Makes 6 Big Macs
1-1/2 lbs Lean Ground Beef - Make 12 super thin patties
Cheddar Cheese
Buns - Make an extra cut about 1/3" thick on the top portion
Sauce
1/2 Cup Mayo
1/2 Cup Ketchup
2 Tablespoons Relish
1 Taplespoon White Vinegar
1 Tablespoon Lemon Juice
Toppings
Thinly Sliced Lettuce
Thinly Sliced Pickles
Finely Chopped Red Onion
To Prepare
The only way to make the burgers thin enough is to roll up 12 balls of equal size and roll out on wax paper or plastic wrap. I put 6 at a time on a sheet of wax paper and then put another sheet on top. With a roller flatten the balls until they are about 1/4" thick. It should be a little wider than your standard bun (burger will shrink a bit in cooking). On a lightly oiled fry pan cook on medium heat about 2 minutes per side. When you flip over the burger add cheese.
While burgers are cooking mix up the sauce ingredients and warm the buns in the oven.
On bottam half of bun add lettuce, onions and a tablespoon of sauce. Add a patty then middle bun. Add another patty, pickles and another tablespoon of sauce and Voila! your homemade Big Mac.
Tell me its not perfect and by the way at $.99/lb we are talking about 6 Big Macs for $1.50 of beef. If you calculate all the ingredients at most $8.00 for the meal. Cheaper and healthier. Served with a side salad instead of fries you cannot go wrong.
VEGGIE VERSION
Makes 8 thin patties
1 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Egg
1/2 Cup Flour
Salt and pepper
1 Tablespoons Ketchup
1/2 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crush all ingredients together to make a coarse paste. Roll out burgers on wax paper with roller. The best way to keep the burgers together when cooking is to put the rolled patties in the fridge for 1/2 an hour to cool. Keeps them firmer and they won't break apart while cooking. Cook on a lightly oiled frypan on medium-high heat for 3-4 minutes per side.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Wednesday, February 17, 2010
Wednesday, January 27, 2010
Marylin Burgers - Beef, chicken, turkey or veggie
Makes 6 Burgers
2 Lbs Lean ground beef (can sub ground chicken or turkey)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
1 Egg
1 Cup Bread Crumbs
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except bread crumbs, and mix together well until you feel they are evenly ditributed. Start adding bread crumbs. The amount you need will vary per batch. The goal is to make sure the burger will hold together well (When you form a ball and drop it on the counter it shouldn't break).
Break into 6 even portions and form a ball, than flatten to desired thickness.
In the summer I would BBQ on high indirect heat (to keep from flaring up) with lid closed for 8 minutes per side. Today I pan cooked becuase its snowing and I din't feel like going outside. 1 tablespoon of olive oil on Medium high heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium. This will keep the burgers juicy. Too much flipping will dry them out. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
VEGGIE VERSION
Makes 6 burgers (We made 2 large burgers tonight - just 1/2 the ingredients)
2 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
2 Eggs
1/2 Cup - 1 Cup Flour
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except flour, and mix together well until you feel they are evenly ditributed. You want the 1.2 the chickpeas to be in a paste and the other 1/2 still 1/4 to 1/2 of its original shape. This allows for some texture in the burger. Start adding flour. The amount you need will vary per batch. The goal is to make sure the burger will hold together well.
Break into 6 even portions and form a ball, than flatten to desired thickness.
1 tablespoon of olive oil on medium heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium-low. Too much flipping can break them. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
2 Lbs Lean ground beef (can sub ground chicken or turkey)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
1 Egg
1 Cup Bread Crumbs
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except bread crumbs, and mix together well until you feel they are evenly ditributed. Start adding bread crumbs. The amount you need will vary per batch. The goal is to make sure the burger will hold together well (When you form a ball and drop it on the counter it shouldn't break).
Break into 6 even portions and form a ball, than flatten to desired thickness.
In the summer I would BBQ on high indirect heat (to keep from flaring up) with lid closed for 8 minutes per side. Today I pan cooked becuase its snowing and I din't feel like going outside. 1 tablespoon of olive oil on Medium high heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium. This will keep the burgers juicy. Too much flipping will dry them out. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
VEGGIE VERSION
Makes 6 burgers (We made 2 large burgers tonight - just 1/2 the ingredients)
2 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
2 Eggs
1/2 Cup - 1 Cup Flour
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers
To prepare
Put all ingredients in large bowl except flour, and mix together well until you feel they are evenly ditributed. You want the 1.2 the chickpeas to be in a paste and the other 1/2 still 1/4 to 1/2 of its original shape. This allows for some texture in the burger. Start adding flour. The amount you need will vary per batch. The goal is to make sure the burger will hold together well.
