New post at ANIMALS SPOTTED.
You may get the idea that we eat a lot of hamburgers . . . and you would be right. Not unlike those who frequent drive-through establishments, we favor hamburgers at lunch time. We eat them probably once or twice a week. The difference in nutrition, though, is that our “secret sauce” does not contain mayonnaise, but rather just a squirt or two of catsup and/or mustard, and a big plate of fresh vegetables.
I use organic hamburger meat, and make them very small – six to a pound. This is plenty for our appetites. The homemade rolls are loaded with whole grains and seeds, so they are fairly nutritious in their own right.
What’s in that little pitcher? That’s the treasured au jus. There is basically no fat that collects in the bottom of the frying pan, but there is a good amount of fond. After I take out the burgers, I put in about a quarter cup of distilled water – or broth, if available – and let it absorb the fond. I pour this over the burgers and let it seep in to keep them moist and flavorful. This makes a really big difference in the enjoyment of the burgers.
We like a variety of vegetables to go with our burgers, so I try to provide a nice variety. Here we have a mélange of roasted red peppers, onions, and mushrooms, a pile of chopped Mexican scallions, an avocado half, and a big pile of cucumbers. The avocado center looks as though it is spoiled, but actually that is just where the seed had been, and that area had kind of a nutty taste – not at all unpleasant. I tasted it on the other half of the avocado, and it was fine, so I went ahead and served it up!
What’s missing? The usual thick slab of tomato! The on-the-vine tomatoes were $2.49 a pound this week! The week before, they were $.59. Hmmmmm !!!