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.
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.
- Chop your veggies. They must be as evenly sliced as possible, and as small as possible:
- In a mixing bowl, combine the meat, bell pepper and onion. Season liberally with salt, pepper, and garlic salt.
- Using your hands, mold the ingredients into hamburger patties.
- Take a skillet, heat about 2 tablespoons of canola oil, and cook the burgers–flipping as necessary.
- 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.
- Take the bread off the heat, place the burgers and grated mozzarella on top, and you’re done!