Some of our favorites include: Ground Beef and Broccoli, Greek Meatballs with Lemon Dill Rice, and A Quesadilla Burger
Step into the flavorful world of ground beef with McPhee's Butcher Block's standout recipes! From the savory and satisfying Ground Beef and Broccoli, to the zesty Greek Meatballs with Lemon Dill Rice, and the unique twist of a Quesadilla Burger, there's a dish for every taste. These easy-to-make, delicious recipes are perfect for spicing up your weeknight dinners or impressing guests at your next gathering. Let's get cooking and enjoy the versatility and taste of ground beef in these delightful dishes!
Ground Beef and Broccoli
This Ground Beef and Broccoli is an easy 30 minute meal with a simple, flavorful sauce that your family will love eating with vegetables!
30 Minute Total Time, Serves 4
Section 1: Ingredients
1 Tablespoon peanut oil, can sub vegetable or olive
3 cups broccoli florets, washed and patted dry
1 lb. ground beef
1 yellow onion, diced
1 red bell pepper, sliced
Salt/White Pepper, to taste
Sauce Ingredients:
2 Tablespoons cornstarch, + 2 tablespoons cold water
1 cup beef broth
1/4 cup soy sauce
3 tablespoons packed brown sugar
1-2 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 teaspoon toasted sesame oil
For Serving:
3 cups cooked rice, any kind
Section 2: Directions
Prep Work
Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location.
Combine remaining sauce ingredients in a medium bowl and set aside. *Start with 1 tablespoon of honey and add another at the end if desired.
Cook the Broccoli
Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.
Cook the Beef
Season the beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.
Add the Sauce
Add sauce mixture and bring to a boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.
Add the Broccoli Back
Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve over rice! *See notes for my process on making perfectly cooked, flavorful rice.
Notes:
Ground Turkey or Ground Chicken may also be used in this recipe.
Frozen Broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
Ingredient Additions include julienned carrots, water chestnuts, celery, kale, and more.
Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
To Control the Sodium in this recipe, consider using low sodium soy sauce and/or reduced sodium broth. Some soy sauce brands contain more salt than others.
Greek Meatballs with Lemon Dill Rice
Meatballs are great on their own, but they’re even better combined with rice, herbs and fresh veggies. This is a meal that the whole family will enjoy. Serve as is or with a chopped Greek salad on the side!
Prep Time: 15 minutes - Cook Time: 25 minutes Total Time: 40 minutes. 4 Servings
Section 1: Ingredients
Meatballs:
1 1/4 pounds ground beef (90% lean is best for this recipe)
1/4 cup breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon lemon zest
1 clove of garlic minced
1 egg
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Other Ingredients:
1 1/2 cups Village Harvest Arborio Rice
3 1/2 cups chicken broth
kosher salt and pepper to taste
2 zucchini quartered lengthwise and cut into 1/2 inch thick slices
1/2 cup cherry tomatoes halved
1/4 cup fresh dill minced
1 tablespoon of lemon juice
Section 2: Directions
For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.
Preheat the oven to 350 degrees.
Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.
Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.
Bake for 25 minutes or until the rice has absorbed all the liquid.
Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately
Quesadilla Burger:
When you can't decide between a burger and a quesadilla, what could be better than combining them? This easy recipe for quesadilla burgers is the perfect combo.
Prep Time: 15 minutes - Cook Time: 15 minutes Total Time: 30 minutes. 4 Servings
Section 1: Ingredients
1 ¼ pounds ground beef
¾ teaspoon salt
½ cup mayonnaise
1 tablespoon chipotles in adobo, minced
2 teaspoons lime juice
2 tablespoons butter
8 small tortillas
1 ½ cups Colby jack cheese
1 cup pico de gallo
½ cup shredded lettuce
*adjust the ingredients to use any toppings you choose
Section 2: Directions
Preheat a grill to medium heat. In a large bowl, gently combine the ground beef and the salt. Form it into 4 patties.
Grill the burgers for 3-4 minutes per side, until the desired doneness is reached.
While the burgers are cooking, stir together the mayonnaise, chipotles in adobo, and lime juice.
Melt 1 tablespoon butter in a large skillet or on an electric griddle over medium heat. Place 4 tortillas on the griddle and top with half the cheese. Place a burger on each cheese-topped tortilla.
Top each burger with a spoonful of the mayonnaise mixture, spreading it around the burger.
Divide the pico de gallo and shredded lettuce between the burgers.
Carefully remove the burger-topped tortillas from the skillet once the cheese has melted.
Melt the remaining butter in the skillet. Add the remaining 4 tortillas, and top the tortillas with the remaining cheese. Cook until the cheese has melted and the tortilla is crispy on the bottom.
Place the tortillas, cheese side down, on top of the shredded lettuce-topped burgers. Serve immediately.