Old Burgers are New Again.

“Don't throw the past away.

You might need it some rainy day.

Dreams can come true again.

When everything old is new again.”

Everything Old Is New Again

Song by Peter Allen ‧ 1974

Another “new” trend seems to have hit the culinary world, smashed burgers.  Sorry to burst the bubbles of those who love to follow trends, but smashed burgers are nothing new.  Growing up during the 60s and 70s, of the 1900s, a large thin burger on a toasted bun was the norm at any diner, restaurant or hole in the wall, quick bite to eat place.  Condiments and other toppings could be added on which created a double fisted filling meal; no forks and knives around as that was too hoity toity.

While many a restaurant, in various states, claim to have created the smashed burger, it is the Dairy Cheer, a diner in Ashland, Kentucky, located in the Appalachian Mountains, which gets the full recognition.  The story, traced back to the 1950s, is that a cook, for some unknown reason, decided to use a can of beans to smash out a burger patty while cooking on a grill.  Basically, the smashing process creates more surface area for the Maillard reaction, which results in a caramelized, crispy exterior and intense flavor. It was a huge success, and became a new standard for cooking burgers.

Around the 1980s, when life seemed to have become easier and financially sound, people wanted more than the usual standards.  Bigger was better, and that included simple items like the hamburger.  Instead of thin burgers, restaurants began to create thick burgers, sometimes putting ingredients, like cheese, into the burger’s middle.  Now here’s where the joke was on everyone, those thick burgers were actually smaller than the smashed burgers.

Alright, for the math impaired, 1/3 is larger than ¼, but1/3 is smaller than ½; now stay with me here.  Smashed burgers are larger in diameter, but smaller in thickness; perfect example is the Whopper at Burger King.  Typically, a smashed burger is 1/3 of a pound of meat, however, those thick burgers that cost more were typically only ¼ of a pound.  So, folks were eating less for more money; wow, what a bargain…not!

In the 2000s, a new chain restaurant began in Denver, Colorado, Smashburger.  The old way of cooking burgers was being reintroduced to diners, and folks were loving it.  This has become a popular trend, and even fast-food places, like Sonic Drive-In are riding this train.  However, how the smashed burger is created, and cooked, makes a huge difference in texture and taste.

 

To make a delicious, full of juice and flavor, burger, make sure to use 80/20 ground beef.  It will have enough fat to help cook the burger, but not make the burger overly greasy.  For a 1/3 lb. burger, measure out 2/3s cup of meat, packed loosely.  Place either on a sheet of plastic wrap, or, when I make them, a plastic plate, with another sheet of plastic, or plastic plate on top.  Using the heel of one hand, start in the center of the meat and begin pushing it outward in a circular motion.  When it feels even, slowly lift off the top plastic; use fingertips to pat the edges of the patty into a circle; the diameter should be about five inches.

Using a long thin spatula (5”x2”, known as an omelet spatula) carefully lift the smashed patty to place on a sheet of wax paper.  Continue until all the ground beef has been used up; 2 lbs. of 80/20 will give six burgers.  Place the burgers in a plastic freezer bag, place in freezer for 30 minutes to one hour to firm them up before cooking.

Why smash the ground beef patties before cooking?  Excellent question.  Now that the meat is thin, it will not only cook more quickly, but the Maillard reaction, mentioned before, will immediately begin to take effect.  If the patty is thick, cooked on one side, flipped and then smashed, all the flavorful juices will ooze out, and you will end up with a dry burger.

 

Can you add spices to the ground beef before-hand?  Of course, but we do not as we want the full flavor of the beef to be tasted after adding condiments, or fixings like cheese, lettuce, pickles, sliced tomatoes, or oven fried onion rings. Also, make sure to use a good flavored bun, and I highly recommend Sara Lee’s Artesano brand.

 

 

 

 

Lunch is Served!

 

Perfectly Cooked All the Way Through.

