hamburger recipes

Cheesy Hamburger Hashbrown Casserole brings together browned ground beef, shredded cheese, and crispy hashbrowns for a simple, homey meal. It fills the house with good smells, and it makes people smile at the table. If you want food that feels like a hug and feeds a crowd, this recipe is for you. If you like hearty casseroles like cheesy hamburger rice casserole, you will enjoy this one too. Get ready to dig in and feel proud you made it.

How to prepare Hamburger Hashbrown Casserole

Preheat the oven to 350 F.
Brown 1 to 1.5 pounds of ground beef in a skillet, drain the fat, and season with salt and pepper.
In a large bowl, mix 1 bag (about 30 oz) of frozen shredded hashbrowns, the cooked beef, 1 can (10.5 oz) of condensed cream of mushroom or cream of chicken soup, 1 cup of sour cream, 2 cups of shredded cheddar cheese, and 1 small chopped onion if you like. Stir until it is well mixed.
Pour the mix into a greased 9×13 inch baking dish and spread it evenly. Top with a little extra cheese if you want a cheesy crust.
Bake for 40 to 50 minutes, until the top is golden and the casserole is hot in the center. Let it sit for 5 minutes before serving.

Why You’ll Love Cheesy Hamburger Hashbrown Casserole

It is simple to make with common pantry items.
The flavors are rich and cheesy, kids and adults both like it.
It fills a table and works great for potlucks or family dinners.
You can make it ahead and warm it up later, it holds well.

Tips for success

Thaw hashbrowns a bit and squeeze out extra water for a less soggy bake.
Cook and drain the beef well to avoid a greasy casserole.
Use sharp cheddar for a stronger cheese taste, or mix cheeses for depth.
If the top browns too fast, cover with foil for the last 10 to 15 minutes.
Let it rest a few minutes after baking, it will set and slice better.

Serving Suggestions

Serve with a crisp green salad and a light vinaigrette.
Add steamed green beans or roasted carrots on the side.
Offer a small bowl of salsa or hot sauce for people who like a little heat.
For a brunch twist, top portions with a fried egg.

FAQs

Q: Can I use frozen ground beef or turkey?

A: You can use ground turkey, but cook and season it well first. Frozen ground beef should be thawed and drained before use.

Q: Can I make this ahead and freeze it?

A: Yes, you can assemble and freeze before baking. Thaw in the fridge overnight and bake as directed, you may need a bit more time in the oven.

Q: How do I make it lower in calories?

A: Use low fat sour cream, reduced fat cheese, and lean ground turkey or beef. You can also add chopped veggies to bulk it up.

Q: What if I do not have condensed soup?

A: Mix a cup of milk with a tablespoon of flour and a little butter, cook until thick, then add to the mix. It will bind the casserole well.

Q: Can I add vegetables to this casserole?

A: Yes, add cooked peas, corn, or chopped bell peppers. Make sure they are not too wet.

Conclusion

This Cheesy Hamburger Hashbrown Casserole is a cozy, tasty dish that cooks up fast and feeds many. For the original recipe and more tips, see Cheesy Hamburger Hashbrown Casserole – Mandi of the Mountains, it has helpful notes and step by step photos.

Cheesy Hamburger Hashbrown Casserole

A hearty and comforting casserole made with ground beef, cheese, and hashbrowns, perfect for feeding a crowd.

Main Ingredients

1 to 1.5 pounds ground beef (Browned and drained)
1 bag frozen shredded hashbrowns (about 30 oz) (Thawed and excess water squeezed out)
1 can condensed cream of mushroom or cream of chicken soup (10.5 oz)
1 cup sour cream (Can use low-fat for lower calories)
2 cups shredded cheddar cheese (Sharp cheddar recommended)
1 small onion (Chopped, optional)

Topping

Extra shredded cheese (For topping, optional)

Preparation

Preheat the oven to 350 F.
Brown the ground beef in a skillet, drain the fat, and season with salt and pepper.
In a large bowl, mix the thawed hashbrowns, cooked beef, cream of mushroom or chicken soup, sour cream, cheddar cheese, and chopped onion if using. Stir well.
Pour the mix into a greased 9×13 inch baking dish and spread it evenly.
Top with extra cheese if desired.

Baking

Bake for 40 to 50 minutes, until the top is golden and the casserole is hot in the center.
Let it sit for 5 minutes before serving.

For a less soggy bake, thaw hashbrowns and squeeze out extra water. Use sharp cheddar for a stronger taste. Cover with foil if the top browns too fast. Let it rest after baking for better slicing.

Casserole, Dinner, Main Course

American

Cheesy Casserole, Comfort Food, Easy Recipe, Hamburger Casserole, Hashbrown Casserole

This Jalapeño-Onion Smash Burgers recipe brings big flavor with simple steps. Thin, crispy-edged patties meet sweet cooked onion and a hit of fresh jalapeño, for a burger that is spicy and satisfying. It is a crowd-pleaser for weeknights and for barbecue nights, because it cooks fast and tastes like you worked longer on it. You will love the crisp edges, the juicy center, and the kick from the jalapeño. Go on, grab the pan, and get ready to make a messy, tasty burger everyone will ask for again.

