Stewed Burgers Recipes

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.

Steps:

• Mince enough onion to get 1/4 cup. Set remaining onion aside.
• Melt butter in a skillet over medium heat. Add 1/4 cup minced onion and 1 teaspoon taco seasoning. Cook until onion is translucent and fragrant, about 5 minutes.
• Transfer onion to a medium bowl; add ground beef, 2 teaspoons taco seasoning, and garlic powder. Mix well and shape into 4 hamburger patties.
• Pour tomato sauce into a large skillet over medium-high heat. Add salsa and remaining 1 teaspoon taco seasoning. Mix to combine.
• Shave remaining onion into thin slices using a mandolin. Add to tomato mixture. Add hamburger patties and cook in the sauce until internal temperature reaches 170 degrees F (76 degrees C), about 5 minutes per side.
• Toast the hamburger buns if desired. Top buns with hamburger patties and sauce, and other desired toppings.

Steps:

• Mix together all burger ingredients (I usually use my hands, seems easiest).
• Form into patties.
• Brown burgers in large skillet until cooked through.
• In large saucepan or crockpot, combine all sauce ingredients; mix well.
• Add burgers and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
• Serve in hamburger buns.

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

Steps:

• Brown hamburger and onion.
• Add the worcestershire sauce and oxo cube and 3/4 cup water.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Shake flour with remaining 1/4 cup of water.
• Stir into hamburger, and simmer until the gravy thickens.
• Serve over mashed potatoes.