Posts Tagged ‘RD’

Skillet Beef and Quinoa Meatloaf

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces cremini or button mushrooms
¼ red bell pepper
1 small shallot
1 egg
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ cup cooked quinoa
Salt and pepper to taste

Directions:

Into a large bowl add beef. Season with salt and pepper.

Place 8 ounces of mushrooms into a food processor and pulse until finely minced. Add minced mushrooms to beef. Mix to combine.

In a blender or food processor, add 1 egg, bell pepper and shallot. Puree. Add ¼ cup of egg and vegetable mixture to the beef mixture. Add herbs and quinoa. Season with salt and pepper.

Divide beef into 4 equal portions and form into patties.

In a grill pan or sauté pan, heat 1-2 tbsp vegetable oil over medium-high heat, add the mini-meatloaves and cook 3-4 minutes until a nice crust has formed. Flip and continue cooking for additional 3 minutes.

For oven preparation: bake mini-meatloaves in a rimmed baking dish for 15 minutes at 375 degrees.

Serve with tomato sauce.

Backyard Beef and Roasted Mushroom Blend Burger

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces button or cremini mushrooms, sliced
2 tablespoons olive oil*
Sea salt and pepper to taste

Directions:

Pre-heat oven to 400 degrees.

Toss mushrooms with one tablespoon of olive oil, salt and pepper (to taste). Arrange, in a single layer, in a baking dish. Bake for 10-15 minutes or until tender. Drain and finely chop.

In a medium sized bowl, combine beef with chopped mushrooms, salt and pepper. Mix to combine.

Divide the beef-mushroom blend into four equal portions and form into patties.

Heat grill, grill-pan or skillet to medium high. Cook burgers for 4 minutes per side (for medium) or to desired doneness. Pair with your favorite bun and toppings.

*remaining one tablespoon of olive oil can be used if cooking burgers in a skillet or grill pan.