HOBO DINNER
Our hobo dinner is the ultimate comfort food. A perfect summer meal made over the campfire (or in the oven) Wonderful in fall as the nights get cooler.
Provided by Kathleen
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 °F.
- In a bowl, mix together the beef (1 pound), 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), chili powder (1/2 teaspoon), and brown sugar (1/2 teaspoon) until the spices are evenly incorporated.
- Form beef mixture into 4 equal-sized patties. Set aside.
- Spread out 4- 12-inch sheets of heavy-duty aluminum foil.
- Stack a 1/4 of each vegetable in a layer in the center of each sheet of foil. Sprinkle the vegetables generously with salt and pepper and dot the top with 1 tablespoon of cubed butter.
- Top the vegetable layer with a beef patty then top with 2 tablespoons cream of mushroom soup.
- Seal foil packets well and place them on a rimmed baking sheet. Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender about 30-40 minutes.
- Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender for about 30-40 minutes.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 584 kcal, Carbohydrate 38 g, Protein 24 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 114 mg, Sodium 225 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 1 g
RISSOLES!
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g
BEEF, BEAN AND VEGGIE BURGERS
Provided by Katie Lee Biegel
Time 25m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
- Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
- In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
- Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.
MEAT AND POTATO PATTIES
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
CARROT BURGERS
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
- Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 47.6, Sodium 456.7, Carbohydrate 17.6, Fiber 2.9, Sugar 5, Protein 3.8
CARROT PATTIES
These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.
Provided by Mami J
Categories Vegetable
Time 20m
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
- Form about 16 patties and place on a tray.
- Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
- Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
BOEUF AUX CAROTTES (BEEF STEWED WITH CARROTS)
A classic French peasant dish, the long slow stewing with carrots and pearl onions gives the meat an unexpected sweetness. Stew beef would be traditional and may be substituted, but the short ribs give it an additional unctuousness from their gelatin. Bone-in is preferable, but the nutrition information comes up wrong, so I listed the boneless first. (This could also be adapted for the crockpot - brown the meat, deglaze with the wine, then combine with the veg, spices and stock in the slow cooker. Cook on low 6 hours, then add carrot coins and cook another 2 hours.) Adapted from a recipe by Kerry Saretsky at Serious Eats http://bit.ly/6W1Cqn
Provided by DrGaellon
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a deep wide pan, heat 2 tbsp olive oil over medium-high heat. Salt and pepper the short ribs on all sides and place in pan. Brown on all six sides, to a deep brown crust. Place meat on a plate and pour out oil, but do not wipe out pan.
- Add 1 tsp fresh oil and reduce heat to medium-low. Add the carrots which were cut in thirds, with pearl onions, garlic, chervil stems (not leaves), juniper, bay leaves and salt and pepper. (The juniper berries should be lightly crushed, just to crack them open, not crushed fine.) Saute slowly until garlic is fragrant, about 5 minutes.
- Add wine and scrape bottom of pan with a flat spatula or wooden paddle. Simmer 2-3 minutes.
- Turn heat to high. Tuck meat back in amongst the vegetables and add beef stock. Bring to a boil, cover, reduce heat to low and simmer 2 1/2 hours.
- Add carrot coins and stir into broth. Re-cover and cook an additional 30 minutes.
- Make a beurre manie by creaming the flour into the butter until completely absorbed. Set aside.
- After 3 hours, remove and discard the large pieces of carrot, the chervil stems, bay leaves and juniper berries (if you can find them). Skim off and discard as much fat as you can.
- Add as much or as little of the beurre manie as needed to achieve the thickness you desire in the stew (start with about 1/3 of the total, and add more as needed, allowing it to cook 3-4 minutes after each addition to thicken before adding more if needed). Allow to bubble 5 minutes to achieve full thickness, stir in chervil leaves and serve.
Nutrition Facts : Calories 628.9, Fat 50.8, SaturatedFat 21.2, Cholesterol 96.4, Sodium 560.9, Carbohydrate 20, Fiber 4.3, Sugar 8, Protein 19.7
CARROT PATTIES
These delightful carrot patties can be served either as a main dish or side. They are always a favorite.
Provided by Haggith Nadav
Categories Side Dish Vegetables Carrots
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
- Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g
CORNED BEEF AND CABBAGE PATTIES
Make and share this Corned Beef and Cabbage Patties recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4-6 patties
Number Of Ingredients 8
Steps:
- Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
- Melt butter in a heavy skillet, add patties and saute until heated through and browned.
- Combine mustard and horseradish and serve with patties.
IRISH BEEF 'N' CARROT STEW
My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.
Nutrition Facts :
CARROT & SESAME BURGERS
Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
- Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
- Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
Nutrition Facts : Calories 284 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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