In my pantry today:
- 1lb lean ground beef
- 1/8 c breadcrumbs or crushed-up Kashi® cereal
- 1 tsp garlic paste
- 1 tsp chili powder
- 1/2 tsp turmeric
- 2 tbsp ground flax
- 2-4 Thomas® whole wheat bagel thins
- 2-4 slices gouda cheese
- 2 medium zucchini, sliced into sticks
- 1/8 c white flour
- 1/4 c breadcrumbs or crushed-up Kashi® cereal
- 1 tsp Greek seasoning
- 1 egg
It’s been (once again) busy times; I have finished some freelance projects here at home that have kept me from the kitchen. This of course means that getting back into the kitchen will be a process of cleaning before it can be one of cooking. What none of the mess will mean, however, is that feeding is unnecessary. And today I wanted a cheeseburger.
It’s not a hard process: take all the ingredients up there above buns-n-cheese, mash ‘em together and make hamburger patties. Lightly spray a big frying pan and put the patties on while it’s heating to M. Flip every few minutes until they are your desired rarity (or non-rarity). When a moment from done, turn off the pan, add a slice of gouda to each patty and cover the pan for 5m, or until you have achieved maximum cheesy goodness.
For your french fries made not of potato but of zucchini, gather ’round: take cut zucchini sticks and dip in egg. Shake off egg and roll in your combination of flour, breadcrumbs and seasoning. Lightly grease a baking sheet and lay each slice out. Put in a 425° oven for 10m, then take out and flip. Return to the oven for another 5m. Serve alongside your burgers (add your favorite condiments!) and call it a meal! 5 spoons!