A Different Take on the “Veggie Burger”

Over-share time: my boyfriend of 4+ years is about to leave for a post-doc. Really, he is about to leave for his FIRST post-doc, meaning we have no clue when we’re going to be living in the same state again. Consequently, I’ve been very sentimental lately. I had thought last weekend of making “artichoke burgers.” It’s fairly simple–just hamburger, grated cheese and artichoke hearts piled between two buns; it was also one of the first meals the boy ever made me. I had all the ingredients, but then had a change of heart (really, I just realized I had no bread crumbs or other traditional binding agents for my burgers). The following meal resulted instead.

Ingredient-wise, this recipe is cheap and simple. From a technique standpoint, however, you need to make sure (i) that you season the meat well (ii) that your chopping skills are up to speed–small and consistent wins this race.

“VEGGIE” BURGER

Ingredients: (makes 5 burgers)

  • One package ground beef (I like the 96/4)
  • Garlic powder
  • Salt and pepper
  • Red bell pepper (I used about 1/2 of a pepper), chopped finely.
  • White onion (I used about 1/8 of a large onion), chopped finely.
  • Approx. 2 tablespoons canola oil.
  • Grated mozzarella
  • Five rolls/buns, etc.

DIRECTIONS:

  1. Chop your veggies. They must be as evenly sliced as possible, and as small as possible:

    Teeny-tiny pepper slices.
  2. In a mixing bowl, combine the meat, bell pepper and onion. Season liberally with salt, pepper, and garlic salt.
  3. Using your hands, mold the ingredients into hamburger patties.
  4. Take a skillet, heat about 2 tablespoons of canola oil, and cook the burgers–flipping as necessary.
  5. Remove the burgers. With the skillet still on the heat source, warm the rolls/buns, letting them sop up any juices along the way. This should not take long at all.
  6. Take the bread off the heat, place the burgers and grated mozzarella on top, and you’re done!
    Open-faced
    Open-faced

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