2-Step Beefy Taco Joes

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato soup (Regular OR 25% Less Sodium)
1 cup Pace Thick & Chunky salsa
1/2 cup shredded cheddar cheese
8 Pepperidge Farm Sandwich rolls, any variety
Brown ground beef in skillet. Pour off fat. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.
Preparation Time: 5 minutes
Cook Time: 10 minutes
Makes 8 servings

Alpine Burger

3/4 cup sweet onions, sliced
1/2 cup fresh mushrooms, sliced
1/4 teaspoon bottled minced garlic
1 MorningStar Farms Grillers Original Burger
1 teaspoon spicy brown mustard or Dijon Mustard
1 slice multigrain or whole wheat bread, toasted
1/3 cup baby arugula
1 tablespoon Gruyere cheese or Swiss cheese, shredded
In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat. Meanwhile, cook veggie burgers according to package directions. Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger. Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.
Preparation Time: 25 minutes
Start to Finish Time: 25 minutes
Servings 1

Blue Cheese Burgers With Red Onions

2 pounds ground chuck
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 ounces blue cheese
1/3 cup coarsely chopped walnuts, toasted
2 medium red onions, sliced
6 hard rolls or baguettes
Olive or vegetable oil
Preparation Combine beef, garlic, salt and pepper in a medium bowl. Shape meat mixture into 12 patties. Mash cheese and blend with walnuts in a small bowl. Divide cheese mixture equally; place on centers of 6 meat patties. Top with remaining meat patties; tightly pinch edges together to seal in filling. Oil hot grid to help prevent sticking. Grill patties and onions, if desired, on a covered grill, over medium Kingsford briquets, 7 to 12 minutes for medium doneness, turning once. Cut rolls in half and brush cut side with olive oil. Move cooked burgers to edge of grill to keep warm. Grill bread, oil side down, until lightly toasted. Serve burgers on toasted rolls.
Makes 6 servings

Blue Cheese Red Wine Burgers

2 pounds Organic Prairie Lean Ground Beef
1/3 cup minced green or red onion
salt and freshly ground black pepper to taste
1 cup dry red wine, e.g. pinot noir or zinfandel
1 container (4 ounces) Organic Valley Blue Cheese crumbles, at room temperature
Organic Valley butter, at room temperature
hamburger buns or hard rolls, cut in half
Preparation Gently mix meat, onions, salt, and pepper, then use a light touch to form the mixture into six patties. To prevent the "puffy" effect that occurs when burgers are cooked, make a one- to two-inch indentation in the center of each raw patty. Place patties in a single layer in a shallow dish. Pour wine over burgers; marinate in refrigerator 1 or more hours, turning occasionally. Bring meat to room temperature while you prepare charcoals or an outdoor grill. Remove burgers from the marinade and pat them dry with paper towels. Grill burgers to desired doneness. During the last few minutes of cooking time, portion the blue cheese onto the burgers. Butter the buns and toast them lightly on the grill. Place burgers on buns and serve immediately.
Servings 6

Bourbon Barbeque Cheeseburger

1 Omaha Steaks Burger
1 onion kaiser roll
3 tablespoons Bourbon
1 slice sharp cheddar cheese
2 tablespoons barbeque sauce
2 slices Omaha Steaks thick cut bacon
Omaha Steaks All Natural Seasoning, to taste
Prepare Bourbon Onions. Season burger with All Natural Seasoning or your favorite blend. Grill, broil or pan-fry burger until internal temperature reaches 160°F. While burgers are cooking, heat bacon and Bourbon Onions. Place cheddar cheese on top of burger to melt. Slice bun in half and toast on grill or broiler. Place bacon and Barbeque Sauce on top of cheese. Place Bourbon Onions on bun then top with burger. Place remaining half of bun on burger.

Fast Fiesta Cheeseburgers

1 pound lean ground beef
1 (1-ounce) package taco seasoning
4 Borden American Singles
4 of your favorite hamburger buns, toasted
1/4 cup chopped tomatoes
2 tablespoons seeded and finely chopped jalapeno pepper (optional)
1 cup shredded iceberg lettuce
2 tablespoons sour cream
2 tablespoons chunky salsa
Combine ground beef and taco seasoning in bowl; mix thoroughly. Shape into 1/2-inch-thick patties. Grill burgers 5 to 6 minutes on each side or until fully cooked. Top burgers with cheese and grill until melted; layer cheeseburgers on bottom halves of buns. Combine tomatoes, jalapenos (if desired) and shredded lettuce in small bowl; portion equally over cheeseburgers. Garnish with 1/2 tablespoon each sour cream and salsa and close with top halves of buns.
Preparation Time: 10 minutes
Cook Time: 14 minutes
Makes 4 burgers

South of the Border Burger

2 pounds lean ground beef
3 tablespoons Tabasco chipotle pepper sauce, divided
1 teaspoon salt
1/2 cup mayonnaise
6 slices pepper Jack or Monterey Jack cheese
6 hamburger buns
6 red onion slices
6 tomato slices
1 ripe California avocado, peeled, pitted and cut into slices
6 lettuce leaves
Combine ground beef, 2 tablespoons chipotle pepper sauce and salt in large bowl; mix well. Shape into 6 patties. Combine mayonnaise with remaining chipotle pepper sauce and mix well; set aside. Grill hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise mixture on each cut side of buns. Top bottom half with burger, onion slice, tomato slice, avocado slices and lettuce leaf. Cover with bun top. Repeat for remaining burgers.
Preparation Time: 5 minutes
Cook Time: 8 to 10 minutes
Makes 6 burgers

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