Beef

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 500g beef mince
• 1 red bell pepper, diced
• 1 large onion, finely diced
• 2 clove garlic, finely chopped (or 3 small garlic cloves)
• 1 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 400ml beef stock
• 1 can chopped tomatoes
• 1 can red kidney beans, drained
• Dark chocolate
• 1 tsp dried oregano
• 1-2 red chillies, seeds removed, finely chopped
• 2 tbsp tomato puree (or tomato paste)
• Coriander
• Salt, to taste
• Black pepper, to taste
• Olive oil

book_ribbon Instructions

1. Heat a frying pan over medium-high heat and add some olive oil.
2. Add the beef mince, break it up, and cook over medium heat until water has evaporated and the mince is golden brown all over (about 10 minutes); drain excess fat if the mince is very fatty, transfer the browned mince to a plate, and reserve the pan.
3. Slice the red bell pepper down the lobes, remove the core, and dice into small chunks.
4. Peel, halve and finely dice the onion.
5. Trim and remove the seeds from the red chillies, then finely chop them.
6. Peel and finely chop the garlic cloves.
7. Add more olive oil to the reserved pan, add all the prepared vegetables, and sweat them for about 5 minutes until the onions are soft.
8. Add 2 tablespoons tomato puree, 1 teaspoon ground cumin (if using whole seeds, grind them in a pestle and mortar), 1 teaspoon dried oregano, and 1.5 teaspoons smoked paprika; mix and cook the tomato puree for about 2 minutes.
9. Return the browned mince to the pan, add the 400 gram can of chopped tomatoes and about 400 milliliters of beef stock, stir, and simmer for about 45 minutes to 1 hour until the mixture is thick, glossy and unctuous.
10. Add the drained 400 gram can of red kidney beans and a couple of squares/pieces of dark chocolate, then simmer another 5 minutes to warm the beans and melt the chocolate.
11. Check seasoning and add salt, and pepper or extra chilli if desired.
12. Finish with a scattering of coriander and serve.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 2 lb (907g) Ground beef
• 3/4 cup Breadcrumbs, garlic-herb (or flavored crackers, crushed)
• 2 Eggs, large
• 3 clove Garlic, minced
• 1 Yellow onion, medium, finely diced
• Green bell pepper, diced
• 3 tbsp Ketchup
• 1/3 cup Whole milk
• 3 tbsp Parsley (or fresh parsley)
• 1 1/2 tsp Salt
• 1 1/2 tsp Creole seasoning (or Italian seasoning)
• 1/4 tsp Black pepper
• 1/2 tsp Smoked paprika
• 1 tbsp Worcestershire sauce
• Non-stick cooking spray (or butter)
• Butter

Meatloaf sauce

• 3/4 cup Ketchup
• 2 1/2 tbsp Brown sugar
• 1 1/2 tsp White vinegar
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Black pepper
• 1/4 tsp Salt

book_ribbon Instructions

1. Preheat the oven to 375 degrees.
2. Grease a 9 x 5-inch loaf pan with non-stick cooking spray or butter.
3. Finely dice the green bell pepper and the yellow onion, and mince the garlic cloves (do not sautu00e9).
4. In a mixing bowl place the ground beef, then add the breadcrumbs, diced bell pepper, diced onion, parsley, salt, creole seasoning, black pepper, smoked paprika, minced garlic, 3 tablespoons ketchup, and 2 large eggs.
5. Add about 1 tablespoon Worcestershire sauce (optional), then mix by hand until the ingredients are evenly distributed.
6. Add 1/3 cup whole milk last and mix until incorporated and the mixture loosens slightly.
7. Transfer the mixture to the prepared loaf pan, press it into the corners without packing it excessively, and make small indentations around the edges.
8. Bake in the preheated oven at 375 degrees for 45 minutes.
9. While the loaf bakes, whisk together 3/4 cup ketchup, 2.5 tablespoons brown sugar, 1.5 teaspoons white vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt to make the sauce.
10. After 45 minutes, remove the meatloaf and brush the sauce evenly over the top.
11. Return the glazed meatloaf to the oven and bake for another 15 to 20 minutes (video used 18 minutes) until the top looks set.
12. Remove from the oven and let the meatloaf rest for 10 to 12 minutes, then slice with a serrated bread knife and serve.

