Last Night I Ate A Hamburger . . . .

[BonzaiDuck]

I may have had an appetite in recent days for burgers of any kind.

But my tomato vines are producing so many tomatoes, so many now ripening, that my only reaction was to make more Bolognese sauce and eat low-carb pasta with it. With proper planning I might have got out my pressure canner and canned jars of pasta sauce, but I chose to make a finished spaghetti Bolognese sauce with the meat and mushrooms. I'd rather not can it that way.

So -- yeah -- I'm eating pasta with my special sauce. Anyway -- I can freeze the finished Bolognese sauce. I just need to be sure I've got space in the freezer.

EAT WHAT YOU COOK! THAT'S WHAT I SAY!

UPDATE: I'm going to skip the hamburger tonight and thaw out that big Porterhouse steak. Yeah-sah. Thas what I gonna do.

 

[Muse]

I'm a 21st century Wimpie. I know I have to drastically cut back on red meat for my diabetes, my blood pressure, my cholesterol and maybe my kidneys.

I finally did a search on veggie burgers, their cost and viability as a beef substitute. Out of about 14 options, I found this:

Impossible Burgers -- 24 oz -- 6 patties -- about $15 at the right grocery

As a burger connoisseur -- who makes the best burgers I've ever eaten -- these taste like burgers, have the consistency of burgers, cook like burgers.

They may be worth the roughly $2.50 to $3 per pattie. I swear if there were anything hinky or wrong with how these burgers taste or chew, if I'd think right away that they weren't beef, I'd never want another one.

But these . . . . . . are freaking hamburgers. I think if I order $50-worth from Amazon for $12 each, I can get free shipping. The vendor apparently isn't covered by Prime membership for free shipping.

"I'll gladly pay you Tuesday for Impossible Burgers today . . . " -- with my Amazon card.

Anyway, a "real" burger at a drive-thru like In-and-Out or Burger King is going to cost you closer to $10. So buying these makes sense. I'm going to fix another one tonight. I can eat as many burgers as I want!

That's what my neighbor gets. When I did some Costco shopping for her it was on the list. I haven't tried them yet, but yeah, I figure they're good because my neighbors aren't dummies.

Edit: Maybe not, based on @nakedfrog comments. Anyway, I don't have a yen for burgers these days.

 

[Muse]

I may have had an appetite in recent days for burgers of any kind.

But my tomato vines are producing so many tomatoes, so many now ripening, that my only reaction was to make more Bolognese sauce and eat low-carb pasta with it. With proper planning I might have got out my pressure canner and canned jars of pasta sauce, but I chose to make a finished spaghetti Bolognese sauce with the meat and mushrooms. I'd rather not can it that way.

So -- yeah -- I'm eating pasta with my special sauce. Anyway -- I can freeze the finished Bolognese sauce. I just need to be sure I've got space in the freezer.

EAT WHAT YOU COOK! THAT'S WHAT I SAY!

UPDATE: I'm going to skip the hamburger tonight and thaw out that big Porterhouse steak. Yeah-sah. Thas what I gonna do.

Got lots of tomatoes out in my back yard. Made 2nd batch of tomato hot sauce couple days ago:

1/2 pound organic jalapenos, chopped fine.

5 pound vine ripened tomatoes, chopped

Some salt (not much)

Citric acid: 2 teaspoons

Simmer and can in jars simmered in water.

Tools: Big funnel, steel tongs, thick rubber style gloves, ladle

Label and store

I can attest, the sauce in sealed jars keep for years with no perceptible degradation.

 

[BonzaiDuck]

Got lots of tomatoes out in my back yard. Made 2nd batch of tomato hot sauce couple days ago:

1/2 pound organic jalapenos, chopped fine.

5 pound vine ripened tomatoes, chopped

Some salt (not much)

Citric acid: 2 teaspoons

Simmer and can in jars simmering in water.

Tools: Big funnel, steel tongs, thick rubber style gloves, ladle

Label and store

You can do that -- use boiling water for tomato-based product. I have a pressure-canner, so when I need to can something, I use it. The exception is my dill pickles. I use the "Cold-Pack" method, and the jars must be kept refrigerated. "Cold-Pack" makes pickles that stay "crispy" for a few months.

I am going to copy your recipe. I probably need to purge my kitchen cupboard of stale tortilla chips, and buy some new ones. Man does not live by Del Taco sauce packets alone . . .

