Catalina Island Cheeseburgers

Sailor and I just got home from volunteering at a community food bank. Together with my teenage sunday school class (young women, we call them), we shelved donated food items. I'm kicking myself for not having my camera on hand. You might have liked to have seen when I picked up the leeky jar of natural peanut butter. I believe we collectively unloaded five pallets, and by the end we knew right where to put the asparagus spears, baby food, salad dressing, and umpteen million tins of canned soup. Cream of Chicken, Cream of mushroom, tomato, tomato and basil, chicken and rice, chicken noodle-I've seen it all tonight. Amidst all of the reaching and packing, I had to remind myself of how fortunate we are to have a healthy abundance of good food available. We have a little garden, a modest closet full of food storage, and a weekly budget that allows us to nourish our bodies and enjoy all the pleasures of a varied diet. It's also good to have a little extra to share, especially during these trying economic times-yet another reason to be frugal. I'm anxious to get back to the food center with my own little family. Although the four of us won't be able to get five whole pallets unloaded, we could renew our feelings of gratitude by recognizing that what we have enough to share. Enough said.
Sheesh, I must be on the wrong holiday, because it surely isn't Thanksgiving. But Fourth of July makes me grateful too; not just grateful because I've got enough to eat, but grateful to be an American citizen. Maybe I'll write more about that tomorrow. For today, here's my latest and greatest cheeseburger. I named it after Catalina Island in California, where you can buy juicy burgers with roasted green chilies. My version has a southwest inspired Thousand Island dressing, plus a hefty pile of cilantro, red ripe tomatoes, and melting cheddar cheese. Plus the buns: I posted my homemade hamburger buns here last year, but I'm reposting them again today; they're just to good to be forgotten.
Money Saving Tips:
Every grocery store in town has ground beef on sale this week. Buy it in bulk and separate it at home to save some serious moolah. Make your own hamburger buns to save even further.
Catalina Cheeseburgers:
Estimated Cost: $8.00 for four
Notes: You can use fresh jalapenos here; just be sure to roast or blanch them first.
1 and 1/4 lb. ground sirloin or chuck
1 4 ounce can diced green chilies
1 egg
2 teaspoons minced garlic
1 and 1/4 teaspoon salt
1 tablespoon ground black pepper
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons minced onion
2 tablespoons minced jarred or canned jalapenos
sliced sharp cheddar cheese
4 hamburger buns
sliced tomatoes
chopped cilantro
To form patties, combine the meat, chilies, egg, garlic, salt, and pepper. Shape into four patties and grill about 5-7 minutes per side for medium, adding cheese slices for last two minutes of cooking. In a separate small bowl, combine mayonnaise, ketchup, onion and jalapenos; season to taste with salt and pepper. To assemble burgers, spread both sides of buns with mayo mixture. Place tomatoes, burgers, and cilantro on bottom buns; place top bun over.

Homemade Hamburger Buns
Estimated Cost: $2.00 for 10
Notes: These buns will take your burger from so-so to unforgettable. Make them a couple days ahead and freeze them, or bake them up fresh. Use all purpose flour for a soft rich bun.
Tips: Buy professional quality yeast. My favorite is SAF. Ask your baker what brand he uses, and ask if you can buy some. A great place to let dough rise during the summer is inside a warm parked car.
1 cup milk plus 1 tablespoon, divided
1/4 cup sugar
2 tablespoons butter, plus more for buttering bowl
1 teaspoon salt
1 egg, yolk and white divided
2 and 1/4 teaspoon yeast (I use SAF)
3 cups flour
In a microwave safe small bowl, combine 1 cup milk, sugar and butter. Heat until butter just melts and mixture is warm but not hot. If it is hot, wait until it is lukewarm to proceed. In a large bowl, combine salt, egg white, yeast, and flour-one cup at a time, to form a soft dough. (In a separate small bowl, combine remaining egg yolk and tablespoon of milk). The dough will be sticky. Add a little extra flour if necessary to keep the dough sticky, but still workable. Knead dough briefly, about three minutes, to form a smooth elastic ball. Butter same bowl, replace dough, cover and let rise for about 1 hour, or until doubled. (At this point, you could punch the dough down and refrigerate it for up to 24 hours, or until ready to proceed.) Shape dough into 10 separate round buns. You can roll them out and cut them with a biscuit cutter, or you can simply shape them into 10 round buns. Let rise on a greased baking sheet for about 45 minutes, or until light and risen. Preheat oven to 450 degrees. Brush buns with egg yolk mixture. Bake for about 15-18 minutes, or until nicely browned.
Up Next:
Blackened Corn Potato Salad
Also...I'm still working on that perfect pound cake. I've got my latest version in the oven-it looks extremely promising....

