Home Hamburgers
HOME HAMBURRGERS
My family and I like to have restaurant hamburgers, but we do so every now and then because most of the time when you eat such a meal, you come out feeling so full you feel like you ate the "whole cow". So, taking into consideration my family's love of this All American Meal, I have created a lighter yet very flavorful version of "The Hamburger" along with the side order of french "oven" fries. As with every beef meal I prepare, I buy the lowest fat content beef I can find. So far it has been Sirloin and my butcher at "Albertson's" always has the 93% lean beef available. If you have your own beef mill, you can buy the Sirloin and trim the fat off.
Start with the potatoes as their cook time is 25 minutes. You can prepare the rest of the meal while the potatoes are baking and everything will be ready at the same time.
INGREDIENTS FOR HAMBURGERS
1/2 to 1 Pound of 93% ground sirloin
2 Tablespoons of chopped, dried onion
1/2 Teaspoon of garlic powder - for a hint of flavoring
1 Teaspoon of ground black pepper
1 Teaspoon sea salt
2 Teaspoons of dry parsley
4 or 8 Nature's Own White Whole Wheat hamburger buns, warmed up in a 400 degree (F) oven for 3 to 5 minutes.
Light mayonnaise
Mustard
Fresh tomato slices
Fresh lettuce (your choice) or spinach leaves
Fresh onion slices (Optional)
Pickle spears (Optional)
Oven French Fries - See recipe below
HOW TO
In a medium sized bowl, combine the ground beef and the seasonings and mix by hand until all evenly distributed. Divide the beef into 4 to 8 patties - depending on how much beef you use and how thick you want your burgers to be. I try to keep up with the serving size for meats to be 4 to 6 ounces, but that is just me.
In a non stick skillet, over medium heat, cook your hamburgers to the doneness you prefer. Serve on "Nature's Own" White whole wheat hamburger buns. Most people don't mind regular whole wheat buns but some people prefer white bread, so I use this brand to fulfill two preferences.
OVEN FRENCH FRIES
INGREDIENTS: 1 Potato per person.
4 to 8 Large Yukon Gold or Russet Potatoes, washed and dried, french cut - You may peel the potatoes or leave skin on.
OR - YOU CAN ALSO DO HALF POTATOES AND HALF SWEET POTATOES - THE COLOR COMBINATION LOOKS GREAT!
4 ri 8 Large sweet potatoes, washed, dried, peeled and french cut. The peel on sweet potatoes can be to tough to eat
3 to 6 Tablespoons of olive oil
1 Sprig of Rosemary leaves, roughly chopped
Sea salt, to taste
Pepper, to taste
Hunt's - No High Fructose Corn Syrup - Ketchup
HOW TO:
Preheat oven to 375 o (F)
In large bowl, place the potatoes, season and pour the olive oil on them. With your hands or tongs, toss until they are all lightly coated with the oil mix and spread on two large cookie sheets. Bake for about 25 minutes OR until potatoes are tender.
Serve with your hamburgers or as a side dish to any meal you desire.
Serves 4 to 8 Prep Time: 25 minutes Cook time: 25 minutes
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