Easy Ground Beef Dinner Ideas

• Add ground beef to a skillet over medium heat. Season with salt and pepper. Cook until browned.
• Add garlic, bell pepper, and onion. Cook until vegetables soften, about 5 minutes.
• Stir in crushed tomatoes, gochujang sauce, ketchup, soy sauce, and mustard. Bring to a gentle simmer and cook until sauce thickens slightly, about 10 to 15 minutes.
• Serve over burger buns. Garnish with sliced cucumber, scallions, and sesame seeds.

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
• Add the onion and garlic to the skillet. Cook until the onion is softened, about 5 minutes.
• Add the beer to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for a few minutes until the beer reduces slightly.
• Stir in the beef broth, ketchup, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the sauce has thickened.
• Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and smooth.
• Assemble the sandwiches: Divide the sloppy joe mixture among the toasted hamburger buns. Top each with 2 slices of bacon and enjoy!

Caramelized Onions

• Melt the butter in a large pan on medium-low heat. Then add the onions. Cover and cook for 15-20 minutes until the onions start to sweat and soften.
• Uncover the pan and stir in the Worcestershire sauce and beef bouillon paste. Cook uncovered on low heat, stirring regularly for another 20-30 minutes until the onions are caramelized.

Meatballs

• In a large bowl, combine half of the caramelized onion mixture with the ground beef, breadcrumbs, Parmesan cheese, egg, milk, and seasonings. Mix to combine and then form into 1-inch balls.
• Cook your meatballs until no longer pink inside, using your desired cooking method. We like to air fry the meatballs for 12 minutes at 375 degrees Fahrenheit.
• Meanwhile, add 1 cup of beef stock to the remaining onions and simmer to turn into a sauce.
• Once the meatballs are cooked, add them to an oven safe pan, top with the onion sauce, and Gruyere cheese.
• Broil on low for a few minutes until cheese is melted, then remove from the oven and garnish with additional thyme.

Dressing

• Combine all ingredients for the dressing in a mixing bowl. Whisk together and set aside.

Patty Melt

• Light griddle and set to medium high heat. Place a large cast iron skillet on the griddle surface and preheat griddle and skillet for 10 minutes.
• Add butter to the cast iron skillet and let it melt. Once melted, add sliced onions. Allow them to cook down and caramelize for 30 minutes, stirring often.
• When onions have been cooking for about 15 minutes, add bacon to the griddle and cook to desired doneness. When bacon is halfway done, flip it and add beef patties to the griddle.
• Cook beef patties for two minutes, then flip. Add two slices of cheese to each patty and allow it to melt while cooking the patty for an additional two minutes, for four minutes total. Remove the patties and bacon from the griddle, and the onions from the skillet.
• Butter one side of each bread slice with 1 tablespoon of butter. Add the bread, butter side down, to the griddle and allow it to brown on one side. About one minute.
• Remove the bread and place two slices browned side down on a cutting board. Apply dressing, and top with two burger patties, bacon, caramelized onions, and additional dressing. Top each with another slice of bread, slice in half, and serve hot.

Butter Burgers:

• Grate the frozen butter into a large mixing bowl using a fine box grater. Then add the ground beef to the butter. Mix the meat and butter together with your hands until the butter is well incorporated. Then, form 4 equal-sized patties, careful not to over work the patties. Season the patties on both sides with salt and pepper.
• Add the rendered bacon fat or neutral oil to a large frying pan over medium high heat. When the fat just starts to smoke, add the patties to the pan. Allow them to cook for 2-3 minutes before flipping them. Add the cheese to the burger and cook for 2-3 minutes or until desired doneness is achieved. *Option - The cheese can also be melted using an inexpensive cheese melting pan, then added to the burger for some extra gooey cheese.
• Remove the patties from the pan and place them on a cooling rack to rest.
• NOTE* The burgers will be dripping; put double layer of paper towel under the cooling rack helps prevent a messy clean up.

Caramelized Onions:

• Add the sliced onions into the hot pan and allow them to cook down in the rendered fat for 2 minutes, until they start to soften.
• Then, deglaze the pan with the beef stock, and add in the brown sugar and salt. Move the onions around the pan often, until dark and caramelized, about 5 more minutes.

Assembly:

• Place the burger patties on a toasted bun, top with caramelized onions, and a dollop of garlic aioli, and serve hot with Omaha Steaks Gourmet Steakhouse Fries.