Burger


We are having a very healthy and delicious week this week(read: lots of fruits and veggies and fiber), so I thought I would treat the boys with something they might like, bacon cheeseburger rollups.

They are about as easy as they sound, though official recipes will make this harder than it needs to be by using pizza dough. Simply dice up and fry some bacon until crisp, put into a (large) bowl. Brown some hamburger in the same pan, and put that into the bowl with the bacon and a cup+ shredded cheddar. Let the cheese get melty, and then spread this onto a quesadilla. Top with more cheese if you feel it needs it, and then roll the whole thing up tightly. Let it sit for a minute or so before slicing so that the quesadilla relaxes into its new shape. Slice into 1″ rolls and serve with barbecue sauce, ketchup, mustard, or sour cream. Whatever your family likes.

Tonight, Cranberry-Apple-Walnut Chicken Salad on fresh wheat bread. Yum! Recipe tomorrow of course.

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Last night I ventured into the universe of cheeseburger pizza, or at least started out with that intent. I didn’t feel like making my own dough, though, so wheat dough from the grocery sufficed.  I set that out to thaw, set Josh on browning ground beef, and got to thinking.

I didn’t really want a red sauce. I’d made this before and I personally felt the red sauce detracted from the cheeseburgery flavor. I did want bacon, for a “bacon cheeseburger” experience. This could only lead to one thing, people. Cream of Bacon.

So I set out. I diced up four pieces of bacon. I fried them until they were crispy and delicious, and strained a little of the fat off – there was a lot. I got cheap bacon. I left a tablespoon or so, added the requisite tablespoon of flour, stirred, and started adding milk. Cream of bacon, people. I added some mozz for the sticky factor, but you couldn’t taste it. There was peppery, salty, delicious bacon, and you could tell. I did add a little more s&p, and some garlic salt, but otherwise it was just one of those magical things that will kill you, make you feel so classy (cream of chicken? nope, cream of bacon. What a ring that has!) but, seriously, it’s made of bacon! Just because it sounds trashy doesn’t mean it’s not delicious. And besides, you’re putting this on snooty white pizza, not the regular red varietal. That makes you sound sufficiently pretentious, right?

I mean, think about it. Spinach and pine nut pizza – white sauce. Chicken and parmesan pizza, white sauce. We’ll ignore the fact that CiCi’s macaroni and cheese pizza also has a white sauce. Perhaps it has no sauce! I mean, it has enough cheese, right? So only the most pretentious pizza toppings are graced with white sauce. Yes, on pizza, chicken is pretentious. Work with me, here.

So I spread that over my baked pizza crust (I always bake them 90% of the way first, otherwise my pizza-stone-lacking pizzas get really soggy in the middle), topped with the finely ground beef and cheddar cheese. Yum. Baked until the cheese was appropriately brown and crisped. Delicious. 

Last night I made Thai burgers – and while the first time didn’t turn out so hot, these were spectacular! I used crunchy peanut butter this time, because Josh was so weirded out by the flavor of peanut butter last time. The crunch definitely helped, but you didn’t want to look at the burgers, as they looked sort of vile.

But! Close your eyes and eat up, because they were so good!

I mixed up 1 lb of hamburger and 3 slices of bread with, oh, about a 1/4 cup of crunchy peanut butter. (2-3 scoops with a normal spoon, until everything looked pretty sticky). Peanut butter is sticky! This will not be pleasant, sorry. Anyway, so I mushed and smushed and added 2 teaspoons of ground ginger and a teaspoon of hot chili powder. Mush and smoosh some more, and then make a little bowl in the meat, to which you add 1/2 cup of coconut milk. Yum! Mush, smoosh, and work into 8 patties. Put these in the refrigerator to think about what they’ve done. 

Anyway, so now you work on the peanut sauce. Saute 2 tablespoons of garlic in 4 tsp of oil. No, that’s not a typo. It’s a lot of garlic. Put every last bit in, or you will regret it! Also add to the oil 1/2 a teaspoon of that chili powder. Now, before you put that on the heat, measure out 1/3 a cup of peanut butter. Kay, now put the oil on the heat. Saute until everything smells good – 45 seconds on high. (Sounds like microwave directions, doesn’t it?) Then quickly add the peanut butter and stir, before the garlic burns. Add 2 tablespoons each vinegar and sugar, and stir the nasty out of it. After a good 2 minutes of stirring and heating, your nasal passages should return to the vicinity (mine always exit whenever I heat vinegar), and then add 2/3 c of water and 1/3 c of coconut milk. If you like coconut more than me, add less water and more milk. Just no more than 1 cup of liquid here, please. Stir this in, and then just leave it to simmer for 10 minutes. Done!

The burgers you gave your griller should be grilled now. Toss them on buns, cover with the peanut sauce (which is also good to dip chicken in, or as salad dressing), and enjoy!

I hope you enjoy these as much as I do!

Burgers are one of Josh’s favorite fusions, and he’ll brag on my burgers to anybody. These are a super-easy hit around here!

1 lb 90% beef hamburger. (If you want, 75% beef is also acceptable, but then leave out the egg)

1 egg.

1/2 tablespoon cumin

1 tsp chili powder

1 tsp garlic

1/4 c bread crumbs.

Squoosh. Kids like this, but make sure they don’t lick their fingers, of course. Once thoroughly combined, make into patties. We like small ones, so I break it up into sixths. Your milage may (should?) vary.

Grill, broil, or fry as you like your burgers, substituting regular cheese slices with pepperjack or mexican shredded cheese blend. Grill your hamburger buns, too.

Instead of ketchup and mayo, use sour cream and salsa! Delicious!