.... three caramelized onions, cooked in olive oil with three cubes of
the frozen, crushed garlic. Crumble leftover burgers into onions after
you turn off the heat, let it sit for an hour or so before eating so the
meat takes on some of the flavor of the onions and oil.

Steam asparagus - on a dinner plate in the microwave with a bit of water
or however else you like.

In another pan, stir-fry sliced red and yellow peppers and the steamed
asparagus until the peppers softened and browned a little. Again add
frozen crushed garlic cubes and something soy-sauce-like for flavoring.

My wife mixed everything together along with a bit of leftover rice, so
I guess it resembled beef fried rice except that hers was a little rice
and mostly vegetables and meat.

I took whole wheat soft tortillas, put some thin slices of cheddar
cheese on them and microwaved just enough to mostly melt the cheese, put
some of the meat/onion mixture in, added fresh ground black pepper, and
rolled them up. I ate the peppers and asparagus mixture as a side dish.

A very satisfying dinner for both of us, and a nice use for leftover
hamburger.

-S-

On May 27, 12:49*pm, "Steve Freides" > wrote:
> ... three caramelized onions, cooked in olive oil with three cubes of
> the frozen, crushed garlic. *Crumble leftover burgers into onions after
> you turn off the heat, let it sit for an hour or so before eating so the
> meat takes on some of the flavor of the onions and oil.

We never have leftover burgers. We make two: one for him and
one for me.

Cindy Hamilton

Cindy Hamilton wrote:
> On May 27, 12:49 pm, "Steve Freides" > wrote:
>> ... three caramelized onions, cooked in olive oil with three cubes of
>> the frozen, crushed garlic. Crumble leftover burgers into onions
>> after you turn off the heat, let it sit for an hour or so before
>> eating so the meat takes on some of the flavor of the onions and oil.
>
> We never have leftover burgers. We make two: one for him and
> one for me.
>
> Cindy Hamilton

We make 2-3 lbs. of meat at a time into burgers once a week or so.
There are many days here when, if we didn't have leftovers, all we'd
have time for is take-out, and I very, very, very much prefer what we
make. Brisket is another thing we make 2-3 lbs. at a time and save the
leftovers. It's me, my wife, and two teenage boys here and we're all
very busy.

-S-

Steve Freides wrote:

> We make 2-3 lbs. of meat at a time into burgers once a week or so.
> There are many days here when, if we didn't have leftovers, all we'd
> have time for is take-out, and I very, very, very much prefer what we
> make. Brisket is another thing we make 2-3 lbs. at a time and save the
> leftovers. It's me, my wife, and two teenage boys here and we're all
> very busy.

Ohmygosh.. how hard is it to find such a small piece of brisket? Why
don't you do the more commonly found larger briskets? They're the bomb
leftover!! I wouldn't imagine that any household with teenaged boys
could have any problem getting rid of leftovers! LOL

>
> A very satisfying dinner for both of us, and a nice use for leftover
> hamburger.
>
> -S-

I can see using leftovers - no problem being frugal. But there was a
tip in the new BH & G from this woman who "precooked" her hamburgers
so they would be ready for reheating at a family cookout. All I could
think was, "Ick! Who precooks hamburgers when there's going to be a
grill to use?"

N.

On 5/27/2010 3:24 PM, Nancy2 wrote:
>
>>
>> A very satisfying dinner for both of us, and a nice use for leftover
>> hamburger.
>>
>> -S-
>
> I can see using leftovers - no problem being frugal. But there was a
> tip in the new BH& G from this woman who "precooked" her hamburgers
> so they would be ready for reheating at a family cookout. All I could
> think was, "Ick! Who precooks hamburgers when there's going to be a
> grill to use?"
>
> N.

You've never noticed at backyard parties or picnics that the burgers are
*always* overcooked? I can eat mine rare, or medium rare, but past that
it's like cardboard to me. If I get a chance to be at the grill, I
always volunteer :-) If it's just a small gathering, usually steaks for
the adults, and burgers & dogs for the kiddies. I especially make sure
to volunteer at the grill. Nothing worse than an overcooked steak,
except for overcooked seafood. Red Lobster knows how to do that real well.

