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Fast & Easy Dinner: Hamburger and Tomato Pizza

partysugar — Tue, 30 Dec 2008 06:45:41 -0800

The classic cheeseburger gets reinvented as a pizza in this scrumptiously simple recipe. Frozen pizza dough and store-bought marinara sauce simplify the homemade pizza making process.

Don't worry about putting raw hamburger meat on the pie, it will cook while the pizza bakes. Sound delicious? Get the recipe: read more.

Hamburger and Grape-Tomato Pizza
From Everyday Food

Ingredients

2 teaspoons vegetable oil, such as safflower
All-purpose flour, for work surface
1 pound frozen pizza dough, thawed
3/4 cup store-bought marinara sauce
1 cup grated provolone cheese (4 ounces)
1 cup grape or cherry tomatoes, halved
1/2 medium red onion, thinly sliced (optional)
1/4 pound ground beef chuck
Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.
Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.
Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

Serves 4.

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Katie Lee Joel's Award-Winning Burger

partysugar — Mon, 20 Oct 2008 10:15:16 -0700

Former Top Chef hostess and cookbook author Katie Lee Joel was crowned this year's queen of the Burger Bash. The event, which was hosted by Rachael Ray, was a part of the Food Network's NYC Wine and Food Festival. Joel was the only participating female among the 18 chefs who submitted burgers. Her burger was a cross between a hamburger and a grilled cheese.Dubbed the Logan County Hamburger, the burger is a creation of Joel's grandmother who made the burger with cheap ingredients during tough times. It's simple, yet delicious and intensely comforting. The combination of the beef, melted cheese, and crisp bread is perfectly satisfying. Look at Joel's recipe and read more.

Logan County Hamburgers
From The Comfort Table by Katie Lee Joel

Ingredients

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

Directions

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
Form into thin patties.
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.
Cook each sandwich until golden brown, about 2 minutes per side.
Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Makes 6 burgers.

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Monday's Leftovers: Hamburger Pasta Salad and More

YumSugar — Mon, 16 Jul 2007 08:01:38 -0700

If you happened to make too many hamburger patties last night, then you've got quite a few options for dinner tonight. You could simply re-heat the patties and indulge in a burger for the second night in a row, or you could crumble up the meat and stew it in a tomato sauce for a simple sloppy joe or add a few extra spices and ingredients and turn it into a chili. Or, once re-heated, you could sprinkle on top of a bed of luscious salad greens. If none of those options sound appealing, how about a hamburger pasta salad? To check out the recipe, read more

Hamburger Pasta Salad
From Essortment

8 oz. rigatoni pasta, cooked al dente
4 oz. leftover grilled hamburger paties, diced
2 oz. fresh Roma tomatoes, diced
1 onion, finely chopped
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
1 tbsp. fresh basil, finely chopped
Raddichio leaves to serve
parsley sprigs to garnish

Arrange raddichio leaves on a platter.
Using a large salad bowl, combine rigatoni, hamburger chunks, tomatoes and onion. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper and basil. Pour dressing over salad and mix well.
Spoon rigatoni and hamburger salad onto raddichio leaves. Chill for half an hour and serve cold, garnished with parsley sprigs.

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Sunday BBQ: Classic Hamburgers

YumSugar — Sun, 15 Jul 2007 05:01:38 -0700

I can't believe we've done two months of Sunday BBQ recipes and haven't even discussed the perfect hamburger. Well, it's time to stop dilly-dallying and time to get grilling! For a classic all-time-favorite burger, read more

Tip: When making patties, don't overwork the meat. The heat from your hands may turn the meat into a bland mound.

All-Time-Favorite Hamburger
From Food & Wine Magazine, July 2007

3/4 pound ground chuck, about 80 percent lean
3/4 pound ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
4 kaiser rolls or hamburger buns, split and toasted
Fixins (ie: tomatoes, cheese, ketchup, mustard, relish, lettuce, etc.)

1. Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 1/2 inches thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper. Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with relish, tomatoes, lettuce and serve.

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Reader Recipe: Hamburger Stroganoff

partysugar — Wed, 14 Oct 2009 12:50:43 -0700

Do you cook wonderfully delicious dishes and then take photographs of them to show your friends and family? Well, why not go one step further and share them with us in the YumSugar Community? That's what reader MénagèreModerne recently did with this scrumptious sounding stroganoff recipe. Classic stroganoff is made with ground beef, but Ménagère used ground pork because that's what she had on hand and she wanted to "cut down on the salt a bit." The final dish, that combines the meat with sour cream, sherry, and mushrooms, is economical and surprisingly fast. More of Ménagère's stunning food photography can be viewed on her blog, mmmm...food!, but to check out the pork stroganoff recipe, read more.

