My first logged adventure takes place where I’m assuming many will: the kitchen.
Maybe there was something in the air, maybe Minnesota’s blizzard-like weather had us missing summer grilling or maybe we just really love using my awesome George Foreman that I bargained right off the shelves of Goodwill. Whatever it was, we had burgers on our minds, and so burgers it would be.
Today we decided to go where we had never been before—the cheese-filled burger. I know, crazy talk, but we were feeling carnivorous and we had a Saturday afternoon to kill. We opted for a feta-filled center and in attempts to balance our cholesterol heavy main dish (and ease our guilt), we chose to make a spinach salad that we could also top with feta (omg, cheese!).
Our escapade into the land of the Jucy Lucy proved to be successful and delicious—and super easy! Here's a recap of our Saturday afternoon adventure, enjoy!
ASSEMBLING L'SALADA
We combined fresh spinach, nuts/fruit* and crumbled feta in a bowl and shook it up.
*Side note: We bought an organic, trail mix of nuts and dried fruit to put on the salad—a variety of ingredients without having to dish out for each individual thing! Cost savvy!
We added a vinaigrette right before serving. (Tip: best to top each individual salad with dressing rather than entire bowl…I had to throw the rest out due to SOGGY SPINACH, ish!)
BUILDING THE BURGA
I like to prep everything before we start cooking. So, we chopped a couple cloves of garlic and some onion before hand. We mixed the ground beef with an egg and a little oatmeal to make sure the burgers stayed together and then added garlic, onion, cumin, cayenne (spicy!), salt and pepper.
Step 2
Alec flattened some meat (larger and flatter than a normal burger) and added a slice or two (or three) of the feta. Then, he folded over the edges of the meat and pressed to seal.
Step 3
We cooked the burgers on Georgie and presto! Our very own Jucy Lucy! Served on toasted bread with tomato and peppered bacon (found at The Wedge, hiiiiiighly recommended).