crowdsource Community Insights

This one tends to come out great, but there are a few things people who made it want you to know. The biggest trip-up was sharpening a knife over the food, folks who did that ran into trouble, so keep any sharpening away from the prep. Most people who smashed the patties stuck with the recommended pressing method, and those who tried to smash on the grill wished they hadn't, so avoid smashing on the grill. People who grated the onion said it makes a clear difference, so don't underestimate doing that.

military_tech Why This Recipe Stands Out

• Low Effort: Comes together with minimal time or effort.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 1/2 lb (680g) Certified Angus Beef ground beef, 80/20 lean
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp yellow onion, finely grated
• 2 tsp hot sauce
• 1 tsp Worcestershire sauce
• 4 white hamburger buns
• 2 tbsp butter, room temperature
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 slice American cheese, sliced
• 2 cup iceberg lettuce, finely shredded
• 8 slice vine-ripe tomatoes, thinly sliced

book_ribbon Instructions

1. Portion the ground beef into eight loose balls for four double-patty burgers: divide the 1 1/2 pounds of ground beef in half, then continue dividing each portion in half. If you have a kitchen scale, weigh each portion to 3 ounces each.
2. Loosely form the portions into balls and refrigerate while preparing the rest of the ingredients.
3. Finely grate the yellow onion on a box grater.
4. Mix 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon grated yellow onion, 2 teaspoons hot sauce, and 1 teaspoon Worcestershire sauce to make the special sauce.
5. Remove any wilted leaves from the iceberg lettuce and finely shred it.
6. Thinly slice the tomatoes relatively thin so slices are not thicker than the patties.
7. Butter the hamburger buns with the room-temperature butter and toast them over medium heat on a clean griddle before cooking the patties.
8. Preheat the griddle to high for cooking the patties.
9. Place the beef balls on the hot griddle with plenty of room between them because they will spread when smashed.
10. Use a piece of parchment paper between the spatula and each beef ball to prevent sticking, and press firmly with the spatula (using a meat mallet on the spatula if desired) to smash the patties as thin as possible.
11. Season only one side of the smashed patties with kosher salt and black pepper (1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper total for the recipe) while the patties are on the griddle.
12. Cook the patties until a crust forms, using the spatula to scrape up the crust into the pan as you work.
13. Before flipping, spread a little bit of the uncooked special sauce onto the side of each patty that hasn't cooked yet; the mayonnaise-based sauce will help caramelize the onion and add flavor.
14. After flipping and scraping up crust, top half of the cooked patties with slices of American cheese, then place a plain cooked patty on top of each cheesy patty so the hot patty melts the cheese and the cheese acts as a glue between the two patties.
15. Construct each burger immediately: spread special sauce on the heel (bottom) of the toasted bun, add the shredded iceberg lettuce, add a couple tomato slices, then add the double-patty stack and top with the crown (top) of the bun.
16. For a fast-foodu2013style presentation, wrap each assembled burger in a parchment paper square by folding and tucking the corners to contain the burger while eating.

crowdsource Community Insights

When people made this, a few practical things kept coming up. A simple trick to stop onion tears was keeping a bowl of ice water nearby, the ones who tried it said it helped. If you want to change texture or bulk, some cooks added mushrooms or red or green peppers and liked the result. There’s a split on sweetness: some people added a little sugar and let the onions and garlic brown, while others skipped sugar entirely. Pick the approach you prefer and stick with it rather than doing a bit of everything.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 yellow onion, medium, finely chopped
• 4 clove garlic, large, minced
• 80/20 ground beef (or combination of beef and Italian sausage, equal parts ground beef and Italian sausage, Italian sausage)
• Oil
• 1/2 tsp salt
• Black pepper, freshly cracked
• 1 tbsp tomato paste
• Dried oregano
• Dried basil
• Crushed tomatoes
• Tomato sauce
• Sugar, to taste
• Spaghetti (or different kinds of noodles)
• Cheese
• Fresh basil

