Today’s recipes are easy but delicious. Recipes today come from Taste of Home.
Prep/Total Time: 15 min.
Makes: 4 servings
1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard
Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact).
Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef.
Serve burgers on buns with toppings as desired.
Test Kitchen tips
Want a Smash Cheeseburger? Add a slice of your favorite cheese right after you flip it.
The more you work the ground beef the tougher the burger will be. So use just your fingertips to form the loose balls. Don’t worry about tucking in all those loose strands that may stick out; they turn into well-browned bits of goodness.
There is a lot of flavor in the browning, so after you smash them don’t move them until you’re ready to flip. If you have the space, flip the burger onto an unused area of the skillet; it’s much hotter than the section of pan where the burger was.
Using a meat mallet to press on the spatula while you’re flattening the burgers will help to form them evenly and will help keep your spatula from bending.
1 burger: 339 calories, 16g fat (5g saturated fat), 70mg cholesterol, 760mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 24g protein.
KANSAS CUCUMBER SALAD
Prep: 10 min. + chilling
Makes: 8 servings
1 cup Miracle Whip
1/4 cup sugar
4 teaspoons cider vinegar
1/2 teaspoon dill weed
1/2 teaspoon salt, optional
4 medium cucumbers, thinly sliced
3 green onions, chopped
In a large bowl, combine Miracle Whip, sugar, vinegar, dill and, if desired, salt; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour.
2/3 cup: 122 calories, 7g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 2g protein.
DILL PICKLE DIP
Prep/Cook Time: 10 min.
Makes: 3 cups
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
Optional: Ridged potato chips or pretzels
In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.
1/4 cup: 108 calories, 11g fat (6g saturated fat), 24mg cholesterol, 210mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 2g protein.
CHOCOLATY S’MORES BARS
Prep: 15 min. + cooling
Makes: 1-1/2 dozen
1/4 cup butter, cubed
1 package (10 ounces) large marshmallows
1 package (12 ounces) Golden Grahams cereal
1/3 cup milk chocolate chips, melted
In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated.
Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.
Test Kitchen Tips
Use a butter wrapper to press the cereal into the pan.
For a rich twist on a classic, add 1/4 cup of peanut butter to the marshmallows and stir a handful of chopped peanuts into the cereal.
Make a s’more s’more (and lots of friends) by using one of these bars (halved lengthwise) instead of the graham cracker used in a traditional s’more. Yes, we went there.
1 bar: 159 calories, 4g fat (2g saturated fat), 7mg cholesterol, 197mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 1g protein.