I had to get a little creative today because I wanted to make burgers but couldn’t have a bun and didn’t really want to eat it with lettuce. I still had to use a fork to eat this but it was truly satisfying. Steve was a little hesitant to add the pea shoots at first but once he tried it with the burger he was pleasantly surprised how they complimented each other. Details on how I prepared dinner included below.
Breakfast: 1 slice of broccoli/tomato/bacon frittata, coffee
Lunch: 1 red bell pepper with salsa verde chicken, guacamole, plantain chips
Dinner: Burgers in a Balsamic portabella bun topped with pea sprouts, air-fried potatoes, balsamic roasted acorn squash, and sautéed mushrooms
Prepared for tomorrow: Turkey breakfast sausage (purchased from Whole Foods and cooked in hot skillet with evoo)
1. Acorn Squash
Once I got home from work, I immediately turned on the oven to 425F and started to prep the acorn squash (cut in half, deseeded, and sliced). I put it on a non-stick foil lined baking sheet and added Tessemae’s balsamic (with a little S&P) and baked it for 35 min (turning mid-way through)
I peeled and sliced about 6 russet potatoes and boiled them for 5 min. I drained them, tossed them with salt and evoo to them and added them to the air-fryer for 20 min (shaking it midway through).
For the mushrooms, I added evoo to a hot skillet and added the mushrooms (washed/sliced) with a little crushed garlic, salt and pepper until desired doneness
4. Balsamic Portabellas
I washed and removed the stem from each portabella cap. In a hot cast iron skillet, I added evoo, the mushrooms and a little of Tessemae’s balsamic dressing (normally I would just marinate them in garlic and balsamic instead). I cooked them until tender (turning them mid way through).
It was raining so we couldn’t grill outside. I’m fortunate to have an indoor grill so I cooked the patties (mixed with salt/pepper and a little of Tessemae’s roasted garlic) on there and finished them in the oven. Alternatively, you could use a skillet/griddle and I recommend finishing them in the oven until desired temp is achieved because I don’t care for char marks in general.