Ground Pork Burger and Baked Fries

May 2, 2022 at 6:52 PM | Posted in Aunt Millie's Live Carb Smart, Ground Pork, Ore - Ida, Pork, Sargento's Cheese | Leave a comment
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Today’s Menu: Ground Pork Burger and Baked Fries

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. 72 degrees and sunny out today. I had to have Mom to her hearing aid doctor appointment at 12:00. She had to find a new hearing aid place. Her old one was no longer in business. These will be so much better for her. Back home watered all the plants and swept the deck off. For Dinner tonight I prepared a Ground Pork Burger and Baked Fries.

 

I had bought a package of Ground Pork at Meijer. I opened the package up and made it into 4 Patties. I froze 3 of them and kept one out for my Dinner Tonight. I love Ground Pork, it has such good flavor and fries up perfectly!

 

After 3 minutes flip the burgers. Continued cooking for 4 minutes more. Flip one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing them from the pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Aunt Millie’s Live Carb Smart Hamburger Buns. The Burgers were topped with a slice of Sargento Reduced Fat Pepper Jack Cheese and Hellman’s Organic Spicy Chipotle Mayonnaise. Then served on a Pepperidge Onion with Poppy Seeds Hamburger Bun. The Pepperidge Buns I’m using are a bit more calories or carbs than what I normally use but well worth it! These are so soft and fresh! The Burger came out mouth watering delicious! Excellent Pepper Jack Cheese also!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later I had a few slices of Cracker Barrel Super Sharp Cheese and some Ritz Whole Wheat Crackers. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

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Ground Pork Burger and Baked Fries

April 4, 2022 at 7:20 PM | Posted in Aunt Millie's Live Carb Smart, Ground Pork, Ore - Ida, Pork | Leave a comment
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Today’s Menu: Ground Pork Burger and Baked Fries

 

For Breakfast I had Scrambled Eggs (2 Eggs), toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread (topped with I Can’t Believe It’s Not Butter), and a cup of Bigelow Decaf Green Tea. Rain on and off and 58 degrees. Above average chance of rain all week they say. It sure beats Snow and Ice! After Breakfast I did a load of laundry. Then after Lunch I got the plant boxes out and started filling them with dirt and then a layer of peat moss with some fertilizer. My Pepper and Tomato Plants came in and I had to get them watered and planted. Mom loves Tomatoes so I’ve got more Tomato Plants this year. I also have some Bell Pepper plants, Jalapeno, Banana Pepper, and Ghost Pepper Plants. So I planted as many as I could today. For Dinner tonight I prepared a Ground Pork Burger and Baked Fries.

 

I had bought a package of Ground Pork at Meijer. I opened the package up and made it into 4 Patties. I froze 3 of them and kept one out for my Dinner Tonight. I love Ground Pork, it has such good flavor and fries up perfectly!

 

After 3 minutes flip the burgers. Continued cooking for 4 minutes more. Flip one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing them from the pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Aunt Millie’s Live Carb Smart Hamburger Buns. The Burgers were topped with a slice of Sargento Reduced Fat Pepper Jack Cheese and Hellman’s Organic Spicy Chipotle Mayonnaise. Then served on a Pepperidge Onion with Poppy Seeds Hamburger Bun. The Pepperidge Buns I’m using are a bit more calories or carbs than what I normally use but well worth it! These are so soft and fresh! The Burger came out mouth watering delicious! Excellent Pepper Jack Cheese also!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later I had a few slices of Cracker Barrel Super Sharp Cheese and some Ritz Whole Wheat Crackers. I also had a Lemonade/Tea Diet Snapple to drink.

 

 

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

 


Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Ground Pork Burger and Baked Fries

March 14, 2022 at 7:02 PM | Posted in Aunt Millie's Live Carb Smart, Ground Pork, Ore - Ida | Leave a comment
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Today’s Menu: Ground Pork Burger and Baked Fries

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Warm weather is arriving! 63 degrees and sunny out! The 70’s coming in by Wednesday! I took Mom to her Radiation Treatment, 1 more to go! We wait a week and then go back to the Doctor to see if it got all the Basal Skin Cancer, hopefully so! After the Treatment we stopped by Meijer for a few items then back home. Got the Rake, leaf blower, grass seed, and my cart out and did some yard work. The Winter was so rough on our lawns this year. For Dinner tonight I prepared a Ground Pork Burger and Baked Fries.

