Hamburger Or Fry Sauce Food

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CHEESE STUFFED BURGERS



Cheese Stuffed Burgers image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

Steps:

  • Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

HAMBURGER SOUP



Hamburger Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 18

2 1/2 pounds ground chuck
3 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
3 cups beef stock or broth, plus more if needed
One 14.5-ounce can whole tomatoes
3 tablespoons tomato paste
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks
4 carrots, peeled and sliced on the diagonal
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Crusty bread, for serving

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!

KATIE LEE'S LOGAN COUNTY HAMBURGERS



Katie Lee's Logan County Hamburgers image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 pound 85-percent lean ground beef
1 large egg, lightly beaten
1 medium yellow onion, 1/2 grated and 1/2 thinly sliced
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
12 slices white bread
12 slices American cheese, optional
Mustard
Ketchup
Sliced tomatoes
Pickles

Steps:

  • To make the burgers, combine the beef, egg, grated onion, garlic powder, salt and pepper in a medium bowl. Mix until combined and then form into 6 thin patties.
  • Spread the butter on 1 side of each slice of bread. Heat a large, heavy-duty skillet or griddle over medium-high heat. Cook the burgers to desired doneness, about 3 minutes per side. Drain on paper towels. Drain the grease from the skillet.
  • In the same skillet, place 6 slices of bread, butter-side down. Top each with a slice of cheese, if using, some sliced onions and a burger. Top with the remaining cheese, if using, and bread, butter-side up. Cook the sandwiches until golden brown, about 2 minutes per side.
  • Serve with mustard, ketchup, tomatoes, pickles or any other desired hamburger toppings.

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