Philly Steak Burgers

Orlando had quite the attack on Sunday morning. My heart hurts. I don’t understand it all. I don’t like it. If I knew all that went on around me, I don’t think I’d leave my house…and that’s not a life that God has called us to! He made us to glorify Him, for community with others, and to love!

While I don’t get all that’s goin on and it kinda freaks me out a bit, I’m choosing to focus my attention on God. To look up and to look within because I can’t control what’s out there. I CAN control myself and my actions!

1 John 4:19 We love because he first loved us.

On to the food…because food rocks!

I shared this recipe in my newsletter last month and I just freakin love it! It’s sooooo tasty y’all! It has a little kick to it so if you don’t like the heat, make sure you reduce it. Here’s what I did:

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INGREDIENTS:

-1 lb of grass-fed beef

-2 tbsp Worcestershire sauce (plus a few dashes separately)

-1 tbsp hot sauce (plus a few dashes-separately)

-1 onion sliced into rings

-2 (or more) green peppers seeds removed & sliced. 1 pepper is 4 pieces, so figure 1 pepper per person.

-1 pack of mushrooms (optional-if using, sauté them in a small pan with 1 tsp of oil of choice. Season with salt, pepper, and garlic powder)

-***Provolone cheese-I don’t use it on mine but Shawn likes it on his!

DIRECTIONS:

1. Place the sliced onions & the green peppers in a bowl and drizzle with a little Worcestershire sauce and hot sauce. Set aside for at least 30 minutes.

2. Mix in the 2 tbsp of Worcestershire & 1 tbsp of hot sauce to the ground beef. Patty the beef into 9 THIN burgers.

3. Place the green pepper and the onion on the grill about 5 minutes before the meat. Then add on the burgers and let them cook for about 5 minutes. You’ll know they’re ready to flip when the juice accumulates on the top. Flip the burgers and the veggies at the same time. 4. Cook for another 5 minutes.

5. To assemble: Use the green pepper as the bun, then place the burger down first, with onions and mushrooms on top, and use your toppings of choice (we used ketchup or dijon, & Shawn likes provolone on his). They have a lot of flavor and not a lot of guilt since they’re cheeseburgers without the cheese, or the bun!

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