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Saturday, June 9, 2012

HAMBURGER AND "FRIES"

Hamburger and Fries.  I didn't have bacon or lettuce - that was sad!  However, it was still delicioso!  The potato skins are better than fries any day of the week!  Trust on me on this one!  That is my Artisan Sesame Hamburger Bun, page 60, Low-Carbing Among Friends, vol-1.


Hamburger Patties


CRISPY POTATO SKINS OR "FRIES"
Jonathan said with delight, “This is a great appetizer.  Put it in the book!” A man named Arthur commented on my blog: “You have changed my low-carb world. I never even thought I could have the skins from potatoes!” Ginny from Ginny’s Low-Carb Kitchen said: “Good idea for me since my men all eat potatoes. I never thought of using the skins.”   What to do with the rest of the potatoes - mash and give to a neighbor or guests.

Hamburger Buns - CLICK HERE

3 lbs potatoes (1.5 kg)
  (approx. 13 oz (368 g) potato skins)
1/4  cup olive oil (60 mL)
1 tsp seasoning salt (5 mL)
1/4  tsp paprika (1 mL)
1 green onion, chopped
11/2  cups Monterey Jack, OR (375 mL)
  Cheddar cheese

Peel potato skins in thin strips.  Set peel aside. 

In large bowl, combine olive oil, seasoning salt and paprika.  Add potato skins and toss in seasoned oil to coat well.  Lay out in single layer on cookie sheets.  Bake in 425°F (220°C) oven 15 to 30 minutes, checking every 5 minutes after the 15 minutes have elapsed to remove crisp, golden potato skins.

Once all potato skins are baked to perfection, lay them out once again on cookie sheets and sprinkle with green onion and Monterey Jack or Cheddar cheese.  Bake 5 to 10 minutes, or until cheese has melted.

Helpful Hints:  These may also be served with a meal in lieu of potatoes or French Fries.  Use peeled potatoes to make a scalloped potato casserole or mashed potatoes for family members or friends or a neighbor not on a low-carb diet.

Yield:  6 servings
1 serving
235.9 calories
9.0 g protein
19.0 g fat
6.0 g carbs
HAMBURGER PATTIES
An easy, tasty recipe!   

3 lbs lean ground beef (1.4 kg)
3 eggs, fork beaten
3 tbsp Gluten-Free Bake Mix, (45 mL)
1 tbsp GF Worcestershire sauce, (15 mL)
  (Lea and Perrins®, original formula)
1 tsp crushed garlic (5 mL)
1/2 tsp No Salt® (2 mL)
1/2 tsp seasoning salt (2 mL)
1/4 tsp black pepper (1 mL)
3 tbsp olive oil, divided (45 mL)

In large bowl, place ground beef and Gluten-Free Bake Mix, page___.  In small bowl, whisk eggs, Worcestershire sauce, crushed garlic, No Salt®, seasoning salt and black pepper. .   Add egg mixture to ground beef and mix well.   Form patties. 

In large frying pan, in half of the olive oil fry patties on the one side until cooked underneath, flip and cook the other side.  Repeat.  I place a lid on the frying pan while cooking it on the other side, in order to make sure they are not only browned but also no longer pink inside.  Check when you think they are ready to make sure the hamburger patties are well done.

Yield:  22 patties
1 patty
165.3 calories
12.7 g protein
12.1 g fat
0.4 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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