 

 

 

 

 

 

 

 

Which is better, stove top nonstick griddle or outdoor barbecue grill?  Both methods work just as well. For the griddle, set the stove temperature to medium-high, 350F.  Place burgers on griddle and let cook for three minutes; let them sit, no poking!  After three minutes, flip them over and let cook for another three minutes.  If you want melted cheese on them before serving, flip the burgers once again, place two slices of cheese on top, and let it melt for one minute before removing to serving platter.  The shrinkage of the burgers will be about 3/4s of an inch around, so a 5-inch diameter will go down to a 4 and ¼-inch diameter.  Sounds like a lot, but that means that all the juicy flavor has been trapped inside the meat itself.

 

 

Smashed Burgers Made on Stove Top Grill

 

 

For the barbecue grill, oil the cooking surface with non-stick spray as you do not want your burgers to stick.  Fire it up and get the temperature to 400F, place burgers down and cook one side for two minutes; do not bring the top down on the barbecue, leave it open to the air.  Flip the burgers, cook another two minutes.  Melted cheese before-hand, follow the same direction as for the stove top griddle.  Remove to serving platter.

Smashed Burgers Made on Barbecue Grill

 

Smashed Burgers Made Two Ways

Now you have perfectly cooked smashed burgers that can be made at home, and you know exactly what is in them, and the cooking method used.  Just in case my directions were not clear, photos of each step will be on the food blog.  Smash’em up and enjoy good eating!

Mary Cokenour 

Creamy, Cheesy Stove Top Macaroni and Cheese

 This is going to be one of those fast postings as there really isn't much to say.

 Basically, when it comes to macaroni and cheese, Roy and I like creamy and cheesy.  Those packages varieties used powdered cheddar cheese, or "processed cheese", the most popular being Velveeta. Velveeta is classified as a "pasteurized processed cheese product" not real cheese, by the FDA, according to the FDA. While it contains ingredients like milk and cheese culture, it also includes other processed ingredients that don't meet the legal definition of "cheese". Velveeta must contain at least 51% real cheese, says the Code of Federal Regulations, but it's not the same as natural cheese,

Yes, I have tried both types of boxed products and the ones using powdered cheese always come out dry and pretty tasteless.  The ones using the "fake cheese" are creamy, but the taste is, well, to us, kind of disgusting with a nasty aftertaste.

So, here is my quick to make stove top recipe that gives both the creamy and cheesy consistency that most folks enjoy.

 Creamy, Cheesy Stove Top Macaroni and Cheese

Ingredients:

8 cups water

1 Tbsp. salt

2 cups small macaroni (elbows or shells)

1 stick (8 Tbsp.) salted butter

1 cup milk (I use 2%)

1 cup shredded Swiss cheese

2 cups medium sharp cheddar cheese

1 tsp. ground black pepper

Preparation:

In a 2-quart pot, heat the water and salt on high heat.  When boiling, add the pasta and stir for one minute, so the water will get back to high temperature, and the pasta will stay separated.

When fork tender, set aside 1/4 cup of the pasta water, drain the pasta and add back to the pot; keeping the stove top on high heat. Add the butter, milk and pasta water, stir, wait 5 minutes for temperature to return to high.  Add the cheeses and black pepper, stir to combine well, and let cook for another five minutes.

Remove from heat, give one final stir and make sure to scrape up anything sticking to bottom of pot.  Wait five minutes to let it all settle before serving.

Makes six servings.

Easy recipe and the only part you might find annoying is the waiting, as this is something you will want to eat immediately once the cooking process has started.

Enjoy!

Mary Cokenour  

 

Adventuring for More Bite.

 

Back on April 27, 2022, I gave you a recipe for Garlic Chicken with Soba Noodles and it is a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure, and honestly, do we really want to be stuck in a rut when it comes to eating?

For instance, crushed red pepper flakes give heat, but wanting more than overall heat in the mouth is the goal, we want bite!  A bite on the insides of the cheeks, on the tongue; something to make the diner stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?  The oil from the cracked peppercorns gives a fresher flavor, and exciting aroma, to the dish.  Its main active compound, piperine, has benefits that include antioxidant and anti-inflammatory properties, as well as for brain and gastrointestinal health.

In the recipe for Garlic and Pepper Chicken, the chicken is coated in cornstarch, fried in oil and immediately seasoned with coarse salt and cracked pepper.  As the chicken drains, the seasonings adhere to the chicken ensuring a flavored packed coating.  Using peanut oil is beneficial due to its ability to reach a high temperature quickly, so the food cooks quickly itself. The oil is not heavily absorbed, so your food is light, not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok as they cut cooking time and require easy maintenance.

