Hamburgerchilistew Recipes

HAMBURGER STEW

Steps:

• In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

HAMBURGER STEW

Steps:

• Brown hamburger, garlic, salt, black pepper, and oregano in a Dutch oven over medium heat; drain.
• Return meat to pot.
• Add Worcestershire sauce, potatoes, onions, carrots, tomatoes, green beans, corn, peas and tomato sauce.
• Stir to combine.
• Over medium-high heat bring to a slight boil; reduce heat to low; cover.
• Continue simmering stew, stirring occasionally for 30 minutes.
• This stew can easily be tweaked to your family's tastes. I have added cabbage, okra, zucchini and various spices.

HAMBURGER PATTIES

Steps:

• Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
• Mix ingredients with your hands using a light touch.
• Don't be tempted to overmix.
• If you do, it becomes too dense.
• When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
• For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
• Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
• Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

HAMBURGER STIR-FRY

Steps:

• In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside., In a large nonstick skillet or wok, cook beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

CLASSIC HAMBURGER RECIPE BY TASTY

Steps:

• Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
• Remove the patties from the fridge and season on both sides with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
• Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
• Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
• Place the burger patties on buns and serve with your favorite toppings and sauces.
• Enjoy!

FAVORITE HAMBURGER STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

EASY AND QUICK HAMBURGER AND RICE DINNER

Steps:

• Brown hamburger and onion over medium heat in a large skillet (one with a lid). Drain off excess fat.
• Add the rice, tomato, water, salt and pepper. Mix well and cover pan with lid. Simmer on low for 10 minutes.
• Check halfway to see if you feel it needs a few tablespoons of water added. Stir and then sprinkle the cheese over top. Don't mix in, allow to melt over top while it finishes simmering.

CHILI BEEF STEW

Steps:

• In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

QUICK AND EASY HAMBURGER CURRY

Steps:

• Heat oil in skillet.
• Saute onion and garlic.
• Add ground beef.
• Brown.
• Stir in remaining ingredients.
• Cover and simmer 25 minutes.
• Serve with rice.

GREEN CHILE HAMBURGER STEW

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
• While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
• Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
• Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.

CHEESY HAMBURGER STEW WITH RICE

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir hamburger, bell pepper, and onion in the hot skillet until meat is browned and vegetables are soft, 5 to 7 minutes. Add garlic; cook until fragrant, about 30 seconds. Drain and discard grease.
• Add condensed soup, vegetables, Cheddar cheese, water, Worcestershire sauce, soy sauce, garlic salt, chili powder, salt, and pepper. Cook, stirring occasionally, until vegetables are hot and cheese is melted, 10 to 15 minutes.
• Serve stew over warm brown rice.

HAMBURGER HOLSTEIN

Steps:

• Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.
• Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
• Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.
• Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.