What Can I Make With Hamburger Meat?

What Can I Make With Hamburger Meat

Hamburger, otherwise known as ground beef, is one of our most versatile foods. You can make literally hundreds of different dishes with hamburger meat by cooking it in different ways, adding various other foods to the hamburger, and adding your favorites spices or sauces! This article will not give specific recipes. They already exist in the hundreds of thousands all over the internet. Get a general idea of what sounds good here and then either “wing it” if you’re adventurous or find a recipe using any search engine.

The first item that comes to mind is the common hamburger sandwich. Simply form the meat into bread or bun sized patties and cook them. You can fry them in a frying pan, bake them in the oven, or grill them with charcoal or on a gas grill. Add bread crumbs or saltine crackers ground up fine to give your hamburgers more of a meatloaf flavor. You can also add tomato sauce, finely ground onions and/or green peppers, and spices like oregano or italian seasoning or taco seasoning. Adding sage will give the hamburgers a sausage-like flavor! If you really want to get inventive, try more unusual additives like refried beans, an egg, kernel corn, minced carrots, or any combination of all items mentioned that sounds good to you!

Another great way to make sandwiches with hamburger meat is to chop the meat until it is very fine and add minced onions. Add a slice of cheese, pickles, or a slice of tomato if you like. They’re a bit messy, but worth the effort! Ketchup or mustard also adds a great flavor and some people like a leaf or two of lettuce! Add some tomato sauce and oregano to the meat and onions for a homemade sloppy Joe.

Meatloaf sometimes has a reputation as being boring because most people don’t spice it up! Try some barbecue sauce, worchestshire sauce, spagetti sauce, pizza sauce or ketchup in your meatloaf. The same spices already mentioned work great in meatloaf too and a bit of salt and pepper always works wonders! Meatloaf is another dish that you can get creative with by adding stuff like finely chopped green pepper, kernel corn, etc. Some people prefer the ease of making meatloaf with only the hamburger meat and onion soup mix. In that case, be careful about adding more spices or onions as the soup mix is very salty and obviously very oniony.

Here are some more ideas of what to make with hamburger meat:

  • Stuffed Green Peppers
  • Chili
  • Dips (To eat with corn chips)
  • Beef Casseroles (Tons of different kinds)
  • Pot Pie
  • Enchiladas
  • Soup
  • Goulash
  • Meatballs
  • Shepherds pie
  • Chili Mac (Chili with Mac and Cheese)
  • Tacos
  • Hamburger Helper
  • Spagetti with Meat Sauce
  • Lasagna
  • Hamburger Stroganoff
  • This is admittedly just a very small sampling of what you can make with hamburger meat. Your imagination (and the hundreds of recipes on the web) are all that limit you! Bon apetite!

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    Posted by admin - January 7, 2012 at 8:23 am

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    How to Roast Chestnuts?

    How to Roast Chestnuts

    Follow these few simple steps to ensure that your chestnut roasting experience is a pleasant one:

    1. Make sure that the chestnuts you purchase are not soft as those could be spoiled.
    2. You will need a baking sheet, chestnuts, salt (if desired), and a fork.
    3. Pre-heat your oven to 425°F/218°C.
    4. Clean the chestnuts.
    5. Make a small hole in each chestnut with the fork. Otherwise the steam can not escape and they may explode!
    6. Put the chestnuts on the baking sheet with the hole sides up.
    1. Roast chestnuts in the oven for approximately 20 minutes until the shells and skins come off easily.
    2. Let the chestnuts cool for about 15 minutes.
    3. Peel the shells and skins.
    4. Salt the chestnuts (if desired) to taste.

    Some people enjoy the flavor of roast chestnuts more when they are cooked longer. Others may feel that they taste “burnt” when cooked that long. If you feel you may like your chestnuts more well roasted, add 5 or 10 minutes to the time given above.

    Others enjoy garlic salt more than regular salt and some prefer their chestnuts rolled in sugar. Play around with spices you like! The possibilities are almost endless!

    Thank you for visiting our How to Roast Chestnuts post!

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    Posted by admin - January 6, 2012 at 2:39 pm

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    How to Cook Prime Rib?