book_ribbon Instructions

1. Finely chop one medium yellow onion.
2. Peel and mince four large cloves of garlic.
3. Heat oil in a large pot over medium-high heat.
4. Add the 80/20 ground beef to the pot and break it up with a spatula; season with salt and freshly cracked black pepper.
5. Continue to cook the beef, breaking it up, for another five minutes, until fully cooked through.
6. Add the chopped onion and sautu00e9 for another five minutes, stirring occasionally, until the onion is softened.
7. Add the minced garlic and stir for 30 seconds.
8. Squeeze in 1 tablespoon of tomato paste and stir for one minute to develop flavor and coat the mixture.
9. Stir in dried oregano and dried basil.
10. Pour in the crushed tomatoes and the tomato sauce.
11. Add a little bit of sugar to balance acidity.
12. Bring the sauce to a uniform boil while stirring, then reduce the heat to a simmer.
13. Cover and let the sauce simmer for about 25 to 30 minutes, stirring occasionally to prevent scorching.
14. About 15 minutes before the sauce is done, start the spaghetti: boil it in generously salted water according to the package instructions or until al dente.
15. When the sauce has thickened, season to taste; the creator usually adds another 1/2 teaspoon of salt.
16. If serving immediately, toss the pasta with the meat sauce so the sauce and cheese coat the noodles; if saving sauce for later, do not toss so the noodles keep better.
17. Serve the spaghetti topped with a generous amount of cheese and fresh basil (chopped, torn, or whole leaves as desired).
18. Keep the sauce at a very low simmer to stay hot if you need to hold it before serving.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 12 lasagna noodles
• 3 tbsp salt
• 1 tbsp olive oil
• 1 lb (454g) lean ground beef
• 1/2 cup diced onions
• 3 clove garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 3 cup classic marinara sauce
• 15 oz (425g) ricotta cheese
• 1 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 egg, large
• 1/4 cup fresh parsley, freshly chopped

book_ribbon Instructions

1. Fill a large pot with water and add about 3 tablespoons of salt. Bring to a rolling boil.
2. Add 12 lasagna noodles one at a time to the boiling water (add a few extra noodles if desired because some may break). Stir occasionally and cook the noodles according to the package instructions until al dente.
3. Drain off the hot water from the pot, then fill the pot with cold water to stop the cooking and keep the noodles from sticking together.
4. While the pasta cooks, place a deep pan or a Dutch oven over medium-high heat with 1 tablespoon of olive oil.
5. Add 1 pound lean ground beef and cook for about 2 minutes, breaking it up with a spatula, until it is no longer pink.
6. Add 1/2 cup diced onions and continue cooking for about 3 minutes, or until the onions are softened.
7. Add 3 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/2 teaspoon oregano. Sautu00e9 another minute, or until the garlic is fragrant.
8. Add 24 ounces (3 cups) classic marinara sauce, bring to a simmer, then turn off the heat.
9. In a mixing bowl, combine 15 ounces ricotta cheese, 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan cheese, 1 large egg, and 1/4 cup freshly chopped parsley. Stir until well combined and set aside.
10. On a nonstick baking sheet, arrange the first batch of cooked noodles in a single layer.
11. Spread 1/4 cup of the cheese mixture (about an ice cream scoop) evenly over each noodle.
12. Place a heaping tablespoon of the meat sauce in a strip down the center of each noodle and roughly spread it.
13. Roll each noodle one at a time semi-tightly. Repeat with the remaining noodles.
14. Spread about 1/2 cup of meat sauce over the bottom of a 9x13-inch casserole dish to prevent sticking.
15. Transfer the roll-ups into the casserole dish in a single layer and spread the remaining meat sauce evenly over the roll-ups, using all of the sauce.
16. Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese over the top.
17. Cover the dish with aluminum foil and bake in the center of the oven at 375 degrees Fahrenheit for about 40 minutes.
18. Remove the foil and set the oven to broil for 2 to 3 minutes, or until the cheese is lightly golden and you see the meat sauce bubbling at the edges.
19. Garnish with a little bit of fresh parsley and serve.

