Hamburger Patties

 2 lbs. ground chuck

1/2 cup crushed saltine crackers or Panko breadcrumbs*

1 large egg

2 T. Worcestershire sauce

2 T. milk

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

Instructions

In a large mixing bowl, add the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (overmixing can create a dense heavy mixture)

Press the meat down in the bowl into an even disk. Use a knife to cut and divide the hamburger patty mixture into six 1/3 lb patties. 

Set out a baking sheet line with wax paper. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you are using. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.

Preheat grill to medium heat (350-400 degrees)

For thick patties: grill for 3-4 minute per side

For thin patties: cook on a griddle for 2 minutes per side

Stack the patties on hamburger buns, and top with favorite toppings.

*if you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup as they are denser and will create a "meatloaf texture".

via: A Spicy Perspective

Enchilada Pie

1 lb. hamburger

1/4 tsp. cumin

1/2 onion, chopped

1/2 clove garlic, minced

1/2 tsp. salt

1 can tomato soup

1 & 1/2 tsp. chili powder

1 can Las Palmas Enchilada sauce

1 package corn tortillas

1 cup grated cheese

Brown hamburger with onion & garlic. Drain. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas & place buttered side down in a 9 x 13 pan. Spread half of the meat sauce & cheese over tortillas. Lay remaining 6 tortillas over top & repeat with meat & cheese. Bake at 325 degrees for 20-25 minutes.

*May be made the night before, kept in refrigerator, covered with foil.

Hamburger Rice

Brown 1 lb. hambuger; drain grease. Add 1 can of cream of chicken soup & 1/2 can of water. Add thyme, oregano & parsley to taste. Combine with cooked rice.

*Easy, easy meal & Cory LOVES it!

Sloppy Joes

2 lbs. hamburger

1 onion, chopped

1 cup ketchup

2 T. vinegar

4 T. lemon juice

3 T. worcestershire sauce

1/2 tsp. mustard

1 & 1/3 cup water

2 T. brown sugar

In an electric skillet brown hamburger & onion. Drain fat. Add all the other ingredients. Mix & simmer for 1 hour. Pour over hamburger buns.

Meat Loaf

Mix 1 lb. hamburger with chopped or dehydrated onion. Add one shredded carrot, a handful of minute rice, salt & pepper, thyme & A1 steak sauce or Worchestershire sauce. Shape meat into a loaf. Pour tomato sauce & sprinkle parsley flakes over the top. Cook at 350 degrees for 1 hour.

* You can also add an egg or breadcrumbs to the meat to help it stay together.

Meatballs & Gravy

1 lb. ground round

1/2 cup fine bread crumbs

1/4 cup minced onion

1 tsp. cornstarch

1/4 tsp. allspice

1 egg, slightly beaten

1/4 cup milk

1/2 tsp. salt

Combine all ingredients. Shape into walnut sized balls. Place in pan with 1/4 cup oil & brown. Remove meatballs. Place 3 T. flour in drippings & brown. Add 2 cups water, 2 beef bouillon cubes, 3/4 tsp. salt & pepper. Thicken. Put meatballs into gravy. Bake at 350 degrees for 15-20 minutes. Serve with rice.

Heather's Chili

2 lbs. ground beef

1 onion, diced

2 cans kidney beans

2 cans pinto beans

2 cans black beans

1 large can crushed tomatoes

2 large cans petite diced tomatoes

1-2 small cans tomato sauce

2-4 T. chili powder

Cook the ground beef & onions until the beef is browned. Drain fat. Transfer the beef to a large pot & add the remaining ingredients. Add additional cans of beans or tomatoes as desired. Heat until boiling. Reduce heat & simmer for 15-20 minutes. Serve with grated cheese, sour cream, tortilla chips & corn bread.

Stacked Enchiladas

SAUCE:

1- 46 oz. can tomato juice
¼ pkg. Lawry’s Enchilada Sauce Seasoning mix
½ cup sugar
1 ½ tsp. garlic salt
5 T. corn starch

Mix together the dry ingredients. Slowly add juice. Cook over heat until it thickens & barely starts to boil.

TORTILLAS:
Fry in hot oil until brown. You can use flour or corn, we usually use flour-the small size. Drain between paper towels.

GROUND BEEF:
Brown as much as you need for the number of people you are serving. Brown with onion & salt & pepper.

Begin to stack using 2 or 3 tortillas:
1- tortilla
2- warmed refried beans
3- tortilla
4- ground beef
5- sauce
6- grated cheese

Then top with:
Guacamole
Lettuce
Tomatoes
Sliced olives
Sour cream

This is very rich & filling. Use small amounts of filling on each layer.

Chili Rielleno

Brown – 2 lbs. hamburger; 1 small chopped onion; 1 ½ tsp. salt.
Grate – 1 lb. mild cheddar cheese and 1 lb. jack cheese
Beat – 5 eggs, 2/3 cup evaporated milk (canned), 5 T. flour, ¼ tsp. salt
Grease – 9x13 pan – then Layer ½ of the hamburger mixture, ½ can of
diced green chilies, ½ of the cheeses. Repeat layers saving
½ cup of the cheeses for the topping.
Pour – the liquid egg mixture over all.
Bake – at 350 degrees for 35 min. Add 1 (8 oz.) can of tomato sauce over top of casserole and sprinkle remaining cheese. Bake 5 more min.

Enchilada Pie

1 lb. hamburger
½ onion, chopped
½ tsp. salt
1 ½ tsp. chili powder
1 package corn tortillas
¼ tsp. cumin
½ clove garlic, minced
1 can tomato soup
1 can Las Palmas Enchilada Sauce
1 cup grated cheese

Brown meat with onion & garlic. Drain fat. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas and place buttered side down in 9 x 13 pan. Spread ½ the meat sauce and ½ of the cheese over tortillas. Lay remaining 6 tortillas over top and repeat with meat and cheese. Bake at 325 degrees for 20-25 minutes.
*May be made the night before. Cover with foil & store in refrigerator.