These burgers have become one of my family’s most popular summertime grill requests- they’re juicy, tasty, and a great calorie bargain. If you like sauerkraut, that’d be great on these burgers, or you could do some sauteed onions and peppers- but I just like plain old yellow mustard on mine!
Now the instructions below are really straightforward on this recipe, but I do have one little secret to share that will help make these a breeze to put together- it’s my burger maker gizmo. Very high tech as you can see! It cost me less than $5, and works like a charm!
I like this one because there is nothing on the bottom from where I have to dig the burger out of- I just place my ball of meat on a cutting mat, cover it with a plastic baggie, (the bread, twisty tie kind- it’s thinner so it allows better formation of the patty) cover the meat ball with my burger press,
then hold the bottom part in place, while pushing down gently on the plunger thing up top until there’s resistance. Take the press off, and, VOILA! Perfectly shaped patties every time! If I do it just right, the press doesn’t even get dirty- now what girl wouldn’t be a fan of that?!
One final tip for this post- I make these burgers in batches of about a dozen or so, or 3 to 4 pounds of meat, at a time. Bob grills them all at once, and when they’re cool I vacuum seal each one individually so I’ll have a quick and easy meal any time I need one.
No, your eyes are not broken- these are not burgers, just a bunch of meat I’ve sealed just like I do my burgers, in individual packages, so they’ll be quick to thaw and cook when I’m in a pinch.
Oh, and here’s a link for the spice blend I use- we have a Penzeys Spice Shop close by, but if you don’t you can order- and they’ll send you a catalog of their stuff, which is jammed full of recipes! Click hereto find “Bratwurst Sausage Seasoning.”
A few nights ago, I sent Bob to the store to get a rotisserie chicken- it was Weight Watchers night, and I knew I’d be starving for dinner but wouldn’t want to cook. Bless his heart, when we got home, he’d gotten a chicken, cut it all up, set the table, AND he brought me a rotisseried (I know, that’s not a real word, but it should be) pork roast for the next night! There are many reasons I married the man, and this kind of thing is just one of them. : ]
So the next night, I pulled out that pork roast and realized I had absolutely nothing to go with it. Golly gee whiz, I thought to myself, guess I’ll just have to make something up, and call it an experiment. Novel idea. I can hear my kids’ eyes rolling round and round, ha ha!
So, I threw lots of things I know Bob loves together, and based on his reaction, it was magical! He went back for fourths– now, you can’t beat that for a ringing endorsement!
Here’s how to do it: To begin with, clean and peel a very large onion, then slice it very thinly. Plate it, along with the olive oil, baking soda, and salt in a large non-stick skillet. Over medium high heat, allow the onions to sweat, or release their moisture, then lower to heat to medium and allow them to continue to cook and brown, stirring occasionally.
If you want more detailed instruction on caramelizing onions, here is a link for a Food Network tutorial.
While the onions cook, peel, core, and slice the apples. I use a fancy shamancy peeler, slicer, corer gadget to do this, like this one. Some have suction cups to hold them in place while you crank the handle; others have to be clamped onto the counter top. I like the suction cup myself, but whatever kind, this thing will change your life when it comes to cooking with apples!
With one of these handy dandy gizmos, I can prep enough apples for a humongous pie or cobbler in a matter of minutes– needless to say, since apple-anything is Bob’s favorite, he thinks they’re worth the investment.
Once you’ve gotten all of the apples prepped, spray a casserole with non-stick cooking spray, then add them, along with everything else, give it a stir, and cover it. Microwave on high for 15 to 20 minutes, or until all of the moisture has been absorbed.
You can serve pork slices on the side, or do what I did and make a casserole out of the whole thing. It’s not quite as sophisticated looking, but what can I say- I like a little bite of everything in every bite!
Clean and peel the onion, slice very thinly, and caramelize in a large non-stick skillet, along with the oil, salt, and baking soda.
Peel, core, and slice the apples.
Spray a casserole with non-stick cooking spray, then add all ingredients and stir to combine well.
Microwave for 15 to 20 minutes, or until liquid is all absorbed.
Serve with slices of lean pork roast, or dice the meat and stir in to make a casserole.
As far as calories* go, the entire rice mixture- not including the meat- contains right around 850 calories. So, each of four portions will have roughly 215, or each of six portions will have about 140. Lean meats generally have between 30 and 45 calories per ounce. So you can figure out how much of the rice and how many ounces of meat your calorie budget allows for. 1/6 of the rice + 4 ounces of a pork tenderloin roast will run you about 270 calories; 1/4 of the rice + 4 ounces of that pork will run you around 340 calories. To figure this kind of information on your own, go here, where nutritional information is offered for just about any food you can think of.
*To see my policy on nutritional information, go here and scroll down.