edium-high heat. Carefully add beef brisket and brown the meat
Cook beef burgers as instructed on the pack.<
inch deep - place your beef bones - bake for 3 hrs
or burgers:
Toss first 4 ingredients in large bowl. Add beef
Heat 1 tbsp oil in a nonstick frying pan over high heat. Saute onion for 3 mins, or until softened. Let cool then transfer to a large bowl along with ground beef, breadcrumbs, parsley, egg and tomato sauce. Season to taste then shape into 4 burgers.
Heat remaining oil in a frying pan over medium-high heat. Cook burgers for 3-4 mins per side, or until cooked through. Add a slice of cheese and cook until melted.
Transfer to burger buns with remaining ingredients. Serve with extra tomato sauce.
Combine ground beef and Recipe Ready Chopped Onions, Garlic in medium bowl; shape into 6 patties.
Grill or broil until desired doneness; top with cheese.* Serve on buns with lettuce leaves and, if desired, sliced tomatoes.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
In a big bowl, blend all the ingredients together, making sure your hands spread the seasoning evenly through the meat.
Shape mixture into 6 patties, 1-inch thick.
Lightly oil the grill or skillet over med-high heat; cook the burgers 6-8 minutes per side for medium; or until desired doneness.
Serve on toasted sesame seed buns with prepared horseradish, romaine lettuce, and sliced tomato.
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
he recipe, including that addition.
*Chasen's used the best beef chuck
ell-chilled. Arrange beef sirloin, beef chuck, and beef brisket chunks on rimmed
Crumble the beef cube into the tomato paste and add a lttle honey so the mixture is slightly runny.
Brush about half of the mixture over one side of your burgers or steaks and place under a moderate broiler, glaze side up or on the BBQ, glaze side down.
After a few minutes, turn the meat and brush more of the mixture on the other side and continue cooking until cooked to your liking.
In large bowl, cut 2 tablespoons shortening into flour until mixture resembles corn meal.
Gradually stir in water until crumbly dough forms.
Press dough together with hands.
Knead about 5 minutes on lightly floured surface.
Cover; let rest 5 minutes.
Prepare Ground Beef Filling; keep warm.
Cut dough in 12 equal pieces; shape each into a ball.
Flatten and roll each into 9-inch circles.
In deep fat fryer, heat remaining 5 cups shortening to 370\u00b0.
Cook one at a time, turning once, until golden.
killet over hi heat add burgers and fry for 4 minutes
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Preheat grill to medium-high heat. Mix 1 pound lean meat, add-ins and 2 tablespoons of the Kraft barbecue sauce. Shape into 4 patties.
Grill 7-9 minutes on each side or until cooked through, brushing with remaining 2 tablespoons Kraft barbecue sauce during last 2 minutes of grilling time.
Place on patties on buns.
Note: For a further flavor kick, try a Kraft singles slice with the pork or beef burgers and cranberry sauce with the turkey burger.
In a large bowl, combine ground beef, breadcrumbs, onion, egg and mustard. Season to taste and mix well. Shape into 4 even patties.
Heat an oiled, non-stick frying pan on medium. Cook patties 5-7 minutes each side, until cooked through. Keep warm.
To make ranch dressing: in a small bowl, mix all ingredients together. Season to taste.
Place each burger patty in a bun. Top each with ranch dressing, lettuce and tomato slices. Serve with sliced dill pickles.
Combine the ground beef, garlic, ginger, cilantro, mint and fish sauce in a large bowl. Season with pepper. With wet hands, shape into 4 patties. Cover and refrigerate until ready to cook.
Heat a large nonstick skillet on medium heat. Cook the patties for 4 mins each side, or until cooked to desired doneness.
Wipe skillet clean. Heat the bread in the skillet on medium for 2 mins each side. Halve the bread. Serve patties on the warm bread halves, topped with the cucumber, green onions, tomatoes and basil. Serve with lime wedges.
Combine ground beef, breadcrumbs, barbecue sauce and garlic
Combine ground beef, onion, Parmesan cheese, pesto, herbs and egg in a large bowl. Season to taste. Shape into 4 even-sized, flattened patties. Refrigerate on tray for 5 mins.
Heat oil in a large skillet on medium heat. Cook patties 4-5 mins each side, until golden brown and cooked through. Drain on paper towels.
To serve, spreads rolls or thickly sliced bread with half of the additional pesto. Top each with tomato, arugula, burger, additional Parmesan cheese and remaining pesto.