Patty Melts with Honey Balsamic Onions

My mother made a nice dinner every night-just about. If we had a friend that had come over to play, we could invite them for dinner without informing my mother. She would have expected it. After all, when you're feeding ten children, what's one or two more, give or take? But one night, my older sister had a boy over after school. A boy, like a boyfriend kind of boy. We younger kids trailed them around the yard (jumping on his back and asking for piggy back rides) until they told us to scram, and then we went into the house, huddled around the window, and watched them shoot basketball. It's pretty exciting to watch your older tomboy sister slaughter a potential suitor at the hoop. After the game, my sister invited her new friend to stay to dinner. I remember the night so distinctly. Normally, before dinner the table was a lively, boisterous place where we exchanged the goings-on of the day while Dad quizzed us on our gleanings from public education. But this night, it was different. We sat quietly, almost reverently, not having anything to say. Maybe it was because the boyfriend looked painfully shy, staring up from his plate, akwardly folding his arms to give one of the world's shortest and quietest prayers. (You better believe my dad asked HIM to offer the prayer. Clever man.) My mom went into the kitchen and brought in a tray of Patty Melts for dinner. They looked so delicious, meaty patties covered with caramelized onions and gobs of melted cheese. I remember counting them silently, wondering if there was enough for seconds-and what if the visitor wanted seconds too? Did a friend that was a boy have patty melt priority? Not in my ten year old mind (or thirty something year old mind either). And suddenly things were back to ear-piercing normal. Thankfully, once we started eating, we remembered all of the daily minutia that we had to fight, between mouthfuls, for a chance to share. Dinner was unforgettable. I can't make a Patty Melt without thinking of that night, the only time that a boy friend got a moment of quiet at our dinner table. PS The names of the innocent have been protected in this story. My sister would kill me if I mentioned her name, but if you want a hint, its the same sister that curses the existence of bananas.

Money Saving Tips:Have you got any rye bread left over from St. Patrick's Day? It'll be great here-even if it's a little stale. Catch your ground beef on sale to keep the cost of this sandwich down. Any bread can be substituted for rye with good results. Use yellow or white onions if you don't have a red one on hand.

Patty Melts

Estimated Cost: $6.50 for four

1 lb. lean ground beef

1 teaspoon garlic powder

1 tablespoon worcestershire sauce

a few drops of tabasco

2 teaspoons olive oil

1 red onion, thinly sliced

2 teaspoons red wine vinegar or balsamic

1 tablespoon honey

8 slices rye bread, toasted and lightly buttered

shredded cheddar cheese, about 1 cup
Combine ground beef with garlic powder, worcestershire, tabasco and about 1 teaspoon each salt and pepper. Shape into patties. Heat non stick skillet over medium high heat. Cook patties for about 6 minutes per side, or until desired doneness. Meanwhile, heat a small skillet over high heat. Add oil and warm through. Add onions and cook for about 2 minutees, or until just browned. Reduce heat and cook until softened, about three more minutes. Add vinegar and honey; cook just until syruppy. Remove from heat and season to taste with salt and pepper. Preheat broiler. Arrange half of toasted bread on foil lined cookie sheet. Top each with a patty, some onions, and some shredded cheese. Broil just until cheese melts. Top with remaining toasted bread.

Up Next:

Coconut Curry Chicken

Whole Wheat Hamburger Buns

A couple of months ago, I got a vintage copy of Prudence Penny's Cookbook in the mail. I had never heard of Prudence Penny, but apparently she was a Los Angeles Times food writer who encouraged young housewives to make appealing meals on a budget. The cookbook came to me from Deb in Hawaii, who has a gorgeous blog with stunning recipes and tidbits about life in paradise. Deb had been at a flea market and had noticed the book and immediately bought it and shipped it to me, wrapped in beautiful paper, and complete with beach themed note card.

