Mini Cheese Burgers

[txngent]

I am a single man that is trying to run my own business. So during the week I don't have lots of time to make up a dinner for one. I usually don't eat too much carbs for dinner (trying to drop some of the belly), so this is something very simple. The reason for my post is because I seasoned them on both sides with some Sucklebusters Steak Season this time and was really impressed. Gator, you gotcha some purdy good product der!

I usually buy the 1# tubes of lean ground beef or 99% lean turkey from HEB. I keep them in the freezer. I'll take a tube out and let it just slightly defrost. Then I just cut in about 3/4" burgers (right through the wrapper). Season on both sides and gasser grill or pan fry. After flip, put a piece of fresh jalapeno on. Just a couple of minutes before done, slice of sharp chedder on each burger.

Man, I eat them all! Good stuff. If I was not worried about the carbs... some small dinner rolls are great for mini buns.

What's ya'lls favorite quick meat fix?

[Gator]

Many thanks Randy! I appreciate the kind feedback.

[JamesB]

Wow... Mini-burgers sound good!

When my kids were younger, we would make small patties and then cut down the burger buns with a cookie cutter to make kiddie sized burgers... Never thought about using the tubed burger meat for the patties though...

James.

[ChileFarmer]

At our house burgers are a favorite also. I like to use 80-20 hamburger.
Because I like the fatter meat, not as dry. But I am not watching my weight either. OK I should be but I am not.
I do use the whole wheat buns, just because I like them better.
At our Mexico store I buy McCormick mayo with jalapeño goes great with everything. CF

[Papa Tom]

For a quick fix I go to the freezer and fetch a smoked sausage and into the toaster oven it goes for about 10 minutes. A bun and mustard and it's meal time.

[bowhnter]

Good idea on the tube Randy, I have not though of that either. There are some 93/7 tubes of beef too I thinnk.

[txngent]

Yup Mike, that is the ratio I use. I only use the 99% turkey (ground turkey breast verus ground turkey) not for the fat ratio, but for the quality of the grind... no bone or tendon in the grind. As a matter of fact, when I do turkey, I fry some bacon first then fry the turkey burgers in the bacon goodness left behind.

I sprinkled some of that Steak Season on my pan sausage this morning (cut and cooked the same way as the burgers) and that really came out great. I think the difference in the stuff is the TexMex spice influence. The cumin and chili really give the taste I like.

[bowhnter]

I agree Randy, we use it when making fajitas too.

[SteerCrazy]

that do sound good. In a fix I like to pound out some chicken breasts thin, sear on each side. Add some tomato sauce and some mozz cheese and throw those in the oven. No need for pasta, it's quick and tasty