guest blog #2: the taster

Sliders.  Truffle fries.  That’s what was on the menu after a birthday gift of a special ‘slider’ pan.  Burgers are one of my favorite foods – scratch that…food is my favorite food, but I love burgers and fries – especially since I don’t really eat them that much anymore (thanks to a special nutritionist in my life).  Honestly, I never ate burgers THAT much in the past, but recently (over the last couple of years) I’ve kind of become somewhat of a connoisseur. I like to experiment with toppings and try the specialty burgers I find in restaurants and bars.I don’t always order a burger when I’m out – much like someone I know on a similar quest with patty melts – but I enjoy a nice one every now and then…normally a lunch item while watching a football game.  And, of course, I grill burgers with friends all the time when the weather permits.  When Emily came to me and wanted me to do another guest blog on sliders I was a little apprehensive because I.Like.My.Burgers.BIG.  But I gave in – what the hell, huh?

I broke out my birthday present that had been sitting there exactly one month without being used, thawed some grass-fed (by request of Emily) ground beef, sliced onions, tomatoes, and romaine lettuce and dug the condiments out of the fridge.  Then it was time to kneed the meat with some Worcestershire, chopped onions, dry mustard, and a touch of A1 sauce – don’t forget salt and pepper!  I mixed that all together and used the little scooper that came with the pan to make perfect little meatballs.

We then heated the pan so it was nice and hot when we were ready.  We placed the meatballs into the pan and pushed the top of the pan down to flatten the sliders.  The first batch didn’t turn out as planned.  (Note to self: make the meat into patties before placing them into pan)  But the second batch was pretty darn good.  Add: lettuce, tomato, onion, and condiments and you’re all set.

The fries were a pre-made, frozen brand, but add a little truffle oil drizzled over the top and I thought I was chillin’ at The Bulldog.  Idea: grate parmesan cheese over the fries as well – we were ill-prepared to do so.  Being the cheese lovers that we are, we ran out a couple of days ago.

Taster's Plate

Emily’s “Nutritionist approved” portions below…

 My Plate

Comments

  1. says

    Is that a five pointed star I see arranged on the onion in the third picture down?

    I knew * EDITED FOR CONTENT* so I guess this all makes since since you have * EDITED FOR CONTENT* you must be * EDITED FOR CONTENT*
    See you Friday

  2. says

    Is that a five pointed star I see arranged on the onion in the third picture down?

    I knew * EDITED FOR CONTENT* so I guess this all makes since since you have * EDITED FOR CONTENT* you must be * EDITED FOR CONTENT*
    See you Friday

  3. says

    Great guest post! Yeah, as enthusiastic as I am about burgers and fries, sometimes a burger and fries is the only thing that truly hits the spot. Love the simple seasoning for the patties that you used.

  4. says

    Great guest post! Yeah, as enthusiastic as I am about burgers and fries, sometimes a burger and fries is the only thing that truly hits the spot. Love the simple seasoning for the patties that you used.

  5. says

    Whoa, excuse me, I wrote the above in too much of a hurry. What I MEANT to say was, “Yeah, as enthusiastic as I am about HEALTHY FOOD, sometimes a burger and fries are the only things that that truly hits the spot.” Whew, it’s been a long day. Haha.

  6. says

    Whoa, excuse me, I wrote the above in too much of a hurry. What I MEANT to say was, “Yeah, as enthusiastic as I am about HEALTHY FOOD, sometimes a burger and fries are the only things that that truly hits the spot.” Whew, it’s been a long day. Haha.

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