Junior Mac

E948D0E4-B029-44BD-8C78-881885E45A2CAs a child of the 1990s McDonald’s was a major pillar in the structure of my life. Because my family was very frugal with their money, my sisters and I often dreamed of dolls and toys from television commercials knowing that they were never coming home with us. Now that I am an adult I realize what a huge waste of money these overpriced toys are. But as a young child, these seemed to be the end-all be-all of life itself. You felt like you had to have a Barbie doll, Furby, and Tomagachi to fit in with the other kids. Anyway, this was why I looked forward to Happy Meals as a kid. It often came with a toy that otherwise would never have reached my eager hands. As I grew older, I began to appreciate food for its own merits as opposed to its role as a bridge to coveted toys. I realized that the Big Mac tasted so much better than the cheeseburgers in Happy Meals. Back in those days, supersize was the way to go. Of course, at the time we did not realize that this would contribute to an already growing obesity epidemic. I remember the joy and reckless abandon with which I approached each Big Mac combo.

Unfortunately these eating habits led to alarming weight gain into my early twenties. I realized that I could not eat McDonald’s on a regular basis if I wanted to live a long healthy life so I changed my eating habits and exercise habits. Nowadays my typical lunch and dinner plates are filled with veggies and lean proteins. But every once in a while, I crave food that transports me back to the simple days. I return to my childhood favorites, and the Big Mac is definitely #1 for me. Something I’ve learned about food is that nothing improves the taste of food more than nostalgia. Well….nothing beside extreme hunger. So, in attempt to relive fond childhood memories, I made my own Junior Mac. It is a very easy recipe, and unlike the original Big Mac, it only has 1 slice of cheese, 1 patty, and 1 bun. It satisfied my craving without breaking the calorie bank. My husband was definitely a happy camper when I made this for dinner. Hope you enjoy it too!

Cooking Tips

The fattier the ground beef, the more juicy and tender it is. 85% lean ground beef would probably yield a juicier burger, but for health reasons, I usually choose 90-95% lean. The choice is yours.

Do not smash or press your burgers as they cook. That will release all the juices and result in a dry patty.

I like to season my ground beef and mix it together, then form a patty. It gives the meat better flavor. Some people choose to form the patty and then put the seasoning on top. It depends on personal preference, but I am always in favor of more flavor.

For burger patties, always make the patty the same size or a bit larger in circumference than your bun. Burger patties shrink when they are cooked, and if yours is too small it throws off the ratio of your cheeseburger.

Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients
1 lb ground beef, 90% lean
1 tbsp seasoned salt (I used the Trader Joe’s brand) or to taste
ground pepper to taste
4 burger buns
4 leaves of lettuce
4 slices sharp cheddar or American’s singles
½ cup onion, diced
8 tbsp Thousand Island dressing
Optional: sliced pickles

Place buns in toaster oven and set to light to medium darkness.

Season ground beef with seasoned salt and pepper, then form into 4 equal patties. Use the burger bun as a reference point for the size of your patties. Make your burger the same size or a bit larger than your bun.

Heat large skillet and spray with a bit of cooking oil. When pan is hot place burger patties on skillet. Fry on each side for 3-5 minutes depending on desired level of doneness.

After flipping burger patties, place a slice of cheese on top of each patty and cover pan with a lid to allow cheese to melt.

(Optional step: sear some additional cheese directly on the pan for 1 minute for a gooey burnt cheese addition to your burger. )

When burger patties are done, spread Thousand Island dressing on both sides of buns.

Place burger patty on bottom bun. Layer lettuce, onion, and pickles on top. Then top with the top bun.

Enjoy!

