Tag Archives: beef

Vegetarian Mushroom Burger

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I had fun today, got experimental and made burger patties out of mushrooms. I read somewhere that you can use mushrooms in place of ground beef, so i decided to have a go at burgers! They came out delicious, I may prefer them to the ground beef burgers. Next we will have to try them on the barbecue grill and see how they hold up.

I was only cooking for myself tonight, so this is just the ingredients for one burger. Increase according to the servings desired.

Ingredients:

1 cup Mushroom

1/4 cup Panko

1 tsp horseradish mustard

1 tbsp onion flakes

1 tsp cumin

1 tsp Fortner’s #75 blend

1 egg white

 

Use a knife and hand chop or use a food processor to finely chop the mushroom. In a bowl add panko, seasonings, mustard and egg white and mix thoroughly until fully combined. Form into a patty.

Heat a skillet on medium heat and spray with butter cooking spray.  Cook patty until browned and crispy one each side.

At this point you might want to melt cheese on the patty or grill onions to top the burger. You can also eat the burger patty with lettuce or cabbage wrap instead of a bun.

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More BBQ Fun!

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Here in Louisiana we are having exceptionally nice weather! It has not yet passed into the miserable humid weather, that we all know is on the cusp of rearing it’s ugly head! it was a clear and breezy 75 degrees today. This of course means another excelent day to fire up the grill! 

Tonight we had a wonderful dinner of grilled beef chuck eye steak and corn on the cob! It is a wonderful time of year for corn on the cob, and at the Winn-Dixie we picked up corn cobs for 10 for $3.00. The chuck eye steak is one of my favorites on the grill. I always pick out one with a great marbling of fat, which results in a wonderfully tender steak. 

The Hubby just goes with a simple salt and peppered steak for the grill, whereas   I enjoy a marinade of Mr. Spice Garlic Steak Sauce and liquid smoke. 

No salt, no fat, no refined sugar, no cholesterol, gluten free, and wheat free. 
 
 
Nutrition Facts:
Serving size: 1 tbsp
Servings per container: 20
Calories: 20
Total fat: 0
Cholesterol: 0
Sodium: 0
Potassium: 200mg
Total carbohydrate: 4g
Protein: 0
For the Corn on the cob, we made an unsalted butter mixture that consisted of 2 tbsp of unsalted butter, rosemary, dill and cilantro. You can mix whatever herbs in the unsalted butter you like. It all depends on your flavor pallet. We use different combinations all the time. We prefer to grill the corn in it’s own husk. To do this all you have to do is peal back the husk, and clean out the husk stringy inside. Make sure to leave the outer husk attached to the corn cob. Rub 1 tbsp of the unsalted butter mix on the corn cob, and re-cover the cob with the, still attached, outer husk. 
After firing up the grill, or heating the coals if you use a charcoal BBQ as we do, place the corn on the grill first. The corn cobs will take about 20 min to cook. To get an even grill on them turn a quarter turn approximately every 5 minutes.
About half way through the corns cooking time, you should place the steaks on the grill. For a nice rare to medium rare you will only need to cook the steak for approximately 5 minutes per side. Turning once during grilling. 
The hubby also made dill hassle-beck potatoes and harm cheesy Hawaiian rolls to accompany the meal. Not that we needed all of it, I saved more than half of the steak and the potato for tomorrows breakfast. 

Low Sodium Hamburgers

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It is a wonderfully beautiful day here in Louisiana, perfect for the BBQ! We were sitting around this afternoon watching the Food Network and had the urge for hamburgers. So away to the kitchen and hamburgers we made to satisfy the craving.

I love grilled hamburgers with lots of flavor. Some people don’t like burgers with lots of spices and additives. Some people see it as more “meatloaf” than standard hamburger. For me, the more spices the better!

Ingredients

1 lb Ground Beef

1/4 cup Panko

1 tbsp Horseradish mustard

1/2 tbsp Worcestershire sauce

1 tbsp Onion flakes

1 tsp Chili flakes

1/2 tbsp Garlic powder

1 egg

DIRECTIONS

This is super easy, Mix all spices, panko and egg into ground beef until thoroughly combined. I prefer to cover and place in the refrigerator for about an hour to let the flavors merry together. This will make a much more flavorful burger.

Form meat into patties, the mix makes 4 approx 4oz burgers. Grill or skillet cook the burger to the desired temperature. **Tip – to keep the burger patties from shrinking too much, create a divot in the patty with your thumb to prevent shrinking too much. (not sure why this works but it does:)

I splurged just a bit and used onion buns for my burger. They have 310 mg of sodium in each bun, but they taste so good I just really wanted to have one for a change. Since the burger buns only have 99mg of sodium the whole thing with a slice of swiss cheese added amounts to less than 500 mg for the entire burger. We also grilled red onion slices and baby bella mushroom slices, and topped the burger with tomato slices and slices No Salt dill pickles.

Rainy Day Beef and Bean Stew

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Woke up today and the weather was gloomy, overcast, thunder and rain. What a perfect day for a slow cooked beef and bean stew! This is something that you can put on in the early afternoon and check on periodically while you do other things around the house. I love a stew every once in a while, especially on days like this. 

After a wonderful weekend of exploring the French Quarter Festival, it was great to have a gloomy day at home relaxing. The Hubby fell in the shower last night, and we think he may have bruised a few ribs, so no heavy work for him for a few days. I always say that a good beef stew loaded with garlic and spices will cure any ailment…so hopefully this will aid in his recovery.

Ingredients

**the measures of the spices are an approximation, and as always have fun and adjust the amounts of each to suit your taste. Everyone likes and dislikes tastes and heats of spices in dishes differently. My hubby loves spicy food and still eats salt so he adds red pepper, pepper and salt after it is served to suit his pallet. Lucky for me, our kitchen cooks for MY lifestyle and pallet and he adjusts for him later 🙂 I am loved 

Directions

clean and Soak dry beans in covered container overnight

Score roast approx 1/8 inch deep on both sides, coat with the mix of dry spices. Depending on your favorite flavors coat with a mix that suits your fancy. 

Heat on high 2 tbsp oil in a large soup pot, sear both sides of the roast for about 5 min per side, starting with the fat side down. 

Remove roast and deglaze pot with red wine. Add stir fry pepper mix and garlic to red wine and reduce by half. 

Cut roast in to quarters and place back in the pot, add soaked beans and water to cover the meat and beans. Bring to a rapid boil. After it comes to a boil, reduce heat to low-medium and slow simmer for about 2 hours. Taste the broth at this point and season to preference with non sodium seasonings.

When meat starts to become fork tender remove from pot and shred with fork. Return the meat to pot and continue to simmer for about 1-2 more hours. 

serve by itself or over rice.

Serving Size: 1 cup
Amount per Serving
Calories 542
Calories from Fat 151.0
Total Fat 16.78g
Saturated Fat 0.03g
Cholesterol 189mg
Sodium 56.85mg
Total Carbohydrate 36.68g
Dietary Fiber 22.39g
Sugars 2.62g
Protein 75.43g