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Menu Plan for Summer I: Week 2, Day 4
Giant Stuffed Burger
Quinoa and Lentil Salad
Cooking time: 35 - 55 minutes for menu Cooking schedule: see below for instructions
Kind of like meatloaf from the grill... But not quite. You can put almost anything in the center, just remember not to make it too thick or you won't be able to seal it. An inch (2.5cm) is about as much filling as I have managed, still getting the edges to seal. This works best with a basket, as that helps keep it all nicely together.
Giant Stuffed Burger
Total time: 35 minutes longer if using oven
You could make smaller burgers, but we like this big one. Cut into wedges, with cheese oozing out of the center.... Serve with or without extra ketchup.
Ingredients:
- 12oz (360gr) ground beef (mince)
- 1 onion
- 2 tsp olive oil
- 3 tbs dry bread crumbs
- 1 tbs ketchup
- 2 tsp soy sauce
- 1 tsp Dijon-style mustard
- 1/4 tsp garlic powder
- 2oz, (60gr) sliced or shredded cheese I use Colby
- If cooking on the barbecue: wire grill-basket or a mesh grill pan
- If cooking in the oven: baking sheet
Instructions:
- Chop onion and sauté in olive oil in nonstick skillet over medium-high heat until tender and starting to brown, about 7 minutes.
- 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.
- Put the 'bottom' patty in the grill basket, pan or on the baking sheet.
- Mix bread crumbs, ketchup, soy sauce, mustard and garlic powder and immediately spread over 1 patty to within 1/2 inch of edge.
- Spread fried onions on top of bread crumbs mixture and cheese on top of onions. (It gets rather 'high' but it works).
- Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal.
- 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.
Quinoa Pilaf and Lentil Salad
Total time: 35 minutes
I always try to cook rice, grains, beans etc. ahead in the summer so it's a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.
Ingredients:
- 1 - 1 1/2 cups leftover quinoa pilaf
- OR
- 1/2 cup quinoa cooked in
- 1 1/2 cup chicken stock (or the amount of liquid your package recommends)
- 1/4 cup small green lentils (Lentille Verte du Puy)
- 1/2 cup beef or chicken stock
- 1/2 cup water
- 1 tbs fresh, snipped chives or garlic chives
- Balsamic Vinaigrette:
- 1 tbs Balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs good olive oil
- 2 tsp sesame of walnut oil optional
Instructions:
- Cook lentils in stock and water until done, about 30 minutes. Drain.
- Snip herbs.
- Combine lentils and quinoa pilaf in a medium bowl.
- Put ingredients for vinaigrette in a small bowl and whisk to combine.
- Immediately pour over quinoa/lentils and stir to combine. Add chives, stir and serve.
Cooking schedule: 35 - 55 minutes |
Spread on patty |
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