Break into 6 even portions and form a ball, than flatten to desired thickness.
1 tablespoon of olive oil on medium heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium-low. Too much flipping can break them. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!
Tuesday, January 19, 2010
Pete's Tacos
Feeds 4 easily - ready in 10 minutes
We usually use 1/2 the beef and 1 can of lentils and make 2 versions at the same time. Follow the same instruction but use 2 pans. When the onions, peppers and garlic are ready, put 1/2 into the second pan. In pan 1 add the beef and pan 2 add the lentils.
1 lb Lean Ground Beef (Replace with 2 cans of lentils for vegetarian version. You can also use ground chicken or turkey if you prefer)
1 Large Onion - Coarsely chopped
2-3 Cloves Garlic crushed
1 Green Pepper - chopped
Salt
Chili powder or flakes (optional)
Paprika (optional)
Cumin (optional)
1 Tablespoon olive oil
8-10 Taco Shells
Toppings
Cheese - Any kind is ok, I usually use an old cheddar to add kick, but mozzerella, jack or you favorite is fine.
Chopped tomatoes, lettuce, red and/or green peppers, cucumber (basically whatever you like). You need 1 large tomato, 1/3 of a head of lettuce and 1/2 a pepper and cucumber)
Avocado (optional)- Remove peel and pit and crush up with a fork.
Yogurt or Sour Cream (optional) - 1 Cup
In a large sauce or frypan at medium heat (I usually use the good old fashioned cast iron type) heat up olive oil and add Onion, Garlic, Peppers and spices (pinch of salt and about 1 teaspoon of each of the others - but this is all taste (if you are unsure use less than taste when ready, you can always add more!). After about 2 minutes when onions start to soften add beef until cooked (about 5-7 minutes).
In the meantime prepare all the toppings and place on serving dish.
Warm Taco shells at 250 degrees for 5 minutes
When beef is cooked place in strainer over bowl to remove grease. Place in serving bowl.
Put it all on the table and everyone can serve themsleves and enjoy!
We usually serve with a salad on the side, but you could also do a rice side or whatever you prefer.
We usually use 1/2 the beef and 1 can of lentils and make 2 versions at the same time. Follow the same instruction but use 2 pans. When the onions, peppers and garlic are ready, put 1/2 into the second pan. In pan 1 add the beef and pan 2 add the lentils.
1 lb Lean Ground Beef (Replace with 2 cans of lentils for vegetarian version. You can also use ground chicken or turkey if you prefer)
1 Large Onion - Coarsely chopped
2-3 Cloves Garlic crushed
1 Green Pepper - chopped
Salt
Chili powder or flakes (optional)
Paprika (optional)
Cumin (optional)
1 Tablespoon olive oil
8-10 Taco Shells
Toppings
Cheese - Any kind is ok, I usually use an old cheddar to add kick, but mozzerella, jack or you favorite is fine.
Chopped tomatoes, lettuce, red and/or green peppers, cucumber (basically whatever you like). You need 1 large tomato, 1/3 of a head of lettuce and 1/2 a pepper and cucumber)
Avocado (optional)- Remove peel and pit and crush up with a fork.
Yogurt or Sour Cream (optional) - 1 Cup
In a large sauce or frypan at medium heat (I usually use the good old fashioned cast iron type) heat up olive oil and add Onion, Garlic, Peppers and spices (pinch of salt and about 1 teaspoon of each of the others - but this is all taste (if you are unsure use less than taste when ready, you can always add more!). After about 2 minutes when onions start to soften add beef until cooked (about 5-7 minutes).
In the meantime prepare all the toppings and place on serving dish.
Warm Taco shells at 250 degrees for 5 minutes
When beef is cooked place in strainer over bowl to remove grease. Place in serving bowl.
Put it all on the table and everyone can serve themsleves and enjoy!
We usually serve with a salad on the side, but you could also do a rice side or whatever you prefer.
Monday, January 18, 2010
Michele's Grandmothers Italian Braised Beef Pasta
So easy, so good. Can be a touch pricey on the budget (whenever I see blade roast on sale, I buy a couple and freeze them), but we have to treat ourselves on Sunday. Very little work, you just need alot of time to let it slow roast. We usually put it on timer and go out skiing in the winter. Come back and the house smells great!
This one is so good and easy that I hate to give it away but here it goes...
You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste
Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.
When almost done cook 2 packages egg noodles - about 700 grams.
When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.
Ready to serve.
You will have enough for left overs during the week.
This one is so good and easy that I hate to give it away but here it goes...
You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste
Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.
When almost done cook 2 packages egg noodles - about 700 grams.
When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.
Ready to serve.
You will have enough for left overs during the week.
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