But speaking of "Mexican", I took my cousin and housemate to dinner the other night, and our mistake was ordering the "Cadillac Margaritas". Effing $190 bucks?! But it was partly to reward her for helping me pull up my mite-infected tomato vines. Got it all done in a morning's effort! I just had failed to keep up with the Neem-oil and Green-Cleaner spraying. But they were mature plants, the weather is too hot, and I just get a jump on being ready for cooler weather when I can re-start my garden. We also terminated my zucchini and my cucumber plants. No problem with that, either! It's part of my annual cycle. I've got 12 quarts of Ratatouille stored in the freezer.

Now I'm getting hungry, and I think I should run by the grocery as I pursue another errand and pick up some smoked bacon. I'll make BLT sandwiches with the garden harvest . . .

 

[Muse]

You can do that -- use boiling water for tomato-based product. I have a pressure-canner, so when I need to can something, I use it. The exception is my dill pickles. I use the "Cold-Pack" method, and the jars must be kept refrigerated. "Cold-Pack" makes pickles that stay "crispy" for a few months.

I am going to copy your recipe. I probably need to purge my kitchen cupboard of stale tortilla chips, and buy some new ones. Man does not live by Del Taco sauce packets alone . . .

But speaking of "Mexican", I took my cousin and housemate to dinner the other night, and our mistake was ordering the "Cadillac Margaritas". Effing $190 bucks?! But it was partly to reward her for helping me pull up my mite-infected tomato vines. Got it all done in a morning's effort! I just had failed to keep up with the Neem-oil and Green-Cleaner spraying. But they were mature plants, the weather is too hot, and I just get a jump on being ready for cooler weather when I can re-start my garden. We also terminated my zucchini and my cucumber plants. No problem with that, either! It's part of my annual cycle. I've got 12 quarts of Ratatouille stored in the freezer.

Now I'm getting hungry, and I think I should run by the grocery as I pursue another errand and pick up some smoked bacon. I'll make BLT sandwiches with the garden harvest . . .

I have a pressure canner but never use it for tomato based concoctions (hot sauce, Italian sauces, etc.). They are pretty acid and botulism proof in particular if citric acid is added (1/2 teaspoon per quart). I've canned tomatoes in this way for decades and never had a problem and can't recall a failure.

I also haven't had a problem canning my plums without pressure canning. Heat (above 160F) kills fungus spores and bacteria don't appear to give it a 2nd look.

I can a kabocha soup and that I do pressure can.

 

[BonzaiDuck]

I have a pressure canner but never use it for tomato based concoctions (hot sauce, Italian sauces, etc.). They are pretty acid and botulism proof in particular if citric acid is added (1/2 teaspoon per quart). I've canned tomatoes in this way for decades and never had a problem and can't recall a failure.

I also haven't had a problem canning my plums without pressure canning. Heat (above 160F) kills fungus spores and bacteria don't appear to give it a 2nd look.

I can a kabocha soup and that I do pressure can.

This conversation has me now thinking to make a pot of spaghetti noodles today, so I can use up my refrigerated Bolognese sauce with mushy-rooms.

I sure got hungry in a hurry, here!

 

[Muse]

This conversation has me now thinking to make a pot of spaghetti noodles today, so I can use up my refrigerated Bolognese sauce with mushy-rooms.

I sure got hungry in a hurry, here!

Bon apatite!

 

[BonzaiDuck]

Bon apatite!

I had Ambrosia fruit salad in the fridge, and we're going to finish that before I have to toss it.

 

[igor_kavinski]

I had Ambrosia fruit salad in the fridge, and we're going to finish that before I have to toss it.

YUMMY!

 

[BonzaiDuck]

YUMMY!

My departed youngest brother was a chef. He would make that stuff for every holiday meal when we met here at Moms' place. There's a different version of a fruit salad similar to Ambrosia, perhaps a name reference to Hawaii. I can't remember.

It's 11:03PM, I'm a diabetic, and I'm still hungry. Perhaps a Tamale. Or a Chile Relleno. I also picked up a half-rack of barbecue St. Louis baby-back ribs today.

I should celebrate the successful installation of Windows 11 Pro as an upgrade to my Win 10 Media PC. We're going to watch Spartacus into the wee hours, featuring Kirk Douglas who was also an executive producer, and Peter Ustinov. Jean Simmons. Color by Technicolor! You know -- to promote the Trump administration's idea that "Slavery wasn't all that bad."

It's either the ribs or the Chile Relleno. I'm still thinking about it . . .

 

[WelshBloke]

I'm a fan of beans so making a burger with them is like a hamburger just a little different. I don't expect it to taste like a burger though.

When I first went plant based I tried Morningstar burgers but when I got home I discovered they had milk and egg in their ingredient list. At my walmart it looks like they only have one burger (Vegan Garden Veggie) without those ingredients. I also think I tried their sausage crumbles and they were really good. The corn dogs are also yummy.

