02 December 2007
Mexican Burger with Potato Wedges
Oh well. I scooped all the innards out of the bun anyway after I took the photo and threw them away. (I like a bun shell much more than I like the bun itself. It's convenient for holding, but not so bready.) And once the insides of the bun were gone, the burger and vegetables all fit nicely inside the shell.
This was really good, anyway. It came from a cookbook that I picked up a few days ago, The Dinner Fix by Sandi Richard. Richard has a tv show on the Canadian food network called Fixing Dinner, which is basically about helping harried families get into a week-night routine of cooking quick, tasty, healthy meals. I don't generally have a problem with my cooking, since I only have to work around my schedule, but I love cookbooks and I was interested in seeing some of her recipes.
I'm actually intending to do a straight week of Dinner Fix recipes (that is five days, since she doesn't worry about the weekend), and this was a pretty good start, I think.
The burger is flavoured with chipotle seasoning, chili powder, cumin, pepper, Worcestershire sauce, and ketchup. Which made for a very tasty, slightly spicy, moist burger. (It could maybe use an egg, though. It didn't quite want to hold together.) The red onion really complimented the flavour as well. I made two (froze the second for another day) and also made meatballs for dinner on Tuesday. (Her thing: if you've already got ground beef out for one recipe, you might as well prep for another.)
It really was very fast - the prep took just a few minutes - and it cooked in about 12 minutes. All told, probably a 17 minute meal. Which even Rachael Ray could be proud of. (Though she'd have eaten two burgers and twice as many potato wedges. Which she'd have made herself instead of getting them from a bag in the freezer aisle.)