Posts Tagged ‘ground beef’

by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.


Read Full Post »

by Caitlin Saniga

This recipe makes a dozen small meatloaves. If your dog can’t make it through that many in a week, it’s a good idea to store the extras in the freezer. When I served these to my dog, I’d pop a completely thawed pupcake in the microwave for about 20 seconds and then mash it up with a fork before serving it in his dish. That way he couldn’t gulp it down all at once.

In my family, a dog’s birthday is cause for celebration. Mom used to make our dog a bone-shaped meatloaf for his birthday every year, and us kids would stand around in awe as he would inhale his birthday snack in seconds.

  • 1 1/2 pounds lean ground beef
  • 4 stalks celery, chopped
  • 5 carrots, grated
  • 1 sweet potato, peeled and grated
  • 2 medium potatoes, peeled and grated
  • 2 eggs
  • 1 cup prepared brown rice
  • 1 cup regular rolled oats
  • 1 6-ounce can tomato paste

Preheat the oven to 350 degrees. Lightly oil the cups of a 12-slot muffin pan.

Knead together all of the ingredients in a large mixing bowl. Divide the meat mixture into 12 clumps, rolling each into a bowl and pressing each into a cup on the muffin pan. The clumps should fill the cups and be rounded on top, like cupcakes.

Cover the pan in foil and bake for 25-35 minutes, or until a thermometer inserted into the center of a the loaves registers 175 degrees.

Allow the loaves to cool before serving. These pupcakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.

Makes 12.

Recipe adapted from: AllRecipes.com

I recently marked one year since I adopted my dog, Sage. I’ll probably never know what his actual birthday is because the adoption agency where I found him had very limited records. If you ask me, I’ll say this was his second birthday. And it’s been one heck of a year since I brought him into my home. It’s been awesome to see him grow and mature from a skinny, skittish puppy into a happy, playful dog. For his birthday week, I made him a batch of pupcakes and handed out the extras to my friends who have dogs. There were no complaints! Even from the few friends who dared to try a bite themselves!

Read Full Post »

California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 1 pound ground beef
  • 1/2 teaspoon fish sauce
  • salt and pepper to taste
  • 6-8 ounce crab meat (tail, claw, whatever)
  • 1-2 tablespoons mayonnaise
  • 1/4 cup mayonnaise
  • 1/2-1 teaspoon wasabi powder or paste (I added even more)
  • lettuce or spinach
  • tomato, sliced
  • avocado, sliced
  • nori strips (just take nori paper and slice into thin strips)
  • cucumber, sliced thin
  • sriracha (optional)
  • hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter


Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt

Tzaziki sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed


  • 1/2 cup feta cheese
  • 1/2 cup chopped kalamata olives
  • 1/3 cup fresh chopped parsley
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1.5 pounds ground turkey (pork or lamb works, too)
  • 4 buns, pitas or flatbreads for serving
  • greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

Read Full Post »