This yummy and delish recipe is courtesy of the Retro Dinner Diva. I saw the picture, read the recipe and had to print it off. Oh, myyyyyyyyy! I’m so glad that I did! Even though I prepared this for supper, these would be great for lunch, too. I only changed one thing: the cheese and the amount used. Oh, wait, that’s two things 😛
1 pound hamburger
1 cup cheddar-jack
1 package of Lipton Recipe Secrets Onion Soup Mix
1 tbsp. mayonnaise
1/4 tsp. garlic powder
canola oil spraymini hamburger buns (we like mini potato rolls for our sliders)Preheat oven to 350 degrees F. In medium sized bowl, combine cheese, soup mix, mayonnaise and garlic powder.Then, gently blend in the hamburger; you want to get all of the flavors mixed into the meat but don’t overwork the meat. Hamburger gets tough if you overwork it and nobody wants a tough slider.Spray your 9×13 cookie sheet with canola oil spray and then spread the meat mixture on the cookie sheet; flatten it to maybe 1/4 inch thickness. Bake in hot oven for about 20-25 minutes. Remove when timer goes off – ding! and let the meat rest for about 4-5 minutes before slicing up with pizza cutter.My hamburger didn’t stick together but that’s okay, since we made double-sliders. We aren’t picky about the way we eat our sliders.Slice potato rolls in half, grab all the condiments you love: mayonnaise, ketchup, mustard, whatever and go for it! We had fresh tomatoes from our garden. YUM!I ate two plus some baby carrots. I wanted a third but my tummy said, “No thanks, not today!”These will be definitely re-created in my kitchen…….soon!
We haven’t been eating big meals since hubby came home from the hospital; he hasn’t been very hungry, so the teen and I have been kind of doing the “self-service” meals. Today for lunch I made myself a burger on the George Foreman Grill. I ran out of hamburger buns, but gladly ate it on some honey-wheat bread.
2 slices of honey wheat bread
1/4 pound hamburger
salt and pepper
Spray the George Foreman Grill with canola oil; plug in to preheat.
Directions: season the hamburger, form into patty. Toss onto Grill and check after about three minutes. Flip just for the fun of it. It shouldn’t take too much longer for it to be medium-rare, the way I love it. Spread mayo on the bread and flop the burger on and dig in!You can see I wanted Kraft Mac & Cheese along with the burger. Since it was just me, I fixed up one of those instant microwavable cups from Kraft. Pretty good stuff. Not as good as homemade mac & cheese, but it was enough for just me. All I needed then was my iced tea and that was lunch!
This is just something I threw together…I think I shall call it Mexican Hash, since it reminds me of corned beef hash.
1/2 pound hamburger (more or less)
1 small potato, peeled and diced
Dash of McCormick Onion Powder
Dash of McCormick Garlic Powder
Dash of McCormick Cumin (we call in comino in Spanish and it has to be in meat dishes for an authentic Mexican taste)
Dash of McCormick Cilantro Leaves (definitely needed in a Mexican dish)
Dash of salt
1 tbsp. canola oil
1/2 can Green Giant SteamCrisp Super Sweet Yellow & White Corn (save remaining corn for another meal)
1 can (10 ounces) Rotel Mild Canned Tomatoes and Green ChilesIgnore the second potato in the picture; once I had started, it was determined that one would be enough 🙂
Brown hamburger and spices in the canola oil over medium heat.Add the potatoes, then stir in the Rotel Tomatoes and Chiles along with the corn.Let the mixture bubble for maybe 8 minutes, until the potatoes are done, but not soggy. Serve with cheddar to shred on top; I needed some sour cream since the dish was a bit spicy. I wish I had some pinto beans; they would have been an excellent addition to the dish, plus they would have taken away some of the spiciness, too. Daniel couldn’t believe it when I told him we didn’t have a single pinto bean in the house. Such a rare occasion 😦
Last night, the teen and I watched a recorded Drive-Ins, Diners & Dives with Guy Fieri. You can not watch that show without drooling and/or racing to your kitchen for something to eat. I made popcorn last night, even though none of the places Guy went to served any. He went to a couple of hamburger joints, though, and I think each of them served some type of chili burger. My son didn’t like chili for the longest time but now he does and so we decided that today should be chili burger day.
