Broiled Ground Beef Triangles Recipes

JUICY BROILED HAMBURGERS

Steps:

• Preheat your broiler on high. Position an oven rack directly (3-4 inches) below the heating element.
• Sprinkle the Kosher salt, pepper, garlic powder, onion powder, and smoked paprika on the meat. Work the spices gently and evenly into the meat.
• Divide the seasoned meat into four equal 4-oz portions and gently shape them into four patties, 3.5 inches in diameter and 1/2 inch thick.
• Arrange the patties in a cast-iron skillet. Push down on the center of each patty to create a dimple. This will help the burgers stay flat as they cook.
• Broil the burgers to medium, about 3 minutes per side.
• Turn the oven off, top each burger patty with sauteed onions and with cheese, and return the pan to the still-warm oven for just a few seconds, until the cheese is melted. Serve immediately.

BROILED BEEF PATTIES

Steps:

• Combine ground meat, green pepper, paprika, Worcestershire sauce, minced onion, egg and mix well.
• Shape into patties about 3 inches across and 1 inch thick.
• Wrap a strip of bacon around each patty and fasten with a toothpick.
• Brown well on both sides, either in a skillet on top of the stove or in a baking pan under the broiler.
• Pour off any excess fat that may accumulate and add the Consommé.
• Bake the patties at 350 degrees, basting occasionally, for 40 to 60 minutes.

SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA

Steps:

• Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
• Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
• Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
• When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.

BEEF BROCCOLI-STUFFED RICE TRIANGLES RECIPE BY TASTY

Steps:

• Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
• Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
• Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
• Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
• Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
• Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
• Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
• Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
• In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
• Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
• Sprinkle the rice triangles with scallions, then serve.
• Enjoy!

BROILED BEEF AND BROCCOLI STIR-FRY WITH WATER CHESTNUTS

Steps:

• Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.
• Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

FRESH TORTILLA TRIANGLES

Steps:

• Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

BEEF TRIANGLES & CHUTNEY DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray sheet with butter-flavored spray. Place another sheet of phyllo on top and spritz with spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14x2-1/4-in. strips., Place a rounded teaspoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake at 400° until golden brown, 8-10 minutes. Combine yogurt and chutney. Serve with warm appetizers.