I agree with you about the fast food burger prices. I recently tried Amy's plant-based chili which is good. It's less than $4 so way cheaper than a fast food meal.

I have a cracking bean burger recipe. Obviously it's not a beef burger imitation but it stands up as it's own thing and I prefer it to a beef burger.
I'm away from home camping at the mo but I can get the recipe when I get back if you want?
It's got puy lentils in which gives it a nice texture.

 

[BonzaiDuck]

I have a cracking bean burger recipe. Obviously it's not a beef burger imitation but it stands up as it's own thing and I prefer it to a beef burger.
I'm away from home camping at the mo but I can get the recipe when I get back if you want?
It's got puy lentils in which gives it a nice texture.

I remember you had said you were going on vacation, and your choice of activities -- for someone who lives "across the puddle" if I'm not mistaken -- are aligned with my own. So -- yeah -- I'd like to see your recipe.

I had the best garden over a time of 20 years in my inner patio here this summer that I had to give away some of the bounty, make a dozen quarts of Ratatouille and as much pasta sauce. I was controlling the mite infestation on the tomatoes, but it got away from me -- I was uninclined to go outdoors and spray in the 100F-degree heat. But the plants were mature, so we cut them down, awaiting a cooler season when I can plant anew.

I am feverishly fixing salads with blue-cheese dressing to use the tomatoes and cucumbers before they start to rot.

 

[balloonshark]

I have a cracking bean burger recipe. Obviously it's not a beef burger imitation but it stands up as it's own thing and I prefer it to a beef burger.
I'm away from home camping at the mo but I can get the recipe when I get back if you want?
It's got puy lentils in which gives it a nice texture.

I would love to try the recipe. You don't have to go to much trouble though. You may be able to post a pic and I can use AI to pull the text from the image.

Enjoy your trip

 

[WelshBloke]

I would love to try the recipe. You don't have to go to much trouble though. You may be able to post a pic and I can use AI to pull the text from the image.

Enjoy your trip

I'm not sure theres a recipe online for it. Not saying it's an amazing thing I invented but it's an amazing thing that I invented! 😆

 

[BonzaiDuck]

I'm not sure theres a recipe online for it. Not saying it's an amazing thing I invented but it's an amazing thing that I invented! 😆

We are intending to pressure you into posting that recipe . . .

 

[igor_kavinski]

Cannellini Bean & Puy Lentil Burgers – My Relationship With Food

www.myrelationshipwithfood.com

There's also the indo-pak vegetarian shami kabab, sometimes made with potatoes but often with pulses. A fried egg or omelette is often put on the patty to improve its nutrient profile and taste.

 

[WelshBloke]

I would love to try the recipe. You don't have to go to much trouble though. You may be able to post a pic and I can use AI to pull the text from the image.

Enjoy your trip

So. Finely chop an onion and a (bell) pepper. The finely bit is important otherwise your bean burger will fall apart.
Fry them with a couple of crushed garlic cloves and the spices of your choice (but include smoked paprika. I like Jamaican all seasoning as well). When that's all fried soft set it aside to cool.
Get a tin of red kidney beans and about half the amount of puy lentils (I use dried because they last forever in the cupboard). Make sure that you let the beans and lentils drain and dry properly if you are using dried ones otherwise your burgers will be too sloppy.
Mash the beans with a potato masher (or use a food processor, but don't blend them smooth. You want some texture).
Mix in the onion mixture and the lentils.
Check the seasoning. Add more spice.
Make into patties with your hands. Dip in flour, then beaten egg, then breadcrumbs (with seasoning and more smoked paprika). Then fry gently till crispy on the outside and hot through.

 

[balloonshark]

So. Finely chop an onion and a (bell) pepper. The finely bit is important otherwise your bean burger will fall apart.
Fry them with a couple of crushed garlic cloves and the spices of your choice (but include smoked paprika. I like Jamaican all seasoning as well). When that's all fried soft set it aside to cool.
Get a tin of red kidney beans and about half the amount of puy lentils (I use dried because they last forever in the cupboard). Make sure that you let the beans and lentils drain and dry properly if you are using dried ones otherwise your burgers will be too sloppy.
Mash the beans with a potato masher (or use a food processor, but don't blend them smooth. You want some texture).
Mix in the onion mixture and the lentils.
Check the seasoning. Add more spice.
Make into patties with your hands. Dip in flour, then beaten egg, then breadcrumbs (with seasoning and more smoked paprika). Then fry gently till crispy on the outside and hot through.

Those burgers look delicious! Thanks for sharing the recipe .