I hunted on the Food Network website for a recipe from last night’s recording and didn’t find it, so I winged it.
1.5 pounds of hamburger
1 tbsp. canola oil
1 can of Bush’s Pinto Beans
1 can (10ounces) of Ro-tel Diced Tomatoes and Green Chiles (I used mild)
1 can (14.5 ounces) of Hunt’s Tomato Sauce
2 tbsp. McCormick Chili Powder
1 tbsp. McCormick Chipotle Seasoning
2 tbsp. McCormick Onion Powder
1 tbsp. McCormick Garlic Powder
1 tbsp. McCormick Ground Cinnamon
1 stick of butter
Salt and pepper
Preheat oven to 250 degrees F.
Brown hamburger (in the canola oil) in deep pan. Mine was frozen so it took a bit of stirring and chopping to get it totally browned and cooked thoroughly.Add all of the other ingredients, stirring as you add them. You may want to use MORE or LESS of the seasonings, depending on your family’s tastes. Woo! A whole stick of butter – I saw this on the television show last night – it sounded like a great idea until I saw how BIG the stick of butter looked in the pan. Then I began wondering about heart attacks…..Let the flavors blend and taste again; add salt and pepper. Blend well.Cover with lid and set in hot oven for at least three hours. Time to make the burgers! My hubby hasn’t been feeling well all weekend, so it was just the teenager and me for supper tonight. He wanted two burgers and I wanted one. He ate his too quickly for me to photograph it but here’s mine on the George Foreman Grill:I also toasted the buns like last night.It does not take very long to cook a burger on the grill; maybe a total of four minutes. Pop it on top of the bun:Add the chili and if you want, some shredded cheddar:Oh. My. Gosh.Okay, I tried to be ladylike and nice and neat and sliced my first bite with a fork and knife.My son laughed at me and said that I had to pick it up to eat it, so I did.Mmmmmmmmmmmm! Heavenly!
We’ve been doing meatless Mondays but this week while preparing the menu I slipped. Oh, well. Actually, I slipped up so badly that I didn’t get anything out of the freezer for supper until after we got home from our trip to the city for hubby’s doctor appointment. We then had to take our puppy girl to the vet and hamburger was the fastest thing I could think of, so I grabbed a pound from the freezer and had hubby pick a box of Hamburger Helper from the pantry. I’m not fond of the stuff and could live without it quite happily for the rest of my life but my two guys like it so I occasionally have it on hand. It works for nights like this.
I dislike it so much I only took one picture tonight:I was telling my husband after supper that my mom would make it – not often – but when she did, by the time the bowl came to the table the macaroni was pretty mushy. Maybe that’s why I don’t like it. Bad childhood memories.
Oh, well. I ate some tonight. I don’t let my macaroni get mushy; I hate mushy pasta more than anything.
I love this grill!
Tonight we grilled hotdogs and hamburgers. Yum! Charcoal grilling tastes so much better than gas grilling.
Charcoal and lighter fluid
Hamburger – 80/20 for burgers
Condiments – ketchup, mustard, cheese for the burgers
Sides – potato salad, cole slaw, pickles, baked beans
I made the fire pretty big and it was perfect. The dogs went on for about 10 minutes and the burgers took about the same time. I flipped them a couple of times and they were nice and medium rare. Of course the hotdogs were toasted black, which is the only way to eat them.Delish! I could grill everyday
Today we purchased a charcoal Weber grill and it took hubby and son about five minutes to put it together.
After hubby got the charcoal started, I stayed indoors and prepared some burgers and made a Ranch Pasta Salad and heated up some beans. Oh, and we had the rest of the grape and apple salad from Wednesday, too.
