This is a delicious alternative to regular hamburgers.
1 pound ground beef
4 tablespoons dry Italian-style bread crumbs
1/3 cup finely chopped onion
1/8 teaspoon black pepper
1/4 cup marinara sauce
4 slices Provolone cheese
In large bowl, combine ground beef, bread crumbs, onion, black pepper, & marinara sauce; blend well , being careful to not overwork the meat or else it becomes tough. Divide meat evenly to form into 4 patties. Arrange patties in a large skillet lightly coated with cooking spray over medium-high heat; brown patties for 4 to 5 minutes per side or until they reach desired level of doneness. Place 1 piece of cheese on each patty and continue to cook for 1 minute or until cheese melts.
Serve on buns with lettuce and tomato, if you desire. I often eat this bunless with cottage cheese and a green salad.
It may seem strange to add corned beef to this, however it adds such an interesting taste to this mix. The texture of the corned beef is similar to the hamburger when cooked. You honestly don’t realize it is in there, but it sure is missed if this is made without it. My mother used to make this meal for me and my brother. She kept the corned beef ingredient secret from us. I didn’t realize this was the “secret ingredient” until I was grown and asked for the recipe to make for my own family. You can decrease the amount of chili powder if your stomach is sensitive to this ingredient.
BBQ Corned Beef Sandwiches
1 pound hamburger
1 small onion, chopped
1 can corned beef
2 teaspoons chili powder
1 cup catsup
1 cup water
2 tablespoons brown sugar
Brown ground beef and onion in skillet. Drain off excess fat. Add the remaining ingredients. Simmer until thick. Serve on buns.
Yield: approx 10 sandwiches
I usually serve this with chips and veggies or fruit for a quick meal. This recipe is easy to make into a double or triple batch and divide up into freezer containers. Just remember to take it out of the freezer in the morning to allow it to thaw. I usually reheat in the microwave.
It doesn’t get any easier than this. To be honest, I usually buy roasts in bulk when they are on sale. Some roasts are “tougher” than others and I never remember which is which when I’m at the store. So after this has cooked all day, if the meat is still pretty firm, then I will put the meat in my food processor and chop it up a bit (I will cut it into big chunks before using the processor) instead of using the fork method. Then I’ll return it to the crockpot to warm back up. This is a good meal for me to serve on those nights when everyone is in and out on their own schedules. This happens quite often anymore.
Crockpot Barbecued Beef Sandwiches
2 pounds chuck roast — trimmed of fat
salt and pepper — to taste
1 jar of your favorite barbecue sauce
In a crockpot, place chuck roast. Salt and pepper it to your personal taste.
Pour barbecue sauce on top of the roast, cover, and cook on low for 8-10 hours.
Remove roast from crockpot and shred meat with a fork. Return meat to crockpot, stirring well to coat evenly with the sauce. Cook for another hour and serve.
It really doesn’t get any easier than this. My mom had us over for dinner last night. She used her rotisserie cooker to roast a boneless pork roast. She almost always gives us the leftovers to take home. I used my food processor to shred the rest of the roast (probably about 2 pounds of meat). I dumped it into a zipper-type plastic food bag and plopped a good amount of bottled BBQ sauce into it. I zipped up the bag and proceeded to squish until it was well mixed. I stuck this in the fridge to have later in the week, when we have a busy, hectic evening.
*editted* This warmed up well on the stovetop and only needed a little bit of seasoning added to it (but this is because my mom doesn’t usually salt anything she cooks.