Burger Skillet Food

HAMBURGERS

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.

PERFECT BURGER

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.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.

HAMBURGER STROGANOFF SKILLET

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

BURGER SKILLET

Steps:

• Cook hamburger patties in large nonstick skillet on medium heat 10 min. Turn hamburger patties; add peppers. Cook until hamburger patties are cooked through and peppers are crisp-tender, stirring peppers occasionally.
• Add pasta sauce, water and chili powder. Bring to boil.
• Stir in rice; cover. Reduce heat to low. Simmer 5 min. Sprinkle with cheese; cover. Let stand 5 min. before serving.

HAMBURGER SKILLET SUPPER

Steps:

• In a skillet, cook beef until no longer pink; drain.
• Add noodles with contents of seasoning packet and water.
• Bring to a boil; cook for 3 minutes or until noodles are tender.
• Add the veggies and cook until tender, about 3 minutes as well.
• Makes about 4 servings.
• Here is another way to do it: Cook the beef as stated previously. During this time, heat up a saucepan of water to cook the ramen noodles in. Rather than just using 1 packet, use 2 packets of the beef flavor ramen noodles. When cooking the noodles, cook them without the flavoring. During this time, (after you drain the ground beef) add the veggies to the meat and continue to cook. As the veggies become cooked, add the two packets of flavoring to the beef-veggie mixture. The ramen noodles don't take long to cook, so be sure to watch them. When they are done, drain them, and add them to the beef-veggie mixture. The completed dish will have more flavor, and more noodles for the noodle lovers! Enjoy!

CHEESEBURGER CHICKPEA SKILLET

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

HAMBURGER-RICE SKILLET

Steps:

• In a skillet coated with spray oil, brown ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat.
• Add rice; cook stirring constantly, for 2 minutes.
• Add remaining ingredients (except cheese).
• Bring to a boil, reduce heat.
• Cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally.
• Remove cover, sprinkle with cheese, if desired. (We put the cheese on at the table.).

SKILLET BURGERS

Steps:

• Form ground beef into 4 equal burgers.
• Preheat a large nonstick skillet over medium-high heat for 2 minutes. Add burgers and cook until browned, about 2 minutes per side.
• Reduce heat to medium. Season burgers with 1/2 of the salt and 1/2 of the pepper, flip, and cook for 6 minutes. Season with remaining salt and pepper, flip, and cook for another 6 minutes.
• Pour 1/2 of the Worcestershire sauce onto the burgers, flip, and cook for 2 minutes. Repeat with remaining sauce and cook, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).