Ground Meat Recipes

I discovered this recipe and consider it a staple menu item. I fix these patties often for family and friends. We love them with mashed potatoes, rice or noodles and the gravy, which gets great flavor from fresh mushrooms.

• 2 eggs, beaten
• 2 green onions with tops, sliced
• 1/4 cup seasoned bread crumbs
• 1 Tablespoon prepared mustard
• 1-1/2 pounds ground beef
• 1 12 ounce jar of your favorite beef gravy
• 1/2 cup water
• 3 teaspoons prepared horseradish
• 1/2 pound fresh mushrooms, sliced

In a bowl, beat the egg; stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four to six patties.

In an ungreased skillet, cook patties on each side until meat is no longer pink; drain of excess fat.

In a small bowl, combine gravy, water and horseradish; add mushrooms. Pour over patties. Cook, uncovered, over medium low heat for about 10 to 15 minutes minutes or until mushrooms are tender and heated through. 

Grill the rye, slice the Swiss and pile on the onions for a burger extraordinaire!

Patty Melts

• 1 pound ground beef, venison or turkey
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano leaves
• 1 teaspoon paprika
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 clove garlic, finely chopped
• 8 slices rye bread or bread of your choice
• 4 slices Swiss cheese

Onions

• 1 Tablespoon vegetable or canola oil
• 2 medium onions, thinly sliced, separated into rings
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Heat gas or charcoal grill. In medium bowl, mix all patty melt ingredients except bread and cheese. Shape mixture into desired size patties. Refrigerate while cooking onions.

In 8-inch skillet, heat oil over medium-high heat. Cook onions in oil, stirring frequently, until tender. Stir in salt and pepper; keep warm.

Place patties on grill rack over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add bread slices to side of grill for last 5 minutes of grilling, turning once, until lightly toasted. Top patties with cheese. Cover grill; cook about 1 minute longer or until cheese is melted. Place patties on bread; top with onions.

For The Meatballs

• 1 pound ground beef or venison
• 1/4 cup Italian seasoned bread crumbs
• 1 egg
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 medium to large onion, finely chopped (You'll need the other half for the sauce)

Preheat the oven to 375º. In a medium bowl, mix all the ingredients together and form into medium sized meatballs. About 16 from each batch. Place in an ungreased oven proof dish and set aside.

For The Sauce

• 26 ounce jar of your favorite spaghetti or pasta sauce
• 2 Tablespoons olive, canola or vegetable oil
• 2 garlic cloves, chopped or 2 teaspoons pre-minced garlic
• 1/2 medium onion, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup water
  

Add the oil to a saucepan and then add the onions and garlic, cook over medium heat for about 5 minutes. Add the remaining ingredients and simmer for 10 minutes.
Pour over the meatballs. Sprinkle with desired amount of Mozzarella cheese and bake in a 375º oven for 30 to 40 minutes. Serve with spaghetti! or just eat by themselves.

•  2 pounds ground beef or venison
• 1 small to medium onion chopped
• 1 envelope of your favorite taco seasoning
• 2/3 cup water
• 10 to 12 ounce can whole kernel corn, drained
• 10 to 12 ounce can black beans, rinsed and drained (optional)
• 10 to 12 ounce can condensed fiesta nacho cheese soup
• Tater tots

In a skillet cook meat and onions until meat is done. Drain off excess fat. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Stir in nacho cheese soup, corn, and black beans.

Transfer to a greased 9x13 pan. Arrange a single layer of tater tots over top. Bake uncovered at 350 degrees for 30 to 40 minutes.

• 8 to 10 average size potatoes, peeled and cubed
• 1 medium to large carrot, grated or chopped small
• 1 medium to large onion, chopped
• 1/2 cup chopped green pepper (optional)
• 1/2 cup roasted red pepper chopped
• Jalapeno rings to you taste. I use about 10 to 12 rings
• 3 Tablespoons beef bouillon granules or 6 beef bouillon cubes
• 1 Tablespoon pre-minced garlic or 4 cloves garlic minced
• 2 pounds ground beef or venison
• 1/2 pound (8 ounces) sliced mushrooms (optional)
• 5 cups 2% or whole milk divided
• 6 Tablespoons all purpose flour
• 14 to 16 ounces Velveeta cheese, cubed
• 1 pound bacon fried crisp and crumbled for garnish (optional)
• salt and pepper to taste

In a soup pot combine potatoes, carrots, green or red peppers, jalapeno peppers, beef bouillon, garlic and mushrooms. Add enough water to cover by an inch or so. Cover and boil until potatoes are tender.

Meanwhile in separate skillet cook ground meat and onions until meat is done and onions are tender. Drain off excess fat. When potatoes are done pour meat and onions into the potato pot.

In a bowl combine flour and one cup milk and whisk until well mixed, set aside.

Pour remaining milk into potatoes, turn heat to medium low, add cheese and stir until cheese is all the way melted. Pour the milk and flour mixture and stir until thickened. Cook for an additional 5 minutes, season to taste with salt and pepper. Crumble a slice of bacon on top of each serving of soup if desired.