Saturday, September 02, 2017

Basil Burgers

We made these with fresh herbs this summer as you'll see, but you can certainly try them out with dried!

Basil Burgers
Modified from Taste of Home's Healthy Cooking Cookbook
1 1/2 lbs ground beef
2 tsp Worcestershire sauce
1/4 cup fresh Italian herbs (so they just had basil and then 2 tsp dried Italian seasonings, but I had a bunch of various herbs in my garden so I just went with the mixture of fresh)
2 garlic cloves, minced
1/2 tsp pepper
1/4 tsp salt
3/4 cup shredded mozzarella cheese
hamburger buns
Mix all the ingredients and form into patties.  Grill.  They had a tomato mayo they served with it, but I just went as is. 
Makes 6 burgers.

Soccer Pictures

Tater Topped Casserole

Modified from Campbell's Crock Pot booklet
2 lbs ground beef
1 large onion, chopped
2 cans (10 3/4 oz each ) condensed cream of mushroom soup
2 tbsp ketchup (I'm on the fence about this...if it was necessary and all)
2 tbsp Worcestershire sauce
1 bag (32 oz) frozen tater tots (they gave cups...I just dumped the entire bag)
Brown beef and onion.  Drain off fat.  Stir in soup, ketchup and Worcestershire sauce.  Spoon beef mixture into slow cooker (this was for the casserole one which I just time!).  Arrange tater tops on top (they left the middle empty, I just covered the entire thing).
Cover and cook 3 hours (so this said 2-3 and I did 2.5 and it was okay, but could have used a little longer I think because I used more tater tots so I will do at least 3 hours next time). 
Serves 6.