Cheese Burger Alfredo Recipes

Steps:

• Preheat oven to 400 degrees.
• Brown the ground beef with the onions and spices; drain and rinse off the fat (you don't need the fat for flavor because you are going to add cheese flavors).
• In the meantime, cook the pasta according to the package instructions.
• In a large casserole dish, mix together the ground beef and onion mixture, the vegetables, cooked pasta, jarred Alfredo sauce, and cheese cubes.
• Bake for 10 minutes; stir.
• Top casserole with the French fried onions.
• Bake for another 5 to 10 minutes or until hot and onions are browning.

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C).
• Cut crust off sandwich bread and tear bread into small pieces. Mix with milk, garlic powder, salt, and pepper in a bowl until well incorporated. Add ground beef and mix well. Shape into 2 equal patties. Make an indentation in the center of each patty with your thumb; this prevents them from puffing up.
• Place in the air fryer basket and cook for 8 to 10 minutes. Flip patties over and continue cooking on the second side, 8 to 10 minutes more. Top each patty with cheese and place back in the air fryer until cheese has started to melt, 20 to 30 seconds. Place on buns.

Steps:

• Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm.
• Meanwhile, in medium bowl, combine Alfredo sauce and half-and-half; blend well.
• Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently.
• Stir in cooked spaghetti and broccoli. Cook an additional minute. Sprinkle with Cheddar cheese.

Steps:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.
• Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.

Steps:

• Preheat the oven to 350.
• Brown the ground beef with the chopped onions. (season the beef mixture to your taste.).
• Cook the egg noodles thoroughly.
• Cube the velveeta cheese.
• When the ground beef is browned and the noodles are cooked, strain both of them and empty them into a casserole dish. Mix in the cheesy alfredo sauce and cubed velveeta.
• Open the can of crescent rolls and create a top crust on top of the beef noodle mixture.
• Put in the oven uncovered and cook for 30 mins or until cheese is melted.
• Serve warm.

Steps:

• Preheat oven to 350°F degrees. Follow puff pastry direction to thaw and while it is thawing start the following:
• Finely mince onion (I used a chopper to do it) and put in medium frying pan. Add ground beef, sage, Worcestershire sauce, pepper, thyme, oregano, and basil. Cook on medium high stirring occasionally until browned.
• Cook peas and corn in a separate pot of boiling water for approx. 8-10 minutes. When meat and peas and corn are done, put into a mixing bowl and mix all ingredients.
• Warm Alfredo sauce on med-low heat. DO NOT BRING TO BOIL! Add warm Alfredo sauce to meat mix in bowl. Add mozzarella cheese and salt and mix well.
• Unwrap puff pastry on wax paper and put meat mixture on one pastry. Top with second pastry. Press ends of pastry to "close" edges and fold so that the corners will not open during cooking.
• Wrap cookie sheet in tin foil and spray with cooking spray. Flip pastry onto foiled pan and put in the oven. Bake for 30 minutes or until pastry is golden brown. Let set for 5 minutes before serving.

Steps:

• Preheat the grill on medium-high heat.
• Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.
• In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.
• Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a "bottom" bun half and top with some red cabbage slaw (see recipe below). Top with a bun "top" and serve immediately.
• In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.

Steps:

• 1. Brown ground beef and onion, preheat oven to 350 degrees F.
• 2. Cook egg noodles til they are soft.
• 3. Cube velveeta cheese, and add into a casserole dish, along with alfredo sauce.
• 4. Strain egg noodles when they are done.
• 5. Add egg noodles and browned ground beef and onion into casserole dish and stir, til everything is covered in alfredo sauce.
• 6. As soon as done stirring, place crescent rolls ontop of the mixture.
• 7. Place in the oven to bake for 30 mins, or until crescent rolls are golden brown on top.
• 8. Serve warm.

Steps:

• Divide the ground beef. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt.
• In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles.

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of Swiss and a basting cover during the last minute of cooking (see page 21). Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan. Cover and melt for 1 minute.
• Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice. Cover with the bun tops and serve immediately.

Steps:

• Heat oven to 350.
• In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
• Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole.
• In small bowl, combine topping ingredients, mix well. Sprinkle over top.
• Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.

Steps:

• Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
• Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
• Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.