Hamburger

Two Side Dishes

Sweet Potato Fries and Three Bean Salad
These recipes feel a little like cheating. They are so easy that I almost think I should not include them here, but I don’t want people to overlook these.

Sweet Potato Fries

I bought a small electric fryer (This is not exactly the model I found at my local Aldi, but it is very similar and for a similar price.) It is just large enough to make one potato’s worth of fries. (Or as my friends from Great Britain would say, “chips”.)

Peel the sweet potato (and of course, these instructions are true for white potatoes.) Cut them into slice 1/4-1/2 inch thick, then cut them again at the same size to make the fries.

Rinse under cold water, then place in a bowl. Fill with water and ice. Let them chill for 30min to overnight.

Get the oil hot, 325F/162C. Use an oil that remain liquid at room temperatures (canola, corn, safflower or peanut work very nicely.) Drain the water off the potatoes, and using a clean cotton towel, get the fries as dry as possible. Carefully place in the oil. Let let cook for 6-8 minutes. They will start to get limp. Remove them from the oil and let drain. set them aside to rest.

Turn the heat up to 350F/175C. When hot, place the fries back in the oil for 1 minute. they will quickly get golden brown. Serve immediately.

Three Bean Salad
Makes approximately 8 portions (1 cup each)
2 cans cut green bean
1 can cut wax (yellow) beans
1 can kidney beans, drained and rinsed until clear
1 medium onion, slice thinly.
apple cider vinegar 
sugar (or I used Splenda)
Salt and pepper to taste
Place everything in a non-reactive bowl (glass is best). I try to find low sodium versions of the vegetables. That way, if you need to add a bit more, you are in control of how much is added.
Mix the dressing (equal parts vinegar and sweetener.) I make it in small amount ata time until I get enough. How much is enough? Hard to say, but after placing all the vegetables in the bowl, you want to add enough dressing to come about 3/4 of the way to the top. It’s okay if not everything is submerged. The onions will get soft and collapse, and the beans will give off their own juice. 
Mix together, season as needed, cover and refrigerate overnight. This is a salad that tastes better a few days after making it.
Nutritional data (using Splenda, and no-salt-added vegetables)
Calories:       149
Fat:                     0g
Sat fat:                0g
Chol:                0mg
Sodium:    295.6mg
Carbs:            32.6g
Fiber:               6.7g
Protein:            6.7g
Most of the calories and carbs are from the kidney beans.
I served these sides with burgers, fresh off the grill. I dressed my bun with Vidalia onion and avocado slices (on the bottom bun) with a dollop of coarse German mustard on top of the meat.

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Venison Burgers

Venison Burger
Serves 4 (four ounce patty, raw)

4 buns, lightly buttered
1 pound ground venison (or bison, or very lean beef)
1 tablespoon bacon grease (or coconut oil) plus more to oil the grill.
1 egg white
Salt, pepper, garlic and onion powder, crushed mustard seed
Your preferred toppings

  1. Preheat your grill on high for five minutes
  2. While the grill is preheating, prepare your meat. (Here is the secret:)
  3. Spread the raw meat on a plate. Season as desired. 
  4. Drizzle the oil over the meat.
  5. Gently fold the meat together, and form a well. Add the egg white to the well.
  6. Again, gently fold the meat together, just until the egg white is incorporated. 
  7. Divide into your portions, and form into a ball.
  8. When the grill is hot, brush to remove residue and with a paper towel and tongs, carefully wipe oil on the grill. 
  9. Just before you place the meat on the grill, gently press them flat (but thick) between your hands. 
  10. Press into the center of the burger, not all the way through, but enough to make an indentation in the meat. Lay on grill. Let them grill, undisturbed until the edges of the meat are getting cooked.
  11. Carefully flip.
  12. Continue for 1-4 more minutes (depending on how well-done you prefer.) The indentation you made should have filled in by now. Making that indentation prevent the meat from return to a more rounded shape.
  13. In the last minute, lay the buns on grill. Watch carefully, they will go from untoasted to burnt quickly.
  14. Top and serve immediately.
Nutritional data for the patty alone (too much variability in different buns and toppings):
Calories:     193
Fat:            9.6g
Sat fat        4.6g
Chol:     89.5mg
Sodium: 93.3mg
Carb             0g
Fiber:            0g
Protein:    24.4g
The added oil in step 4 will help keep the burger moist. You can use different oils for different flavor. Bacon grease is excellent. You could use butter or lard if you wanted. 
If you use a lower grade of beef (anything less than 90% lean), you won’t need to add the oils. So why don’t I just buy the inexpensive meat? My brother-in-law gives me the venison, so I use what I have, and adapt as needed.
Never press on a burger while it is cooking, whether on a grill or in a pan. That simply pushes the juices out and you will have a dry burger.
I’m not going to list all possible toppings, but let me say that Jimmy Buffet has it close. Cheese, onion, pickle and mustard is all it takes! (“With a cold draught beer” of course!)

Grilled Hamburgers

Grilled Hamburgers

16 ounces lean ground beef (I use 93% lean beef)
1 slice white bread, crusts removed
2 T milk
1 T onion, minced
Fresh cracked black pepper

Tear the bread into small pieces and place in a bowl. Add milk and mash. Stir in onion.  Add this to the meat, working the burger only enough to mix the bread into it.

Form the meat into 4 patties.  Flatten them into 3 inch circles.  Try to make the centers depressed a little on both side, to allow for the meat to expand as it cooks.

While you are preparing the burgers, preheat your grill on high for 10 minutes.  Get it HOT. Immediately prior to placing the burgers on the grill, carefully rub cooking oil on the grates. Place the burgers on the grill, season if needed and close the lid.  Turn after 4 minutes.  The burgers will be done in another 4 minutes (burgers will be cooked medium.)

The burger above is topped with 1 ounce Colby-Jack cheese, 1/4 mashed avocado, an tomato slice, sauteed jalapenos, and onions.

Your numbers will be different, based on the bun you use, the cheese (if any) or any other toppings that you wish to use.  The burger as pictured has 327 calories.