    How to Cook Prime Rib

    For an absolutely delicious main dish that will impress your family and guests, nothing beats a well-made prime rib! And learning how to cook prime rib is one of the easiest kitchen tasks you will ever attempt! If you follow these easy steps, you really can’t goof up! Let’s start with what you will need:


    1. A Rib Roast
    2. ½ Cup Kosher Salt
    3. ½ Cup Cracked Black Pepper
    4. ½ Cup Rosemary


    1. Trim excess fat from roast (if desired) but leave a thin layer to baste the roast.
    2. Mix together salt, pepper, and rosemary.
    3. Apply the mixture to the outside of your prime rib to make a crust.
    4. Put the roast in a 2 to 3 inch high baking pan.
    5. Insert a meat thermometer into the roast with the tip near the center -OR- have an instant thermometer handy.
    6. Preheat the oven to 450°F/232°C. Cook roast at this temperature for 15 minutes to sear the crust.
    7. Reduce heat to 325°F/163°C

    Cooking Times

    While many recipes for prime rib use the “slow cook” method, we will be using a faster method. This is especially important with prime rib because the internal temperature of the meat never reaches 165°F/74°C (the temperature where all bacteria is killed) unless you want a dried out hunk of meat. This “fast cook” method reduces the cooking time considerably and, therefore, reduces the amount of time that any bacteria can grow in the meat. This is most important when cooking prime rib rare and medium rare!

    Due to variables like oven accuracy, exact roast weight, and others, it requires a few steps to determine how much longer you will cook your prime rib in order to get it done exactly the way you want it. The following chart will give you the approximate cooking times for rare prime rib. At those times, you will want to start checking the internal temperature of your roast for the exact cooking time.

    Start Checking Internal Temperature Times

    # of Ribs

    Weight (Pounds)



    7 to 8

    1¼ to 1½ hours


    9 to 10

    1½ to 2 hours


    11 to 13

    2 to 2½


    14 to 16

    2¾ to 3 hours


    16 to 18

    3 to 3¾ hours

    Note: You will only need to add about 15 or 20 minutes to the times above for “well done”. This is why determining the internal meat temperature is so important! From rare to well done is only a very short amount of time! Now you will use the meat thermometer to guarantee a perfect prime rib! See the chart below for proper internal meat temperatures:

    Internal Meat Temperature Chart





    Red Center-Very Pink Near Outside


    Medium Rare

    Very Pink Center To Slightly Brown



    Barely Pink Center To Brown


    Medium Well

    Light Brown Center To Dark Brown


    Well Done

    Dark Brown Throughout


    Finishing Touches

    Your prime rib should be allowed to rest out of the oven but in a warm place for 30 minutes before serving. This will allow the meat to become even more tender and the flavor in the crust will better flavor the roast. If you want to keep the meat hot, place a tent of aluminum foil over the meat to seal in the heat. When using the foil tent, you may want to reduce the internal meat temperatures above as the prime rib will actually heat up another 5°F/-15°C or so from the heat of the baking pan.

    For an absolutely delicious sauce to compliment your prime rib combine the following ingredients. You can make 2½ cups of this sauce up to two days before serving! Just keep it covered in the refridgerator.

    1. From ¼ to ½ cup of prepared horseradish (Depending on how spicy you like it)
    2. 2 cups light or regular sour cream
    3. 2 tablespoons of lemon juice
    4. 1 teaspoon of salt

    Thank you for visiting our How to Cook Prime Rib post!

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    Posted by admin - January 6, 2012 at 1:21 pm

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    How to Cook a Turkey?

    How to Cook a Turkey

    Cooking a Turkey Begins With Thawing

    If you want to be able to thaw your turkey using the preferred method (in the refridgerator), you will need to get your turkey as early as five days before you can start cooking it! (See chart)
    If you are running behind schedule, you can also use the “cold water” method but be sure you follow these instructions for safety.

  • Thoroughly clean your sink with anti-bacterial soap and rinse well.
  • If the turkey’s bag is torn, seal it in another air tight bag.
  • Thaw the turkey for 30 minutes per pound in cold water.
  • Replace the water every 30 minutes to keep it cold.
  • Cook the turkey immediately after thawing.
  • Turkey Thaw Times Chart

    Turkey Weight


    Cold Water













    Preparing to Cook a Turkey

    1. Remove the wrapper from the bird.
    2. Empty the body and neck cavities of the neck and giblets.
    3. Rinsing the turkey is not necessary. If you decide to do so, however ensure that the sink is cleaned first with an anti-bacterial soap and rinse well. Water splashing off the sink can contaminate the bird.