 

I had bought a package of Ground Pork at Meijer. I opened the package up and made it into 4 Patties. I froze 3 of them and kept one out for my Dinner Tonight. I love Ground Pork, it has such good flavor and fries up perfectly!

 

After 3 minutes flip the burgers. Continued cooking for 4 minutes more. Flip one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing them from the pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Aunt Millie’s Live Carb Smart Hamburger Buns. The Burgers were topped with a slice of Sargento Reduced Fat Pepper Jack Cheese and Hellman’s Organic Spicy Chipotle Mayonnaise. Then served on a Pepperidge Onion with Poppy Seeds Hamburger Bun. The Pepperidge Buns I’m using are a bit more calories or carbs than what I normally use but well worth it! These are so soft and fresh! The Burger came out mouth watering delicious! Excellent Pepper Jack Cheese also!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

 

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Asiago Cheese Ground Pork Burger w/ Baked Fries

June 21, 2021 at 7:04 PM | Posted in Aunt Millie's Live Carb Smart, Ground Pork, Ore - Ida, Pork | Leave a comment
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Today’s Menu: Asiago Cheese Ground Pork Burger w/ Baked Fries

 

To start my morning I made a Breakfast Sandwich. I used a al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Deluxe Sliced Sharp Cheddar Cheese, and served it on a toasted Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Mostly cloudy, 87 degrees, with passing rain showers out today. I believe our Cicada problem is over, finally! I found very few out today. This seems like a long time coming. I wanted to rake the yard but it was just too windy. So I cleaned out what I could in our flower beds and the cleaned off the deck and driveway. Later I did a small load of laundry.  For Dinner tonight I prepared an Asiago Cheese Ground Pork Burger w/ Baked Fries.

 

I bought a 1 lb. package of Ground Pork at Meijer a while back.  With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. I had them all in the freezer. I took a package of 2 and sat them in the fridge overnight to thaw. To cook the Burgers I’m using a Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Cooking Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.

 

After 3 minutes flip the burgers. Continued cooking for 4 minutes more. Flipped one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing from them pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Aunt Millie’s Live Carb Smart Hamburger Buns. The Burgers were topped with the Boar’s Head Asiago Cheese, and Hellman’s Organic Mayonnaise – Spicy Chipotle. One delicious Burger! I had tried the Asiago Cheese on the Pork Burgers last time I made them and loved the taste. So I bought some sliced Boar’s Head Asiago Cheese from the Kroger Deli my last visit there. Kroger has a great variety of Boar’s Head Meat and Cheese Products.

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper.

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries

January 26, 2021 at 12:13 AM | Posted in Ground Pork, Healthy Life Whole Grain Breads, Kraft Cheese, Ore - Ida | Leave a comment
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Today’s Menu: Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries

 

 

To start my morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. 36 degrees and rain, and a whole lot of it! I seen a couple of houses up the street where the ambulance stopped and to take people off to the hospital. Bad way to start the week off! Did a couple of loads of laundry after Breakfast. Then after Lunch I had to go to Kroger and Pick Up my Grocery Order. A lot safer to order on line and then they deliver to your car. Back home all caught up today. Caught up on some shows I had recorded. For Dinner tonight I prepared a Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries.

 

I first fried about 5 slices of al fresco Chicken Bacon. I love using this Bacon, fries up perfect and only 35 calories for 2 slices. I sat aside until I added to the Burger. I only needed I only needed 2 slices but using the Bacon math you should always make double the amount. You have to have some eat as your preparing everything!

 

I bought a 1 lb. package of Ground Pork at Meijer the other day. With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. To cook the Burgers I’m using a large Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.

