Burgers and Salad
That’s it. I’m back. More on that in future posts.
Goodness I am tired. I tried to stay up late to finish writing this last night but I couldn’t make myself do it. I tried. I couldn’t. Life tends to get in the way, sometimes, of the things that we want to do. I always tell my wife: “Schedule the things that you want to do, because there’s no option but to get the things that you have to do done. Therefore, you can focus on the ones that you want.” It’s a true statement, as long as you’re a reasonably responsible person. Well, I’ve been wanting to write. And I didn’t schedule it. So here I am, first thing in the morning, yawning, at the keyboard finishing up my post so that I can happily have finished one of the things that I want to do. Like yoga for some people, cooking and writing keep me settled, calm, and very much happy. I’ve had the cooking, to some degree, but my writing has fallen off a bit, as you know.
I guess the lesson for me, yet again, is that things can be simple and still be enjoyable. Like burgers and a salad. Simple. Enjoyable.
Burgers and Salad
There’s a trick to making and enjoying your food. Keep things as simple as you can get away with. Clearly there are meals, recipes, and occasions where complex cooking is required. Like stuffed mushrooms, for example. Having guests over is a great chance to stretch your comfort zone by preparing special meals, recipes, and foods. It’s not only good for you from a social perspective, in that the guests make you feel better, calm you, etc. It’s also good because because stretching yourself is excellent for your skills, your comfort with these new recipes, and it’s really quite good for your digestion.
Burgers and salad, though, is not one of the more complex meals that I’ll make.
Tips and tricks for this meal:
I cook most of my meat from frozen. My wife and I enjoy a variety of meats and cuts; and the only way to keep all of the meat that I intend to eat at any given time fresh is by keeping it frozen. I could choose the cut that I want to eat in the morning, set it out to thaw, and cook it that way; but the truth is that most of the people I know don’t actually have that kind of planning capacity in them. And neither do I. So I embrace it, cook from frozen, and incorporate those techniques into my recipes.
The trick to cooking meat from frozen is to use water. Water is great in that you can cook on high, and keep the cooking temperature of the pan at 212 degrees, apply relatively even heat to the meat, and you won’t have to worry about the surface temperature of the pan as long as there’s water in it – the water keeps the surface of the pan cool enough to stop the meat from burning. It’s a win-win, allowing you to cook your meal, and keeping you from overcooking part of it while under-cooking the rest (a common problem for cooking from frozen).
- 4¼ lb Grass-fed Burgers
- Favorite mixed greens (This is a mix of baby romaine, arugula, and frisee)
- 6-8 Crimini Mushrooms, chopped
- 1 Golden Beet, chopped
- 1 Radish, sliced
- 1 cup Green Onions, chopped
- 1 cup filtered water
- 4 tablespoons Olive Oil
- Spices: Turmeric, Sea Salt, Herbs De Provence
- In a pan, add the burgers and water. Cook on high.
- While the water is heating up, lightly sprinkle about half of the spices onto the burgers, then cover the pan and let the burgers cook.
- While the burgers are cooking, begin prepping the salad ingredients.
- After 5 minutes cook time, turn the heat down to medium-high, flip the burgers, and add the remaining spices; keep covered.
- After about 15 minutes of total cook time, the burgers will be done.
- Finish preparing the salad, drizzle the Olive Oil over the salad, serve, and enjoy!
Subtract 5 minutes if you like your burgers more on the Medium side.