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Ways to Prepare/Serve Ground Beef  This thread currently has 709 views. Print Print Thread
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san j
Saturday, November 3, 2012, 9:03pm Report to Moderator Report to Moderator

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I just had exactly the lunch I craved: Little tiny seasoned burgers, each wrapped in its own soft lettuce leaf; mustardy dipping sauce.
Not wanting bread/starches, not in the mood for cheese, either.

Since there are so many here who eat plenty of beef, including for breakfast, it made me wonder: What are some of the ways you've come up with, over the years, for eating ground beef?

I think juicy beef goes extraordinarily well with/in salads - and veggies in general.

Turn us on to some of your unusual ideas for the humble burger meat.  


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geminisue
Saturday, November 3, 2012, 9:46pm Report to Moderator Report to Moderator

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I like to make 2-3 oz burgers, I put an indention in one on the top, and the other with it on the bottom, to be placed on top of the first one, which has been filled, with chopped onion,celery,porta bello mushrooms, sprinkled with red pepper, sea salt and wheat free soy sauce and topped with mozzarella shredded cheese, I seal them together and then cook on an electric grill 275 degrees, five minutes each side, while this is cooking I open a can of french cut green beans, drain the juice, dump onto grill with slices onion and sliced porta bello mushrooms stirred through it and top with balsamic vinegarette and tad of olive oil. I put jelopeno sauce and A 1 sauce on plate to dip the burger into, bite by bite and enjoy it thoroughly.
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ABJoe
Saturday, November 3, 2012, 10:00pm Report to Moderator Report to Moderator

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We only use ground turkey.  

My DD quite often browns the turkey, spice with cumin, ginger, and garlic, then add brown rice, black beans or a combination of the two, add grated mozzarella and serve on a bed of lettuce with yogurt and more grated mozz...

We also do turkey burgers with Italian seasoning and garlic, topped with cheese and served on lettuce or rice cakes with avocado, horseradish or pesto...


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gulfcoastguy
Saturday, November 3, 2012, 11:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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Some people make burgers known as "Jucy Lucies". They season the burger meat(seasonings vary) and make two pattys. They put good cheddar cheese on top of one then they put the other patty on top and pinch the edges togather. Charcoal grilled of course.
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ABJoe
Saturday, November 3, 2012, 11:50pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Some people make burgers known as "Jucy Lucies". They season the burger meat(seasonings vary) and make two pattys. They put good cheddar cheese on top of one then they put the other patty on top and pinch the edges togather. Charcoal grilled of course.

When I worked in a restaurant, we made burgers like this on a grill and cooked it with red wine...  It had a great flavor, although you did have to be careful because the juice / cheese combo was really hot and would spurt all over when bitten...


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san j
Sunday, November 4, 2012, 5:08am Report to Moderator Report to Moderator

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So - folks make hamburgers, basically.


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gulfcoastguy
Sunday, November 4, 2012, 5:58am Report to Moderator Report to Moderator

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Kyosha Nim
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Once I could have given a lot of recipes including a spaghetti sauce an Italian from Phillie taught me. Under GTD I lost a lot of flexibility. Any way I never really cared that much for hamburger anyway, it has to be cooked until virtually no pink is left because of E. Coli and beef is meant for medium rare to medium.
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san j
Sunday, November 4, 2012, 7:01am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Once I could have given a lot of recipes including a spaghetti sauce an Italian from Phillie taught me. Under GTD I lost a lot of flexibility. Any way I never really cared that much for hamburger anyway, it has to be cooked until virtually no pink is left because of E. Coli and beef is meant for medium rare to medium.

Did you lose the sauce recipe?
And how did you lose flexibility?



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gulfcoastguy
Sunday, November 4, 2012, 2:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from san j

Did you lose the sauce recipe?
And how did you lose flexibility?



