How to make a patty out of cooked ground beef?

Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns.

Do you season both sides of burger patty?

If your patties are store-bought, season them well on both sides with salt and pepper before cooking . If you are forming your own patties, you can season the blend as you mix and shape them.

Can you eat cooked ground beef after 4 days?

USDA recommends using cooked beef within 3 to 4 days , kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

How do you rehydrate cooked hamburger patties?

For this method, place the patty onto an oiled pan and fry it over medium-high heat, add 2 to 3 tablespoons of water to the pan to keep the burgers from drying out, and cover for one minute .

Is Worcestershire sauce good in hamburgers?

Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly . This versatile condiment has a combination of sweet and savory ingredients, like vinegar, anchovies and molasses, which makes it a perfect addition to burger recipes.

What is Gordon Ramsay's best burger meat blend?

The Burger 1 lb 85/15 ground beef (chuck and brisket) 2 oz frozen unsalted butter. 1 tbsp granulated garlic or garlic powder. 1.5 tbsp Maldon salt. 1 tbsp fresh cracked black pepper. 1 tbsp olive oil. 2 slices swiss cheese.

How to make thin burger patties from ground beef?

To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.

Do you mix egg with ground beef for burgers?

Egg yolk acts as a binder and adds flavor After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

How do you make beef stick together?

Add 1 egg yolk per pound of hamburger . It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

How to make a proper beef patty?

Method Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix. Divide the mixture into four. ... Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. ... Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins. More items...

A Leftover Hamburger Tartaflette Recipe (2024)

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My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, The River Cottage Cookbook. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!”

I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. Or use other root vegetables like the ones in this Root Vegetable Tartiflette. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not.

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Hamburger Tartaflette

Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers! A note on batch size: As written, this recipe makes a lot. We make two of these 11" square casserole dishes. We eat one and reheat the other the next day for dinner. (I love batch cooking!) Serves 8. You can easily halve it to make less.

CourseMain

Author Wardee Harmon

Ingredients

grass-fed butter enough for frying
8slicesbacon
2onionssliced
5poundspotatoesparboiled or leftover, sliced
2poundsgrass-fed beef or venison, ground
2cups, approximatelyheavy whipping cream
cheese whatever variety you have on hand, sliced (we used cheddar)

Instructions

Parboil potatoes about an hour before you need them, and immerse them in cold water.
Replace the water every so often so it stays cold.
You can also use leftover, refrigerated potatoes instead of parboiled ones.
Preheat the oven to 375 degrees Fahrenheit.
Start the beef browning.
Season to taste with salt, pepper, and garlic when done.
Slice the bacon and fry it over medium heat with plenty of butter.
When it is slightly crisp, add the sliced onions and cook them gently until they are soft and sweet.
Slice the potatoes into good-size chunks and add them to the bacon and onions.
Cook for a few minutes, until the potatoes are just browned and the onions are slightly caramelized.
Season to taste with salt, pepper, and garlic.
Add the browned beef.
Now transfer to two large ovenproof dishes, distribute the whipping cream evenly over each dish, and cover with slices of cheese.
Bake until the cream is bubbling and the cheese is melted (15 to 20 minutes or so).
Serve while still hot!

Recipe Notes

You may have to use two pans when you add the potatoes to the bacon and onion mixture. Just warm up another pan with butter, halve the bacon and onions and add them to the new pan, and divvy up the potatoes equally between the two pans.

Hope you enjoy! How do you use up leftovers? Feel free to share links to recipes!

This recipe is gluten-free and we’ve got a lot more in our allergy-free cooking class!Click here to learn more about allergy-free cooking.

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About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

Jan J. says
December 24, 2013 at 7:17 am

Good grief – this sounds SO good! We’ll be trying this one for sure – this week! Thanks for the recipe!
Reply
Brandi Hudman says
December 27, 2013 at 6:57 pm

This just went in the oven. I am super excited! It smells amazing in here!!!
Reply
Jenny C. says
December 28, 2013 at 5:47 pm

I made this tonight for supper and even my super-picky 3 yr. old son loved it! Both kids enjoyed their helpings with a bit of ketchup, as they thought it resembled a bacon-cheeseburger without the bun. I will definitely be making this again!
Reply
Lindsey Dietz says
December 28, 2013 at 5:50 pm

Made this tonight on our family vacation, and it was fantastic! Everyone enjoyed it, and hubby and I had seconds. I did a few things differently, and it still turned out delicious. First, I diced the onions rather than slicing them. My family prefers small, small onion pieces. Second, I didn’t parboil the potatoes an hour before using or put them in an ice bath. I just boiled them in my cast iron Dutch oven, drained the water, and buttered the Dutch oven before adding the potatoes back in and tossing with the browned meat and onions. I already had some cooked bacon on hand, so I chopped it up and added it in separately. Third, since I cut the recipe in half, it fit easily in my Dutch oven, so I baked it in that. For me, this was a simpler process and allowed me to use fewer dishes. From start to finish, it took me an hour–and that included the 30-minute baking time! I’ll be making this again!
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Marly Hornik says
December 28, 2013 at 8:22 pm

This is a perfect candidate for hidden organ meats. I make something similar for breakfast, sometimes lunch, with a full sized muffin cup of thawed out liver puree for about 4 servings. My kids don’t exactly inhale it, but they eat it without negative feedback…I never thought to add cream. I will try that next time, Tuesday lunch.
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Kirsten Evans says
January 4, 2014 at 11:37 am

Making this for dinner tonight, but I’m probably turning it into soup. I’ve leftover osso buco from the other night that will be the meat and the cheese will be a great topping. You had me at 2 c. Cream. 😉
Reply
karen says
February 15, 2015 at 7:01 pm

This recipe is awesome .I did add green beans for some veggie content .
Reply