Healthier Quarter Pounder
Adapted from Pennies & Pancakes
Makes 4 burgers
1 lb ground beef (I like 85/15 for burgers) – $2.25 sale
2 tablespoons Worcestershire sauce – $0.22
1/4 onion, finely diced – $0.13
1 beaten egg – FREE (we have laying hens)
salt and pepper – $0.02
4 toasted buns – $0.67
CONDIMENTS:
tomato – FREE (we have an organic garden)
purple onion – $0.16
pickles – $0.47
lettuce – FREE (we have an organic garden)
ketchup – $0.09
mustard – $0.04
Total Cost: $4.02
Per Quarter Pounder: $1.01
Prep Day: In a bowl, combine all the ingredients EXCEPT the salt and pepper, and mix together. Don’t overwork the meat! Form into four, 1/2-inch thick patties. Lightly season the patties with salt and pepper. Wrap each patti in plastic wrap and place in freezer bag. Freeze.
Serve Day: Thaw. Place the patties on a medium-high pre-heated griddle, skillet, or grill. Make an indentation in the middle of the patties with your thumb to avoid a bulge in the center. It will come back up as the burger cooks.
Turn once, cooking about 5-6 minutes per side for medium burgers. Don’t press the burgers down with a spatula while they cook… unless you like dry burgers better than juicy ones… which isn’t likely.
Serve immediately on warm, toasted buns with tomato, purple onion, lettuce, pickles, ketchup and mustard.
Northerly Nosh 