I lost the flexibility because the "recipe" was half pork sausage/half hamburger, tomato paste and tomato sauce, onions, garlic, olive oil, oregano, red wine, mushrooms. Quantities varied. Pasta is a bit iffy now also.
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Jane
Sunday, November 4, 2012, 3:13pm Report to Moderator Report to Moderator

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I use ground buffalo a lot, interchangably.  For a party recently, I made sweet and sour meatballs but just forming small meatballs with ground garlic and seasalt and cooking in compliant salsa and cranberry hot pepper jelly for about 1/2 hour or until cooked.  Was a big hit.  
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san j
Sunday, November 4, 2012, 5:26pm Report to Moderator Report to Moderator

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Quoted from Jane
I use ground buffalo a lot, interchangably.  For a party recently, I made sweet and sour meatballs but just forming small meatballs with ground garlic and seasalt and cooking in compliant salsa and cranberry hot pepper jelly for about 1/2 hour or until cooked.  Was a big hit.  
...and sounds great!



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san j
Sunday, November 4, 2012, 5:33pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy


I lost the flexibility because the "recipe" was half pork sausage/half hamburger, tomato paste and tomato sauce, onions, garlic, olive oil, oregano, red wine, mushrooms. Quantities varied. Pasta is a bit iffy now also.

I thought Bnonnies could eat tomatoes - I mean, yes, you did say GTD is the culprit, but I thought you recently posted that you do eat tomatoes? I don't know your SWAMI...
But, gcg, I know you're very creative in the kitchen, and I'd think you'd perhaps have "adapted" the Philly Bolognese to your diet.
Pasta? I eat it rarely, now, certainly in comparison with former times or the Standard American. But I really do like it when I do. When pasta is a novelty - a treat - it's really special, but only if it's good pasta and cooked perfectly, which one really must do oneself, sad to say. But I digress!

So we're talking ground/chopped beef, for breakfast, lunch, dinner or snacks. We're wide open, here...



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Wholefoodie
Sunday, November 4, 2012, 8:55pm Report to Moderator Report to Moderator

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My meat soup has become a favorite.

2 pounds grass fed ground beef
2 onions, chopped
2 turnips or rutabagas, cubed
2-3 large carrots, sliced medium
1 large can crushed tomatoes
2-4 cups of leafy greens, chopped (kale, swiss chard or spinach)
4 cups broth
pinch or more of dried herbs
sea salt

Brown meat in a large stock pot. Add onions and saute' until softened. Add dried seasonings and stir. Add broth and bring to a boil. Add carrots and turnips and simmer about 10 minutes, until slightly softened. Add can of crushed tomatoes. Cook until vegetables are tender. Spoon off any accumulated oil. Add leafy greens and cook another ten minutes. Adjust seasonings. Let flavors blend and serve.

Serves about 6.
I also eat this for breakfast sometimes.

Lisa


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gulfcoastguy
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Quoted from san j

I thought Bnonnies could eat tomatoes - I mean, yes, you did say GTD is the culprit, but I thought you recently posted that you do eat tomatoes? I don't know your SWAMI...
But, gcg, I know you're very creative in the kitchen, and I'd think you'd perhaps have "adapted" the Philly Bolognese to your diet.
Pasta? I eat it rarely, now, certainly in comparison with former times or the Standard American. But I really do like it when I do. When pasta is a novelty - a treat - it's really special, but only if it's good pasta and cooked perfectly, which one really must do oneself, sad to say. But I digress!

So we're talking ground/chopped beef, for breakfast, lunch, dinner or snacks. We're wide open, here...

Tomatos and I have an off and on affair I don't like to publicize it because of the bad influence on B newbies.. I plant heirloom tomatos every year as a 30 year organic gardening hobby.  Since my family has many O's and most of the B's would be Bnonnie and non of them are on the Diet, I mostly plant them for them now. I seldom do more than taste each variety nowdays to determine if it makes the cut for next year.. I haven't made the Phillie Bolognese in more than 20 years. My younger sister developed a severe as in potentially deadly allergy to mushrooms.. She really loved the sauce before that allergy cropped up, most definitely an Ononnie gatherer while her daughter is a Hunter.