 

 

 

Thai Green Papaya Salad

IMG_0803On hot summer days, all I want is something cold. I want cold breakfast, lunch, and dinner along with plenty of cold beverages throughout the day. Salads definitely fit the bill and hit the spot. But I easily get tired of eating the same lettuce based salads with vinaigrette dressing. Bleh. Especially since I have been trying to eat more healthfully lately, I feel as if I’ve fallen into a rut with my meals. Which is why I am so excited to post this recipe for a Thai green papaya salad. It is a different kind of salad because it tastes rich at the same time that it is light and healthy. I love Thai food because of its complexity in flavor combinations and textures. Most Thai dishes have a delicate balance of savory, sweet, and spicy. This mixture tantalizes your taste buds and keeps you coming back for more after every bite.

Green papaya is such a wonderful base for a salad because it has very little flavor of its own beside a clean fresh taste. It is a chameleon that changes its flavor profile based on what is in its environment. In this case, limes, garlic, chili, and dried shrimp create a flavor explosion in your mouth. Thai papaya salad is traditionally prepared by mortar and pestle. You start by grinding together your aromatics and herbs first. Once that forms a nice paste,  you begin pounding that flavor into the shredded papaya. This is different than Vietnamese papaya salad, which involves no pounding at all. It is still shredded finely, but it is served plain. It is then dressed with a sweet vinegary soy sauce mix, then topped with fresh basil, sweet and savory beef jerky, and freshly roasted peanuts. Both are delicious of course, but I chose the Thai route because I was craving a sour punch to my dinner tonight.

The best part of this salad? The longer you have it sitting in its own juices, the tastier it becomes! The flavors really develop and meld together after sitting overnight. I’ve seen this served with some boiled shrimp at Thai restaurants for some added protein.

 

Cooking Tips

Invest in a mandolin or some kind of food processor that has a shredder attachment. You won’t be sorry. This will open up a world of possibilities in terms of expanding your experience with fresh veggies. Raw veggies are so much more tolerable when they are cut finely and allowed to marinade in something delicious.

I’ve heard people say that grinding your aromatics is better than using a food processor because a food processor cuts up and breaks the cell walls of the food in question. In this case, I used a food processor to mince my garlic and dried shrimp and the papaya salad still turned out delicious.

If you do not own a mortar and pestle, using your hands to punch and squeeze the papaya salad into the lemon juice mixture will also work. Just remember to wear sanitary cooking gloves while you do this; otherwise, your skin will become irritated from the acidity of the lime juice and chili.

If you want to make this dish vegetarian, just omit the dried shrimp and substitute salt for the fish sauce. Make sure to taste as you go to adjust for seasonings.

Only put peanuts on to the specific portions you plan on eating. Adding peanuts to all of your papaya salad will lead to soggy peanuts the next day.

Recipe
Servings: 6-8
Prep Time: 30 minutes

Ingredients
1 medium green papaya, finely shredded into 3-inch long pieces
1 handful of dried shrimp, finely chopped
1 head garlic, minced
1 tbsp red chili flake (or to taste)
juice of 4 limes, freshly squeezed
7-8 tbsp fish sauce, to taste
1 tbsp white sugar, or to taste
1 cup cherry tomatoes
1 handful of green beans, cut into 2-inch pieces and sliced lengthwise in half
optional: top with handful of crushed peanuts

Prepare papaya by peeling the skin off, cutting in half length-wise, and scooping out all the seeds. Using a mandolin, shredder, or food processor with shredding attachment, cut papaya into thin julienne slices approximately 3-inches in length. Set aside.

Using mortar and pestle, grind together dried shrimp, garlic, and red chili flake. When a relatively smooth paste has formed, add in some of the papaya and pound into the paste with the pestle. Continue to add papaya until no more can fit into the mortar bowl.Transfer the mixed in papaya salad into a large mixing bowl and add the rest of the shredded papaya. Add in fish sauce and sugar and use hands to mix into papaya salad. Use hands to squeeze papaya and pound it with your fist. This will help to enhance absorption of flavor.

Then add in green beans and cherry tomatoes and continue to squeeze and pound until all tomatoes are slightly crushed.

Serve a portion onto a plate and top with roasted peanuts. (Only put peanuts onto the specific portions you plan on eating.)

Enjoy!