HOW TO MAKE A HAMBURGER MASH
Tonight I planned on using ingredients already prepped, some “leftovers”, and some bacon.
This recipe turned out to be delicious!
Using a 3lb pack of ground beef, portioned into 3 sections, I made and prepped the following:
- 1 large section made spaghetti bolognese (1-1.5 lbs)
- The remaining two portions made 6 burgers, 3 that I ate already …
- and the rest of the beef I had prepped, with garlic and onion, to be cooked tonight! (I added a little tumeric today.)
Yesterday I made spaghetti squash I’ve had sitting around for a while. I plan on using this with the bolognese and decided that, why not, it could be my veggie base for my hamburger mash! Always good to have go-to veggies prepped and in the fridge that can be used in lots of recipes. Spaghetti squash is one of those veggies as they work for spaghetti, pestos, marinaras, simple herbs and spices, with any kind of chilli, etc … you can utilize them pretty widely.
Pretty simple. I’d sliced, salted, and peppered it from the previous night’s burgers and plated what was left for a rainy day. Tada!
PEPPERED AND UNCURED BACON
That’s right, 2 pieces per patty. I cooked the bacon first; then, I cooked the patties in the bacon grease to utilize the flavor. mmmm mmmm good.
PALEO KETCHUP AND GROUND MUSTARD