Ground Meat Hacks
Ingredients: Ground Beef, Baby Bella Mushrooms, Mayonnaise, Baking Soda, Water · 30 min cook time · 2145kcal · $49.81
Ingredients
1lb Ground Beef, 12oz Baby Bella Mushrooms, 1tbsp Mayonnaise, 0.25tsp Baking Soda, 2tbsp Water, 1packet Taco Seasoning, 2ea Flour Tortillas, 0.5cup Shredded Cheese, 0.5cup Shredded Lettuce, 0.25cup Diced Tomatoes, 2tbsp Sour Cream, 1lb Ground Lamb, 0.5tsp Dried Oregano, 0.5tsp Onion Powder, 0.5tsp Cumin, 0.5tsp Dried Rosemary, 1tbsp Fresh Parsley, 1tbsp Fresh Mint, 1tsp Kosher Salt, 0.5tsp Black Pepper, 2ea Pita Bread, 2tbsp Tzatziki, 0.5cup Shredded Lettuce, 0.25ea Red Onion, 0.25cup Diced Tomatoes, 0.25cup Sliced Cucumbers, 0.25cup Crumbled Feta, 1lb Ground Pork, 1tsp Soy Sauce, 0.5tsp Toasted Sesame Oil, 1inch Grated Ginger, 2cloves Crushed Garlic, 0.25tsp White Pepper, 0.25cup Sliced Scallion Greens, 12ea Dumpling Wrappers, 1tbsp Cornstarch, 1tbsp Flour, 0.25cup Vegetable Oil, 1lb Ground Chicken, 1ea Egg, 0.5tsp Dried Basil, 0.5tsp Dried Oregano, 0.5tsp Onion Powder, 0.5tsp Garlic Powder, 0.25tsp Red Chili Flake, 0.25cup Italian Breadcrumbs, 2oz Parmesan Cheese, 0.5cup Tomato Sauce, 1cup Shredded Mozzarella, 5ea Fresh Basil Leaves
Instructions
1. For the control burgers, make a 3-ounce smash burger by placing a ball of beef on a ripping hot skillet, allowing it to caramelize, then flipping and smashing it with a hot smasher. Season with salt and bun it up. For the regular burger, sear a 6-ounce patty on both sides until medium-well, seasoning with salt.
2. For the mushroom burger hack, quarter 12 ounces of baby bella mushrooms and place them in a food processor. Process until finely chopped. Microwave the chopped mushrooms for 3 minutes, stirring halfway through. Press the microwaved mushrooms through a fine mesh sieve to remove excess moisture. Scrape them into a bowl and let them cool completely. Blend the cooled mushrooms with 1 pound of 85/15 ground beef in the food processor. Form into a 3-ounce smash burger and a 6-ounce thick burger patty, pressing a dimple into the center of the thick patty. Cook the smash burger and thick burger as described in step 1.
3. For the mayonnaise burger hack, add 1 tablespoon of mayonnaise to 0.5 pounds of ground beef. Work the mayonnaise into the beef. Form into a 3-ounce smash burger and a 6-ounce thick burger patty, pressing a dimple into the center of the thick patty. Cook the smash burger and thick burger as described in step 1.
4. For the baking soda burger hack, create a solution of 1/8 teaspoon of baking soda and 1 tablespoon of water. Mix this solution into 0.5 pounds of ground beef, ensuring it's evenly distributed. Form into a 3-ounce smash burger and a 6-ounce thick burger patty, pressing a dimple into the center of the thick patty. Cook the smash burger and thick burger as described in step 1.
5. For the taco burger hack, add taco seasoning to 0.5 pounds of ground beef and massage it in. Bust off a 3-ounce patty. Place the patty on a hot cast iron skillet, then place a flour tortilla on top of the patty. Use a spatula to smash the patty down into the skillet, using the tortilla. Once browned, flip it over. Top with shredded cheese and wait until mostly melted. Top with shredded lettuce, finely diced tomatoes, and a dollop of sour cream. Fold and serve.
6. For the gyro burger hack, add 0.5 teaspoon each of dried oregano, onion powder, cumin, and crushed dried rosemary to 1 pound of ground lamb. Add 1 tablespoon each of fresh chopped parsley and mint. Season with 1 teaspoon of kosher salt and freshly ground black pepper. Massage the seasonings into the meat. Bust off a 3-ounce patty. Place the patty on a hot cast iron skillet, then place a pita bread on top of the patty. Use a spatula to smash the patty down into the skillet, using the pita. Once browned, flip it over. Toast the pita on the other side. Top with tzatziki, shredded lettuce, thinly sliced red onions, finely diced tomatoes, thinly sliced cucumbers, crumbled feta, and fresh chopped mint and parsley. Fold and serve.
7. For the lazy dumplings, prepare the dumpling filling by mixing 1 pound of ground pork with 1 teaspoon of kosher salt, 1 teaspoon of soy sauce, 0.5 teaspoon of toasted sesame oil, 1 inch of grated ginger, 2 cloves of crushed garlic, 0.25 teaspoon of white pepper, and 0.25 cup of thinly sliced scallion greens. Roll the filling into 1-ounce balls. Prepare the dumpling skirt by mixing 1 cup of water with 1 tablespoon each of cornstarch and flour, 0.25 teaspoon of baking soda, and 0.25 cup of vegetable oil. Into a hot skillet, place 4 of the meatball balls. Top each meatball with a dumpling wrapper, pressing it down around the meatball. Pour about 3 tablespoons of the cornstarch slurry into the pan, just enough to coat the bottom. Cover and steam until most of the liquid has evaporated. Uncover and let the rest of the water evaporate. Once the oil boils off, it will create a thin, lacy skirt that will crisp up nicely. Give it a bit more time on the heat until golden brown all around. Flip it out onto a plate and serve with dipping sauce.
8. For the chicken parm pizza, lightly beat 1 egg and add it to 1 pound of ground chicken. Add 0.5 teaspoon each of dried basil, dried oregano, onion powder, and garlic powder. Add 0.25 teaspoon of red chili flake and 0.25 cup of Italian breadcrumbs. Grate 1-2 ounces of fresh Parmesan cheese into the mixture. Mix well. On a parchment-lined baking sheet, press the chicken mixture out into a giant patty. Place in the freezer for at least an hour until completely firm. Prepare a three-station breading technique: flour, beaten egg, and Italian breadcrumbs. Lightly dust the frozen chicken patty with flour, then coat with beaten egg, and finally with a hefty coating of Italian breadcrumbs. Shallow fry in light olive oil in a non-stick pan. Flip once crispy on one side. Once crispy on both sides, place on a wire rack set in a rimmed baking sheet. Top with a thin layer of tomato sauce and a thick layer of shredded whole milk low-moisture mozzarella. Place under the broiler until browned, spotty, and beautiful. Grate a little more fresh Parmesan on top, add fresh basil leaves, slice like a pizza, and serve.
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