I was craving a nice healthy custom made burger last night. In my opinion, these are the best kinds of burgers because you can add whatever the hell you feel like adding to a mound of ground beef (or pork or chicken). Unfortunately, when it came time to dress my burger I realized I didn’t have bread, let alone burger buns. I felt instantly crushed and I was already mentally preparing myself to eat a bun-less patty when I saw a bag of pita bread on the counter. Could I make this work? Yeah!
Recipe for 4 burger patties
1 tbsp oil or butter
1/2 medium onion, finely chopped
1/2 cup finely chopped mushrooms
1/2 small zucchini, shredded
1/2 pound lean ground beef
1 clove garlic, crushed
2 or 3 chopped pickled jalapeño peppers
¼ cup rolled oats
½ tsp paprika
¼ tsp ground pepper
Dash of Worcestershire sauce
Large pita bread cut into 4 sections
In a pan or skillet sauté the onion in oil over medium heat. Remove the onions, set aside, and put the mushrooms in the pan to cook until they release their water. Put the onions back in the pan along with the zucchini until it’s just tender. Remove from heat and set aside. In a medium size bowl, mix the ground beef, garlic, jalapeño peppers, egg, rolled oats, paprika, ground pepper, Worcestershire sauce and the sautéed onions, mushrooms and zucchini. Shape into four patties and fry over medium heat for about 5-6 minutes on each side. Place in a quarter piece of pita bread and dress however you like.
I was browsing through TasteSpotting’s food porn the other day and I came across a picture of chocolate zucchini cake. I’d never made cake or bread with zucchini before and I was curious so I clicked on the photo owner’s blog link. I was happy to find the recipe (here) and I made a decision to make the cake at some point in the near future. I chose last night because the zucchini Jay and I bought at the farmers market was already two weeks old and I was afraid it might go bad.
I began by grating the zucchini and squeezing some of the moisture out of it as the blog instructs. Then I got down to making the batter and I couldn’t get over how wonderful butter, sugar, and vanilla smelled as they were creamed inside the mixer. In my version of the cake I used fat free plain yogurt and I think that, combined with my Pampered Chef square baker I used, is what led to problems.
After the required 35 minutes baking time at a temperature of 325F, my cake was more than just a bit jiggly in the centre. It appeared that the only areas that were properly cooked through were the immediate edges. I baked the cake 15 minutes longer, wondering if it would be dry by the time it was completely baked. 20 minutes later and the cake was still not set in the middle but at least it was getting firm.
Jay decided we should go rent a movie and I happily agreed, grabbing the opportunity to take my mind off this stubborn cake. I turned the oven off and left the cake inside the oven with the light on.
When we returned home, the first thing I did was check on the cake.
It was done. It was set. It was fantastic. It was so moist I was struggling to scrape gobs of it from the roof of my mouth.
Jay and I, I’m embarassed to admit, ate half the cake last night.