crowdsource Community Insights

People who made this found the one thing that trips people up is putting raw hamburger in with the vegetables, the cooks who browned and broke up the meat first avoided that mess and got a more even cook. As a variation, many swapped green bell pepper for jalapeños and serrano peppers; the ones who did liked the brighter, sharper heat and generally avoided bell pepper. Also, some people stirred in cheese for a richer finish, so think of that as an optional last touch if you want it.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 piece bacon, sliced
• 1 green bell pepper, seeded and diced (or other color bell peppers)
• 1 yellow onion, diced (or onion powder)
• 3 garlic cloves, minced
• 1 1/2 lb (680g) ground beef (or 80% lean ground beef, 90% lean ground beef)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 28 oz (794g) tomatoes, canned, diced
• 15 oz (425g) red kidney beans, drained and rinsed
• 15 oz (425g) black beans, drained and rinsed
• 2 cup beef broth
• 1 bay leaf
• Grated cheese
• Sour cream
• Avocados
• Red onion
• Cilantro (or parsley)

book_ribbon Instructions

1. Slice 4 pieces of bacon.
2. Heat a large pot (a Dutch oven or large stainless steel pot) over medium heat, add the sliced bacon, and cook until crispy, stirring several times.
3. While the bacon cooks, remove the seeds and membrane from 1 green bell pepper and slice and dice it; dice 1 yellow onion; mince 3 garlic cloves.
4. Do not drain the bacon grease; add the diced bell pepper and diced onion to the pot and cook for about 4 to 5 minutes, or until they start to soften, scraping up browned bits from the bottom of the pan.
5. Add the minced garlic and stir for about 30 seconds.
6. Add 1 1/2 pounds ground beef to the pot, use a spatula to break up the meat, and cook for about 5 to 7 minutes until completely browned.
7. Stir in 2 tablespoons tomato paste and the spices: 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons paprika, 1 teaspoon dried oregano, and 1 teaspoon salt; toast the tomato paste and spices in the meat for about 1 minute.
8. Add 28 ounces diced tomatoes, the drained and rinsed 15-ounce can of red kidney beans, the drained and rinsed 15-ounce can of black beans, 2 cups beef broth, and 1 bay leaf; stir to combine.
9. Increase heat to high and bring the chili to a boil, then reduce heat to medium-low and simmer for 30 minutes.
10. Remove and discard the bay leaf, then ladle the chili into bowls.
11. Serve plain or top as desired with grated cheese, sour cream, avocado, red onion, and cilantro or parsley.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 lb (907g) beef chuck, cut into 1-inch cubes
• New Mexico dried chiles (or guajillo chiles)
• 1/4 onion, quartered
• 3 clove garlic
• 1/2 tsp Mexican oregano
• 2 bay leaves
• 1 roma tomato, grated
• 2 tbsp tomato sauce
• 2 tsp salt
• Black pepper
• 1 tsp ground cumin
• Chile soaking water

book_ribbon Instructions

1. Trim excess fat and connective tissue from the beef chuck and cut into approximately 1-inch cubes (using about 2 pounds; the cook notes the meat may be closer to 2 1/4 pounds).
2. Split and de-seed the New Mexico chiles by hand or with a knife, rinse them, and place them in a pot with about 1/4 of an onion and 3 garlic cloves; cover with water and simmer (light boil) for 10 to 15 minutes, until the chiles are soft.
3. Turn off the heat and let the pot cool for about 5 to 6 minutes.
4. Transfer the softened chiles, the onion, and the garlic to a blender; add some of the chile boiling water, add 2 teaspoons salt and 1 teaspoon ground cumin, and blend for about 30 seconds to 1 minute until smooth, adding a bit more water if the mixture is too thick.
5. Strain the blended chile mixture through a strainer into a bowl, pressing with a spoon to remove skins, paste, and seeds.
6. Heat a large stainless steel pan until very hot. Brown the beef in batches (do not overcrowd) so the meat sears; let it sit to develop browning, then transfer each browned batch to a separate finishing pan. Deglaze the browning pan with a little of the chile soaking water to loosen fond and add that liquid to the finishing pan with the beef.
7. For the second batch of beef, add the remaining 1/4 onion to the pan and sautu00e9 with the meat until the onion becomes translucent and soft, then transfer to the finishing pan.
8. Add the strained chile sauce to the beef in the finishing pan, stir to combine, then add two bay leaves and 1 teaspoon Mexican oregano (give the oregano a little crush), add the grated roma tomato pulp, and add about 2 tablespoons tomato sauce; stir to combine.
9. Cover the pan with a lid and simmer until the gravy thickens; the cook checks it after it has been simmering for 45 minutes.
10. Taste and adjust seasoning with salt at the end (the cook advises checking salt after the sauce has cooked down because flavors concentrate as liquid evaporates).
11. Serve the chile colorado with extra gravy; the cook suggests spooning some over rice or enjoying with tortillas and green salsa as desired.