Bob

On 5/27/2010 3:27 PM, Andy wrote:
> "Steve > wrote:
>
>> Cindy Hamilton wrote:
>>> On May 27, 12:49 pm, "Steve > wrote:
>>>> ... three caramelized onions, cooked in olive oil with three cubes of
>>>> the frozen, crushed garlic. Crumble leftover burgers into onions
>>>> after you turn off the heat, let it sit for an hour or so before
>>>> eating so the meat takes on some of the flavor of the onions and oil.
>>>
>>> We never have leftover burgers. We make two: one for him and
>>> one for me.
>>>
>>> Cindy Hamilton
>>
>> We make 2-3 lbs. of meat at a time into burgers once a week or so.
>> There are many days here when, if we didn't have leftovers, all we'd
>> have time for is take-out, and I very, very, very much prefer what we
>> make. Brisket is another thing we make 2-3 lbs. at a time and save the
>> leftovers. It's me, my wife, and two teenage boys here and we're all
>> very busy.
>>
>> -S-
>
>
> I've taken prior night's pot roast, shred it prior to refrigeration. Next
> day I'll put a sandwich portion in a buttered pan, drown it in Hunt's
> hickory and brown sugar BBQ sauc, stirring until hot, then slide it into
> a toasted hamburger bun.
>
> One day a taste of Mom's old fashioned pot roast, the next day a taste of
> "Kansas City, MO" BBQ. Far from authentic but a great idea, imho.
>
> Andy
>

Andy - I do similar with the pulled pork (or some of it), Pull it and
add sauce before going into the fridge. But when I want to use it, I put
the bottom of the buns on a cookie sheet, add the "close to room temp"
pork to the lower bun and put it under the broiler until crusty on top,
and the rest including the bun is just warmed through. Add coleslaw or
whatever condiments you like and the top half of the bun, and enjoy.

Bob

In article >,
"Steve Freides" > wrote:

> ... three caramelized onions, cooked in olive oil with three cubes of
> the frozen, crushed garlic. Crumble leftover burgers into onions after
> you turn off the heat, let it sit for an hour or so before eating so the
> meat takes on some of the flavor of the onions and oil.
>
> Steam asparagus - on a dinner plate in the microwave with a bit of water
> or however else you like.
>
> In another pan, stir-fry sliced red and yellow peppers and the steamed
> asparagus until the peppers softened and browned a little. Again add
> frozen crushed garlic cubes and something soy-sauce-like for flavoring.
>
> My wife mixed everything together along with a bit of leftover rice, so
> I guess it resembled beef fried rice except that hers was a little rice
> and mostly vegetables and meat.
>
> I took whole wheat soft tortillas, put some thin slices of cheddar
> cheese on them and microwaved just enough to mostly melt the cheese, put
> some of the meat/onion mixture in, added fresh ground black pepper, and
> rolled them up. I ate the peppers and asparagus mixture as a side dish.
>
> A very satisfying dinner for both of us, and a nice use for leftover
> hamburger.
>
> -S-

That really sounds great! ;-d.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Steve Freides wrote:

> We make 2-3 lbs. of meat at a time into burgers once a week or so.
> There are many days here when, if we didn't have leftovers, all we'd
> have time for is take-out,

I think you should cook or not cook whatever you want, but I'm always a
little befuddled when people say things like this. I mean, I can make
dinner in the time it takes you to order and/or pick up takeout. I can
think of dozens of healthy, wholesome meals that take 15 minutes or less
to get on the table, and it can take that much out of your night to
swing by a drive-through window, much less actual restaurant takeout.