Tonight we had taco salad. Pretty basic, pretty delicious.
Ingredients and directions:
One pound hamburger. Brown hamburger in medium skillet.
freshly shredded cheddar cheese
Adios for now!
Tonight’s main course is courtesy of RetiredDad9877 at AllRecipes. His dish is called Tonya’s Terrific Sloppy Joes. I changed a couple of things (like cutting the recipe in half and a couple of other things) and they turned out very well.
Ingredients and Instructions for Corn on the Cob:
4 ears of fresh corn on the cob
3 tbsp. salt
3 tbsp. sugar
water – lots of water
Fill a deep pot with the salt, sugar and water. I used my big pasta pot. Cover and bring to a rapid boil. Pull the husks off the corn (this is the messy part):
and break each ear in half; set aside while you wait for the water to boil. Now, start the Sloppy Joes!
Ingredients and Instructions for Sloppy Joes:
1 pound hamburger
2 tbsp. onion powder
1/4 cup chopped celery
9 ounces ketchup (yep, I measured it in my measuring cup)
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
1/2 tsp. mustard powder
1 good squeeze of a quarter of a lemon
First thing: using a big skillet, brown the hamburger, onion powder and celery on medium-high heat. I used my Speed Slicer Plus for the first time to slice my celery. It was a blast!
Anyway – back to the cooking…once the hamburger mixture is browned, mix the ketchup with the brown sugar, Worcestershire sauce, vinegar, mustard powder and lemon juice. Stir it together and pour it on top of the hamburger:
Your water should be at a full, rolling boil. Slowly add the corn and be careful not to splatter hot water on yourself. Cover and keep burner on HIGH and let it boil for about 10 minutes.
When it’s close to 10 minutes, use your tongs and pull up an ear, pierce with a fork to see if it’s ready. If so, yay! Take the corn out and place in serving bowl with a ton of butter (yes, Paula Deen must love cooks like me!).
Back to the Sloppy Joes: pour the hamburger mixture into serving bowl with a spoon, take to the table with hamburger buns. Sit back and watch your family devour supper (or lunch).
I also opened a can of pork and beans. Thank you, Jay and Duke at Bush’s Baked Beans for the Country Style Baked Beans!
Now, off to AllRecipes to write up a review on the Sloppy Joes. I need to let RetiredDad9877 know that my son ate THREE of his Sloppy Joes and I ate one and hubby ate one HUGE open-faced Sloppy Joe (probably the equivalent to two Sloppy Joes?).
p.s., I went over to AllRecipes and reviewed the recipe AND submitted my edited version!
This yummy recipe comes from Framed Cooks. These were great for supper, and they’d be super for lunch, too.
1 pound hamburger (I used 80% and not 1 1/2 pounds/hamburger as per the original recipe)
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper
1 cup shredded cheddar cheese
4 soft hamburger buns
condiments: ketchup, mustard, mayo, pickles, etc.
The recipe calls for you to use either a dutch oven or a large skillet; I used my largest skillet and a steamer. Fill the skillet with water BUT not so much that it touches the steamer’s bottom. Turn on HIGH and prepare meat. Place hamburger, worcestershire sauce, salt and pepper into bowl.Gently mix; for this I grabbed a handy-dandy quart sized baggie and mixed it up.Form the meat into four patties and let them sit and rest while the water in the skillet comes to a boil; grate the cheese while you wait.Once the water is boiling, gently place the patties in the steamer.Cover and allow to cook on HIGH for about 8 minutes. Here’s where I changed the recipe a bit: at the end of the 8 minutes, remove the skillet from the stove and flip the burgers.Top with cheese and cover for 3 minutes, allowing the cheese to melt and get nice and gooey.Yum! While the cheese melts, put the hamburger buns (still in their bag) into the microwave and warm for about 15 seconds.Serve with assorted condiments. I made tater tots and pork and beans.Drool! They were good and I’m sure that I’ll be making them again.