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Weekend of Protein Part 1 of 3

This afternoon Hubby and I went to Haring Brothers Meats to pick up some meat that will be used in a future post. While we were there we decided on dinner for the evening...burgers made from ground sirloin!

Haring Brothers menu above their order counter.

Cheeseburgers are my favorite food.

I eat about 1-3 burgers a week so I think I know what makes a great one. Hubby and I have even developed our own rating system where burgers are rated 1 to 5 Dickey's [my maiden name].

This burger tonight was 5 Dickeys for sure!

It's not that often I find a 5 Dickey burger. To keep my health in mind and in the on going quest to lose some pounds I went sans-bun tonight instead opting for Boston leaf lettuce to wrap my burger. Let me tell you it was every bit as satisfying as with the bun. WHAT? Did I just say that?! Well I never thought I would, but it's true I didn't miss the bread. It's definitely been an on-going journey of shutting up that little fat bitch in my tummy. I just keep on keeping on. Mess up with one meal or snack and decide to do better the rest of the day. I don't always make the right decision with food but I am actively thinking about it every time I do now. That in itself I see as a bit of a win! SO back to what you came here for; an amazing and delicious burger recipe!

Lettuce Wrap Burger
[Affilitate links below, they will give a
small commision at no charge to you]

Items Needed:

1 lbs Ground Sirloin
4 leaves Boston Lettuce
Pickles
6 tbsp Sabra Spreads Honey Mustard (YUM!)
Grill (or alternative cooking method)
2 tsp garlic powder
2 tsp onion powder
1 tsp pepper
1 tsp sea salt
1 tbsp McCormick Grill Mates Hamburger seasoning*
4 tbsp Montreal Burger & Steak Rub*
2 slices of your favorite cheese (I chose white cheddar tonight)
Meat thermometer

*After trying many spice blends for red meat I highly recommend the two above. They both provide delicious taste and ease of use.

Recipe makes 2 burgers if you want them large!

The first step is to gather all of your ingredients, you'll want to double check you have everything before you get started! The worst is when you are partially through a delicious recipe when you realize that you need to make a grocery store run, UGH!

I often grab spices at the dollar store for a great discount!

Grab your ground sirloin and toss it in a medium size mixing bowl. Dump in each of your spices. Use your hands [Yes it is gross, but it really is the best way to do it] to thoroughly mix the meat and all of the spices. Split the meat into two equal parts. Form each into a ball, flatten, then push a thumbprint into each side the of burger. [This is to help prevent your hamburger patty from turning into a ball during the cooking process.] Repeat with the second patty. Now you'll want to start up the grill! Finally toss the burgers on the grill.

- Tip from Jason -

(know as Hubby on HordAholic)

If you followed this recipe you probably have some pretty thick burgers. To be sure that these burgers are cooked properly it is wise to use a meat thermometer to ensure that your burgers have cooked through to at least 160 degrees fahrenheit. Safety in cooking is always priority!

Once the burger reached the

magic number of 160 degrees, it's time for cheese!

Our burgers took about 15 or so minutes to cook. Grab your cheese and lay it on the burger. Let the cheeseburgers cook for an additional 2-3 mins so the cheese can melt.

Once the cheese is melted bring the burgers in. Let the burger sit for at least two minutes. Cut the burger in half. Lay out the Boston lettuce leaves onto your plate. Place a pickle on each. Put each half burger into a leaf. Top it with Sabra Spreads Honey Mustard and ENJOY!

Tonight I paired my lettuce wrap

burger with a large bowl of applesauce.

The future is bright...

xoxo

D. Hord

Left to right: Jason's Bacon topped Bacon BBQ Burger (yes, Bacon topped Bacon Burger!) with mayo & BBQ sauce with a side of macaroni salad. HordAholic's Lettuce Wrap Burger w. Sabra Speads Honey Mustard and a side of applesauce.

Jason's burger is Part 2 of The Weekend of Protein, STAY TUNED!

Weekend of Protein Part 1 of 3 This afternoon Hubby and I went to Haring Brothers Meats to pick up some meat that will be used in a future ...

With some of my recent medical issues I have been trying to eat better. I have improved many bad habits already. This recipe is a middle ground. The cauliflower is taking the place of the higher calorie potatoes yet you are still getting some of those delicious flavors from mashed potatoes. It helps to trick your senses. The first time I made this I served my husband Jason dinner without telling him. He enjoyed it, though he did notice a slightly altered taste. I wanted to find out blindly if they really tasted that close. The mashed cauliflower was a hit! Once I told him it made sense. We now make this quite regularly!

Let's get started so you can enjoy this delicious dish at your dinner table!

Kitchen items needed:

[Affilitate links below, they will give a
small commision at no charge to you]

Nutri Ninja Blender, food processor, or veggie chopper
Medium mixing bowl
Medium pot
Medium colander
Cheesecloth

What ingredients you'll needed:

2 (1 lb) bags of frozen cauliflower
2+ tbsp Brummel & Brown (butter or alternative) [according to taste]
1/4-2 1/4 cups milk
1 tsp salt (or less)
1 tsp pepper (or less)
1 tsp garlic powder (or less)
1/4 cup instant potatoes (We prefer Idahoan)

Recipe should feed 4 servings!

First you'll need to steam your cauliflower from the freezer. (Follow directions on the bag )

After steaming, drain the excess water using a colander. The cauliflower will need to be transformed from large chunks to a smooth and fluffy consistency. I use my Nutri Ninja Blender Duo w. AutoIQ to pulverize the cauliflower. The best setting I have found is puree. [If you don't have one use the link to purchase on Amazon!] Also, veggie choppers or food processors should work as well.

Once you have a rice-like or smaller consistency you can remove the cauliflower from the blender. Take your bowl and lay the cheesecloth over the top. Pour your cauliflower onto the cloth.

Use the cheesecloth to drain out as much liquid as possible. Discard of any remaining liquid. Grab the colander from earlier and place the cauliflower filled cheesecloth into the colander and set aside.

Grab your pot, instant potato, 2+ tbsp butter (or alternative) and 1/4 cup milk. Place heat on medium, combine the milk and butter in pot. Stir while the butter melts. Once the butter has melted turn heat to low, empty the 1/4 cup of instant potatoes into the pot and mix thoroughly until the potatoes have thickened.

Now add the spices and the cauliflower into the pot. Mix all ingredients together. Let cook for about 2-3 more minutes on low. Be careful that the bottom isn't burning or sticking!

Keep mixing and add more milk to reach the preferred thickness.

Turn off the stove and cover. Let sit for 5 mins.

Mix and serve with a bit of butter on top!

Now it may sound difficult but it's quite easy! I didn't own a cheesecloth at one time either (don't worry!). They actually sell them in the kitchen accessories section of the Dollar Tree stores. I love the dollar store which I'm sure you'll find out quickly if you follow my blog.

Also to save money I take the left over instant potatoes and store them in a snack baggie. They last forever and you only need that 1/4 cup each time you make it. Always trying to save wherever possible!

I hope you try this recipe out soon. If you do, please let me know in the comments how it went or if you need help!

The future is bright!

xoxo

D. Hord