 

After 3 minutes flip the burgers. Continued cooking for 6-8 minutes more. Flipped one more time, cover and cook for another 3-4 minutes or until cooked through. If you’re adding on Cheese, go ahead and do so with about a minute before removing from them pan. I’m using Kraft Deli Style Sharp Cheddar. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Healthy Life Whole Grain Hamburger Buns. The Burgers were topped with Sharp Cheddar Cheese, al fresco Chicken Bacon and Hellman’s Organic Mayonnaise – Spicy Chipotle. One delicious Burger!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels with a Diet Trop A Rocka Diet Snapple to drink.

 

 

 

 

 

 

 


Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas

June 2, 2013 at 5:07 PM | Posted in beans, Bob Evan's, Ground Pork | Leave a comment
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Today’s Menu: Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas

 
I spent the morning doing some price comparing at Walmart and Kroger, you can read about that in an earlier post from today. What a beautiful morning it was this morning. I went out, about 6:30 am, and got the 2 Sunday Papers and it was a perfect morning out. Birds singing, Sunny and about 68 degrees. The sky in the east looked like a rainbow. I prepared something for dinner that I’ve never had a Pork Cube Steak, purchased at Walmart. I had a Beef Cube Steak before but never a Pork. For dinner I prepared a Pork Cube Steak w/ Mashed Potatoes, White Gravy, and Sugar Snap Peas.

 

Cubed Pork Steak 005To prepare the Pork Cube Steak I seasoned it with Sea Salt and Ground Black Pepper. I then rolled them through the classic seasoning and breading of Seasoned Flour, Egg Beater’s, and Panko Bread Crumbs. A fantastic trio to bread most any meat. I seasoned the Flour with Sea Salt and Ground Black Pepper, added a few shakes or more of Frank’s Hot Sauce to the Egg Beater’s, and Garlic Powder to the Panko Bread Crumbs. After breading I pan fried them in Canola Oil to a Golden Brown, about 7 minutes per side. As I said it was the first time I tried them and really liked them better than the Beef Cube Steaks, a lot more tender. I’ll be using them again!

 
For sides to go with the Cube Steak I heated up some Pioneer White Peppered Gravy along with Bob Evan’s Mashed Potatoes, microwave a total of 6 minutes and ready! Then I also microwaved a bag of Walmat Marketside Sugar Snap Peas . For dessert later I had bought a Bunch of Bananas while out so I’ll just have a Banana tonight.

Ground Pork Pesto Burger w/ Baked Baked Steakhouse Seasoned Griller Potatoes

July 1, 2012 at 5:37 PM | Posted in diabetes, Ground Pork, Healthy Life Whole Grain Breads, Ore - Ida | 1 Comment
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Today’s Menu: Ground Pork Pesto Burger w/ Baked Steakhouse Seasoned Griller Potatoes

 

For Dinner tonight I had a Ground Pork & Pesto Burger along with some Baked Steakhouse Seasoned Griller Potatoes . The pesto mixed in with the Ground Pork is a perfect combo! I had made up several of these and froze them that way Iv’e always got them on hand. I used Kroger Brand Ground Pork, 180 calories and 0 carbs. I combined the Ground Pork with Buitoni Pesto w/ Basil and Italian Style Bread Crumbs and mixed by hand until everything was well combined and made it into patties. I fried the Burger in Extra Virgin Olive Oil and seasoned it with Morton Salt Substitute and Ground Black Pepper. I topped it with just a splash of JB’s Fat Boy Haugwaush BBQ Sauce and a slice of Sargento Muenster Cheese and served on a Healthy Life Whole Grain Bun. The Pesto and Pork are a fantastic pairing! You have to give these a try. I left the recipe at the end of the post. I also had a side of Ore Ida Baked Steakhouse Seasoned Griller Potatoes . For dessert later a Jello Sugar Free Chocolate Pudding.

(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese or Muenster Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Sauteed Baby Bella Mushrooms, Reduced or Lite Mayo, and a Slice of Cheese.