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Drea  -  Sunday, November 4, 2012, 10:16pm
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san j
Wednesday, November 7, 2012, 5:15am Report to Moderator Report to Moderator

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Quoted from gcg
Since my family has many O's and most of the B's would be Bnonnie and non of them are on the Diet

Interesting that you know the secretor status of people in your family who don't even follow the BTD.  


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BHealthy
Wednesday, November 7, 2012, 6:04am Report to Moderator Report to Moderator

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I buy ground bison all the time -- 3# every other week -- and usually make it into chili using bone broth instead of tomato sauce and lots of onions and celelry or kheema, a ground meat curry. I add shredded kale to both.  

This week our CSA gave us a spaghetti squash so I was going to make a 'pasta' sauce, again using broth instead of tomato.

We have tried making the ground bison into burgers and found them to be too dry.

Other ideas would be 'stew' mixed with parsnips, carrots, peas, onions, and celery; goulash seasoned with paprika, marjoram, caraway, and masses of onions; and meatloaf to which I also add ground chia seeds.

The reason I don't use chunks of meat is that ground meat seems to be more tender and requires less cleaning prior to cooking. What I don't like about it is that I never know what cuts of meat it is.  I wish our WF would sell bison chuck roasts.    


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Munchkin76
Wednesday, November 7, 2012, 7:49am Report to Moderator Report to Moderator

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I usually use ground meat - beef or lamb to make chilli that I serve with brown basmati rice, lasagne (made with rice pasta sheets), or spicy meatballs that I grill to mostly cook and add to my vegetable (usually butternut squash) soups. Yum. So versatile.


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Jane
Thursday, November 8, 2012, 8:19pm Report to Moderator Report to Moderator

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Interesting that you find the ground bison dry B Healthy.  The fresh ground that I buy at WFs isn't dry at all.  It cooks very fast because it's so lean - 3 minutes a side on the grill for 1/4 burgers.  All I add is some garlic and seasalt.
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deblynn3
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like Bhealthy, most of my ground meat, Beef, lamb, and coming soon bison.  I brown in a skillet, Ruth talked about making a shepherd's pie, for us O's using sweet potato. which is one of my WH favorites. I often brown the meat, and then just add the rest, Which has  become known as the pieless shepherd's pie.  You can also make any kind of curry dish, switch up your veggies. As others have said burgers are low on my list for ground meat. I feel you get more for your buck using it in some kind of sauce.


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Brighid45
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I make ground buffalo into shepherd's pie full of leftover veggies and topped with mashed sweet potatoes or butternut squash. Delicious on a cold evening

It's also good in a corn-free taco salad. I put the hot browned seasoned meat into the romaine lettuce with thin-sliced yellow onions and a few black olive slices, and a bit of queso fresco sprinkled on top. A little hot sauce is just perfect.

Hamburgers made with a 1:1 ratio of ground lamb or turkey to ground buffalo are good hot or cold. They're fantastic for breakfast with sauteed onions and kale.


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BHealthy
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Sweet Potato Shepherd's Pie is a great idea!  So are the taco-less tacos.  

I'll have to try them both.

Jane, the fat content in the bison at our WF varies so I'm looking into getting it directly from a farm.  A good burger needs some fat!

I have heard that most lamb is pasture raised and ground lamb makes a great curry.  I suppose you could also make a greek moussaka using sweet potatoes.

This is a great thread!  I was running out of ideas and now I have 3 new ones.


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san j
Friday, November 9, 2012, 2:19am Report to Moderator Report to Moderator

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Quoted from BHealthy
This is a great thread!  I was running out of ideas and now I have 3 new ones.

Here's another I do with ground lamb: Shepherd's Pie.
But instead of straight mashed potatoes, I use 1/2 potatoes, 1/2 celeriac.
Fennel is a nice vegetable to use in there, too.


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I made a pot of cheeseburger soup from a recipe I found on the net. Just changed the ingredients to those that were compliant for an o, it was very tasty.


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