Burgers, squash.
-
Meat was free. Squash was homegrown free.
Cost per person, $2.00 Cost per person if you had to buy everything: $6.75
-
Meat was free. Squash was homegrown free.
Cost per person, $2.00 Cost per person if you had to buy everything: $6.75
This is for two people, right?
-
Meat was free. Squash was homegrown free.
Cost per person, $2.00 Cost per person if you had to buy everything: $6.75
Mmm, squash…
-
This is for two people, right?
Definitely not. We might have a few snacks but this is our only meal of the day and her plate looked identical to mine.
-
Could have been better with higher quality buns.
-
I put it on right after flipping but it didn’t melt enough. Since I was making sure to get a good sear I didn’t want to mess it up by adding a steam dome.
That’s a pretty reasonable tradeoff. We normally cook beyond burgers at home so that sear is valuable. But I throw a lid on top to melt the cheese anyways. As a side benefit you can get that slightly burnt cheese crust and you still get the crust on the bottom of the patty.
-
Meat was free. Squash was homegrown free.
Cost per person, $2.00 Cost per person if you had to buy everything: $6.75
This post must have caught my brain in mid hiccup, because I was trying to parse if these were supposed to be vegetarian burgers made of squash, or if this was a language difference and you were translating “smash burger”. Took longer than I’d like to admit to reorient myself lol.
How did you prepare your squash? A neighbor’s zucchini are starting to come in, and they always share some with me, but I’ve never found a cooking method I’m super satisfied with. Grilling works well, but I don’t have that capability currently.
-
This post must have caught my brain in mid hiccup, because I was trying to parse if these were supposed to be vegetarian burgers made of squash, or if this was a language difference and you were translating “smash burger”. Took longer than I’d like to admit to reorient myself lol.
How did you prepare your squash? A neighbor’s zucchini are starting to come in, and they always share some with me, but I’ve never found a cooking method I’m super satisfied with. Grilling works well, but I don’t have that capability currently.
Cut, olive oil, homemade herb d provence. 400°f for about 35 minutes. Sometimes I will put them under the broiler for the last few minutes to add a little bit of texture, color and caramelization.
You can go with chili powder, curry or whatever other seasoning you’ve got.
If you like hummus though, then I have to recommend the one I posted a couple days ago with a link in the comments. Hummus made from squash is by far my new favorite.
I do understand your squash burger issue. I almost intentionally phrased it that way to play off squash and smash.
-
That’s a pretty reasonable tradeoff. We normally cook beyond burgers at home so that sear is valuable. But I throw a lid on top to melt the cheese anyways. As a side benefit you can get that slightly burnt cheese crust and you still get the crust on the bottom of the patty.
And I actually like cheddar with a little texture still in it on my burger.
-
Meat was free. Squash was homegrown free.
Cost per person, $2.00 Cost per person if you had to buy everything: $6.75
Looks delish!
-
I put it on right after flipping but it didn’t melt enough. Since I was making sure to get a good sear I didn’t want to mess it up by adding a steam dome.
Pro tip: add a teaspoon of water to the pan next to (not on) the burger and quickly cover for 20 seconds - creates just enough steam to melt the cheese while keeping that perfect sear intact.
-
Pro tip: add a teaspoon of water to the pan next to (not on) the burger and quickly cover for 20 seconds - creates just enough steam to melt the cheese while keeping that perfect sear intact.
American cheese? Because this is straight cheddar.