Ground Pork Pesto Burger w/ Baked Crinkle Fries

June 15, 2012 at 4:44 PM | Posted in cheese, Ground Pork, Healthy Life Whole Grain Breads, low calorie, low carb, mushrooms, Ore - Ida | 1 Comment
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Today’s Menu: Ground Pork Pesto Burger w/ Baked Crinkle Fries

 

 

Ground Pork BurgersI had a Ground Pork & Pesto Burger along with some Baked Crinkle Fries. The pesto mixed in with the Ground Pork is a perfect match! I had made up 4 of these and froze 3 of them and kept 1 out for dinner. I used Kroger Brand Ground Pork, 180 calories and 0 carbs. I combined the Ground Pork with Buitoni Pesto w/ Basil and Italian Style Bread Crumbs and mixed by hand until everything was well combined and made it into patties. I fried the Burger in Extra Virgin Olive Oil and seasoned it with Morton Salt Substitute and Ground Black Pepper. Itopped it with Sauteed Mushrooms and a slice of Sargento Muenster Cheese and served on a Healthy Life Whole Grain Bun. The Pesto and Pork are a fantastic pairing! You have to give these a try. I left the recipe at the end of the post. I also had a side of Ore Ida Baked Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding.

(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese or Muenster Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Sauteed Baby Bella Mushrooms, Reduced or Lite Mayo, and a Slice of Cheese.

Ground Pork Pesto Burger w/ Baked Crinkle Fries

May 11, 2012 at 5:04 PM | Posted in diabetes, diabetes friendly, Ground Pork, Ore - Ida, Sargento's Cheese | Leave a comment
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Today’s Menu: Ground Pork Pesto Burger w/  Baked Crinkle Fries

I had a Ground Pork & Pesto Burger along with some Baked Crinkle Fries. The pesto mixed in with the Ground Pork is a perfect match! I had made up several of these and froze them. So after getting one from the freezer and thawing it out I fried the Burger in Extra Virgin Olive Oil about 4 minutes per side. It came out moist and juicy bursting with flavor. I topped it with Sauteed Baby Bella Mushrooms, a slice of Sargento Muenster Cheese and Reduced Kraft Mayo and served it on a Healthy Life Whole Grain Bun. I left the recipe at the end of the post. If you’ve never had a Ground Pork Burger you have to give them a try! As a side I had Baked Ore Ida Crinkle Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Ground Pork Burgers
(Makes 4 Burgers)
Ingredients:

1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more or less to taste)
1/4 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese or Muenster Cheese, Optional
Lettuce, sliced Tomato optional

Instructions:

* In a mixing bowl add your bread crumbs, pesto, and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (I used Healthy Life Whole Grain Buns). Add Sauteed Baby Bella Mushrooms, Reduced or Lite Mayo, and a Slice of Cheese.

One of America’s Favorites – the HamBurger

March 28, 2012 at 8:52 AM | Posted in BEEF, Food, grilling, Ground Pork, ground turkey | 7 Comments
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A hamburger (also called a hamburger sandwich, burger or hamburg) is a sandwich consisting of a cooked patty of ground meat

A Hamburger

(usually beef, but occasionally pork or a combination of meats) usually placed inside a sliced bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish.

The term “burger”, can also be applied to the meat patty on its own, especially in the UK where the term “patty” is rarely used. The term may be prefixed with the type of meat as in “beef burger”.

The term hamburger originally derives from Hamburg, Germany‘s second largest city, from where many people emigrated to the United States. In High German, Burg means fortified settlement or fortified refuge; and is a widespread component of place names. Hamburger can be a descriptive noun in German, referring to someone from Hamburg (compare London -> Londoner) or an adjective describing something from Hamburg. Similarly, frankfurter and wiener, names for other meat-based foods, are also used in Germany and Austria as descriptive nouns for people and as adjectives for things from the cities of Frankfurt and Wien (Vienna), respectively. The term “burger” is associated with many different types of sandwiches similar to a (ground beef) hamburger, using different meats, such as a buffalo burger, venison, kangaroo, turkey, elk, salmon burger or veggie burger.

The first printed American menu which listed hamburger was claimed to be an 1826 menu from Delmonico’s in New York. However,the printer of the original menu was not in business in 1834.

Between 1871-1884, “Hamburg Beefsteak” was on the “Breakfast and Supper Menu” of the Clipper Restaurant at 311/313 Pacific Street in San Fernando. It cost 10 cents—the same price as mutton chops, pig’s feet in batter, and stewed veal. It was not, however, on the dinner menu, only “Pig’s Head” “Calf Tongue” and “Stewed Kidneys” were listed.