Hamburger Stroganoff
www.simplyrecipes.com

I made this over the weekend and my husband and I both really liked it. I used ground pork instead of beef since that's what I had on hand and cut down on the salt a bit and it tasted great. It was yummy, economical (since it uses ground meat instead of a more expensive cut), and really fast to make. I will be making this dish again for sure.

Ingredients

* Butter
* 1 lb ground chuck
* Salt and pepper
* 1 yellow onion, chopped (about 1 cup)
* 8 ounces sliced cremini mushrooms (can substitute button mushrooms), sliced
* 1/3 cup of dry sherry, dry white wine, or water
* 1/2 cup chopped parsley, loosely packed
* 1 1/4 cups sour cream (room temperature)
* 1 teaspoon lemon juice (I used a bit more than that)
* 1/4 teaspoon paprika or more to taste (I used smoked paprika instead and more than what the recipe called for)
* 8 ounces egg noodles

Directions
1) Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.
2) Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat, break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
3) Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
4) Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.
5) While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
6) Remove the pan from the heat. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time. Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste). Stir in the meat and onions. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
7) Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain.

Serve the stroganoff on top of egg noodles. Serves 4.

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Michael Schlow's Award-Winning Burger

partysugar — Thu, 19 Feb 2009 10:15:51 -0800

The South Beach Wine and Food Festival hosted by Food Network and Food and Wine magazine kicks off today in Florida. One of the hottest tickets is to the wildly popular Burger Bash hosted by Rachael Ray. In October, I checked out the New York competition that Katie Lee Joel won with her Logan County Burger.

Tonight, Joel will defend her title against last year's South Beach winner, Michael Schlow. Since I won't be present at the SOBE Burger Bash, I decided to treat myself by making Schlow's monster of a burger. The Schlow burger is more complex than Joel's burger and involves fried onion rings, melted cheddar cheese, and a creamy horseradish sauce. The recipe says that the 9-ounce patties make "two fat-boy burgers" and trust me, after eating one of these babies (I made it through half), you'll feel like a fat boy.

However, this incredible burger is worth it. It's a masterpiece of flavors: the crispy onions are slightly caramelized, the lightly seasoned ground beef is tender, the mayonnaise is tangy and provides a much-needed moistness. If you or a loved one is a burger fanatic, make this burger. There's a reason it won the Burger Bash - quite simply, it's absolutely delicious. Want the recipe? Please, read more.

The Schlow Burger
From It's About Time

Ingredients

18 ounces ground beef (Ask the butcher for 80 percent lean. Do not change this part, please!)
1 ounce (2 tablespoons) extra-virgin olive oil
Salt and pepper
4 tablespoons mayonnaise
2 teaspoons prepared white horseradish
Juice of half a lemon
2 thick slices good quality Vermont or English cheddar cheese
2 hamburger buns, split in half (buy the best ones you can get; I like brioche buns)
Crispy Onions
Fresh ground pepper

Directions

Combine the ground beef with the olive oil, salt, and plenty of black pepper.
Divide the meat into two 9-ounce patties and refrigerate until the grill is ready. (Don't do this more than an hour in advance.)
Combine mayonnaise, horseradish, and lemon juice in a mixing bowl and season with black pepper. (You can do this ahead of time and store it in the fridge.)

Heat the grill to high. Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them.
Place the burgers on the preheated grill and cook 1-1/2 minutes (for rare). Give the burgers a quarter-turn to "mark" them, and cook 1-1/2 more minutes.

Flip the burgers over and cook 1-1/2 minutes. Rotate a quarter-turn to "mark" and cook 1-1/2 more minutes.
Transfer the burgers to the grill's top shelf or to a cooler section of the grill and cover each one with a slice of cheese. Turn the grill off and shut the lid.

After 4 minutes, open the lid. The cheese will be melted and the burgers cooked rare to medium-rare. Toast the buns, if desired, and place a burger on each. Spread plenty of the horseradish sauce on each burger; it should drip down the sides. Top with Crispy Onions and season with freshly ground black pepper. Slather more sauce on the other half of the bun and place it on top of the burger. Grab a cold beer or iced tea and get ready to make a mess. This is not a dainty meal!

Makes 2 "fat boy" burgers.

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Come Party With Me: Fourth of July - Menu

partysugar — Tue, 24 Jun 2008 07:45:42 -0700

Since the Fourth of July is a holiday that celebrates all things American, serve a delicious meal of classic American dishes. Start things off with a tex mex favorite: guacamole and chips. Set up a burger bar with an assortment of cheeses, vegetables, and condiments. Invite guests to assemble a burger to their own liking.

Maple glazed baked beans are a sweet and smoky side, while watermelon and arugula salad is a cool and refreshing alternative. To learn how to make these delightfully patriotic dishes, read more.

