Tag Archives: burger

Cheeseburger in Zucchini Fries (or, “Please Don’t Take the Title as a Buffett Endorsement.”)

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!

Naan Burgers with Redonk Raita

In my pantry today:

  • SWAD® Garden Fresh Veggie Burgers
  • 2 slices onion naan
  • 1/4 c safflower oil
  • 1.5 c plain Greek yogurt
  • 1.5 c fresh spinach
  • 1 tbsp water
  • 1 tsp ghee
  • 1 tsp powdered sugar
  • 1/2 tsp garlic-ginger paste
  • 1/2 tsp mustard seeds
  • 1 tsp cumin
  • 1/2 tsp hot red chili powder

First, make that raita. It should be chilled for at least an hour prior to serving for best bets. Put your spinach in a pot heated to ML with a tbsp water, cover and let sit for three minutes. Remove from heat, set on a cutting board and let cool for a few minutes. Back to the spinach pot, turn the heat to M and add ghee. When that’s melted and the pan is hot, add mustard seeds and allow to cook until snapping. Sprinkle in a 1/2 tsp cumin and ginger-garlic paste; when that starts sticking to the pan in a golden glory, scrape it all up and set aside to cool. Return to your spinach and dice it as finely as you’d like. Stir it into your yogurt along with the remainder of seasonings and the cooled ghee scrapings; put it in the fridge.

When it’s time to eat, take out the veggie burger patties and heat your safflower oil in a deep-bottomed pan. When your burner reaches M, put the frozen patties in and let them turn the same golden color the box suggests they should be on both sides. Drain on a paper towel while you take that naan out of the oven where it was warming. Quarter the naan. Put a patty on each piece, top with raita then sandwich it up. It’s the Americanized Indian version of the American meal! 5 spoons!

——————-UPDATE BY REQUEST——————-

Redonk Raita:

  • 2 c chopped fresh spinach
  • 1.5 c 0% fat plain Greek yogurt
  • 1 tsp vegetable ghee
  • 1-2 red chile peppers [or] hot red chile powder [or] cayenne pepper
  • 2 tsp chopped cilantro
  • 1 tsp black mustard seeds
  • 1/2 tsp asafoetida
  • 1/2 tsp cumin  (or to taste)
  • 1/2 tsp confectioner’s sugar (or to taste)
  • 1/2 tsp garlic powder or paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Heat a pan and add spinach and 1 tbsp water. Cook covered for 3 minutes on low heat, then let cool on a cutting board while you start your seasonings: warm ghee to M with mustard seeds and chiles (if’n you’re using those) and when the seeds begin popping, take it off the burner and stir in the rest of the seasonings, excepting the sugar. You’re going the mix the sugar directly into the yogurt, mince your cooled spinach and add it just before adding the pan seasonings/ghee. Once everything is mixed well, cover and chill the raita for at least one, but up to a day before serving. The flavor is best after a few hours of intermingling.