 

Garlic and Pepper Chicken

Ingredients:

1 lb. boneless, skinless chicken (breasts, thighs or combination); cut into ½-inch strips

½ cup cornstarch

1 cup peanut oil

1 Tbsp. coarse sea salt

2 tsp. cracked black pepper, divided in half

1 and ½ cups broccoli florets

¾ cup diced red bell pepper

2 Tbsp. minced garlic

1 Tbsp. chili sauce

2 Tbsp. mirin wine (Japanese sweet rice wine)

¼ cup dark soy sauce

¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp. black pepper immediately.

Remove all but two tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

But wait, maybe recipes with an Asian flare are not up your taste bud alley.  Then how about going the classical culture route, Italy and Greece, aka Mediterranean, which is known for its healthy usage of garlic, olive oil and fresh ingredients.

 

Garlic Chicken and Pasta

Ingredients:

8 Tbsp. butter

3 cloves garlic, minced

4 Tbsp. olive oil, divided in half

1 boneless, skinless chicken breast, cut into ¼- inch slices

2 cups steamed broccoli

1 cup red bell pepper strips

1/4 cup chopped fresh parsley

4 cups cooked rigatoni

salt and pepper to taste

Preparation:

In a small saucepan, low heat, melt the butter; add the garlic and cook until softened, about 5 minutes and stir occasionally to keep from sticking or burning.  Remove from heat.

In a large skillet, heat two tablespoons of oil on medium-high heat; sauté chicken until fully cooked; remove from skillet.  Add remaining oil to skillet and sauté vegetables until edges just begin to brown.  Add chicken back into skillet, add the garlic butter sauce, parsley and pasta; mix thoroughly and cook for 5 minutes.  Add salt and pepper to taste.

Makes 4 servings.

Pasta not on your diet, whether due to the carbs or gluten?  Let’s change up the broccoli to asparagus; add sliced black olives, and give a tangy zest with feta cheese.  I call this Greek Chicken with Asparagus.

First, cut the chicken breast in half, lengthwise; then cut each cutlet in half, so we have four palm sized pieces.  With the asparagus, make sure to purchase the thin, “baby” type; bend each spear slowly and it will snap apart where freshness meets woodiness.  Those woody sections can be thrown into the compost bin.  Now, lay flat a 14” x 10” piece of aluminum foil (they are sold pre-cut), and place about 8-9 spears down, next place a piece of chicken on top.  Spread a few bell pepper strips and a good pinch of slice olives; then spoon that lovely garlic butter sauce over all.  Fold the foil over the ingredients and seal the ends, making a packet; place on a jelly roll pan (ensures no drippage onto the oven floor if a packet leaks).  Bake in a preheated 400F oven for 20 minutes.

 

When you open the packet, carefully transfer all to a plate, including that scrumptious sauce, and sprinkle feta cheese crumbles over.  You will be amazed, not at just how easy this dish is, but at the wonderful flavors and scents.

This is a time when celebrations are coming up; graduations, young men and women going off on their missions, engagement parties, wedding receptions, and do not forget the yearly birthday and anniversary celebrations.  You now have three chicken recipes that will wow your guests, and, being easy to create, can be done in bulk preparation as well.

Mary Cokenour

 

Easy Creamy Smothered Baked Tasty Casserole

In the past weeks I have seen, repeatedly, posted a recipe for Pork Chop and Potato Casserole featuring Campbell’s Cream of Mushroom Soup.  Usually, it is a photo of the completed dish with ingredients listed, just the names, not the amounts, and “Click on this link for full recipe”.  Clink on the link and you are taken to a cooking blog, or a Facebook page, that will not give the full recipe unless you become a follower.  While I would love to see folks click “Become a Follower” on my own food blog, I do not keep the recipes as secretive as a government agency.

Not everyone wants to join a blog, or page, just to access one recipe, and nowadays it is just easier to do a search, and find it printed elsewhere, intact with full ingredient list and directions. That is exactly what I did do, a search and read many a recipe describing the writer’s take on what the recipe should entail.  While many a recipe was quite simple to accomplish, some were so complicated, it went from comfort food to Michelin star status.  Well, my blog is about adventures in creating and enjoying comfort food, so that is the path I chose to create a dish of my own.  Also, while many a recipe had the same name, many others used a more descriptive word in the beginning, usually “easy”, “creamy”, “smothered”, “baked”, or “tasty”.; hence this article’s title.

