Welcome to Kuhn’s Meat Marvels!
Indulge your taste buds in a culinary adventure like never before! Introducing our Meat Marvels recipe series – a feast for the senses that promises to elevate your dining experience! In this series, we’ll be sharing recipes that include steak, chicken, pork, ham, turkey and even bacon. Plus, some new ideas for everything from casseroles to Sunday Dinner recipes. You can find everything you need to make these recipe masterpieces at your local Kuhn’s Market.
This month, Kuhn’s Market Meat Marvels pays homage to the iconic combo of bun, patty and toppings. Why? It’s National Hamburger Month! And we're unleashing our creativity with America's beloved sandwich! From Pesto Hamburgers to Hamburger Stir Fry, these tantalizing recipes are simply irresistible! Kuhn’s. Truly a Pittsburgh Tradition.
Ingredients
- 1 small onion, chopped
- 1/4 cup dry bread crumbs
- 2 tablespoons 2% milk
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 pound ground beef
- 1/3 cup water
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1/2 teaspoon ground mustard
- 1/2 teaspoon white vinegar
- 2 hamburger buns, optional
- Sliced red onion, optional
Directions
- In a small bowl, combine the onion, bread crumbs, milk, 1/2 teaspoon salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 2 patties. Place in a greased 11x7-in. baking dish.
- Combine the water, brown sugar, ketchup, mustard, vinegar and remaining 1/4 teaspoon salt; pour over patties.
- Bake, uncovered, at 350° until a thermometer reads 160°, 35-40 minutes. If desired, serve on buns with red onion.
Ingredients
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon ground mustard
- 1/3 cup cold water
- 1/3 cup reduced-sodium teriyaki sauce
- 1 pound lean ground beef (90% lean)
- 2 teaspoons canola oil
- 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
- 1 medium onion, halved and thinly sliced
- 2 cups hot cooked rice
- 2 teaspoons sesame seeds
- Julienned green onions, optional
Directions
- In a small bowl, combine sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth.
- In a large nonstick skillet or wok over medium heat, cook beef until no longer pink, 5-7 minutes, crumbling meat; drain and set aside. In the same pan, heat oil over medium heat; add vegetable blend and onion. Cook and stir until crisp-tender, 6-8 minutes.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes longer. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds and, if desired, top with green onions.
Ingredients
- 1-1/2 pounds ground beef
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 6 hamburger buns, split
- Leaf lettuce and tomato slices, optional
Directions
- Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours.
- Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.
- Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Ingredients
- 1-1/2 pounds ground beef
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 slices part-skim mozzarella cheese
- 1/2 cup prepared pesto
- 1/3 cup roasted sweet red pepper strips
- 4 hamburger buns, split and toasted
Directions
- Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side.
- Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.
Ingredients
- 1 pound ground beef
- 1 teaspoon seasoned salt
- 1/2 cup spreadable garden vegetable cream cheese
- 4 hoagie buns, split and toasted
- 1 jar (12 ounces) beef au jus gravy, warmed
Directions
- In a large bowl, combine beef and seasoned salt. Shape into four 7x2-1/2-in. oval-shaped patties.
- In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear.
- Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping.
Ingredients
- 2 pounds lean ground beef (90% lean)
- 4 pounds potatoes, peeled and sliced 1/4 inch thick
- 1 large onion, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon granules
- 1 cup boiling water
- 1 can (28 ounces) diced tomatoes, undrained
- Minced fresh parsley, optional
Directions
- In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in the boiling water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley.
Directions
Step 1: Brown the beef
In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink, breaking it into crumbles. Drain to remove any excess fat or water released from the cooking process.
Editor’s Tip: Here’s how to choose the best skillet for your kitchen.
Step 2: Add the vegetables
Next, stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce the heat to medium-low, then cover and cook for five minutes.
Editor’s Tip: If you don’t enjoy corn or peas, feel free to adapt the recipe to suit your taste preferences. Suggestions are included below in the variations section.
Step 3: Thicken
In a small bowl or glass measuring cup, combine the cornstarch, bouillon and water until smooth and evenly mixed. Pour into the beef mixture, and stir to combine. Increase the heat to medium, and bring the filling to a boil. Cook, stirring occasionally, until thickened, about two minutes. Stir in the sour cream until heated through (do not boil).
Step 4: Top with potatoes and cheese
Spread the creamy mashed potatoes over the top, then sprinkle with cheese.
Step 5: Cook until hot and bubbly
Cover the skillet, then continue to cook until the potatoes are heated through and the cheese is melted.
Find Your Local Kuhn’s Market
1.) Allison Park
Address: 2412 Ferguson Road, Allison Park, PA 15101
Phone Number: 412-219-1100
2.) Banksville Road
Address: 3125 Banksville Road, Pittsburgh, PA 15216
Phone Number: 412-242-8777
3.) Bellevue
Address: 661 Lincoln Avenue, Pittsburgh, PA 15202
Phone Number: 412-766-4546
4.) Beulah Road
Address: 700 Beulah Road, Wilkins Township, PA 15145
Phone Number: 412-829-2555
5.) Highwood
Address: 1130 Highway Street, Pittsburgh, PA 15212
Phone Number: 412-231-8808
6.) Hopewell
Address: 2284 Brodhead Road, Aliquippa, PA 15001
Phone Number: 724-857-2200
7.) Ingomar
Address: 745 West Ingomar Road, Ingomar, PA 15127
Phone Number: 412-366-1700
8.) McKnight Road
Address: 4801 McKnight Road, Pittsburgh, PA 15237
Phone Number: 412-369-8781