    Cooking Methods

    Roasting a Turkey

    1. Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
    2. Place the turkey with the breast up in a pan that is 2 to 3 inches deep.
    3. Insert a cooking thermometer into the deepest part of the thigh.
    4. Stuff the turkey now (immediately before cooking), if desired.
    5. Brush the bird with oil to keep the skin from drying out.
    6. Determine approximate cooking time using the chart below. Actual time is determined by the thermometer to ensure all bacteria are destroyed.

    Roasting Times Chart

    Turkey Weight




    2¾ – 3

    3 – 3½


    3 – 3¾

    3½ – 4


    3¾ – 4¼

    4 – 4¼


    4¼ – 4½

    4½ – 4¾


    4½ – 5

    4¾ – 5¼

    When your turkey is about 70% of the way done the skin should turn a light golden color. When this happens, remove the turkey from the oven, cover it with a tent made from loose aluminum foil (avoid touching the bird with the foil as much as possible), and return to oven. This is the key to keeping an oven-roasted turkey moist until done.

    Final cooking time should be determined by the thermometer. The turkey is safe to eat when the temperature reaches at least 165 degrees Fahrenheit (74 degrees Celsius). You may cook it to a higher temperature if you wish but keep the bird covered with the aluminum foil and be careful you don’t let the turkey get to dried out!

    You can also cook 10 or 15 minutes at the end without the aluminum foil if the skin has not browned to your satisfaction. Again, be careful to not overcook the bird! Once the skin begins to turn color, it can dry out and get too well done in a hurry!

    Deep Fat Fried Turkey

    Turkeys cooked in oil have increased in popularity over the years. Proponents of this cooking method swear that the flavor of a deep fat fried turkey is beyond compare! Many have been disappointed in their experience, however. You can’t simply throw a bird in some hot oil and expect it to come out tasty. There are also safety concerns when cooking with large quantites of scalding hot oil heated by a flame. In addition, you’ll need some items that aren’t normally used during the cooking process.

    You will need the following items

    1. A 40 to 60 quart pot with an internal basket, a burner, and a propane tank. Complete units are available in many stores and online.
    2. A “candy” thermometer to measure the oil temperature. The complete units mentioned above typically include this.
    3. A “meat” thermometer to be used to ensure that the turkey is cooked to a safe temperature on the inside. Do not insert this thermometer into the bird until you have removed it from the oil.
    4. Two to four pot holders. The “mitt” type that covers the entire hand is preferred. They should be readily available at the cooking site. You may need them in a hurry!
    5. A safe, outdoor location where children or pets will not be able to get near the burner and hot oil. Otherwise, an adult should supervise the location constantly! Be aware that a wood deck could catch on fire and a cement patio could be permanently stained by hot oil.
    6. A fire extinquisher should be readily available in case of emergency.

    Cooking Instructions

    1. Do not deep fat fry a turkey that is not totally thawed. Do not remove the bird from the refridgerator until you are completely set-up and the oil has achieved cooking temperature. You should never stuff the bird as the oil must contact the inside of the turkey in order for it to be cooked all the way through.
    2. You can figure out how much oil to use by placing the turkey in its pot and adding water until the turkey is covered and then add two more inches. Remove the turkey and measure how far it is from the top of the pot to the water level. That’s how high you will fill the pot with oil. Try guestimating the amount and you will either get a mess or you will be forced to add oil and return the pot to cooking temperature while the bacteria in the bird is multiplying! Before adding the oil, wipe all of the water out of the pot until dry or it will boil and splash oil all over everything or burn someone.
    3. Heat your oil to 350 degrees Fahrenheit (177 Celsius). Peanut oil gives the preferred taste according to most diners but any vegetable oil will work. Achieving cooking temperature can take as long as an hour.
    4. Cook a turkey in the oil for 3 minutes per pound. Pat any water off the turkey with a paper towel or two and lower it slowly into the oil. Don’t think you’ve overdone it! The skin will be black and the wings will be burned when done! This is normal. The wings can be removed and prepared by another method if you wish but subtract their weight when determining cooking time if you do so.
    5. The three minutes per pound cooking time is only a guide. Make sure that the temperature of the turkey is at least 165 degrees Fahrenheit (74 Celsius) in the thickest part of the thigh and breast to ensure all bacteria is killed.

    Save That Oil!

    More than likely, the largest expense of your turkey dinner will be the oil. You can reuse it again for up to a month, assuming that it didn’t burn during use. If the oil was smoking, turned a dark color, or smells bad it should be discarded. Otherwise, just strain it through a coffee filter and put it in the refridgerator. As a final check, if the reused oil foams when you reuse it, don’t use it for cooking. If you follow those instructions, there is absolutely no danger in squeezing your money’s worth out of the oil! Of course, reheat the oil to cooking temperatures before adding any food and cook that food until its hot too!