crowdsource Community Insights

This recipe turns out saucy and forgiving, based on what people who made it actually learned. Most people who made it left the beans undrained, keeping the bean liquid in the pot gives a thicker, richer chili without endless reducing. People who browned the meat in a separate pot and then combined it with the onions, peppers, and garlic said the vegetables stayed firmer and timing was easier. If your version calls for dried chiles, some cooks soaked them first to rehydrate and mellow their flavor.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 onion, large, diced
• 1 bell pepper, diced
• 4 clove garlic, smashed and pressed
• 2 tbsp olive oil
• 1 lb (454g) ground beef, 90/10 lean (or ground turkey, ground chicken, venison)
• 1 tbsp tomato paste
• 3 tbsp chili powder
• 1 tbsp cumin
• 1/4 tsp cayenne pepper
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/4 tsp cracked black pepper
• 1 tbsp cocoa powder
• 1 tbsp brown sugar
• 1 15 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 1 15.5 ounce can black beans, drained and rinsed (or other canned beans)
• 1 15.5 ounce can pinto beans, drained and rinsed (or other canned beans)
• 2 cup beef broth
• Cheddar cheese, shredded
• Green onions, chopped
• Sour cream

book_ribbon Instructions

1. Dice 1 large onion and dice 1 bell pepper; set the vegetables aside in a bowl.
2. Smash and press 4u20135 cloves garlic (use 4 or 5 cloves depending on size) and set aside.
3. Drain and rinse the canned beans.
4. Place a Dutch oven or large pot over medium-high heat and add 2 tablespoons olive oil.
5. When the oil is shimmering, add the diced onion and diced bell pepper and cook, stirring occasionally, for 5 minutes until slightly softened.
6. Add the pressed garlic and cook, stirring constantly, for about 1 minute until fragrant.
7. Add 1 pound ground beef, break it up into small pieces, and cook until no longer pink.
8. Reduce the heat to medium and stir in about 1 tablespoon tomato paste.
9. Add the spices and seasonings: 3 tablespoons chili powder, 1 tablespoon cumin, 1/4 teaspoon cayenne pepper, 1.5 teaspoons oregano, 1 teaspoon salt, and 1/4 teaspoon cracked black pepper; stir to combine.
10. Add 1 tablespoon cocoa powder (optional) and 1 tablespoon brown sugar; stir.
11. Add 1 (15 ounce) can diced tomatoes, 1 (8 ounce) can tomato sauce, the drained and rinsed beans (pinto and black as used here), and 2 cups beef broth; scrape the bottom of the pot to deglaze and collect browned bits.
12. Bring the mixture to a simmer, then reduce the heat to low and simmer uncovered for about 25 minutes to reduce and concentrate the flavors.
13. Taste and adjust salt and heat as desired.
14. Ladle the chili into bowls and top with shredded cheddar, chopped green onions, and a dollop of sour cream as desired.

