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Menu Plan for Summer II: Week 4, Monday
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Daily Recipes:
Spicy, Barbecued Burgers
Potato and Green Bean Packets
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I've been doing vegetable packets on the grill for years: easy, no bother, lo-cal, clean-out-the-fridge.
As to the burgers... We live in a country that still has Steak Tartar on menus and for sale in supermarkets. (It's raw, chopped beef, served with a raw egg.... and eaten raw.) The point being: we like our burgers rare. Cook yours however you like them.
Spicy Barbecued Burgers
Total time: 20 minutes
Slightly spicy burgers, topped with a ketchup based sauce. Serve with or without buns, pickles and onions. They have enough flavor to stand alone. If cooking on the barbecue grill, a grill basket or mat makes it easier.
Ingredients:
- 12oz (360gr) ground beef
- 1 tsp chili powder
- 1 tsp garlic powder
- 4oz (120gr) chopped green chilies (or jalapeños' if you prefer)
- 2 tbs ketchup, divided
- 1 tbs Worcestershire sauce
Instructions:
- Put beef, chili powder, garlic powder, chilies and 1 tbs ketchup into a large bowl and mix well.
- Shape into 3 - 4 patties.
- Cook on barbecue grill for 4 - 8 minutes per side, or until done to your liking.
- Mix 1 tbs ketchup and Worcestershire sauce. After you turn the burgers, baste with ketchup sauce. Serve.
- Or sauté in a nonstick skillet for the same amount of time, depending on how you like them done.
Potato and Green Bean Packets
Total time: 30 minutes
Vegetable packets are great for using up leftover bits in the fridge: carrots, celery, mushrooms, tomatoes... They are cooking when you hear them sizzle, and are done when you can't hear them any longer. They stay very hot in the packets, and can even be taken off early and left to finish off heat.
Ingredients:
- 2 medium potatoes
- 5oz (150gr) green beans
- 2 shallots or 1 small onion
- 1 tomato or 4 cherry tomatoes
- 2 tbs chicken stock or water
- 1 tbs basil
Instructions:
- Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
- Top and tail beans and cut into 1 1/2" (4cm) lengths.
- Cut the potatoes into bite-size chunks.
- Cut cherry tomatoes in half.
- Thickly slice shallots or onion.
- Divide all vegetables evenly between the 2 plates keeping in center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock or water runs everywhere.
- Divide chicken stock between the 2 plates.
- Snip basil and sprinkle on vegetables.
- Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
- Put on barbecue - indirect heat (not over the coals), cover grill and cook for 20 - 25 minutes. You can open them and stick a knife in the potatoes to check if they are done... If not close back up and put back
- Or put in 400F oven for 40 minutes. Check to make certain everything is done.
- Remove vegetables from packets and serve.
Cooking schedule: 30 minutes |
Snip basil, add to packets |
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