    Smoked Turkey

    Smoking a turkey is yet another method to give the bird a distinctive flavor. If you have used a smoker, the procedure is fairly intuitive but here are a few things to consider:

    1. Cooking times vary dramatically based upon many factors including wind, outdoor temperature, the particular type of smoker, the amount of charcoal used and how often it is replaced, the number of times the lid is removed, the size of the turkey, etc. As a guideline, the temperature at the grate should be approximately 225 degrees Fahrenheit plus or minus 25 degrees (107 Celsius +/-14 degrees). Use a meat thermometer to ensure that the temperature in the thickest part of the thigh and breast has reached 165 degrees Fahrenheit (74 degrees celsius) before eating. This can take as little as 4 hours and as long as 12 hours. The bird must reach 140 degrees Fahrenheit (60 degrees Celsius) within the first four hours to be safe, however. Check it at 3 hours and 45 minutes. If this has not occured, finish cooking in the oven at 3/4 of the cooking times of the roasting chart above!
    2. Do not stuff a smoked turkey! The smoke and heat must be able to reach inside for safe cooking!
    3. Soak wood chips in water for an hour or two. Drain off the excess water for a minute or so before placing in the smoker.
    4. Brush the skin with vegetable oil to keep it from getting dried out.
    5. Add extra charcoal every hour. Replace wood chips when the amount of smoke coming out is minimal. The more smoke, the tastier the turkey!
    6. Check water every time you replace charcoal and/or wood and add more if needed.
    7. Smoking does not fully preserve the meat. Leftovers must still be refridgerated!

    Thank you for visiting our How Cook a Turkey post!

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    Posted by admin - January 6, 2012 at 12:57 pm

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    How Many People Does a Sheet Cake Feed?

    How Many People Does a Sheet Cake Feed

    So you’re going to have a party and you want to serve a sheet cake but you aren’t sure how many people a sheet cake will feed. The answer get much simpler if we break the decision down into the two questions you need to answer. First, how big is the sheet cake you’re planning to purchase or bake? Second, how big do you want to make the servings.

    Sheet cakes from the bakery come in three basic sizes. There is the 1/4 sheet cake that measures 9 inches by 12 inches. A 1/2 sheet cake measures 11 inches by 15 inches. A full sheet cake measures 18 inches by 24 inches. Notice that the 1/2 sheet cake is neither twice the size of a 1/4 cake or half the size of a full sheet cake. It’s actually only 50% larger than a 1/4 cake.

    So how generous do you want to be with the serving size? If you make it too small, some people may sneak a second piece. Who can blame them? If it’s too big, some guests watching their waistlines might be reluctant to take any or you may run out.

    The serving size chosen most often by caterers is 2 inches by 3 inches. I personally really like cake and would find that a bit on the small size but it’s certainly not stingy. For a formal dinner where the cake is meant just as one delicious course of a multi-course meal, a 2 inch by 2 inch or even smaller piece might be appropriate.

    The chart below should give you a pretty good idea of how many people your sheet cake will feed!

    Sheet Cake Servings Chart

    1/4 Sheet

    3″ X 4″

    9 Servings

    1/4 Sheet

    3″ X 3″

    12 Servings

    1/4 Sheet

    2 1/4″ X 3″

    16 Servings

    1/2 Sheet

    2 3/4″ X 3 3/4″

    16 Servings

    1/2 Sheet

    2 3/4″ X 3″

    20 Servings

    1/2 Sheet

    2 1/5″ X 3″

    25 Servings

    Full Sheet

    3″ X 4″

    36 Servings

    Full Sheet

    3″ X 3″

    48 Servings

    Full Sheet

    2″ X 3″

    72 Servings

    If the actual pan you are using does not exactly match the size of any of those mentioned above, pick the one that’s closest and “fudge it” a bit. And don’t be surprised when after all your work to choose the perfect size pieces is over, some guest will still chop one in half or take 1 1/3 pieces.

    If the guests coming to your occasion are going to be mostly men, plan on several “two-piecers”. If they will all be women, plan on several “no thank yous”. Hey, don’t kill the messenger! It’s a fact that more women watch their waistlines and more men indulge.

    Oh yeah! Don’t forget to save me a piece!

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    Posted by admin - January 6, 2012 at 11:54 am

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