Hamburgersnacks Recipes

Steps:

• Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
• Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
• Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
• When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
• Timing for a countertop grill:
• For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
• For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
• For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
• Combine all ingredients.

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

Steps:

• In large bowl, combine ground beef, worcestershire, parsley, garlic, salt and pepper; shape mixture into 5 (1/2-inch thick) patties.
• Heat a large skillet over medium-high heat.
• Add beef patties, and cooke for 4-5 minutes per side or until browned.
• Remove patties from skillet, and set aside.
• Drain skillet, reserving 1 T skillet drippings.
• In the same skillet, heat reserved drippings over medium high heat.
• Add mushrooms and onion, and cook, stirring frequently, for 5-6 minutes, or until tender.
• Return beef patties to skillet.
• In small bowl, combine consomme, broth, and gravy mix; add to skillet.
• Bring to a boil over medium-high heat.
• Reduce heat, and simmer for 15 minutes, or until beef patties are cooked through and sauce is thickened.
• Serve immediately over hot cooked egg noodles, if desired.
• Garnish with fresh parsley, if desired.

Steps:

• Chop garlic cloves on wooden surface then put in mortar and pestle.
• Add salt and olive oil and make a paste.
• Add this to the meat along with the Worcestershire and horseradish.
• Mix everything and adjust ingredients to suit your taste.
• When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
• Salt and Pepper according to taste when done.
• An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
• Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.