The Foolproof Way to Cook Burgers Indoors

Missing those grill-kissed summer burgers? 

Here's how to make them without the grill.

Folks, I miss summer. I miss impromptu beach trips, brain freeze–inducing cocktails, and SPF in triple digits. But more than anything, I miss burgers. Plump, juicy, smoky burgers. The kind that only come off the grill.

Burgers cooked on the stove top usually can't compare. With no smoke and nowhere for the beef fat to go, the meat usually ends up simmering in its own juices instead of searing over a hot flame. The flavor, moisture, and texture is completely different than those of grilled burgers.

Is it possible to cook an excellent burger indoors? 

Here's our best, indoor burger – cooking advice...

USE A FLAT CAST- IRON PAN

When making burgers at home, some people stick them under the broiler. Some cooks deep-fry their burgers to get that crisp exterior. The best way? Do as I do and get a cast-iron pan ripping hot. In less than a minute in the pan, your burgers will form a crusty sear.

I like a flat pan because you get better browning across the whole surface of the meat, which is one of the advantages of cooking indoors. 

DON'T DIMPLE THE PATTIES (UNLESS YOU LIKE FLAT BURGERS)

Over the summer, I recommended dimpling, or making a shallow indentation in the center of each patty. And that works great on the grill, where the edges of the burger are also getting hot and begin to contract and push the center up. But in the case of the stove top skillet, where there isn't a blast of heat from below or flames licking up the side, your burger isn't going to puff up as much, making dimpling unnecessary.

CHILL THE PATTIES

You want your burger patties to be chilled when they hit the pan. Cold fat gets clingy, which helps a burger patty keep its shape throughout cooking. But when you handle the meat to form the patties, the warmth from your hands causes some of the fat to break down, so cover and chill the formed patties for at least 20 minutes before cooking them. This will also help prevent the center from cooking too quickly.

SALT RIGHT BEFORE COOKING

One of the biggest rules of burger-making stands up both in and out of doors. Salting the burger patties long before cooking (or worse, while mixing the ground meat) will change the meat's structure and cause its proteins to denature.

Salting starts to “cook” the patties, The protein shrinks and squeezes out moisture—and you don’t want to lose that juiciness. If you were worried about the burgers falling flat, they’ll literally do that with a premature salt sprinkling. Instead, season your burgers with salt and pepper—both sides—right before placing the patties in the pan.

CHECK THE TEMPERATURE (FROM THE SIDE)

When taking the temperature of a burger to check for doneness (which you should do if you want to nail that perfect medium-rare center—and to ensure food safety), it's tempting to poke the patty from the top. But not only does this create an unsightly blemish, but it’s also not nearly as accurate. For the best results, use an instant-read thermometer and stick the probe in from the side.

"FAKE" THE SMOKE FLAVOR

Let’s face it. The real reason we love to eat burgers during the summer is because the smoke from the grill flavors every bite. Since that's not easy to replicate indoors, you can fake it by seasoning the burgers with smoked salts or smoked paprika,  (Another option: fry up a pan of smoky bacon to top the burgers. Certainly couldn't hurt.)

BEST INDOOR BURGER

Cooking a Burger with out a Grill

INGREDIENTS:

1 3/4 lbs ground beef

Olive oil

1 large red onion

1 splash of white wine vinegar

2 large gherkins

4 sesame-topped brioche burger buns

4–8 slices of smoked bacon

4 teaspoons yellow mustard

Tabasco Chipotle sauce

4 thin slices of Cheddar cheese

4 teaspoons tomato ketchup

Burger Sauce:

1/4 of an iceberg lettuce

2 heaping tablespoons mayo

1 heaping tablespoon tomato ketchup

1 teaspoon Tabasco Chipotle sauce

1 teaspoon Worcestershire sauce

optional: 1 teaspoon brandy or bourbon

PREPARATION:

1.    Divide ground beef into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. 

2.    Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.

I like to cook only 2 burgers at a time to achieve perfection, so get two pans on the go—a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. 

3.    Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of Tabasco. 

4.    After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese—30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining 2 burgers.

5.    To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra-naughty experience, wrap each one in parchment paper, then give it a minute to go gorgeous and sloppy.

Enjoy

BAKED CREAM CHEESE SPAGHETTI

BAKED CREAM CHEESE SPAGHETTI

It’s pure comfort food at its best – so no. It is not diet-friendly. It is not skinny. It is not light. It’s comfort food at its best, and EASIEST!

