What's so great about ground beef? It's affordable, versatile, and is an easy way for the meat-eaters in the family to get protein.

And ground beef isn't just for burgers, tacos, and spaghetti. There are so many ways to transform ground beef into something new and delicious. Check out 20 of our favorite ways to utilize this refrigerator staple.

Smoky Grilled Burgers

So we did just say beef isn't only for burgers, but we have to start the list with this amazing burger recipe!

Because if you feel like leveling up from a classic burger, this smoky bacon-loaded recipe is the way to go.

Ingredients

4 slices smoked bacon
2 pounds ground beef
1 teaspoon salt or smoked salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 whole-wheat hamburger buns
Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments

Directions

Chop the bacon and fry in a large sauté pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.
Prepare the grill for smoking (see Tips & Notes for instructions).
When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant-read thermometer; it should reach 150⁰ F when patties are done.
Serve on buns with your condiments of choice.

Recipe and photo adapted from Co+op

Stuffed Cabbage Rolls with Beef

Here's a healthier ground beef recipe that's a sneaky way to incorporate greens into your dinner.

Ingredients

12 whole cabbage leaves (1 large cabbage)
1 1/4 pounds ground beef
1 cup whole wheat bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon dry mustard

For the Sauce

1 tablespoon extra virgin olive oil
1 cup chopped onion
1 15-ounce can tomato puree
1 tablespoon lemon juice
1/4 cup apple juice
1 teaspoon paprika
1/2 teaspoon salt

Directions

Fill a pot large enough to hold the head of cabbage with as much water as you can while leaving enough room to add the cabbage, and bring the water to a boil. While the water heats, use a paring knife to trim the base of the cabbage just enough so that the leaves are no longer attached to the core. Once the water is boiling, add a generous teaspoon salt, and carefully place the trimmed head of cabbage into the water. Turn the heat down to a simmer, and cook for about three minute, while gently rolling the head of cabbage from side to side using a wooden spoon or spatula.
Use a skimmer, a large strainer with a heat-proof handle or sturdy tongs to remove the cabbage from the pot, and transfer to a large bowl or colander to drain, cut-side down. Place drained cabbage on a cutting board, and carefully remove as many whole leaves as will come away easily from the head. If necessary, return the cabbage head to the water and repeat the process until you have 12 leaves. Drain and reserve the remaining cabbage for another use.
For the sauce, heat the olive oil in a medium pan, and then add the onion. Cook, over medium heat for about 5-10 minutes. Add the tomato puree, lemon and apple juices, paprika and salt. Bring to a simmer and cook for about 5 minutes, just to thicken a little. Let cool.
Preheat oven to 400⁰F. Lightly oil a 9x13-inch baking pan.
In a large bowl, combine the beef, crumbs, salt, pepper, sage, coriander, allspice, and dry mustard, and mix thoroughly. Pat the meat down to make an even round of filling, then divide it in four portions, then divide each into three even pieces. Form each into a rough 3-inch log and place on a cabbage leaf. Fold the sides of the leaf over the beef. Roll up and place seam side down in the pan. If desired, secure with a toothpick. Repeat until all are rolled. Pour the sauce over the rolls to cover completely. Cover the pan with foil and bake for 45 minutes, until an instant-read thermometer inserted into a roll in the center of the pan registers 160⁰F. Let stand for about five minutes before serving.

Recipe and photo adapted from Co+op

Wild Rice Burger

If you like your burger to have a little extra texture, consider adding wild rice to the mix! It adds a nice crunch that balances out juicy ground beef well.

Ingredients

1/2 cup wild rice
1 tablespoon vegetable oil or butter
1 large yellow onion, slivered
1/2 teaspoon, plus a pinch, salt
1 teaspoon dried sage
1 tablespoon Worcestershire sauce
1 lb. ground beef or bison
6 hamburger buns

Directions

Bring 3 cups water to a boil in a 2-quart pot. Add the wild rice and return to a boil. For hand-harvested wild rice, cook for about 20 minutes, until the grains are tender and many are split open. Drain in a wire mesh strainer. For cultivated wild rice, cook for 40 minutes to an hour. Let the wild rice cool completely. Wild rice can be prepared a day ahead of time and refrigerated.
In a large sauté pan, place the oil or butter and put over medium-high heat. Add the onion and stir until it starts to sizzle. Lower the heat to low, stirring the onions occasionally. Note: The longer the onions are cooked, the sweeter and more caramelized they’ll become. Season with a pinch of salt, and when golden and soft, move onions to a small bowl and reserve for topping burgers.
Put the cooled wild rice in a large bowl and add the sage, 1/2 teaspoon salt and Worcestershire sauce and mix well.
Add the ground beef to the wild rice mixture and mix with your hands to combine. Divide the mixture into 6 equal portions and gently shape into patties. Refrigerate until time to cook.
To cook, grill or pan-fry over medium-high heat for about 3 minutes per side. Serve on buns, topped with sautéed onions and condiments.

