This is the final dish that I made with the pre-cooked hamburger meat. I broke up the patty into the pan and added some saved pan deglazings to rehydrate the meat after its banishment in the refrigerator. When it was soft, I added a bit of BBQ sauce and some pasta sauce from a jar to create a tomato-y, but not overly BBQ’y, ambience. Then I added cumin, Mexican oregano, and mild red chili paste, and let it simmer for about five or ten minutes until it was sufficiently “sloppy”.
The base is a toasted whole grain hamburger bun and the toppings are grated extra sharp Cheddar cheese, and scallions. The little pile of tomato bits on top were created from the ends that I cut off the Roma tomatoes, whose more meaty center slices border the dish.
Alas, the avocado that I had planned to add was not up to snuff. 😦
Three days before Christmas, we had these three visitors to the water pond.