BAKED CREAM CHEESE SPAGHETTI

Ingredients:

• 1 pound ground beef
• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 small onion, diced
• Kosher salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup whipped cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley leaves

Preperation:

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
4. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
5. In a small bowl, whisk together cream cheese and sour cream.
6. Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.
7. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.

BACON & BEEF MEATLOAF

BACON & BEEF MEATLOAF

Seasoned stock keeps this meatloaf juicy and flavorful. A revised ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. 

Ingredients:

SERVES: 8

• 1 tablespoon olive oil
• 1 onion, grated on large holes of a box grater
• 1 garlic clove, finely chopped
• ¾ cup ketchup
• ¼ cup apple cider vinegar
• 3 tablespoons dark brown sugar
• ¼ teaspoon cayenne pepper
• ¾ cup low-sodium chicken broth
• ½ cup chopped fresh parsley
• 2 large eggs
• ⅔ cup fine breadcrumbs
• ½ cup finely grated Parmesan
• 1 tablespoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 pounds ground beef chuck (15% fat)
• 6 thin strips bacon

Preparation:

1. Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
2. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
3. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
4. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.

Enjoy :)

EASY SWEET & SOUR MEATLOAF

Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.

Easy Sweet & Sour Meatloaf

Ingredients:

• 1 1/2 lbs. ground beef
• 1 medium onion, chopped fine
• 1 cup bread crumbs
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup tomato sauce
• 1 egg, beaten

Sauce:

• 1/2 cup tomato sauce
• 1 cup water
• 2 tablespoons vinegar
• 2 tablespoons prepared mustard
• 2 tablespoons brown sugar

Preparation:

1. Preheat oven to 350 degrees.

2. Mix the first 7 ingredients together and shape into a meat loaf. Place on a baking pan. Combine sauce ingredients and pour over meatloaf. Bake in a 350 degree oven for 1 1/2 hours, basting occasionally.

Happy Cooking ☺

Bro's Breakfast Burgers

Here's an ultimate breakfast sandwich – a deliciously grilled burger with crisp bacon and a fried egg! Bro's Breakfast Burger is a satisfying comfort food sandwich that is perfect any time of day.

Bro's Breakfast Burger

Ingredients:

• 1 lb ground beef
• 1 egg
• 1 cup bread crumbs
• 2 tbsp. white onion, minced
• 2 garlic cloves, minced
• 1 tbsp. strongly brewed coffee, optional
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. brown sugar
• 1 tsp. dried sage
• 1 tsp. dried thyme

Toppings

• 5 slices bacon, cooked crisp
• 5 slices swiss cheese
• 5 eggs, cooked over easy or to taste
• 5 hamburger buns, split
• Softened butter, optional

Preparation:

1. Preheat the grill to medium.

2. Use your hands to mix together all of the beef ingredients. Separate the mixture into five patties

3. Place the patties on this grill and cook, flipping once, until done.

4. While the burgers cook, fry the bacon. Once cooked, move the bacon to a paper towel lined plate to drain.

5. Drain most of the bacon drippings from the pan, then fry the eggs to taste. Set aside.

6. Split the hamburger buns, spread the butter onto the split sides.

7. Once the burgers are fully cooked (but still on the grill), add the buns, buttered side down, to the grill to toast and place a slice of cheese onto each burger

8. Cook until the buns are toasted and the cheese is melted.

9. Place the burgers onto the toasted buns, followed by bacon and a fried egg. Serve hot.

Makes 5 Breakfast Burgers

Happy Cooking ☺

Mini Burger Bites with Smokin' Chipotle Ketchup

They may be small, but these hearty little patties 

cook up quick and pack a cheesy flavour punch. 

Your whole family will love the great saucy taste.