Hamburger Steak, Plain and Hamburger Steak with Onions, was served at the Tyrolean Alps Restaurant at the 1904 St. Louis World’s Fair.

According to the Library of Congress, Louis’ Lunch, in New Haven, Connecticut, is the original American Hamburger, being served since 1895.

Texas historian Frank X. Tolbert attributes the American version of the Glasse cookbook to Fletcher Davis of Athens, Texas. Davis is believed to have sold hamburgers at his café at 115 Tyler Street in Athens, Texas in the late 1880s, then brought them to the 1904 St. Louis World’s Fair. An article about Louis’ Lunch in The New York Times on January 12, 1974 stated that the McDonald’s hamburger chain claims the inventor was an unknown food vendor at the 1904 St. Louis World’s Fair. Tolbert’s research documented that this vendor was in fact Fletcher Davis. Dairy Queen spokesman Bob Phillips made a similar claim for Dairy Queen in a commercial filmed in Athens in the 1980s calling the town the birthplace of the hamburger.

Residents of Hamburg, New York, which was named after Hamburg, Germany, attribute the hamburger to Ohioans Frank and Charles Menches. According to legend, the Menches brothers were vendors at the 1885 Erie County Fair (then called the Buffalo Fair) when they ran out of sausage for sandwiches and used beef instead. They named the result after the location of the fair. However, Frank Menches’s obituary in The New York Times states instead that these events took place at the 1892 Summit County Fair in Akron, Ohio.

The Seymour Community Historical Society of Seymour, Wisconsin, credits Charlie Nagreen, now known as “Hamburger Charlie”, with the invention of the hamburger. Nagreen was fifteen when he reportedly made sandwiches out of meatballs that he was selling at the 1885 Seymour Fair (now the Outagamie County Fair), so that customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.

The Library of Congress credits Louis Lassen of Louis’ Lunch, a small lunch wagon in New Haven, Connecticut, for selling the first hamburger and steak sandwich in the U.S. in 1895. New York magazine states that, “The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later”, noting also that this claim is subject to dispute.

There is good evidence that the first hamburger served on a bun was made by Oscar Weber Bilby of Tulsa, Oklahoma in 1891.

“In April of 1995, the Dallas Morning News reported Oklahoma author says Tulsa beats out Texas as the birthplace of delicacy. Michael Wallis, author of “Route 66, The Mother Road”, was quoted by the newspaper to say he had discovered Tulsa’s place in culinary history. The discovery was made while researching the state’s tastiest hamburgers. What better place to start than the restaurant that has been voted Tulsa’s best burger more often than any other restaurant since 1933…Weber’s Root Beer Stand. Mr. Wallis’ research revealed that Oscar Weber Bilby was the first person to serve a real hamburger. On July 4, 1891, ground beef was served on his wife’s homemade buns. The Fourth of July party took place on his farm, just west of present day Tulsa. Until then, ground beef had been served in Athens, Texas on simple slices of bread, known presently and then as a “patty melt”. According to the Tulsa-based author, the bun is essential. Therefore, in 1995, Oklahoma Governor Frank Keating cited Athens, Texas’ feat of ground beef between two slices of bread to be a minor accomplishment. The Governor’s April 1995 Proclamation also cites the first true hamburger on the bun, as meticulous research shows, was created and consumed in Tulsa, Oklahoma in 1891. The Governor’s Proclamation on April 13, 1995 cites Tulsa as “The Real Birthplace of the Hamburger.”

The hamburger bun was invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921.

*  1921 — White Castle, Wichita, Kansas. Due to widely prevalent anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 2.5-inch square hamburgers, known as sliders. They started to punch five holes in each patty, which help them cook evenly and eliminates the need to flip the burger. White Castle began in 1995 selling frozen hamburgers in convenience stores and vending machines.[29]
* 1940 — McDonald’s restaurant, San Bernardino, California, opened by Richard and Maurice McDonald. Their introduction of the “Speedee Service System” in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty.

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually

mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Generally most American hamburgers are round, but some fast-food chains, such as Wendy’s, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered “rare” (occasionally requiring the signing of a waiver), but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.