If you have time to order it and bring it home, you have time to cook.
Now again, I'm not saying you should if you don't want to, really. It's
no difference to me either way, but the time argument really doesn't
wash, as far as I can tell.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On May 27, 3:03*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > On May 27, 12:49*pm, "Steve Freides" > wrote:
> > > ... three caramelized onions, cooked in olive oil with three cubes of
> > > the frozen, crushed garlic. *Crumble leftover burgers into onions after
> > > you turn off the heat, let it sit for an hour or so before eating so the
> > > meat takes on some of the flavor of the onions and oil.
>
> > We never have leftover burgers. *We make two: *one for him and
> > one for me.
>
> * *We cook for eight people every day, sometimes more if we have guests. *
> So, we make more than enough for eight people. *You never know when
> someone will want seconds, is on a growth spurt or whatever. *Lately,
> the children have been eating like locusts, they're growing. *We could
> never get away with making just eight burgers for dinner.

I've no idea what it's like to feed children. I can't even remember
much
about being one. But for two middle-aged people, one burger apiece
is the right amount. We only have guests a few times a year, and it's
generally a planned dinner party.

Sure, we make leftovers on purpose. A big pot of spaghetti sauce or
chili gets parceled out into bags and frozen. We always make
something
on the weekend that he can use for lunches. (No point roasting just
one
chicken.)

But hamburgers? I'd rather use fresh meat than leftover burgers.

Everybody is busy, one way or another. Even my retired mother says
she doesn't know where the time goes.

Cindy Hamilton

Cindy Hamilton > wrote:

>Sure, we make leftovers on purpose. A big pot of spaghetti sauce or
>chili gets parceled out into bags and frozen. We always make
>something
>on the weekend that he can use for lunches. (No point roasting just
>one
>chicken.)

>But hamburgers? I'd rather use fresh meat than leftover burgers.

I can't think of anything that is less appetizing as a leftover
than an already-cooked hamburger pattie.

Any casserole, stew or soup is fine. Full pieces of non-ground meat
such as roast beef or chicken is fine, especially cold;
but usually also acceptable re-heated. But a hamburger? Bleagh!

Just my opinion.

Steve

Andy wrote:
> Bob Muncie > wrote:
>
>> On 5/27/2010 3:27 PM, Andy wrote:
>>> "Steve > wrote:
>>>
>>>> Cindy Hamilton wrote:
>>>>> On May 27, 12:49 pm, "Steve > wrote:
>>>>>> ... three caramelized onions, cooked in olive oil with three
>>>>>> cubes of the frozen, crushed garlic. Crumble leftover burgers
>>>>>> into onions after you turn off the heat, let it sit for an hour
>>>>>> or so before eating so the meat takes on some of the flavor of
>>>>>> the onions and oil.
>>>>>
>>>>> We never have leftover burgers. We make two: one for him and
>>>>> one for me.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> We make 2-3 lbs. of meat at a time into burgers once a week or so.
>>>> There are many days here when, if we didn't have leftovers, all
>>>> we'd have time for is take-out, and I very, very, very much prefer
>>>> what we make. Brisket is another thing we make 2-3 lbs. at a time
>>>> and save the leftovers. It's me, my wife, and two teenage boys
>>>> here and we're all very busy.
>>>>
>>>> -S-
>>>
>>>
>>> I've taken prior night's pot roast, shred it prior to refrigeration.
>>> Next day I'll put a sandwich portion in a buttered pan, drown it in
>>> Hunt's hickory and brown sugar BBQ sauc, stirring until hot, then
>>> slide it into a toasted hamburger bun.
>>>
>>> One day a taste of Mom's old fashioned pot roast, the next day a
>>> taste of "Kansas City, MO" BBQ. Far from authentic but a great idea,
>>> imho.
>>>
>>> Andy
>>>
>>
>> Andy - I do similar with the pulled pork (or some of it), Pull it and
>> add sauce before going into the fridge. But when I want to use it, I
>> put the bottom of the buns on a cookie sheet, add the "close to room
>> temp" pork to the lower bun and put it under the broiler until crusty
>> on top, and the rest including the bun is just warmed through. Add
>> coleslaw or whatever condiments you like and the top half of the bun,
>> and enjoy.
>>
>> Bob
>
>
> Bob,
>
> Yep! That will certainly make quick work of leftovers, too!
>
> Best,
>
> Andy

Y'all are making me hungry.

We do something similar with the leftover burgers sometimes - they
become Sloppy Joe with the addition of tomatoe sauce.

-S-