Form ground beef into patties.
slice onions into rings.
heat peanut oil until smoking.
saute onion rings.
panfry patties until brown on both sides and crusted.
remove onion rings from oil.
Take meat juices and mix with soy sauce and djon mustard heat sauce pour on patties.
use onion rings as a decoration serve hot.
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.
large bowl.
Bring beef broth to a boil and
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.
Place 1/4 of the ground beef on top of the sour
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.
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.
Mix ground beef, shredded zucchini and bread crumbs into 8 (1/2-inch) thick patties.
Brown on both sides in a large nonstick skillet for 3 to 4 minutes.
Stir in sliced zucchini and tomatoes. Bring to a boil.
Reduce heat.
Cover and simmer 7 to 9 minutes. Turn patties and stir 2 to 3 times or until zucchini is crisp-tender.
Add potatoes and simmer 3 minutes longer or until patties are no longer pink in center.
Makes 4 servings.
Combine ground beef, jalapeno peppers, cumin, salt and pepper. Mix lightly, but thoroughly.
Divide beef mixture into 4 equal portions.
Shape into 1/2-inch thick patties, 4-inches in diameter.
Place patties on grid over medium coals.
Grill 7 to 9 minutes, turning once.
Sprinkle 1 tablespoon cheese on each burger 1 minute before end of cooking time.
Place tomato slice on bun bottom.
Top each with grilled burger and cover with roll top.
Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
f these make the original recipe any better but I like
he breadcrumbs.
Add the ground beef and mix well with a
epper.
COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
n high heat. Cook the ground beef for 5 mins, until crumbly