I had a dream that I was writing this post while sitting in stand-still rush hour traffic. Which, I have to admit sounds way better, or rather more productive, than what I’m usually doing during stand-still rush hour traffic: Eating string cheese and dancing to radio top charters. Regardless, this is dangerous. Like, if texting and driving is dangerous and deadly, blogging and driving is twice as bad, at least. So since I subconsciously thought that this was acceptable behavior, I thought I’d take this moment to let you all know that it is not. Public service announcement: Don’t blog and drive.
But burgers, though. You guys, on Sunday I went on the hardest hike I’ve ever done. It was a shorter trail than many I’ve done (something like 2.6 miles each way), but it was the most vertical hike I’ve done. As in we climbed 2,300ish ft, half of which were in the last less than a mile of trail. It was rough. It took way longer than I thought it would, utilized every muscle in my body and has me limping despite my best efforts still two days later. It was completely worth it though, and I have pictures to prove it coming oh so soon.
Any way, after I got down from this hike that pretty much ended in a run because all I wanted to do was sit, lay or assume any position that required little to no work. It took everything I had in me not to pull off the highway on the way home for burgers and fries. It’s all I could think about other than an ice bath. Just greasy, overfilling goodness to restore any energy back to my body. But alas, what’s a fast food burger when you can whip up this more delicious (and healthier) beauty right at home!
With the warmer weather rolling in (death weather here in the valley) it’s time to move the heat out of the house and to the grill. I’m thinking these would be perfect for a Memorial Day weekend grill out. And as I do with most of my meals, I found a way to sneak in lots of veggies with loads of flavor. Flavorful veggies packed inside the burger itself (less messy than topping everything on top, just to take one bite and losing all those flavor bits to your plate below) and then smothered it with more flavor and more veggies (hello, chipotle lime crema from Mahi Mahi Tacos. It’s good to see you again).
- ½ pound ground beef
- ¼ cup chopped red pepper
- ¼ cup chopped red onion
- 1 ounce goat cheese, crumbled
- ¼ teaspoon seas salt
- ¼ teaspoon garlic powder
- 1 chipotle pepper
- ¼ cup crema (or sour cream or mayo)
- Juice of ½ lime
- 1 cup arugula
- 2 hamburger buns
- Heat a grill or grill pan to medium-high heat.
- Meanwhile, combine the ground beef, red pepper, onion, goat cheese, salt and garlic until evenly combined. Form two patties and cook to desired doneness on grill/grill pan.
- While the burgers cook, combine the pepper, crema and lime juice in a mini chopper, food processor or blender until smooth.
- Place the patties on hamburger buns than top with the chipotle crema and ½ cup arugula, each.
You may have noticed this recipe shares a lot of ingredients with the Mahi Mahi Tacos. I like to make them in the same week to use up all those ingredients and eliminating waste without making a lot of the same thing. It’s the perfect solution for the ongoing problem of grocery shopping for one!