Guacamole and Chips
From Real Simple magazine

Ingredients

5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chips

Directions

In a large bowl, combine the avocados, onion, jalapeñ, cilantro, lime juice, salt, and pepper. Stir well.
Serve with the tortilla chips.

Serves 8.

Make ahead: prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.

NUTRITION PER SERVING: CALORIES 427(44% from fat); FAT 21g (sat 3g); CARBOHYDRATE 56g; SODIUM 297mg; PROTEIN 7g; FIBER 13g; SUGAR 3g

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The Burger Bar
From Tyler Florence

Ingredients

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties.
When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt.
Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them.
Serve the hamburgers in the buns with the accompaniments below.

Makes 4 burgers.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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Maple-Glazed Baked Beans
From Food and Wine magazine

Ingredients

1 pound yellow eye or navy beans, soaked overnight and drained
2 cloves
1 small onion, sliced 1/2 inch thick
2 bay leaves
1/2 pound meaty bacon, fat side scored
1/2 cup pure maple syrup
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/4 cup plus 1 tablespoon ketchup
2 teaspoons kosher salt
1 tablespoon Dijon mustard

Directions

Preheat the oven to 325°.
In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
Transfer the beans to a 10-by-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup and 1 teaspoon of the salt; pour over the beans and bake for 3 hours.
Stir the remaining 1 teaspoon of salt into 1 cup of the cooking liquid; pour over the beans and bake for 1 1/2 hours longer.
Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, and serve.

Serves 6.

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Watermelon Arugula Salad
From Gourmet magazine

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Directions

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

Serves 4.

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Fast & Easy Dinner: Sloppy Joes

partysugar — Fri, 20 Jun 2008 10:30:34 -0700

Sloppy Joes are a delicious alternative to the boring old burger. This recipe, which uses chorizo, pork, garlic, Worcestershire, and brown sugar, is simple yet spicy. Because the meat is ground, the sandwiches come together quickly. The recipe can easily be doubled to feed a crowd.

Served with a cold beer and plenty of napkins, these sloppy Joe's are a scrumptious start to the weekend. Intrigued by the recipe? Get it now when you read more.

Sloppy Joes
From Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil
1/4 to 1/3 pound chorizo, casing removed, finely chopped (about 1 cup)
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon allspice
Salt and pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Grated peel and juice of 1 lime
1 cup chicken broth
One 8-ounce can tomato sauce
4 Portuguese rolls or submarine rolls, split
4 deli slices Swiss cheese
3 to 4 large dill or half-sour pickles, chopped
1 bag plantain or other chips

Directions

In a large skillet, heat the olive oil over medium-high heat.
Add the chorizo and cook, stirring, until browned, 2 minutes.
Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes.
Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.
Add the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds.
Scatter the pickles on the sandwiches, cover with the roll tops, and serve with the plantain chips alongside.

Serves 4.

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Sunday BBQ: Grilled Pork Paillards

YumSugar — Sun, 06 Sep 2009 06:00:52 -0700

Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.

In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more

Healthy Recipe: Edamole

FitSugar — Sat, 01 Aug 2009 03:00:00 -0700

If you're a fan of guacamole, but don't like that it's high in calories and fat (even though it's healthy fat), then you're going to go crazy for this alternative. It looks like guac, doesn't it, but the smooth green appearance comes from edamame, not avocado. These soybeans are high in protein, low in fat and calories, and have a sweet and fresh flavor that is perfect for Summer. Make this for your next barbecue to serve with chips, or smear it on sandwiches or hamburgers instead of mayo. I'm so glad a friend turned me on to this recipe, because now edamole is my new favorite food.

To learn how to whip up this super simple crowd pleaser and see the nutritional info read more.

Recipe for Edamole
recipe from a running buddy

Ingredients

3/4 cup frozen shelled edamame, thawed
3 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (I use Cholula)
1 garlic clove, halved
1 Roma tomato, diced

Directions

Combine all ingredients except for the tomato in a food processor until smooth.
Add the diced tomato and stir gently.
Cover and chill.
Serve with toasted pieces of pita, whole wheat crackers, corn chips, or veggies.

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This easy dip contains:

	Calories	Sat. Fat (g)	Sodium (mg)	Fiber (g)	Protein (g)
3/4 cup edamame	282	1.5	28.5	8.1	24.9
2 tbsp. olive oil	240	4	0	0	0
1 tbsp. lemon juice	3	0	3	.1	0
1/4 tsp. salt	0	0	581	0	0
1/4 tsp. Cholula hot sauce	0	0	21	0	0
1 clove garlic	4	0	1	.1	.2
1 Roma tomato	35	0	5	1	1
Total in dip	599	5.5	636.5	9.3	26.1
1/4 serving of dip	149.8	1.4	159.1	2.3	6.5