Whipping up a skillet of scramble burgers is an easy and family-friendly way to cook ground beef. The combinations are limited only by your personal tastes, with the scrambled ground meat making a versatile base for adding a variety of seasonings, sauces, eggs or vegetables. Start with the freshest ground beef or turkey you can find, add your choice of ingredients and top it all off with cheese or condiments for an inexpensive, hearty one-pot meal.
Preheat skillet over medium heat and add cooking oil or bacon grease.
Add onions or other vegetables and saute, using the spatula, until tender or the onions turn transparent. Some popular scrambled beef and turkey complements are garlic cloves, celery, mushrooms, bell peppers and carrots.
Spread the ground beef or turkey on top of the sauteed vegetables. Stir the meat into crumbles while it cooks, breaking up lumps. Continue cooking until the meat is thoroughly browned all the way through with no pink remaining.
Add any dry spices to the skillet and blend completely into the vegetable-meat mixture. Use salt, pepper, garlic powder, mustard powder, cayenne, dry soup mix or whatever combination of spices you have on hand.
Strain out all the remaining grease from the skillet to remove as much fast as possible.
Add sauces to the skillet, as desired. You can use a quick store-bought hamburger sauce, Worcestershire, barbecue sauce or gravy or a favorite sauce recipe. Use only enough to flavor the meat and avoid creating a soupy texture. Stir the sauce into the beef or turkey mixture until blended and bubbling.
Serve the scrambled burger as is, in a bowl without a bun, or layer on buns topped with additional sauce, some ketchup, mustard or cheese
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- For leaner burgers, use ground chicken, turkey or lean beef. Use a little extra healthy fat like olive oil to make sure the meat doesn't stick.
- To add eggs for a breakfast scrambled burger, beat eggs first, then add to the meat after it is cooked through. Continue cooking until the eggs are set.
- Browned ground beef scrambles can be used immediately, refrigerated for up to a week, or frozen for three months.
- Wash hands thoroughly while handling raw meat. Also wash other surfaces the meat comes into contact with, using plenty of soap and water to prevent foodborne illnesses.
Bonnie Singleton has been writing professionally since 1996. She has written for various newspapers and magazines including "The Washington Times" and "Woman's World." She also wrote for the BBC-TV news magazine "From Washington" and worked for Discovery Channel online for more than a decade. Singleton holds a master's degree in musicology from Florida State University and is a member of the American Independent Writers.
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