue, 23 Feb 2010 19:49:51 -0600, Sky <[email protected]> wrote:

> What other tasty options are there for ground/minced beef?

Filled/stuffed cabbage.
Meatballs, many varieties.
Bolognese sauce.

-- Larry

On Tue 23 Feb 2010 06:49:51p, Sky told us...

> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
> find) a simple hamburger is the fastest and easiest way, especially
> tasty when combined with a toasted (butter optional) sesame bun with
> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
> mashed potatoes, but that's subject to many variables based on the
> diners' likes & dislikes. There are also pot pies and the like. And of
> course, red meat sauce (pasghetti!) for pasta and such. What other
> tasty options are there for ground/minced beef?
>
> Sky, who'd usually rather have a fillet/steak!
>
> P.S. Oh, I forgot about meatloaf (ugh!)
>

I like *my* meatloaf. Can't say as much about most others I've tried. I
also like Sloppy Joes, use ground beef in chili, chili-mac, browned and
crumbled on pizza, the aforementioned redmeat sauce, hamburgers, of course.
David likes "hamburger gravy" served over mashed potatoes, perhaps like
your hamburger "soup". I can't stand the stuff myself. Then, of course,
there are Italian and Swedish meatballs, and a quick meat filling for
tacos. There must be dozens of other things might use ground beef in.

I'm sure you'll get lots more suggestions. :-)

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
> On Tue 23 Feb 2010 06:49:51p, Sky told us...
>
>> As the subject line says and asks - what's "your" favorite recipe to
>> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
>> find) a simple hamburger is the fastest and easiest way, especially
>> tasty when combined with a toasted (butter optional) sesame bun with
>> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
>> mashed potatoes, but that's subject to many variables based on the
>> diners' likes & dislikes. There are also pot pies and the like. And of
>> course, red meat sauce (pasghetti!) for pasta and such. What other
>> tasty options are there for ground/minced beef?
>>
>> Sky, who'd usually rather have a fillet/steak!
>>
>> P.S. Oh, I forgot about meatloaf (ugh!)
>>
>
> I like *my* meatloaf. Can't say as much about most others I've tried. I
> also like Sloppy Joes, use ground beef in chili, chili-mac, browned and
> crumbled on pizza, the aforementioned redmeat sauce, hamburgers, of
> course.
> David likes "hamburger gravy" served over mashed potatoes, perhaps like
> your hamburger "soup". I can't stand the stuff myself. Then, of course,
> there are Italian and Swedish meatballs, and a quick meat filling for
> tacos. There must be dozens of other things might use ground beef in.
>
> I'm sure you'll get lots more suggestions. :-)
>
> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> Wayne Boatwright
>

Tater Tot Hotdish!! :-)

Jinx

On Feb 23, 9:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Tue, 23 Feb 2010 19:49:51 -0600, Sky wrote:
> > As the subject line says and asks - what's "your" favorite recipe to
> > use/cook ground beef (hamburger), a.k.a. minced beef? *
>
> Look for recipes called "beef runza" with lots of onion and cabbage.
> And pepper.

Ah yes, the Nebraska specialty. And you don't like the Upper
Midwest? Hrrmph!

Sky wrote:
> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
> find) a simple hamburger is the fastest and easiest way, especially
> tasty when combined with a toasted (butter optional) sesame bun with
> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
> mashed potatoes, but that's subject to many variables based on the
> diners' likes & dislikes. There are also pot pies and the like. And of
> course, red meat sauce (pasghetti!) for pasta and such. What other
> tasty options are there for ground/minced beef?
>
> Sky, who'd usually rather have a fillet/steak!
>
> P.S. Oh, I forgot about meatloaf (ugh!)

Well.....for myself, meat loaf is a favorite dish, but the elderly
relative likes the ground meats because their easy for her to eat and
some of her favorites are stuffed cabbage, dolmas, moussaka, salisbury
steak, tacos, burritos, ground beef lasagna, piroges, raviolis, pot
stickers, bows, fried rice & etc.

One of her favorite comfort foods is a simple gravy made with ground
beef and served over a slice of bread.

Im rather fond of a ground beef hash myself, lots of onions, potatoes &
garlic with the ground beef.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
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"Andy's Mac'n'Cheese Breakfast, Lunch & Dinner Special"

Brown 3/4 pound of ground beef to bits, drain and add to a pot full of a
family size box o' blue (Original) m&c, add in one diced avocado and 3 or
four good shakes of cayenne pepper. Mix well. Take out the dentures and
enjoy!