Mini Burger Bites

Ingredients:

• 2 lb. lean ground beef 
• 2 Tbsp. ketchup
• 3 Tbsp. brown sugar
• 1 Tbsp. ground black pepper 
• 2 Tbsp. kosher salt
• 1 clove garlic, finely minced
• 1 green onion, finely sliced
• 1 tsp. onion powder
• 1/2 cup shredded mozzarella and cheddar cheese

Chipotle Ketchup

Smokn' Chipotle Ketchup

• 1 cup ketchup
• 1 Tbsp. pureed chipotle chilies

Preparation:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix beef, ketchup, brown sugar, pepper salt, garlic, green onion and onion powder together. Work together with your hands, insuring that all ingredients are incorporated.
3. Form meat into balls, a bit smaller than a golf ball.
4. Flatten with your hands to create a burger shape.
5. Preheat your grill pan or barbecue to a high heat. Grill burgers until seared and grill marks appear, about 1 minute per side and transfer to a baking sheet.
6. Finish cooking through in the oven about 5-10 minutes, or until cooked through and no longer pink in the middle. Top with grated cheese and continue cooking until cheese melts.
7. In a small bowl mix together ketchup and chipotle chilies. Reserve until ready to serve.
8. Place each burger on a mini hamburger bun. Top with Chipotle Ketchup.

Happy Cooking ☺

Brians BBQ Bow-Tie Dinner

Dress dinner up with this quick and simple dish - a tasty dinner that's ready in 30 minutes!

This was a big hit. Everyone in my family loved it. The guys were scraping their plates clean. I'd suggest using Bull's-Eye Texas Style BBQ Sauce or any other kind of smokey barbecue sauce for great flavour.

Brian's BBQ Bow-Tie Dinner

Ingredients:

• 1 lb lean (at least 80%) ground beef
• 1 medium red bell pepper, chopped (1 cup)
• 1 1/2 cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
• 2 1/2 cups beef-flavored broth (from 32-oz carton)
• 1/2 cup barbecue sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen corn (from 12-oz bag), thawed
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 
  

Preparation:

1. In 12-inch non stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
3. Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.

Expert Tips

Buy a block of Cheddar cheese when it's on sale; shred and store, tightly sealed, in the freezer. It will be handy whenever you need it for a recipe. Store-bought beef broth can be overly salty. Always look for the reduced-sodium varieties.

Happy Cooking ☺

Pita Pizzas

Enjoy this pizza pie with luscious tomatoes, rosemary-seasoned ground beef and crumbly feta cheese. The flavours work perfectly with hearty pita bread crust.

Pita Pizzas

Ingredients:

• 6 ounces lean ground beef
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 8 ounce can no-salt-added tomato sauce
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 2 6 inches whole wheat or white pita bread rounds
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
• 1/2 cup shredded fresh spinach
• 1 small tomato, seeded and chopped
• 1/4 cup crumbled reduced-fat feta cheese (1 ounce)
• 12 pitted ripe olives, halved (optional)

Preparation:

1. Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
2. Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and, if desired, olives; serve immediately.

Happy Cooking ☺

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I found a way around the higher prices! Swipe this file and start saving money when buying ground Beef.

Lia's Lasagna Soup

A cool refreshing salad simply does not taste nearly as comforting as a hot bowl of soup on a cold winter day.

This Lasagna Soup Recipe has all the traditional flavors of lasagna and comes together for a heart warming meal-in-a-bowl.

Ingredients:

• 1 lb extra lean ground beef
• 1 box Ready to Use 30% Less Sodium Beef Broth
• 1 can Condensed Tomato with Basil and Oregano Soup
• 2 cups water
• 2 cloves garlic, finely chopped
• 1 1/2 tsp dried oregano leaves, crushed
• 1/2 tsp ground black pepper
• 1 cup diced fresh tomato
• 2 cups whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
• 3 tbsp shredded Parmesan cheese

Preparation:

1. Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
2. Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.
3. Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.

Tips:

If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.

Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.

Happy Cooking ☺

Been shocked at how expensive ground beef has been lately?

I found a way around the higher prices! Swipe this file and start saving money when buying ground beef.

Lick-the-spoon Good Chili

A hearty bowl of chili warms the body and soul and it's healthy.

Ingredients:

• 1 pound lean – ground beef
• 1 16 ounce jar of green salsa or enchilada sauce
• 1 15 ounce can of red kidney beans – ( rinse the beans)
• 1 large Chopped red bell pepper
• 6 Chopped cloves garlic
• 1 large Chopped onion
• 2 tsp. Ground cumin
• Cayenne pepper to taste
• Chilli powder to taste
• 1/4 cup Water

Preparation:

1. In a large saucepan, cook the onion, beef and bell pepper at medium temperatures. Ensure that the meat is crumbled so as to facilitate the cooking. Cook until the meat has attained a brown color and is thoroughly cooked.
2. To this add the garlic, cumin, chilli powder and cayenne pepper. Stir well until the spices reach every part of the mixture, then pour in the salsa and the water, mixing well.
3. Reduce the temperature to medium-high heat and cook the beef, keeping it covered. Stir occasionally and cook until the beef and the vegetables soften, then add the red kidney beans to the mixture and cook for about a minute. Serve hot!

