This is a tough one today. I am just not feeling like sitting down and actually writing. That is rare for me. I love to get up and start writing about food and my family. Today started with an appointment and then seemed to go downhill from there. My routine is off which sets my whole day spinning off.
That was kind of how this meal came about too. I had a package of ground beef in my refrigerator that I HAD to use and nothing was speaking to me. I thought about Italian Wedding Soup but I didn’t want to make all the little meatballs. I thought about a beef casserole but that seemed too difficult. So next easiest thing I could think of was hamburgers.
It is really funny too because the kids and I were having a conversation the other night that they could not remember the last time they had hot dogs or plain hamburgers. I think that is a good thing. They admitted they really didn’t miss them.
I also took out my mandolins to make the sweet potato fries. We are slowly changing over to sweet potatoes, quinoa and brown rice from the whiter version. I figure if I do it slowly maybe my children won’t notice too much. I love my mandolins. It cuts the potatoes in nice paper-thin slices so they crisp up in the oven. These take forever to cook so plan accordingly!
It was a nice simple meal. The kids were happy they had hamburgers and “fries” and the adults were happy it wasn’t plain boring fast food.
I served the meal with green peas and a green salad.
Baked Sweet Potato Chips:
- 4 medium-sized sweet potatoes
- 2 TBSP of canola oil per pan
- spray margarine
- Preheat oven to 400 degrees.
- Wash and cut off any bad spots on your sweet potatoes.
- Prepare pans by rubbing 2 TBSP canola oil on the bottom of at least two rimmed baking sheets. It is preferable to have three if possible.
- Slice the sweet potatoes using a mandolin or other utensil to get the thinnest slices of potato. They will need to be thin to crisp up. If you don’t want them crispy then you may slice them thicker.
- Layer potatoes on the baking sheet in a single layer. Spray the tops of the potatoes with spray margarine.
- Bake for 45 minutes – 1 hour. Flip the potatoes with a spatula every 15 minutes. Do not push them around with the spatula but rather pick them up and flip them over.
- If they potatoes are not as crispy as you like return them to the oven in 5 minute increments until they are baked to your liking.
- 1 1/2 lbs. ground beef
- 1 egg
- 2 TBSP Worcestershire Sauce
- 1 tsp Morton’s Nature Seasoning
- 1/2 sleeve saltine Crackers, crushed finely
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup freshly shredded parmesan cheese
- Mix ground beef, egg, Worcestershire, Seasoning and saltines in a bowl until well blended.
- Form ground beef into 12 thin patties that are slightly indented at the centers.
- Divide mozzarella and parmesan cheese between six of the patties. Place the cheese as much in the center as possible.
- Take the six patties without cheese and place them over the top of each of the patties with cheese. Seal the edges of the hamburgers by pinching them together all around the edges. Make sure they are tightly sealed. The cheese may ooze out a bit as mine did in the picture if it gets too close to the edge and the hamburgers are not well sealed.
- Cook your hamburgers as you normally would. I used my George Foreman grill where they cooked in about 12-15 minutes. They may be fried or grilled.
- Remove from heat when cooked through and allow to set for 2-3 minutes before serving – warning cheese is HOT!