It's readers like Deb that make being Prudence Penny (the only difference is that I have added WISE to my moniker) number 2 worthwhile. So many of you have brightened my day, made my recipes, encouraged my random ramblings, gently corrected any of my errors, and essentially made the hours of blogging worthwhile for me. Thank you, friends and readers.

This week I posted a hamburger bun recipe, white and buttery, the way that I usually make the, even though I'm almost exclusively a freakish whole grain lover. Deb, of Hawaiian fame, asked about making the buns with whole wheat. Although I was pretty darn sure they would work just fine, I wanted to test them out because I would never want to lead dear Deb astray. Plus, all of us have tasted hard and dry wheat rolls, and I wanted my buns to be hearty, but also light and tender. Ding, ding, ding! Success! I altered the original recipe only very slightly and now I've got a new favorite. Goodbye white buns (although Quiet Man still likes those best) and hello Wheaty Better for You Buns. Make them both and let me know which one you like best. This one's for you, Deb!

Money Saving Tips: Wheat is getting pricey, so buy your ground whole wheat on sale, or grind your wheat kernels if you can. Consider buying in bulk to save money.

Whole Wheat Hamburger Buns

Estimated Cost: $2.50 for 10

Notes: These are good enough to eat on their own, or with a bit of butter and jam.

1 cup milk

2 tablespoons butter, plus more for bowl

2 and 1/4 teaspoons yeast (Use SAF yeast if you can)

3 tablespoons brown sugar

1 and 1/4 teaspoon salt

2 eggs, divided use

2 and 1/4 cups whole wheat flour

1 cup all purpose flour

wheat germ, for sprinkling the outsides

In a small microwave safe bowl, heat butter and milk until butter melts. Cool until warm (about 95-105 degrees), about five minutes. In a large bowl, combine butter mixture, yeast, brown sugar, salt and 1 egg and 1 egg white. Stir in flour, 1 cup at a time to form a slightly sticky dough. Knead for 3 minutes; shape into a bowl. Butter the bowl and replace dough. Let rise until doubled, about 1 hour. Shape into 10 rolls and place on buttered cookie sheet. Let rise, covered, for about 50 minutes or until light and large. Lightly brush with remaining egg yolk and sprinkle with wheat germ. Bake at 450 degrees for about 15 minutes.

White Rolls after Rising and Baking:

Coming First Light of Tuesday:

Tuesdays with Dorie:

Peanut Butter and Chocolate Oatmeal Bars

Southwest Brown Rice and Black Bean Burgers

Oh, it's been a busy week. They're all busy weeks, but some are just frenetically busy. Keep reading for one of my new favorite recipes, inspired by a post from Cookie Madness. On Sunday evening, we got a phone call that the Quiet Man's grandpa was in the hospital and wouldn't be around for much longer. We hopped in the car and drove 4 and 1/2 hours, straight to his bedside.
Grandpa is a 90 year old South Dakota farmer and cowboy. I met Grandpa for the first time the summer the Quiet Man and I married when we drove by his farm on our cross country/ honeymoon/ road trip to Nantucket. Since we were visiting in the summer, we thought we could help Grandpa out with his farm chores for a couple days. Grandpa has only one functioning hand, due to an accident about 50ish years ago when he fell down a well in the winter. Well, Quiet Man and I were supposed to help him toss bales of hay into the back of his truck. Grandpa at age 75 was faster and stronger than Quiet Man and I in our young 20s. We were out of breath and useless, and Grandpa kept right on working, and cracking jokes in between. We were ashamed of our college-educated wimpiness, but even more amazed at Grandpas gritty strength. This week, I'm amazed again at Grandpa's gritty strength. And tenacity. And wit. As he lay on his hospital bed, earmarked for death and white as a sheet, he continued to slowly toss out his clever one-liners, all the while quietly assuring us that he'd be home in a couple of days. The nurse took us aside and explained that he would surely be gone in a couple of days. But this is True Grit Grandpa we're dealing with. So sure enough, a few days later, he has amazed doctors and nurses and family and cheated death yet again. Grandpa, please stick around a little longer so you can continue to amaze the next generation, too. This is a great healthy "burger: to have in your arsenal for your frenetically busy weeks, but it's also delicious enough for a family barbecue. It's about as uncowboy as you can get-but I bet even Grandpa Bud would love it. You can use mostly pantry staple, like canned beans or even minute rice. I made these for a family get together last week, and they were a huge hit with vegetarians and meat eaters alike. The vegetarians were having to fend off the supply from the scavaging carnivores. (Party goers have been chomping at the bit for me to get them posted-sorry- and here they are at last.) I like them bunless, with some guacamole, but my dad loved his on a bun, as if it were a real hamburger. Enjoy your weekend! Money Saving Tips: These burgers are cheap to make, no matter what you do. When you cook brown rice, make extra and freeze it in 2 cup portions. You can use any bean you have on hand, but you may want to mash them down if they are large. Use canned jalapenos or green chilies, if you don't have fresh.
Southwest Brown Rice and Black Bean Burgers
Estimated Cost: $2.50 for five patties
2 cups brown rice, cooked
1 can (15 ounces) black beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
scant 1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour (I used whole wheat)
2 tablespoons olive oil
cheese, if desired
Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese. Serve with guacamole, if desired. Coming Tomorrow:
Whole Wheat Hamburger Buns

