SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!

SANDRA'S MOOSE BURGER SPANISH BROWN RICE

This is one hearty meal ~ 
What I consider comfort food...

Servings: (10 as a side, or 6 as an entree)
Prep: 5 Mins. |
Cook 15 Mins.

Posted by Sandra

INGREDIENTS

2 strips of bacon
1 lb. lean ground burger, (I used venison)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried cilantro
2 green onions, sliced
1 rib of celery, diced
¼ cup of frozen corn, thawed
1 (15 ounce) can tomato sauce
½ of a (10.5 oz. can) of rotel with tomatoes and chilies, drained
1/2 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon sugar
3 cups of cooked brown rice
kosher salt and ground pepper to taste

METHOD

Heat a large nonstick skillet to medium heat, and brown the bacon, until crisp. Reserve drippings in skillet, and then set aside bacon on a paper towel-line plate (crumble when cool).

Add the burger to the hot skillet with drippings, and brown. Add the garlic powder, onion powder, and dried cilantro, and stir to combine. Add the celery, and green onions; cooking for 1 minute more. Add the corn, crumbled bacon, tomato sauce, drained rotel, mustard, worcestershire, and sugar, tossing to combine. Add the cooked brown rice and fold until all the ingredients are evenly distributed. Taste for seasonings, adding kosher salt and ground pepper, if need be. Cook just until the brown rice is heated through, and serve – Enjoy!

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Tip: You might contemplate using the remaining ½ can of rotel in an omelet -- or making it into a dip by mixing the ½ can of rotel with a ½ cup of sour cream! (Or you can just use the whole can of rotel if you'd like the Spanish Rice spicier ;-)