Pasta And Patties Food

SPAGHETTI BURGERS

Steps:

• Make the fries: Brush a baking sheet with vegetable oil. Heat 2 to 3 inches vegetable oil in a Dutch oven until a deep-fry thermometer registers 365 degrees F. Meanwhile, bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook as the package directs, then drain. Spread in an even layer on the prepared baking sheet and let cool.
• Cut the cooked spaghetti into short pieces and fry in batches, turning once, until golden, 30 seconds to 1 minute. Drain on paper towels and sprinkle with the parmesan and salt.
• Make the burgers: Preheat the broiler. Pulse the onion, 4 garlic cloves, 1/2 cup basil and the parsley in a food processor until finely chopped. Transfer to a bowl and add the ground beef, 1/2 cup each parmesan and tomato sauce, the oregano, 1/2 teaspoon salt, and pepper to taste. Mix with your hands until combined and form into four 1-inch-thick patties. Transfer to a rimmed baking sheet.
• Broil the patties, turning once, until browned and just cooked through, 6 to 8 minutes. Top each patty with a slice of mozzarella and 2 tablespoons of the remaining tomato sauce. Return to the broiler until the cheese melts, about 30 seconds.
• Place the buns split-side up on another baking sheet and toast under the broiler until just golden, 1 to 2 minutes. Brush the toasted sides lightly with the olive oil, rub with the remaining garlic clove and sprinkle with the remaining 1/4 cup parmesan. Return to the broiler until the cheese melts, about 30 seconds.
• Place each patty on a bun bottom and top with some sliced basil and a bun top. Serve with the spaghetti fries and warm tomato sauce for dipping.

FAMILY-FAVORITE CHEESEBURGER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture. , Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

BAKED HAMBURGER PATTIES WITH PASTA SAUCE

Steps:

• Grease a 13 x 9-inch baking dish.
• Flavor the ground beef with your favorite ingredients.
• Shape into about 8 patties.
• Coat the hamburger patties with flour.
• In a large skillet, brown the patties on both sides in butter, then arrange in the baking dish.
• Pour half of the pasta sauce over the patties, and spread the sauce with a spoon to cover the patties (do not worry if they are not completely covered with the sauce).
• Sprinkle with Parmesan cheese, then cheddar cheese.
• Top with remaining sauce.
• Bake in a 400°F oven for about 25 minutes, or until patties are no longer pink.
• Serve the patties and the sauce on buns and sprinkle more cheese on if desired.

BURGER SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil for the pasta. In a food processor, pulse 2 buns into coarse crumbs. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the crumbs and toast 3 minutes. Transfer to a bowl. Wipe out the skillet.
• Tear up the remaining bun; soak in a large bowl with the milk, 5 minutes. Drain, squeezing the excess milk from the bread. Combine the soaked bread, half of the toasted crumbs, the ground beef, onion, chopped pickles, 2 tablespoons ketchup, the mustard, Worcestershire sauce, 1/2 teaspoon salt and pepper to taste in the bowl and mix by hand.
• Divide the meat mixture into 24 pieces. Press a cheese cube into the center of each and shape into meatballs around the cheese.
• Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the meatballs and cook until browned, about 2 minutes per side. Transfer the meatballs to a baking sheet; bake until just cooked through, about 5 minutes. Reserve the skillet.
• Cook the pasta as the label directs. Meanwhile, add the garlic to the reserved skillet; cook over medium heat until golden, about 30 seconds. Add the tomato paste and the remaining 2 tablespoons ketchup; cook 1 minute, then stir in 1 cup pasta cooking water until smooth. Simmer until slightly thickened, about 3 minutes. Drain the pasta, add to the skillet and toss to coat. Divide the pasta among bowls and top with the remaining toasted breadcrumbs, the meatballs, grated cheddar, lettuce and tomato. Serve with pickle slices on the side.
• Per serving (without toppings): Calories 541; Total Fat 19 grams; Saturated Fat 7 grams; Protein 30 grams; Total Carbohydrate 61 grams; Sugar: 8 grams; Fiber 3 grams; Cholesterol 66 milligrams; Sodium 680 milligrams;

RECYCLED PASTA PATTIES

Steps:

• 1. The pasta I used for this dish was leftover from supper the night before and this is what it was: linguine with a butter, garlic and fresh grated Parmesan sauce with sliced Italian sausage links. This is a "feel as you go" type of recipe, the amount of eggs and bread crumbs used to bind it will depend on the amount of pasta you have.
• 2. Bread crumb mixture: I ended up using 4 c of bread crumbs to about 1 c of jar Parmesan and 1 1/2 tsp of Mrs. Dash tomato and basil seasoning.
• 3. I chopped up my cold pasta and sausage (about 4 c), then placed in a bowl and added 3 eggs and about 1/2 c of bread crumb mixture. You will want to start with just egg(s)and mix well with pasta. When it feels good and coated add bread crumb mixture a little at a time until the pasta starts sticking together. Form a patty.
• 4. Then coat your patty with the bread crumb mixture.
• 5. Fry in about 2" of oil over med-med high heat, flipping once to brown on each side.