How to prepare Jalapeño-Onion Smash Burgers

Slice one large onion thin, and chop one or two jalapeños small, remove seeds if you want less heat.
Heat a skillet or griddle over medium high heat, add a little oil, then cook the onions until soft and light brown, 8 to 10 minutes. Add the chopped jalapeño near the end, cook 1 to 2 minutes, then set aside.
Divide 1 pound of ground beef into 4 even balls, about 4 ounces each. Do not overwork the meat, keep it loose. Season each ball with salt and pepper.
Heat the pan very hot, add a small splash of oil. Put the beef balls on the hot surface, then press each ball flat with a heavy spatula or press, until very thin. Cook without moving for 2 minutes, until the edges brown and crisp.
Flip the patties, add a slice of cheese if you like, and cook 30 to 60 seconds more for medium. Remove patties.
Toast burger buns in the same pan for 15 to 30 seconds until golden.
Build the burger, place the patty on the bun, top with the jalapeño-onion mix, add sauce or mayo, and finish with lettuce or pickles if you want. Serve right away so the edges stay crisp.

Why You’ll Love Jalapeño-Onion Smash Burgers

Fast cooking, great for busy nights.
Thin, crispy edges with a juicy middle, classic smash burger texture.
Sweet onion and fresh jalapeño give a nice balance of flavor, spicy and sweet.
Simple ingredients, big result, great for feeding a group.

Tips for success

Use a hot pan, that heat gives the best crust.
Keep the beef loose when you form balls, do not press or pack before cooking.
Press the patties thin and quick, then do not move them until it’s time to flip.
Remove jalapeño seeds to cut heat, or leave them for more spice.
Toast buns in the pan after cooking the patties so they soak up flavor.

Serving Suggestions

Serve with fries or a simple green salad.
Add sliced pickles or crispy onions for extra crunch.
Offer creamy coleslaw on the side to cool the spice.
Try cheddar or pepper jack cheese for more sharp or spicy notes.

FAQs

Q: How spicy will these burgers be?

A: Heat level depends on the jalapeños you use, and if you keep the seeds. Use one jalapeño for mild heat, two for more kick.

Q: Can I make these ahead?

A: The patties are best fresh for the crisp edges. You can cook onions and jalapeños ahead, and toast buns just before serving.

Q: What beef is best for smash burgers?

A: Use ground beef with some fat, like 80/20, it gives the juiciness and flavor you want when smashed thin.

Q: Can I make these in a grill press?

A: Yes, a grill press works well to press the patties thin and get even contact with the heat.

Conclusion

For a clear, tested take on this flavor combo, see the recipe guide at Jalapeño-Onion Smash Burgers – Food & Wine, it has extra tips and photos to help you make them at home.

Jalapeño-Onion Smash Burgers

These Jalapeño-Onion Smash Burgers are quick to prepare, featuring crispy-edged patties topped with sweet onions and fresh jalapeños for a spicy, juicy delight.

For the Burgers

1 large onion, thinly sliced
1-2 pieces jalapeños, chopped (remove seeds for less heat)
1 pound ground beef (divided into 4 balls (about 4 oz each))
to taste salt and pepper (for seasoning)
cheese slices (optional) slices of cheese (like cheddar or pepper jack)
4 pieces burger buns (toasted)

Preparation

Slice one large onion thin, and chop one or two jalapeños small, removing seeds if you want less heat.
Heat a skillet or griddle over medium high heat, add a little oil, and cook the onions until soft and light brown, about 8 to 10 minutes.
Add the chopped jalapeño near the end and cook for 1 to 2 minutes, then set aside.
Divide the ground beef into 4 even balls, about 4 ounces each. Do not overwork the meat; keep it loose. Season each ball with salt and pepper.

Cooking

Heat the pan very hot, add a small splash of oil. Place the beef balls on the hot surface, then press each ball flat with a heavy spatula until very thin.
Cook without moving for 2 minutes, until the edges brown and crisp.
Flip the patties, add a slice of cheese if desired, and cook for 30 to 60 seconds more for medium doneness.
Remove the patties from the pan.
Toast the burger buns in the same pan for 15 to 30 seconds until golden.

Assembly

Place the patty on the bun, top with the jalapeño-onion mix, add sauce or mayo, and finish with lettuce or pickles if desired.
Serve right away so the edges stay crisp.

Use a hot pan for the best crust. Keep the beef loose when forming balls, press quickly and do not move patties until it’s time to flip. Toast buns in the pan after cooking the patties to soak up flavor.

Dinner, lunch, Main Course

American

barbecue, jalapeño burgers, Quick Dinner, Smash Burgers, Spicy Burgers