Salsa Verde Turkey Burgers with Creamy Avocado Sauce and Green Tomatoes

When I first decided to have a food blog, I posted a few of my original recipes, right off the bat, before even sharing my blog with a single soul. Was it folly? Should I have saved the old favorites for the 6000 of you that were visiting Prudence Pennywise last week? In fact, it was a reader that really got me thinking about this to-die-for burger for Labor Day. Kevin, of Closet Cooking, tossed a few on his grill, and took some pictures that look better than the pros. See for yourself.
My burger in Rachael Ray magazine...
My burger on Kevin's blog....

If you're wondering why my burger was in the RR mag, I entered it in the 2007 Rachael Ray Burger Bash contest and surprisingly won, which meant a chance to make it on the RR show, a trip to NY for two, and a burger-cooking stint at the South Beach Food Festival. That's me with perky little Rachael Ray, advertising a blog project that I did for her website over the holidays.So, it's not that you need this kind of testimonial to try this burger, but I think this burger has an interesting, serendipitous history and I'm convinced that it will go over big at your Labor Day bash. A word of caution: They are very very messy to put together, so go a little lighter on the salsa verde. Honestly, the messier the juicier, so keep that in mind.

Money Saving Tips: If you have any unripe green tomatoes on the vines, they'll be perfect here, but red are equally delicious. Use ground chicken in place of the turkey, or even ground beef works well. This is a great way to stretch the avocado flavor, so you'll only need to buy one. Cilantro is my favorite here, but if it's too pricey, leave it out and use lettuce leaves for crunch.

Salsa Verde Turkey Burgers

Estimated Cost: $6.50 for four

1 avocado, halved and pitted

1/2 cup mayonnaise or whole milk yogurt or sour cream

1 clove garlic, finely chopped

1/2 teaspoon Salt

1 pound ground turkey thigh meat

1 egg

1/4 to 1/2 cup salsa verde- start with less and see if you can handle the mixture

4 slices pepper Jack cheese (about 4 ounces)

4 kaiser rolls, split

1 cup fresh cilantro leaves, coarsely chopped

8 slices green tomato, (red tomatoes work well also)

1. Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.2. In a medium bowl, combine the ground turkey, (egg, if using) and salsa. Divide the mixture to form 4 patties.3. In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more. 4. Spread the avocado aioli on the bottom roll. and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.

