How To make Boiled Hamburger
4 pounds lean ground beef
2 tablespoons chopped fresh garlic
optional
1 tablespoon onion powder :
optional
In a large pot - large enough to take four pounds of hamburger, and water add hamburger and crumble with hands slightly. Add water until a "soup-like" consistency. Add spices if desired.
Continue to crumble hamburger until it is soft with no lumps.
Cook to boiling, stirring occasionally. When all hamburger is brown, it's done.
To Remove Fat: Using a ladle and fat-separating measuring cup, ladle off fat and pour into cup. When the fat has risen to the top, open "gate" on measuring cup and pour broth back into the pot. Pour the remaining fat into an empty coffee can to discard.
Alternate method: Let hamburger cool. Place in refrigerator overnight. "Peel" fat off the top and discard.
After the fat has been removed, drain. If desired, can be rinsed to remove more fat.
GOLDI'S NOTE; I have done this myself, when I make Taco Salad and it is a great way to get rid of the fat--however I have cats and I give them the drained water with the fat, rather than throw it away.
Cats do not have a problem with cholestrol, and since they have dry skin this is a freebee, which makes me very popular <g>
There is no water amount listed, but when I did one pound I added just enough water to barely cover. And it worked just fine.
To freeze: Using four bowls of the same size, divide hamburger equally. Once completely cooled transfer one bowl into a freezer bag. Press out air and seal. Freeze.
OPTIONAL: Add any spices desired - Garlic and onion powder work well.
MARY'S NOTES : It sounds gross doesn't it? But it saves a whole lot of prep time when creating things that need browned hamburger- like casseroles, chili, etc. Works great. No fatty splatter over everything and a lot of hamburger can be processed at once.
It probably removes some vitamins, but the fat content is lower, especially if it's rinsed after it has been drained.
Mary Hagen <M_Hagen@email.msn.com> MC Recipes #1459 6-10-98
Repost by Goldi gemini@cione.com 7-13-98
How To make Boiled Hamburger's Videos
How to make Water Burgers
The Biggest Mistakes Everyone Makes When Cooking Burgers
There is a joy that comes with making your own burger. You pick the right kind of meat, put it through the grinder, bind it together with eggs, and add some flavor and kick with herbs and spices.
That’s just half the fun, because assembling it together with the buns and condiments involves all kinds of creativity. The right kind of cheese adds to its taste, and the rest of the condiments make it look pretty and ready to eat.
Of course, not all of us are professional chefs, so mistakes will be made. Here are the biggest mistakes everyone makes when cooking burgers.
#Burgers #Grilling #Cooking
Defrosting meat at room temperature | 0:00
Using the wrong meat | 0:49
Handling the meat wrong | 1:41
Seasoning problems | 2:50
Not doing a propane check | 3:49
Not preheating your grill | 4:40
Using a dirty grill | 5:17
Turning your back on them | 5:55
Adding cheese at the wrong time | 6:48
Checking for doneness the wrong way | 7:41
Improper sanitation | 9:02
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A Childhood Classic With a Twist | Cheeseburger Casserole (aka Gourmet Hamburger Helper)
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1 lb cavatappi or elbow noodles
5 cups beef broth (to boil pasta - optional)
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salt, pepper, garlic, onion powder, smoked paprika, red pepper flakes
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