Easy Ground Beef Recipes with 100 Ways To Prepare Hamburger

1 Lb. ground beef
8 oz. mozzarella slices
1 15 oz. can tomato sauce
1/4 Cup grated Parmesan cheese
2 Cup biscuit mix
1 Tsp. oregano leaves
1 Egg 1 12 oz. can sliced mushrooms
2/3 Cup milk

Heat oven to 400 degrees F. Brown meat in large skillet. Drain off fat. Stir half the tomato sauce and the oregano leaves into meat, heat to boiling. Reduce heat and simmer uncovered 10 minutes. Meanwhile, combine biscuit mix, egg and milk. Mix well and set aside 3/4 cup of the mixture. Spread the remaining batter in a greased 9X9X2 inch baking pan. Spread remaining tomato sauce evenly over batter. Layer 4 slices of cheese, the meat mixture, mushrooms and remaining cheese slices on batter. Spoon reserved batter on top. Sprinkle with Parmesan cheese. Bake uncovered until golden brown, 20 - 25 minutes. Cool 5 minutes then cut into squares. Makes 5 to 6 servings.

Grilled Burger Basics:

When a hamburger is done right, you know it--the smoky, char-grilled outside and the juicy inside, all barely contained within a chewy, toasty roll. That's what a burger is all about.

* Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

* Use beef that is no leaner than 85% A little fat keeps burgers moist and flavorful. For ground chicken and turkey, add a little olive oil or broth to the mixture.

* Always clean and oil the grill grate this prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.

* Cook burgers properly Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.

Get the Best Flavor:

Meat with a higher fat content will be juicier but will also shrink more when it cooks. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture.

Save the Salt:

Here's one common ingredient to leave out. Wait on the salt! Don't combine it into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with bone-dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.

Don't Mix Too Much:

Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy - let the Flavors Mingle.
Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you've patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.

Form a Good Patty:

Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.

Turn Once:

And it's hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.

Happy Cooking.