You'll never miss the beans with this paleo version of the Tex-Mex stew, packed with grass-fed ground beef and pork sausage.
Author: Jennifer Robins
Author: James Beard
Author: Polly Tafrate
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Author: Adam Rapoport
Author: Melia Marden
Author: Judy Harmon
Author: Matthew Mitchell
Author: Kemp Minifie
Author: Joyce LaFray
Author: Bon Appétit Test Kitchen
Ralph Lauren's signature burger. At his Chicago restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you'll get great results...
Author: Carla Lalli Music
Author: Gael Greene
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Diana Barrios Treviño
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Author: James Beard
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Author: Molly Baz
Ground beef and pasta in a creamy sauce, with spinach, made in an Instant Pot®.
Author: Lissa
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: David Burke
Author: Liza Schoenfein
Author: Fred Thompson
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Author: Izabella Wentz PharmD.
Author: Raymond Sokolov
Author: Elizabeth Karmel
Author: Keith Pandolfi
Author: Fuchsia Dunlop
Author: Fred Thompson
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized...
Author: Rhoda Boone
Here's a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call...
Author: Steven Raichlen
Author: Jenny Rosenstrach
Author: Maria Helm Sinskey
Author: Kemp Minifie
Author: Linda Archer
Author: Steven Raichlen
Author: Jean Thiel Kelley
Author: Ellen Lebow
Late-night crowds go wild for the delicious Islak "wet burgers" of Istanbul's Taksim Square. When a last minute trip to Turkey isn't possible, this recipe is a close second; the simple burger is packed...
Author: Katherine Sacks
Author: Pableaux Johnson