TIP: Before lunch and dinner, add a couple tablespoons of water to pot and
reheat on low, stirring, to quickly steam it back to hot, gooey goodness.

Andy

Sky <[email protected]> wrote:

>As the subject line says and asks - what's "your" favorite recipe to
>use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
>find) a simple hamburger is the fastest and easiest way, especially
>tasty when combined with a toasted (butter optional) sesame bun with
>favorite condiments, eh <G>!

I've grown fond of a simple, slow-food hamburger that goes something
like this: find a good roll, such as a zapaton or whole-wheat bun,
or a sesame or onion roll; as high a quality fresh bun you can find.
Slice the bun, and place it in a oven (we use a toaster oven) set
for low heat -- 200 degrees.

Fry up a 1/3 lb patty of grass-fed beef per serving. Season this
with sea salt and fresh ground pepper, preferably yuppie pepper
such as Tellicherry. It will only need 5 minutes on a moderately
hot cast-iron pan to cook to medium rare. Assemble as follows:
a little EVOO on each half-bun, the burger, and a mound of fresh
arugula on top (I usually salt the arugula a bit too). No other
condiments needed; the softness of the bun, succulence of the
rare-ish meat, and olive oil give it everything it needs.

Something about the rangey grass fed flavor combines with the
arugula and soft bun / olive oil to make this nearly perfect,
by my barometer.

That said, the last time we did this, we substituted upland
cress for arugula resulting in a wacky, extreme, sharp-ish flavor.
I'm not sure we're gonna serve that version to guests.


Steve

Sky wrote:

> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
> find) a simple hamburger is the fastest and easiest way, especially
> tasty when combined with a toasted (butter optional) sesame bun with
> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
> mashed potatoes, but that's subject to many variables based on the
> diners' likes & dislikes. There are also pot pies and the like. And of
> course, red meat sauce (pasghetti!) for pasta and such. What other
> tasty options are there for ground/minced beef?

Meatballs (including kofta and Swedish meatballs), Cincinnati-style chili,
shepherd's pie, pseudo gyu katsu, pastitsio, and picadillo (especially for
empanadas or chiles rellenos) are some of my favorite ways to deal with
ground beef.

Bob

Steve Pope wrote:

> I've grown fond of a simple, slow-food hamburger that goes something
> like this: find a good roll, such as a zapaton or whole-wheat bun,
> or a sesame or onion roll; as high a quality fresh bun you can find.
> Slice the bun, and place it in a oven (we use a toaster oven) set
> for low heat -- 200 degrees.
>
> Fry up a 1/3 lb patty of grass-fed beef per serving. Season this
> with sea salt and fresh ground pepper, preferably yuppie pepper
> such as Tellicherry. It will only need 5 minutes on a moderately
> hot cast-iron pan to cook to medium rare. Assemble as follows:
> a little EVOO on each half-bun, the burger, and a mound of fresh
> arugula on top (I usually salt the arugula a bit too). No other
> condiments needed; the softness of the bun, succulence of the
> rare-ish meat, and olive oil give it everything it needs.
>
> Something about the rangey grass fed flavor combines with the
> arugula and soft bun / olive oil to make this nearly perfect,
> by my barometer.

I'd want to add a little chèvre and maybe a slice of semi-dried tomato if
tomatoes are in season.

Bob

Sky wrote:

> What other tasty options are there for ground/minced beef?

Make a ragu' with very few tomato, mix it with with an equal amount of
ricotta and mix in some cheese. I usually use parmigiano reggiano since it's
always present but one could use the cheese he prefers. With this mix I fill
cannelloni and bake them with some bechamel and some ragu' over and between
them.
Ricotta helps to keep down the total amount of fat and calories, ragu' gives
the taste and cheese gives that additional zing.

BTW in my vision ragu' is brown, not red. Tomato sauce appears in very small
doses there, and I usually don't put hot pepper in it.
--
Vilco
Don't think pink: drink rosè

In article <[email protected] 0>,
[email protected] says...

> >
> > P.S. Oh, I forgot about meatloaf (ugh!)
> >
>
> I like *my* meatloaf. Can't say as much about most others I've tried. I
> also like Sloppy Joes, use ground beef in chili, chili-mac, browned and
> crumbled on pizza, the aforementioned redmeat sauce, hamburgers, of course.
> David likes "hamburger gravy" served over mashed potatoes, perhaps like
> your hamburger "soup". I can't stand the stuff myself. Then, of course,
> there are Italian and Swedish meatballs, and a quick meat filling for
> tacos. There must be dozens of other things might use ground beef in.
>
> I'm sure you'll get lots more suggestions. :-)

My wife makes a great meat loaf. Never had anybody not like it so far.

