The recipe says to use turkey or sirloin, but regular old ground beef worked pretty well for me.
I forgot to take a picture of the beautiful finished burger I had all set up because, at the time of this dinner, we were under a tornado warning, and I was more concerned with eating before our windows all got blown out. So this will be a sadly picture-light post.
(There was no tornado, and no picture of the burger. Go figure.)
I interviewed Kelly again. If you missed Monday's post, Kelly is my 9-year-old step-daughter I was testing these 'hidden vegetable' recipes out on. I interviewed her after these two meals (she didn't eat the third one. I'll get into all that on Friday), and the videos are what came from that. It's not too long, and kids are kind of funny.
(That is an amazing face.)
Serves 3 - 4
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 3/4 cup cauliflower, processed through a food processor or blender (3/4 cup after blending)
- 1/4 cup milk
- 2 Tbsp. soy sauce
- 2 cloves garlic, chopped
- 1/4 tsp. pepper
- 1 Tbsp. olive oil, plus some for cooking
- Enough hamburger buns for the number of burgers you make (Vague? Yes.)
In a large bowl, mix together the meat, breadcrumbs, puree, milk, soy sauce, garlic, and pepper. The mixture will be moist; that's OK. Form into however many burgers you want.
Coat skillet with olive oil and set it over medium-high heat. Add the burgers until nicely browned on one side, 4 to 5 minutes. Turn over and cook to your desired doneness.
Serve burgers on hamburger buns.