Not only is this recipe incredibly fast and simple, we’re told it tastes a lot like a ‘Big Mac’, only WAY better! This week it’s all about customizing your bowl per your tastes, so feel free to add to your bowl as you wish. Of course burgers are great cooked on the grill, but you can also get some nice color pan-searing in a cast iron or your favorite skillet on the stovetop.
While the bowl is hearty in itself, feel free to serve with a potato-type of side dish. For repurposing this week, we’ve included some soft flour tortillas so you can make cheeseburger roll ups with leftovers!
1 Angus Beef Hamburger Patty Per Bowl
Spring mix, field greens or romaine lettuce, chopped
1000 island dressing
If using ground beef, start by forming your hamburger patties. You can add salt, pepper and garlic powder to taste. This week you’ve been given hamburgers that are 100% ready to cook! Just make sure they are thawed out. If you’re grilling them, start heating your grill up at least 5 minutes early to get those nice grill marks! Also, before you ever sear or grill meat, make sure to pat the surface dry with a paper towel because moisture will keep you from getting nice grill marks.
Prepare your salad bowls. Save the dressing for the end.
Grill your burgers! Before taking them off, add some cheese so it can melt. We like medium for Angus beef, but to each his own! Here is a guide to achieve your desired temp. Divide these total cook times in half for each side.
For rare: 4 minutes
For medium-rare: 5 minutes
For medium: 6-7 minutes
For medium-well: 8-9 minutes
For roasted sweet potatoes:
Here is a great recipe! Cutting your sweet potatoes in half drastically reduces the cook time and creates delicious caramelization. If you have brown sugar (or even white), you can sprinkle some on top the last few minutes in the oven for a heavenly sweet and savory side dish!
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