BEST BEEF BURGER RECIPE
Steps:
- Combine ground beef, pepper, salt, mustard and Worcestershire sauce.
- Gently form mixture into 8 patties.
- Heat grill or skillet to high.
- Cook patties 2-3 minutes per side (if you make them thicker, you'll need to cook them longer)
- Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
- Devour!
Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 g, TransFat 1 g, UnsaturatedFat 11 g
VEGGIE BURGERS
Recipe video above. A Veggie Burger created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy vegetarian burger that's satisfyingly meaty! Chilling time: 1 hour
Provided by Nagi
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
- Spread beans on another tray, sprinkle carrots all over.
- Put beans on top shelf and mushrooms on the shelf underneath.
- Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
- Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
- Place cashews in food processor. Blitz until they are breadcrumb size, don't blitz to powder.
- Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
- Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
- Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
- Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
- Shape into 4 - 6 patties, between 1.5 - 1.8cm / 0.6 - 0.7" thick and 10cm / 4" wide (Note 7). Refrigerate for at least 1 hour.
- Cook burgers cold, straight from the fridge.
- Heat 2 - 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
- Add 3 - 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
- Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
- Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.
Nutrition Facts : ServingSize 170 g, Calories 358 kcal
MEAT AND POTATO PATTIES
During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).- Gladys Klein, Burlington Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
CARROT PATTIES
These delightful carrot patties can be served either as a main dish or side. They are always a favorite.
Provided by Haggith Nadav
Categories Side Dish Vegetables Carrots
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
- Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g
RISSOLES!
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g
CROCK POT HAMBURGER CASSEROLE
Steps:
- Gather the ingredients.
- In a large skillet over medium heat, brown the ground beef with the chopped onion and celery. Set aside.
- Grease the bottom and sides of the slow cooker.
- Layer the sliced potatoes, carrots, and peas in that order, sprinkling each layer lightly with kosher salt and freshly ground black pepper.
- Top the peas with the ground beef mixture.
- In a bowl, mix the tomato soup with water; pour over ground beef.
- Cover and cook in on LOW for 6 to 8 hours. Stir about halfway through.
- Serve and enjoy!
Nutrition Facts : Calories 686 kcal, Carbohydrate 29 g, Cholesterol 219 mg, Fiber 6 g, Protein 75 g, SaturatedFat 11 g, Sodium 275 mg, Fat 29 g, ServingSize 1 crock pot (4 servings), UnsaturatedFat 13 g
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
BOEUF AUX CAROTTES (BEEF STEWED WITH CARROTS)
A classic French peasant dish, the long slow stewing with carrots and pearl onions gives the meat an unexpected sweetness. Stew beef would be traditional and may be substituted, but the short ribs give it an additional unctuousness from their gelatin. Bone-in is preferable, but the nutrition information comes up wrong, so I listed the boneless first. (This could also be adapted for the crockpot - brown the meat, deglaze with the wine, then combine with the veg, spices and stock in the slow cooker. Cook on low 6 hours, then add carrot coins and cook another 2 hours.) Adapted from a recipe by Kerry Saretsky at Serious Eats http://bit.ly/6W1Cqn
Provided by DrGaellon
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a deep wide pan, heat 2 tbsp olive oil over medium-high heat. Salt and pepper the short ribs on all sides and place in pan. Brown on all six sides, to a deep brown crust. Place meat on a plate and pour out oil, but do not wipe out pan.
- Add 1 tsp fresh oil and reduce heat to medium-low. Add the carrots which were cut in thirds, with pearl onions, garlic, chervil stems (not leaves), juniper, bay leaves and salt and pepper. (The juniper berries should be lightly crushed, just to crack them open, not crushed fine.) Saute slowly until garlic is fragrant, about 5 minutes.
- Add wine and scrape bottom of pan with a flat spatula or wooden paddle. Simmer 2-3 minutes.
- Turn heat to high. Tuck meat back in amongst the vegetables and add beef stock. Bring to a boil, cover, reduce heat to low and simmer 2 1/2 hours.
- Add carrot coins and stir into broth. Re-cover and cook an additional 30 minutes.
- Make a beurre manie by creaming the flour into the butter until completely absorbed. Set aside.
- After 3 hours, remove and discard the large pieces of carrot, the chervil stems, bay leaves and juniper berries (if you can find them). Skim off and discard as much fat as you can.
- Add as much or as little of the beurre manie as needed to achieve the thickness you desire in the stew (start with about 1/3 of the total, and add more as needed, allowing it to cook 3-4 minutes after each addition to thicken before adding more if needed). Allow to bubble 5 minutes to achieve full thickness, stir in chervil leaves and serve.
Nutrition Facts : Calories 628.9, Fat 50.8, SaturatedFat 21.2, Cholesterol 96.4, Sodium 560.9, Carbohydrate 20, Fiber 4.3, Sugar 8, Protein 19.7
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