This is one of those dishes which I can easily scrambled together at the last minute. Ground beef is relatively inexpensive and easily available. I usually have some in the freezer. It’s a good alternative when we need a break from spaghetti (another easy dish with ground beef).
When E was younger and started eating table foods, I would make a batch of these and freeze. I made them small enough so that they’re toddler-friendly. It’s a good source of protein, and more importantly, she liked it. When I needed a last-minute protein, all I had to do was to reheat one in the microwave. I’d serve this with a side of rice or pasta and veggies. It’s a nice substitute from those frozen, processed chicken nuggets. I still keep some in my freezer for my kids as a lunchtime back-up meat in case I don’t have anything else in the fridge for them.
A word on ground beef. I try to buy grass-fed when possible. Yes, it’s more expensive, but grass-fed ground beef is still cheaper than buying grass-fed steaks. In my experience, it’s leaner and tastier than grain-fed ground beef. I am not sure about the claims, but it does make me feel better about feeding my family beef that’s been raised more mindful ecologically and health-wise. Generally, I try to buy them locally. I’ve found the prices to be less than big box supermarkets including that big “green one” that takes up a “whole paycheck.” For those who live in the ATL area, the Farm Mobile is a good place to buy grass-fed beef.
Makes approximately 15 mini-hamburgers
1 pound lean ground beef or grass-fed ground beef
1/2 onion, chopped
1/2 teaspoon salt
1. Gather the ground beef, chopped onions, salt, and pepper in a large bowl. Gently mix together with a spatula until everything is well-incorporated while making sure not to over-mix.
2. With clean hands, form 2 inch patties. Dent the center of the patties approximately 1/4 inch with finger. Place on a clean plate.
3. Heat pan with medium high heat. Oil pan if necessary. Gently place the individual patties down onto hot pan. Turn heat down to medium or medium low. Brown both sides approximately two minutes per side or until cooked through. (Note: Because I use a seasoned carbon steel pan and the beef releases some fat, I find that I don’t have to use extra oil for the pan.)