SKILLET MACARONI PIZZA

SKILLET MACARONI PIZZA
Abagail didn't really care for this - not sure why - it was good.  Maybe next time she will like it.  Everyone else liked it.  Super easy!
Scott said this is one of his favorite meals. Would like for his birthday.

1# ground beef
1 can (26.5 oz) Hunts Italian Sausage Flavored Spaghetti Sauce (I used Prego with sausage)
3 cups elbow macaroni
2 cups shredded mozzarella cheese
12 slices pepperoni, chopped and divided (I used about 25)
italian seasoning

Cook beef in a large skillet or pot.  Add 2 1/2 cups water and spaghetti sauce, bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 10-12 minutes or until macaroni is tender.  Stir in HALF of the cheese and pepperoni; top with remaining cheese and pepperoni.  Let stand for 5 minutes until cheese is melted.

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99 

HAMBURGER BUNS

100% WHOLE WHEAT HAMBURGER BUNS
http://www.the-taste-tester.com/2013/05/100-whole-wheat-hamburger-buns.html
We really liked these.  Forgot to put the sesame seeds.  That was the first thing Abagail said, "Where are the seeds?"

100% WHOLE WHEAT HAMBURGER BUNS

Recipe Source: adapted from Taste of Home

2 tablespoons active dry yeast

1 cup + 2 tablespoons warm water (110˚-115˚F)

1/3 cup vegetable oil

1/4 cup sugar or honey

1 egg

1 teaspoon salt

3 tablespoons vital wheat gluten

3 to 3 1/2 cups whole wheat flour

1 egg yolk, beaten

1 tablespoon milk

In the large bowl of a stand mixer fitted with the whisk attachment combine the yeast, warm water, oil, and sugar (or honey). Let stand for 5 minutes. Add the egg, salt, and vital wheat gluten. Remove the whisk attachment and secure the dough hook. Add the flour gradually until a soft (but not sticky) ball of dough forms.

Turn the mixer on high and knead for 5 minutes. Preheat the oven to 425˚F. When the dough is finished kneading, divide it into ten equal pieces and shape into balls. Place on a parchment paper lined baking sheet. I like to press my dough balls out a little so that they are slightly flattened and have a larger circumference. They'll still puff up and get beautiful in the oven even if you do this.

Let the buns rest for 10 minutes. Meanwhile, add the milk to the beaten egg. Brush the tops of the buns with egg wash mixture just before putting them in the oven. You can also sprinkle the tops of the buns with sesame seeds or poppy seeds after brushing them with egg wash. Bake for 10-12 minutes or until golden brown. Remove from the pan to cool on a wire rack.