
I am doing more menu planning with
I'm an Organizing Junkie and finding more deals at Pick N Save for
$5 Dinners and putting them together with great recipes:-)
This week is busy as always:-) I have a PTO meeting, an echo and a couple doctor's appointments for my mom and a Bug Bash party that I am running in my youngest's classroom. Not to mention that my youngest has 2 days off this week for a teacher's convention. Lot's to do!
Thank goodness Pick N Save is helping me out with my menu planning! They have ground beef on sale for $1.99/lb. (normally $2.93/ lb.)AND you get free buns with it so, it must be burger time! I bought a bunch to make Rachael Ray's Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup. Check out the recipe below:-)
Here is everything that I am serving this week:
Monday: Spaghetti (Cleaning Day)
Tuesday: Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup(PTO Meeting/Doctor Appointment) (See Recipe Below)
Wednesday: Chicken and Rice (Bug Bash Party)
Thursday: Leftovers (No School for Teacher's Convention)
Friday: Eat Out (No School for Teacher's Convention/Echo/Doctor Appointment)
Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup
Ingredients:
2 lbs ground beef
1 medium onion, peeled and cut in 1/2
2 Tbs Worcestershire sauce, eyeball it
2 chipotles in adobo and 2 tablespoons of adobo sauce
2 Tbs grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
1 Tbs extra-virgin olive oil, plus some for drizzling
3 cloves garlic, finely chopped
3 Tbs brown sugar
1/4 cup vinegar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
Salt and pepper
12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
12 small round rolls, split
Directions:
1. Preheat grill pan to high.
2. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
3. Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
4. Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
5. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.
Servings: 8
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Total Time: 16 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 685.45
Calories From Fat (47%) 321.36
% Daily Value
Total Fat 35.2g 54%
Saturated Fat 14.88g 74%
Cholesterol 107.36mg 36%
Sodium 956.4mg 40%
Potassium 670.96mg 19%
Total Carbohydrates 56.36g 19%
Fiber 2.64g 11%
Sugar 10.84g
Protein 34.3g 69%
Recipe Type
Beef, Main Course
Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/texas-hold-ums-mini-chipotle-beef-burgers-with-warm-fire-roasted-garlic-ketchup-recipe/index.htmlRecipe
Cost: $12.98 ($9.12 with sale!!!)
Serving Cost: $1.62 ($1.14 with sale!!!)