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| all ingredients gathered together |
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| root end or top end intact; slice down, vertically, through the onion to the flat side resting on cutting board. |
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| cut horizontally through onion |
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| Slice vertically again to separate into small pieces (or larger if you want). |
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| Jalapenos - I cut down the center and place cut side flat on the board |
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| the heat is in the center white part that holds the seeds, feel free to remove part or all of it (I can't take the heat) |
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| Smack the garlic with the knife blade |
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| Skin of garlic clove peels off easily once smacked |
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| If I have cilantro I add it |
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| Oatmeal or bread crumbs extend the meat, give flavour and absorb fat. |
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| I break an egg into a separate bowl first, don't want shell in my cooking! |
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| Mix up the meat with all the ingredients until evenly blended |
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| Only piece of tupperware I own! |
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| Shape the burger (I like mine to cook quickly, so I make them thin). WASH your hands immediately to avoid cross contamination - e. coli, hamburger disease! Also happens when people do not use a clean plate for cooked meats after barbecuing! |
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| Extra lean ground beef gave me no grease to fry in! I will use lean next time! |
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| Cut a slit in the top to make sure there are no pink or raw juices. |
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| Toppings in a divided tray |
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| Bakery bun....think I need to add some colour through more veg on this burger!! |
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