Coming this Weekend: Black Bean and Brown Rice Southwest Veggie Patties

Classic Cheeseburgers on Homemade Buns

If you truly want a rest from your labors this Labor Day, then plan ahead for a big and easy burger cook out. I've got three scrumptious burgers to share with you this week: a classic and juicy beef cheeseburger, a tomatillo turkey burger with a creamy avocado sauce, and a brown rice and black bean vegetarian patty with zingy southwest veggies. Make all three for a big burger bash, or choose one for a small get together. I won't be able to help you choose which one; so help me, I love them all. Whichever one you choose, be sure to make these homemade hamburger buns for an over the top burger experience. (I'll post some whole wheat hamburger buns later in the week, per the request of my favorite Hawaiian blogger Deb.)
Sample Labor Day Menu:
Grilled Burgers on Homemade Buns
Gourmet Kettle Chips (I'm addicted to the Spicy Thai-try um!)
corn on the cob
veggies and dip
watemelon
Ice Cream Torte (scroll down to yesterday's post for recipes)
Money Saving Tips: Every grocery store in town is going to have ground meat, condiments, chips and ice cream on sale for Labor Day. Take advantage and stock up. If the meat is a really good deal, buy a big package, portion it up at home, and freeze it for another day.
Classic Cheeseburgers
Estimated Cost: $8.00 for four
Notes: I make a condiment rich crunchy lettuce salad for these burgers, and then I skip condiments on the bun.
1 and 1/3 pound ground beef (not too lean)
1 egg
1 teaspoon minced garlic, or 1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
sliced cheese, (sharp cheddar or swiss work best)
3 cups chopped romaine lettuce
1/3 cup mayonnaise
3 tablespoons yellow mustard
sliced tomatoes,
sliced dill pickles
sliced red onion

In a medium bowl, lightly combine meat, egg, garlic, Worcestershire, pepper, and salt. Shape into patties. (Patties can be covered and refrigerated for up to 24 hours, if desired.) Preheat grill for medium hot cooking. Grill patties about four minutes per side, topping with cheese for last minute of cooking. Let rest, covered, for five minutes, to finish cooking from residual heat. Meanwhile, combine lettuce, mayonnaise and mustard in a medium bowl; season to taste with salt and pepper. To make burgers, layer lettuce mixture, patty, tomato, pickle and onion on bottom buns. Cover with top buns and serve.

Homemade Hamburger Buns
Estimated Cost: $2.00 for 10
Notes: These buns will take your burger from so-so to unforgettable. Make them a couple days ahead and freeze them, or bake them up fresh. Use all purpose flour for a soft rich bun.
1 cup milk plus 1 tablespoon, divided
1/4 cup sugar
2 tablespoons butter, plus more for buttering bowl
1 teaspoon salt
1 egg, yolk and white divided
2 and 1/4 teaspoon yeast (I use SAF)
3 cups flour

In a microwave safe small bowl, combine 1 cup milk, sugar and butter. Heat until butter just melts and mixture is warm but not hot. If it is hot, wait until it is lukewarm to proceed. In a large bowl, combine salt, egg white, yeast, and flour-one cup at a time, to form a soft dough. (In a separate small bowl, combine remaining egg yolk and tablespoon of milk). Knead dough briefly, about three minutes. Butter same bowl, replace dough, cover and let rise for about 1 hour, or until doubled. (At this point, you could punch the dough down and refrigerate it for up to 24 hours, or until ready to proceed.) Shape dough into 10 separate round buns. You can roll them out and cut them with a biscuit cutter, or you can simply shape them into 10 round buns. Let rise on a greased baking sheet for about 45 minutes, or until light and risen. Preheat oven to 450 degrees. Brush buns with egg yolk mixture. Bake for about 15-18 minutes, or until nicely browned. Coming Tomorrow:
A Brief Break from Burgers for Barefoot Thursdays
Grilled Lemon and Rosemary Chicken Tenders and a Bonus

Salsa Verde Turkey Burgers

In February of 2007, I had the suprising opportunity of appearing on the Rachael Ray show, as the winner of her first annual "Burger Bash" contest. The contest stipulated a maximum of ten ingredients-but if you don't mind using eleven, I recommend adding an egg to the turkey mixture. If not, go a little easier on the green salsa. They're firmer and easier to work with that way. You're going to love these burgers, especially if you have some green tomatoes in the garden! They are juicy, cheesy, slightly spicy and absolutely scandalously good!

Salsa Verde Turkey Burgers
Estimated Cost: $6.50 for four

1 avocado, halved and pitted
1/2 cup mayonnaise
1 clove garlic, finely chopped
Salt
1 pound ground turkey thigh meat
1 egg (optional)
1/2 cup salsa verde
4 slices pepper Jack cheese (about 4 ounces)
4 kaiser rolls, split
1 cup fresh cilantro leaves, coarsely chopped
1. Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.2. In a medium bowl, combine the ground turkey, (egg, if using) and salsa. Divide the mixture to form 4 patties.3. In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more.4. Spread the avocado aioli on
2 small green or red tomatoes, sliced
the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.