Hamburger - Base Ingredient

[one_half]This Hamburger recipe as a Base Ingredient is marvelous!  No one enjoys plain ground hamburger.  It just needs a little extra to add that flavor.  I, of course, love garlic - but not when that is all you can taste.  I've found by cooking with garlic in the base ingredients that you get the flavor without it being over powering.  Seriously, I promise!  This is also a way I sneak in onions (That's a trade secret by the way).  When the onions cook down they are small and transparent, you hardly know they are there, except they give added texture and of course flavor. Which, you probably didn't need me to tell you that if you're looking for ways to sneak them in.

Once again I use my large frying pan with 1 pound of hamburger.  I use 90% Lean/10% Fat, however you can use whatever you prefer.  Cook over medium/high heat and chop up the hamburger until it looks like this (pictured).  As the hamburger cooks it will turn from a raw pink color to a nice brown color.  This picture shows many of the stages of the meat cooking.  You must cook it all, you do not want any pink left.  Once it's all cooked, drain off any excess fat and discard.  Then use this as a Base Ingredient to so many other recipes.

When I'm in a rush, this is a quick standby to launch me towards so many options quickly.  Who doesn't love that?!?!

Anytime you need to cook up hamburger try out this recipe first.  It will add flavor to so many of your meals.[/one_half][one_half_last]

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Recipes That Taste Good With This

 

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