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Beef and Black Bean Burgers
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Be bold! Add black beans to your burger. Boost the flavor and number of servings with this top-notch grilled burger.
Servings
8
Servings
8
Beef and Black Bean Burgers
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Be bold! Add black beans to your burger. Boost the flavor and number of servings with this top-notch grilled burger.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Cut 2 hamburger buns into 1/4-inch cubes.
  2. Combine cubed buns, beans, and tomato paste in a large bowl; using a potato masher, mash to slightly chunky consistency.
  3. Add ground beef, onion, cilantro, jalapeño pepper, cumin, salt, and pepper, mixing lightly but thoroughly.
  4. Lightly shape into eight 3/4-inch thick patties.
  5. Place patties on rack of broiler pan so surface of beef is 3–4 inches from heat.
  6. Broil 12–14 minutes until instant-read thermometer inserted horizontally into center registers 160 degrees, turning once.
  7. Place burgers on bottoms of buns.
  8. Top burgers evenly with avocado slices.
  9. Top with dressing, sour cream, yogurt, or salsa, if desired.
  10. Close sandwiches.
Recipe Notes

Cook’s Tip: This burger may be served on a bed of mixed greens topped with your favorite salsa. Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

Recipe and photo courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com

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Lemony Beef & Barley with Sugar Snap Peas
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Ground beef and barley are served with colorful vegetables and a burst of lemon. Try this hunger-satisfying recipe today.
Lemony Beef & Barley with Sugar Snap Peas
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Ground beef and barley are served with colorful vegetables and a burst of lemon. Try this hunger-satisfying recipe today.
Ingredients
Servings:
Instructions
  1. Heat large nonstick skillet over medium heat until hot.
  2. Add ground beef, mushrooms, onion, carrot, and garlic; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
  3. Pour off drippings.
  4. Stir in broth, barley, salt, and pepper. Bring to a boil; reduce heat to medium-low.
  5. Cover tightly and simmer for 10 minutes.
  6. Add peas; continue cooking 2–5 minutes or until barley is tender. Stir in parsley and lemon peel.
Recipe Notes

Cook’s Tip’: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

All recipes and photos courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com

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Garlic-Herb Cheeseburger
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Want to show off your culinary skills at your next cookout? Try this tasteful burger recipe today. Grilled peppers and onions are stacked on a ground beef patty with herbed cheese spread.
Garlic-Herb Cheeseburger
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Want to show off your culinary skills at your next cookout? Try this tasteful burger recipe today. Grilled peppers and onions are stacked on a ground beef patty with herbed cheese spread.
Ingredients
Servings:
Instructions
  1. Lightly shape ground beef into four, 1/2-inch thick patties.
  2. Place patties in center of grill grid over medium heat; arrange onion and bell pepper around patties.
  3. Grill, covered, 8–10 minutes (over medium heat on preheated gas grill, 7–9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally.
  4. Grill vegetables 13–16 minutes or until crisp-tender, turning occasionally.
  5. Season with salt and pepper, as desired.
  6. Cut bell pepper into 1/2-inch strips.
  7. Spread 1 tablespoon cheese spread on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice, and 1/4 of bell pepper.
  8. Close sandwiches.
Recipe Notes

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

Recipe and photo courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com

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Beef Confetti Taco Salad
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Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed. This “Beef. It’s What’s For Dinner.” recipe is certified by the American Heart Association®.
Beef Confetti Taco Salad
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Enjoy this salad at home on Taco Tuesday or any night of the week. Your favorite taco ingredients are deconstructed and served up on a salad. No taco shell needed. This “Beef. It’s What’s For Dinner.” recipe is certified by the American Heart Association®.
Ingredients
Servings:
Instructions
  1. Heat large nonstick skillet over medium heat until hot.
  2. Add ground beef; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
  3. Pour off drippings.
  4. Stir in salsa; cook two minutes.
  5. Remove skillet from heat; keep warm.
  6. Line four plates with salad greens.
  7. Divide beef mixture among the plates.
  8. Top beef with cheese, tomato, pepper, and onion.
  9. Garnish with olives and dressing, as desired.
Recipe Notes

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef  doneness.

Recipes and photos courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com

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Fruit Dip
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Fruit Dip
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together.
  2. Serve with fresh pineapple chunks, strawberries, apple slices, grapes, and bananas.
Recipe Notes

Recipe courtesy of Vera Mae Leinbach, Stanley, WI.

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