crowdsource Community Insights

Two things people who made this want you to know. First, don’t rinse the noodles, those who rinsed them said it hurt how the layers set up, so skip that step. Second, covering the pan can make the top stick; people who ran into stuck foil brushed or sprayed olive oil on the foil or pushed a couple of toothpicks into the edges so the foil didn’t touch the cheese, which helped keep the top intact. Those two small moves kept the lasagna looking and holding together the way people hoped.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 9 lasagna noodles
• 1 tbsp olive oil
• 1 lb (454g) ground beef
• 1 onion, small, diced
• 2 garlic cloves, large, minced
• 1/4 cup red wine, good (or beef broth)
• 3 cup marinara sauce (or homemade marinara sauce, store-bought marinara sauce)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 1/2 tsp sugar
• 2 tbsp parsley, finely chopped
• 16 oz (454g) cottage cheese
• 15 oz (425g) ricotta cheese
• 1 cup shredded mozzarella
• 1 egg, large

book_ribbon Instructions

1. Place nine lasagna noodles into a pot of salted water and cook until al dente according to the package instructions.
2. Drain the noodles, then add cold water to stop the cooking process and keep them from sticking together.
3. In a deep pan over medium-high heat, add 1 tablespoon olive oil.
4. Add 1 pound ground beef and 1 small diced onion to the pan and sautu00e9 for 5 minutes or until the meat is no longer pink.
5. Add 2 large minced garlic cloves and cook another minute or until fragrant.
6. Add 1/4 cup red wine and sautu00e9 until mostly evaporated (if you do not have red wine, you can substitute beef broth).
7. Add 24 ounces (3 cups) marinara sauce to the pan, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried thyme, 1/2 teaspoon sugar, and 2 tablespoons parsley.
8. Bring the meat sauce to a simmer, then cover and cook on low heat for 5 minutes while you make the cheese mixture.
9. Preheat the oven to 375u00b0F.
10. In a large mixing bowl combine 16 ounces cottage cheese, 15 ounces ricotta cheese, 1 cup shredded mozzarella, 1 large egg, and 2 tablespoons finely chopped parsley; mix until well blended.
11. In a deep 9 by 13-inch casserole dish spread 1/2 cup of the meat sauce evenly over the bottom.
12. Cover the sauce with three lasagna noodles.
13. Spoon on 1/3 of the remaining meat sauce and sprinkle the top with 1 cup shredded mozzarella.
14. Spoon half of the cheese mixture over that layer and spread evenly.
15. Repeat the noodle, sauce, cheese-mixture sequence until you have three layers of noodles.
16. Top the last layer of noodles with the remaining meat sauce and cover it with 1 cup shredded mozzarella.
17. Poke eight to ten toothpicks evenly over the top of the lasagna, then loosely cover with a large sheet of aluminum foil and seal the edges.
18. Bake at 375u00b0F for 45 minutes.
19. Remove the foil and set the oven to broil; broil for 3 to 5 minutes or until the cheese is golden brown.
20. Let the lasagna cool in the pan for 30 minutes to set and become easier to slice.
21. Remove the toothpicks, garnish with fresh parsley, and serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Burgers

• 80 percent ground beef, 80/20 mix of brisket and chuck (or store-bought pre-ground beef)
• American cheese
• Hamburger buns (or pre-made buns)
• Salt, to taste
• Ranch seasoning powder, to taste
• French onion dip powder, to taste

Sauce

• Mayonnaise
• Ketchup
• Mustard
• Worcestershire sauce

book_ribbon Instructions

1. If possible, grind your own beef from brisket and chuck and combine to an 80/20 fat ratio.
2. Portion the ground beef into balls measuring 3 ounces each.
3. Preheat a cast iron griddle until hot.
4. Place the beef balls on the griddle, put a sheet of parchment paper over each ball, and smash them down to a thickness of a quarter inch.
5. When juices start to appear on the top of the patties, season them: use salt for the control burgers, or sprinkle ranch seasoning powder or French onion dip powder for the two variant burgers.
6. Use a paint scraper to scrape under the patties and preserve the crust, then flip each patty once the crust has formed.
7. Lay American cheese on each flipped patty, cover the patties, and allow the cheese to melt for about 30 seconds.
8. Place one patty on top of another to stack if desired, and assemble on hamburger buns.
9. Make the sauce by mixing a good amount of mayonnaise, ketchup, a tiny bit of mustard, and some Worcestershire sauce; mix until combined and use on the finished burgers.