Happy Cooking ☺

Save Money Buying Ground Beef - It's Free and could save you $100's per year.

Svizzere Hamburgers

Italians have a long tradition of using ground beef in imaginative ways, so it should really come as no surprise that they’ve also applied their cooking skills to patties of ground beef, which are called svizzere (Swiss) in Italian.

The ground beef is seasoned with aromatics and cheese, and mixed with bread to give it a softer texture, then browned in a skillet and served with a sauce - giving it delicious results.

Svizzere Hamburger

Ingredients:

For the patties:

• 500g (1 lb.) ground beef (or 4 beef patties)
• 1 slice of best-quality bread, crust removed, cut into cubes, soaked in milk to cover and squeezed dry
• 1 medium onion or 2 shallots, minced and sautéed in butter until soft
• 100g grated parmesan cheese
• 1 egg
• A handful of chopped parsley
• A scrape or two of nutmeg
• Salt and pepper, to taste

For the browning and sauce:

• Olive oil and/or butter
• 1 spoonful of flour
• 1 cup of rich beef broth
• 2 cups of cream

For finishing the dish:

• A splash of sherry
• More chopped parsley

Preparation:

1. Mix all the ingredients for the patties in a large bowl and mix them thoroughly with wooden spoon until smooth and uniform. (If you find the mixture a bit too soft or wet to handle easily, you can add a bit more cheese or bread to stiffen it a bit.) Form the mixture into four round, flat patties.  Sauté the patties in a sauté pan in a combination of oil and butter until they are nicely browned on both sides. Remove the patties from the pan. 
2. Add a heaping spoonful of flour to the pan and let it cook in the fat for a minute or two. You can let it turn a light brown if you like. Then add the broth, whisking vigorously so it incorporates the flour well. Let the broth come to the simmer; it will thicken up a bit. Then add the cream, mix well, and add back the patties.
3. Let the whole dish simmer for 10-15 minutes, until the sauce has reduced considerably and the patties are done through.  A few minutes before serving, add a splash of sherry and some chopped parsley to the sauce.

Serve your hamburgers immediately, with the sauce on top  and some nice crusty bread or a few steamed baby potatoes on the side.

Note:

You can add vegetables—mushrooms for example—to this dish to add more interest. Add the sliced or chopped vegetables to the fat after removing the beef patties and sauté until they are nicely softened and brown, the proceed to add the flour and continue the recipe from there.

Happy Cooking ☺

Pasta Beef and Mushroom Soup

Welcome your family to dinner with a pot of bubbling, flavor-packed soup. It's made easy with this Homemade Hamburger Helper sauce mix.

Pasta Beef and Mushroom Soup

Ingredients:

·         1 lb. lean ground beef

·         1/2 cup chopped onion

·         6 cups hot water

·         1/2 cup Home Made Hamburger Helper sauce Mix

·         1 ½ Cups Flat Noodle Pasta

·         1/2 tsp dried basil leaves, crushed

·         1/8 tsp pepper

·         2 medium cloves garlic, finely chopped

·         1/2 cup canned mushroom pieces and stems, drained

·         2 tbsp.  Dry red wine, if desired

·         2 tbsp.  Chopped fresh parsley

Home Made Hamburger Helper Sauce Mix

Save money while using homemade ingredients when you make this homemade hamburger helper sauce mix.

·         1 1/4 teaspoons black pepper

·         1 tablespoon garlic powder

·         2 tablespoons dried parsley

·         1/3 cup instant onion

·         3 tablespoons onion powder

·         1 tablespoon salt

·         1 2/3 cups non-fat dry milk powder

·         3 1/2 tablespoons beef bouillon granules

Yield: 5 1/2 cup servings

1.       Combine mix ingredients.

2.       Store in a food safe storage bag.

3.       Seal and label bag for future use

Preparation:

1.       In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.

2.       Stir in hot water, ½ cup homemade sauce mix, basil, pepper and garlic. Heat to boiling, stirring constantly.

3.       Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

Happy Cooking ☺