Recipe and photo adapted from Co+op

Basic Meatballs and Italian Meatball Stew

What's a list of ground beef recipes without meatballs? Here's a basic meatball recipe that you can adapt for a variety of cuisines.

Ingredients

For the Meatballs

1 pound ground turkey (or ground beef, ground pork or a mixture of any of these)
3/4 cup breadcrumbs
1/2 cup milk
1/2 teaspoon unflavored gelatin
1 large egg
2 tablespoons minced onion
1/2 teaspoon salt

For the Stew

1 tablespoon olive oil
1 large onion
2 stalks celery
1 large garlic clove, chopped
1 medium potato, cubed
2 tsp dried thyme
15 ounces diced tomato
1 t red wine vinegar
2 cups veggie stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat the oven to 400ºF. Lightly oil a large sheet pan. In a large bowl, combine breadcrumbs and milk and mix well, then sprinkle gelatin over the surface. Let stand for five minutes to hydrate the gelatin, then add egg, onion and salt. Mix well, then add ground beef and mix with your hands. Form small, 1-inch balls (36 meatballs) of the meat mixture and place them, not touching, on the sheet pan.
Bake for 15 minutes, until cooked through. Cool on a rack and refrigerate. If using in other dishes during the week, meatballs can be kept in the refrigerator up to 3-4 days. If freezing, once meatballs are cold, transfer to freezer containers to freeze for about 3 months. Or, of course, use them right away in this soup!
For soup, heat a large pot over medium high heat, and add olive oil. Add onion, celery, garlic and potato and sauté until softened. Add thyme and stir for five minutes. Add diced tomatoes, red wine and stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper. Add 24 of the 36 meatballs and simmer for 10 minutes more, then serve. Reserve the remaining meatballs and refrigerate or freeze for later use.

Recipe and photo adapted from Co+op

Quick Asian Beef Ramen Noodles

Ground beef in ramen? Why not!

In this super simple recipe, ramen noodles are combined with sesame oil, onion, garlic, bean sprouts, and ground beef and topped off with a sauce made up of soy, oyster, hoisin sauces.

Garnish your noodles with seeds and green onions.

Find the full recipe at RecipeTin Eats

Italian Wedding Soup

When you've got a craving for meatballs and warm, cozy soup, Italian Wedding soup fits the bill.

Made up of mini meatballs, celery, carrots, spinach, and pasta, this soup is simple and delicious and sure to be a family-friendly hit.

Serve your Italian Wedding soup with lots of parmesan and you guessed it, rustic bread.

Find the full recipe at Once Upon a Chef

All-American Cheeseburger Pasta

A slight twist on spaghetti with meat sauce, this cheesburger pasta is as delicious as it sounds.

Made with noodles, ground beef, tomato sauce, and lots of cheese, this All-American meal is warm, cozy, and totally devourable.

Top it with even more parmesan cheese and serve it with a crunchy piece of our Co-op rustic bread.

Find the full recipe at Bon Appetit

Crockpot Beef Chili

Chili is another dinner idea to keep in mind when you have a bunch of ground beef on hand.

In this chili recipe, ground beef is combined with onion, garlic, poblano peppers, and a variety of flavorful seasonings.

If you wanted to beef it up (ha) feel free to add in some beans.

Find the full recipe at Half Baked Harvest

BA's Best Bolognese

There are few dinners that are as warm and cozy as a big old pot of bolognese.

This recipe calls for all the standard bolognese ingredients — ground beef, onion, celery, carrot, tomato paste, and chicken stock.

Serve your bolognese with some of our housemade pasta and a slice of rustic bread.

Find the full recipe at Bon Appetit

Picadillo

This traditional Latin American dish is a delicious way to savor ground beef.

Ground beef is combined with onions, chorizo, garlic, tomatoes, stuffed olives, and a number of seasonings before being slow-cooked on simmer for 30 minutes.

Serve your picadillo over white rice with a side of roasted veggies.

Find the full recipe at NYT Cooking