The combination of pork with potatoes goes back centuries, to every country, and its culture, that had the two food products available.  Putting them both, into one pot, was merely a way to save time in the cooking process while other chores could be finished up.  Those working outside the home environment could come back to a hearty meal, spend quality family time, before heading off to bed.

So, how did cream of mushroom soup come into the mix?  Recipes for mushroom soups were made popular during the 16^th century, mainly in France and Italy, for the royals and rich.  It was 1934 that the American company, Campbell’s put out a canned version of a creamed soup.  Open the can, put contents in a pot, add milk, heat and enjoy a bowl of smooth, filling, comfort food.  Campbell’s went further in enticing housewives to buy their products by putting easy-to-make recipes on the labels.  However, the recipe for the pork chop and potato casserole was not one of their creations.  In fact, the only origin found was references to being influenced by French and Italian cuisines that used a smooth mushroom sauce that “smothered” the pork, and “scalloped” the potatoes at the same time, in one pan.  So, who did it first?  Ask anyone, and you will probably hear it was Grandma So-and-So, or Great Grandma What’s-Her-Name; and that Campbell’s Cream of Mushroom Soup was the base for the sauce.

When it comes to the pork chops, bone-in or boneless, can be used, but cooking times must be adjusted, since bone-in takes longer to cook thoroughly.  Depending on the thickness of the chops, brining or soaking overnight in milk, will help loosen up the meat’s fibers.  Trimming away as much outside fat as possible ensures the sauce will not become greasy.  A little fat running through the chops will melt away during the searing process, so no need to add a fat to the pan.  Personally, I prefer using the boneless chops that about ¼-inch thick as they need no brining or soaking; they are thin enough to absorb the flavors and moisture of sauces.

Potatoes used can be any type, from the buttery golden to the hearty russet; and cuts can be thinly sliced, cubed or chopped.  However, the cut of the potato should be one that goes well with the chops being used.  A thinly sliced potato will bake up much faster than a thick, bone-in chop, so you will end up with mushy or burned potatoes before the chops are done.  You want the pork chops and potatoes to cook evenly, together.

After reading many a recipe, I came up with my own which pairs chopped potatoes, sliced mushrooms and boneless pork chops together.  It is a simple ingredient list, easy directions, and the end result is a “easy creamy smothered baked tasty casserole”.  That title is too long, so I simply call the recipe Pork Chops, Mushrooms and Potato Casserole.  Enjoy!

 

Pork Chops, Mushrooms and Potato Casserole

Ingredients:

8 boneless pork chops, ¼-inch thick

2 Tbsp. oil (optional – use if skillet is not nonstick)

5 medium sized potatoes, peeled and chopped (1-inch pieces)

1 (10.75 oz.) can cream of mushroom soup

1 (2 oz.) packet onion soup mix

2 and ½ cups 2% milk

1 cup (8 oz.) sliced mushrooms, canned or fresh

Preparation:

Preheat oven to 400F, spray a 9x13 baking dish with nonstick buttery spray.

 

Trim outside fat from pork chops; heat large nonstick skillet on medium-high heat; sear both sides of chops, two minutes per side; remove from skillet and set aside.  If using a skillet that is not nonstick, then heat the oil before searing. 

 

 

 

 If not already done, peel potatoes and cut into one-inch pieces; cubes, triangles or mix of both shapes.

 

In a large bowl, whisk together creamed soup, soup mix and milk.

 

 

 

 

 

 

In baking dish, spread out potatoes, cover potatoes with pork chops leaving space between chops, spread mushrooms over chops.  Pour soup mixture over all.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake additional 20 minutes.  Chops will be cooked thoroughly, potatoes and mushrooms softened with a smooth, bubbling sauce.

 

Makes 6-8 servings depending on size of chops.

 

Note: The creamed soup and soup mix have salt, so that is why I did not add any.  There are also low sodium brands available, if you want even lesser salt.

Mary Cokenour