The McDonald’s fast-food chain sells the Big Mac, one of the world’s top selling hamburgers. Other major fast-food chains, including Burger King (also known as Hungry Jack’s in Australia), A&W, Culver’s, Whataburger, Carl’s Jr./Hardee’s chain, Wendy’s (known for

The McDonald's Big Mac

their square patties), Jack in the Box, Cook Out, Harvey’s, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera’s, Burgerville, Back Yard Burgers, Lick’s Homeburger, Roy Rogers, Smashburger and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in mid-tier “restaurant-style” variety of hamburgers.

Some North American establishments offer a unique take on the hamburger beyond what is offered in fast food restaurants, using upscale ingredients such as sirloin or other steak along with a variety of different cheeses, toppings, and sauces. Some examples would be the Bobby’s Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic or party food, and are usually cooked outdoors on barbecue grills.

Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 170 °F (80 °C). If cooked to this temperature, they are considered well-done.

A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; this may be described as an “all-beef hamburger” or “all-beef patties” to distinguish them from inexpensive hamburgers made with added flour, textured vegetable protein, ammonia treated defatted beef trimmings what the company Beef Products Inc, calls “lean finely textured beef”, Advanced meat recovery (see below: Health-related controversies) or other filler to decrease their cost. In the 1930s ground liver was sometimes added to the patties. Some cooks prepare their patties with binders, such as eggs or breadcrumbs. Seasonings may be included with the hamburger patty including salt and pepper, and others such as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.

Burgers can also be made with patties made from ingredients other than beef. For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.

Rehydrated textured vegetable protein, TVP, has a more than 50 year safe-track record of inexpensively extending ground beef for hamburgers, without reducing its nutritional value.

A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

In 2011, a Japanese scientist named Mitsuyuki created a synthetic burger made from human feces. The “burger” consisted of synthesized protein with soya and steak sauce for taste preservation. Mitsuyuki claimed the taste was similar to beef, and explained that the makeup of the burger was 63 percent protein, 25 percent carbohydrates, three percent lipids and nine percent minerals.

In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are traditionally prepared “with everything”, which includes lettuce, tomato, onion, and often sliced pickles (or pickle relish). Coleslaw and french fries usually accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted on the meat patty or crumbled on top, is generally an option.

Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce.

Other toppings include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce and/or chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapenos and other kinds of chile peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.

Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises. A “Texas burger” uses mustard as the only sauce, and comes with or without vegetables, jalapeno slices, and cheese. In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty. This is called a “butter burger”. In the Carolinas, for instance, a Carolina-style hamburger “with everything” may be served with cheese, chili, onions, mustard, and coleslaw. National chain Wendy’s sells a “Carolina Classic” burger with these toppings in these areas. In Hawaii hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. In portions of the Midwest and East coast, a hamburger served with lettuce, tomato, and onion is called a “California burger”. This usage is sufficiently widespread to appear on the menus of Dairy Queen. In the Western U.S., a “California” burger often means a cheeseburger, with guacamole and bacon added. Pastrami burgers may be served in Salt Lake City, Utah.

*A hamburger with two patties is called a “double decker” or simply a “double”, a hamburger with three patties is called a “triple”. Doubles and triples are often combined with cheese and sometimes with bacon, yielding a “double cheeseburger” or a “triple bacon cheeseburger”, or alternatively, a “bacon double or triple cheeseburger”.

*A hamburger smothered in red or green chile is called a slopper.

*A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.

*A slider is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. According to the earliest citations, the name originated aboard U.S. Navy ships, due of the way greasy burgers slid across the galley grill while the ship pitched and rolled. Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to “slide” right down your throat in one or two bites.

*In Alberta, Canada a “kubie burger” is a hamburger made with a pressed Ukrainian sausage (kubasa).

*In Minnesota, a “Juicy Lucy”, or “Jucy Lucy”, is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently warn patrons to let the sandwich cool for a few minutes before consumption.

*A low carb burger is a hamburger where the bun is omitted and large pieces of lettuce are used in its place, with mayonnaise and/or mustard being the sauces primarily used.

Turkey Burger

 

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