A Burger Mound House

It was a great workout this morning: 3 1/4 mile on the T/M, 25 minutes of back and quads. with weights, finally into a 3 mile run with Shane, JUST missing the rain, phew! Did everyone do their workout this morning? Come on!

The other day, I downloaded a new nutrition management program, a little less expensive than a lot of them and so far, so good.  It’s called DietMaster 2100 .  I like it because I can see if I am up on my protein, carbs, and fat based upon everything I eat during the day.  It’s easy and fast.  The draw back is that it doesn’t have the food data base that CalorieKing has.  I just didn’t want to spend the money for a second version of CalorieKing on another computer.

Using DietMaster, I calculated the calories in tonight’s dinner, both versions.  Ted declared he wanted the beefy round discs this morning – no ground turkey substitute…”I WANT BEEF”.  Must be a rush of testosterone flowing through his body (or maybe he just wanted to counter the effects of the TOFU in last nights soup?! ).

Burgers: Ground Beef Version

• 1 lb 90% Ground Beef
• 1 Egg
• 1 TBS Minced Onion
• 1/2 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 TBS BBQ Sauce
• 4 pieces 100% Whole Wheat Bread –toasted (use 1 slice per burger)

Meatless “Mounds” for the Vegetarian Diet: * Called “mounds” because these are too delicate to be a burger.

• 1 PKG. Yves Meatless Crumbles
• 1/4 cup Egg Whites
• 1 TBS Minced Onion
• 1/2 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 TBS Salsa
• 2 TBS Olive oil
• Squash to replace bread (optional):  Simply microwave for 5 minutes or just until you are able to peel and slice it easily.  Peel and cut into disks.  Coat a baking sheet with 1 TBS olive oil and bake for 20 minutes at 425 F.

Mix everything together in a bowl (obviously use separate bowls for mixing the meat version and the meatLESS version) – EXCEPT the bread, oil and the Squash.  Form into 4 hamburger patties – for the ground beef.  Grill on a medium hot grill to desired doneness.

For the Vegetarian version, coat a baking sheet with 1 TBS olive oil and place four separate mounds of meatless mix on the baking sheet.  Cook at 350 F for 20 minutes. They should hold together for you to place on top of the squash or bread if you prefer.

Serve with either the toasted wheat bread or on top of baked squash rounds.

Last weekend, we FINALLY managed a trip to “Joey’s” in Syracuse.  I have been waiting months to get to that very popular Italian restaurant off Carrier Circle.  Unfortunately, Joey was not available. But I did bring my book and he was so kind as to sign it and mail it back to me.  I got it today!

This is what he wrote (I asked him what his favorite recipe was in the book)…

Do you have a favorite cookbook? How about a favorite chef?

Joanne