Scotty



--
Can I haz Cheezeburger?

On Feb 23, 11:13*pm, Wayne Boatwright
<wayneboatwri...@arizona.usa.com> wrote:
>
> David likes "hamburger gravy" served over mashed potatoes, perhaps like
> your hamburger "soup". *I can't stand the stuff myself.

You know what he might also like? Hot dog gravy. It's a South St.
Louis thing. You boil hot dogs, and you use the reduced (pink) water
as the base. You add cornstarch or flour to thicken, and a little
milk. It's also referred to as "weenie water gravy." South St.
Louis is also the home of brain sandwiches, and fried bologna and
process cheese on Wonder-type bread. I've never eaten the first two,
but my mother made the fried baloney sandwiches when I was a little
kid. I actually felt the need to shudder remembering them.

>
> * * * * * * * * * * *Wayne Boatwright

--Bryan

Sky wrote:
> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
> find) a simple hamburger is the fastest and easiest way, especially
> tasty when combined with a toasted (butter optional) sesame bun with
> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
> mashed potatoes, but that's subject to many variables based on the
> diners' likes & dislikes. There are also pot pies and the like. And of
> course, red meat sauce (pasghetti!) for pasta and such. What other
> tasty options are there for ground/minced beef?
>
> Sky, who'd usually rather have a fillet/steak!
>
> P.S. Oh, I forgot about meatloaf (ugh!)


Well, I would rather have a great steak, but meatloaf is comfort food
and we have it a couple of times a year.

My recipe is a combination of what I learned from my Grandmother and my
ex MIL.

Figure 2 to 3 pounds of ground beef (I use 80/20)
Plain bread crumbs
2 to 3 eggs
a little milk
chopped onion
a can of diced tomatoes (drained)
salt (I use Lawrey's), pepper, dried parsley

Mix together everything except the bread crumbs... then add them a
little at a time until the meat starts to bind. (about a cup +/-) Form
into a loaf and put in a pan.

Grandma usually dumped a can of beef gravy on the top... the MIL used
ketchup. I like it either way.

The best part for me is the cold meatloaf sandwiches you make the next day.

George L

"Sky" <[email protected]> wrote in message
news:[email protected]..
> As the subject line says and asks - what's "your" favorite recipe to
> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
> find) a simple hamburger is the fastest and easiest way, especially
> tasty when combined with a toasted (butter optional) sesame bun with
> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
> mashed potatoes, but that's subject to many variables based on the
> diners' likes & dislikes. There are also pot pies and the like. And of
> course, red meat sauce (pasghetti!) for pasta and such. What other
> tasty options are there for ground/minced beef?
>
> Sky, who'd usually rather have a fillet/steak!
>


Hungarian stuffed cabbage rolls, Salisbury steak, various types of
meatballs, the ubiquitous Bisquick cheeseburger pie; chili, tamale pie, beef
turnovers.

Jill

On Feb 24, 1:40*am, spop...@speedymail.org (Steve Pope) wrote:
>
>
> Fry up a 1/3 lb patty of grass-fed beef per serving. *Season this
> with sea salt and fresh ground pepper, preferably yuppie pepper
> such as Tellicherry. *

Tellicherry is not yuppie, silly.
>
> Steve

On Wed, 24 Feb 2010 08:37:40 -0500, "jmcquown" <[email protected]>
wrote:

>"Sky" <[email protected]> wrote in message
>news:[email protected]..
>> As the subject line says and asks - what's "your" favorite recipe to
>> use/cook ground beef (hamburger), a.k.a. minced beef? Typically, (I
>> find) a simple hamburger is the fastest and easiest way, especially
>> tasty when combined with a toasted (butter optional) sesame bun with
>> favorite condiments, eh <G>! Then there's hamburger 'soup' served over
>> mashed potatoes, but that's subject to many variables based on the
>> diners' likes & dislikes. There are also pot pies and the like. And of
>> course, red meat sauce (pasghetti!) for pasta and such. What other
>> tasty options are there for ground/minced beef?
>>
>> Sky, who'd usually rather have a fillet/steak!
>>
>
>
>Hungarian stuffed cabbage rolls, Salisbury steak, various types of
>meatballs, the ubiquitous Bisquick cheeseburger pie; chili, tamale pie, beef
>turnovers.
>
>Jill

I've three lbs. in the freezer, CheeseBurger Pie sounds good Jill



Stu

More than simply a recipe website http://foodforu.ca


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