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stuffed burger
Giant Burger Stuffed with

brown rice mangetout
Sesame Brown Rice with Mangetout (Snow Peas)

Menu Plan for the week of May 10, 2013: Day 5 Recipes

Giant Burger Stuffed with Mushrooms
Sesame Brown Rice with Mangetout (Snow Peas)

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     Meat loaf for the barbecue.....  It will take longer if cooked in the oven.  If you cook it on the barbecue, you really should have a grill basket.

Giant Burger Stuffed with Mushrooms   Preparation and cooking time:    35 - 55 minutes
    You could make smaller burgers, but we like this big one.  Cut into wedges, with cheese oozing out of the center.... This one is filled with mushrooms, olives and Gruyère.

12oz (360gr) ground beef (mince)
2 slice prosciutto
1.5oz (45gr) mushrooms
10 black, olives, Greek or Kalamata
1oz (30gr) Gruyère
1 tsp olive oil
If cooking on the barbecue: wire grill-basket or a mesh grill pan
If cooking in the oven: baking sheet

Trim and chop mushrooms.  Chop olives.  Cut Prosciutto into thin strips.  Oil grill basket, mesh pan or baking sheet. 
Divide beef in half.  On plates or waxed paper pat each half into a thin patty, 8 or 9 inches (20 - 23cm) in diameter.
Spread mushrooms, olives and Prosciutto over 1 patty to within 1/2 inch of edge.  Lay cheese on top. Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal. Slide or tip it on to the grill basket and close basket.  If you don't use a basket you'll need a plate or baking sheet to help turn it.  
If using the barbecue, grill for 8 - 10 minutes over medium-high heat, carefully turn and grill another 8 - 10 or until done.  If using oven, bake at 400F for 35 - 40 minutes or until done. 
Hint: When cheese starts oozing out of the edge I consider it done.
Remove to platter, cut into wedges and serve.

Sesame Brown Rice with Snow Peas (Mangetout)                      Time: 30 minutes
     A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.  

1/2 cup brown rice, quick cooking
1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
4oz (120gr) mangetout, snow peas
1/2 red pepper   
1 tsp butter
2 tsp sesame or walnut oil
1 tbs soy sauce
2 tsp sesame seeds, toasted

Cook rice in chicken stock according to package instructions. 
Clean pea pods - snip off the stem end.  Cut large pods into pieces, at an angle, if desired.  Cut red pepper into matchsticks
When rice is almost done:
Toast sesame seeds. Remove.
Heat butter and sesame oil in a large nonstick skillet over medium heat.  Add pea pods, red pepper, soy sauce and sauté 5 - 7 minutes, stirring frequently.  Add brown rice and stir-fry quickly.  Sprinkle with sesame seeds and serve.

To toast regular sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, medium skillet, 2 plates,
barbecue grill and grill basket or oven / baking sheet

Turn on / light barbecue grill or oven
Start to cook rice
Chop mushrooms, olives
Slice Prosciutto, cheese
Divide beef, make 2 patties
Top 1 patty with mushrooms, olives, Prosciutto
Add cheese

Top with second patty, seal
Oil grill basket
Add burger, cook
Trim mangetout, slice if needed
Cut pepper
Toast sesame seeds
Turn burger
Sauté mangetout, pepper
Mind the rice
Add rice, soy sauce to vegetables. stir-fry
Remove from heat, add sesame seeds, stir
Remove burger, cut into wedges, Serve

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