When you say dried lentils do you mean you're using actual dry lentils in the recipe or are you using soaked dry lentils or that you're cooking your own lentils from packaged dry lentils instead of using canned lentils?

 

[WelshBloke]

Those burgers look delicious! Thanks for sharing the recipe .

When you say dried lentils do you mean you're using actual dry lentils in the recipe or are you using soaked dry lentils or that you're cooking your own lentils from packaged dry lentils instead of using canned lentils?

I'm using dried lentils that have been soaked and cooked but you can get those in pre cooked pouches if you want to save some time. I think the ones you cook yourself give you a bit more control over the texture though, and they smell good when they are cooking!

I guess that you could get away with using other types of lentils but I'd stick with puy if you can get them for the peppery taste and texture.

 

[BonzaiDuck]

I'm using dried lentils that have been soaked and cooked but you can get those in pre cooked pouches if you want to save some time. I think the ones you cook yourself give you a bit more control over the texture though, and they smell good when they are cooking!

I guess that you could get away with using other types of lentils but I'd stick with puy if you can get them for the peppery taste and texture.

In the heartland of my Grandma, they would prepare your chicken with seasoning flour, no less applying the buttermilk and seasoning flour to wild-caught catfish filets. And there was an item found often on roadside menus called "chicken-fried steak".

But I've never seen this preparation of a burger patty. Is that a "Brit" thing -- the beaten egg and breadcrumbs? I don't know WHY I never though of doing that! I say so whether the patty is genuine Angus or your bean concoction. I have to copy this and put it in my "Recipes" archive. But just as easily, I could try out the crust idea with an Impossible or Beyond burger. Or with a 1/3 lb Angus burger patty from COSTCO -- how 'bout that?!

You need a title. "Chef Bloke". Something to that effect.

 

[WelshBloke]

In the heartland of my Grandma, they would prepare your chicken with seasoning flour, no less applying the buttermilk and seasoning flour to wild-caught catfish filets. And there was an item found often on roadside menus called "chicken-fried steak".

But I've never seen this preparation of a burger patty. Is that a "Brit" thing -- the beaten egg and breadcrumbs? I don't know WHY I never though of doing that! I say so whether the patty is genuine Angus or your bean concoction. I have to copy this and put it in my "Recipes" archive. But just as easily, I could try out the crust idea with an Impossible or Beyond burger. Or with a 1/3 lb Angus burger patty from COSTCO -- how 'bout that?!

You need a title. "Chef Bloke". Something to that effect.

I just bread it to give it a bit of extra texture. Helps to hold it together in the pan as well.
Also if you put a crunchy coating on something kids are more likely to eat it!

 

[balloonshark]

I'm using dried lentils that have been soaked and cooked but you can get those in pre cooked pouches if you want to save some time. I think the ones you cook yourself give you a bit more control over the texture though, and they smell good when they are cooking!

I guess that you could get away with using other types of lentils but I'd stick with puy if you can get them for the peppery taste and texture.

I figured you meant cooked dry lentils but I had to ask. I doubt I can find Puy lentils locally. They sound really good though. I usually have green or brown dried lentils on hand and sometimes a can or two but the dried ones do taste better. I normally cook them for 20 minutes with a tbsp of "Better than Bullion" vegetable base. They make other flavors such as beef and chicken.

Cheers

 

[WelshBloke]

I figured you meant cooked dry lentils but I had to ask. I doubt I can find Puy lentils locally. They sound really good though. I usually have green or brown dried lentils on hand and sometimes a can or two but the dried ones do taste better. I normally cook them for 20 minutes with a tbsp of "Better than Bullion" vegetable base. They make other flavors such as beef and chicken.

Cheers

My only worry about other lentils is that they might make everything a bit sloppy/mushy.

 

[balloonshark]

My only worry about other lentils is that they might make everything a bit sloppy/mushy.

I normally cook my lentils without a ton of water so they aren't soupy. I like a little bite to my lentils. I'm having a hard time finding Puy lentils on Amazon (I'm in the US). The ones I see are $9 a pound and have complaints they aren't really Puy Lentils. Most search results are labeled as French lentils and I have no idea if they are from the "Puy en Velay volcanic region of central France".

 

[BonzaiDuck]

I just bread it to give it a bit of extra texture. Helps to hold it together in the pan as well.
Also if you put a crunchy coating on something kids are more likely to eat it!

No -- I think you're under-rating the embellishment. Are you going to have fried chicken without a treatment of seasoning flour? It's true about "something crunchy" and kids' preferences, but we all came up with the same experiences. And when it comes to food, kids' preferences are pretty universal.