The Sweating Burger
July 6th 2009 02:15
Well. . . Happy Belated Fourth of July!
I hoped to get this post in before the Fourth of July, but between work, classes, having a life (yes, I do indeed have a life), and the unbearable heat that prevents me from wanting to have a hot laptop on my legs for the length of time it takes to write a post, I simply didn't get around to it. But today was my day off, with no classes, and no plans. And the heat has been remedied by my wonderful new fan that is at this very moment blowing the refreshing cool air directly on me in an attempt to battle off the wretched heat. And so I finally get to the post I've been meaning to write.
The reason I wanted to get this particular post out before Fourth of July is because this is a burger recipe. But not simply a burger. This burger isn't for the weak of heart (literally. . . I've seen people get serious heartburn when they eat spicy foods, and this could send them to the hospital. . . at least if you make it with as much heat as I do). But if you're feeling brave and don't mind a reddening face with some moisture accumulating on your forehead with ever succulent bite, then read on.
The Sweating Burger
1 pound lean ground beef (I used the leanest I could find. . . 95% I think)
1 small jalapeno peppers, finely diced
2 tsp Worcestershire sauce
2 tsp black pepper
4 oz 2% or Fat Free Cheddar Cheese, sliced into small slices (or your favorite kind. . . this would work with almost any kind , so long as it's a hard cheese)
1. In a large bowl, combine ground beef, jalapeno peppers, Worcestershire, and pepper. Mix it with your hands until it's all blended together, but do not overwork it or the meat will be tough.
2. Once it is all mixed, separate the beef into eight thin, 4-inch patties. Spread the cheese slices on top of four of the patties, leaving a 1/2 inch border. Top with the remaining four patties and crimp the edges together to seal.
3. Grill the four patties over medium-high heat, about 3-4 minutes on each side. Don't press down or the cheese will ooze out. Flip only once.
And there ya have it. A spicy, cheesy burger for only about 180 calories (for the patty without the bun). I topped mine with some more jalapenos that I had sauteed until soft (which is where a lot of the heat came from on mine), a tomato slice, and Dijon mustard.
Feel free to substitute ground turkey/chicken/meat substitutes if you want. But I firmly believe that red meat can be part of a healthy diet. In fact, it should be. Because red meat makes me happy. In a way that chocolate does for most women. But if you're one of the people who disagrees and doesn't eat red meat, go ahead with the substitutions. I won't judge.
Anywho, sorry this is late for Fourth of July, when I'm sure everyone was grilling burgers. But hey, there's still another couple months of summer, which means plenty of opportunities to enjoy a big, juicy burger!
I hoped to get this post in before the Fourth of July, but between work, classes, having a life (yes, I do indeed have a life), and the unbearable heat that prevents me from wanting to have a hot laptop on my legs for the length of time it takes to write a post, I simply didn't get around to it. But today was my day off, with no classes, and no plans. And the heat has been remedied by my wonderful new fan that is at this very moment blowing the refreshing cool air directly on me in an attempt to battle off the wretched heat. And so I finally get to the post I've been meaning to write.
The Sweating Burger
1 pound lean ground beef (I used the leanest I could find. . . 95% I think)
1 small jalapeno peppers, finely diced
2 tsp Worcestershire sauce
2 tsp black pepper
4 oz 2% or Fat Free Cheddar Cheese, sliced into small slices (or your favorite kind. . . this would work with almost any kind , so long as it's a hard cheese)
1. In a large bowl, combine ground beef, jalapeno peppers, Worcestershire, and pepper. Mix it with your hands until it's all blended together, but do not overwork it or the meat will be tough.
2. Once it is all mixed, separate the beef into eight thin, 4-inch patties. Spread the cheese slices on top of four of the patties, leaving a 1/2 inch border. Top with the remaining four patties and crimp the edges together to seal.
3. Grill the four patties over medium-high heat, about 3-4 minutes on each side. Don't press down or the cheese will ooze out. Flip only once.
And there ya have it. A spicy, cheesy burger for only about 180 calories (for the patty without the bun). I topped mine with some more jalapenos that I had sauteed until soft (which is where a lot of the heat came from on mine), a tomato slice, and Dijon mustard.
Feel free to substitute ground turkey/chicken/meat substitutes if you want. But I firmly believe that red meat can be part of a healthy diet. In fact, it should be. Because red meat makes me happy. In a way that chocolate does for most women. But if you're one of the people who disagrees and doesn't eat red meat, go ahead with the substitutions. I won't judge.
Anywho, sorry this is late for Fourth of July, when I'm sure everyone was grilling burgers. But hey, there's still another couple months of summer, which means plenty of opportunities to enjoy a big, juicy burger!
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