THE ULTIMATE BURGER TOPPING
If you're a fan of bacon and blue cheese, then this is definitely for you! This is also a great dip for crackers.
Provided by Christina
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a plate lined with paper towels. Crumble the bacon once cooled enough to handle.
- Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes; transfer to a bowl. Add the crumbled bacon, light mayonnaise, blue cheese, and black pepper to the onion and garlic; stir to combine.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.6 g, Cholesterol 35.8 mg, Fat 23 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 6.8 g, Sodium 705.1 mg, Sugar 3.2 g
EASY TOMATO HAMBURGER HOTDISH
Make and share this Easy Tomato Hamburger Hotdish recipe from Food.com.
Provided by shannonA
Categories One Dish Meal
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Brown the hamburger with the onion.
- After the hamburger is cooked, add the rest of the ingredients. Heat until warm enough to eat. If it's too thick, you can add water so that it's the consistency that you like.
- We like to eat this hotdish on bread, with parmesan cheese sprinkled on top!
Nutrition Facts : Calories 399.1, Fat 15.2, SaturatedFat 5.5, Cholesterol 99.3, Sodium 789.9, Carbohydrate 36.5, Fiber 3, Sugar 9.7, Protein 29.3
SKILLET BURGERS WITH TOMATO SAUCE
Very good and different skillet burger recipe.
Provided by Renee Sellers
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Mix ground beef, 1 can tomato sauce, egg, salt, and pepper in a bowl until combined. Form 6 patties and top each with an onion slice.
- Heat oil in a large skillet over medium-high heat. Place burgers in the skillet, onion-side down, and brown for 3 to 5 minutes. Turn burgers and drain any grease. Top each burger with a lemon slice.
- Combine remaining tomato sauce, Worcestershire sauce, sugar, chili powder, and mustard; pour over burgers. Cover and simmer until burgers are cooked through and sauce has thickened, at least 1 hour.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 8.6 g, Cholesterol 100.6 mg, Fat 21 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 7.5 g, Sodium 893.9 mg, Sugar 5.8 g
TOMATO HAMBURGER CASSEROLE
This mixes up in a flash. I like to mix it up at lunchtime on days when I have a lot of errands and put it in the oven on time bake so dinner is ready when I return home.
Provided by Upsidedown Again
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a casserole dish, making sure the hamburger is broken up well.
- Cover and cook for an hour in oven at 400.
Nutrition Facts : Calories 308.8, Fat 9.3, SaturatedFat 3.5, Cholesterol 50.7, Sodium 426.5, Carbohydrate 36.4, Fiber 1.6, Sugar 6.1, Protein 19.1
GOURMET BURGERS WITH SUN-DRIED TOMATO
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.
Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.
CLASSIC HEIRLOOM TOMATO TOPPING RECIPE BY TASTY
Here's what you need: multi-grain baguette, olive oil, medium red tomato, medium yellow tomato, olive oil, freshly ground black pepper, fresh basil, freshly grated parmesan cheese, flaky sea salt
Provided by Chandreyee Sen
Categories Appetizers
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2-5 minutes, until golden brown, watching closely to make sure the bread doesn't burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5-10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Enjoy!
Nutrition Facts : Calories 120 calories, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
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HAMBURGER, POTATO & TOMATO SKILLET DINNER: EASIER!
From urbancottagelife.com
Servings 4Estimated Reading Time 5 minsCategory Main Course
- Place the hamburger in a large skillet with high sides (mine is 10 inches in diameter and about 3 inches deep), over fairly high heat. There's no need to add oil, and you can start with the skillet cold. Use a heat proof spatula to break up the meat, and move it around from time to time until it's browned. It doesn't have to be completely cooked at this stage, as it will continue to cook.
- Add the onion and garlic, and stir for a couple of minutes, until the onions start to turn translucent. Now add the tomato paste, along with the basil, oregano, pepper and salt and and cook, stirring, for a minute or so (this mellows that harsh rawness). No worries if a dark crust is starting to form on the bottom of the pan ... that means flavour!
- Stir in the can of tomatoes with their juices, scraping the bottom of the pan to loosen and incorporate all the goodness there into the mixture. Add the potatoes and water and stir again. Cover the pan and bring to a boil. Then reduce the heat to a simmer and cook for 25 minutes, checking a couple of times to make sure it's not sticking to the pan. Taste and adjust seasonings if necessary. Check a potato cube for doneness — ideally they'll be cooked through but not soft, but really, it's how you like your potatoes that counts! If the potatoes are still too firm, cook for about 5 minutes more, adding a bit more water if the mixture seems too dry. If the mix seems too juicy, finish cooking with the lid off.
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