Roc’s Recovery Burger

“Yeah, but Roc, you gotta live every now and then. When’s the last time you even enjoyed a burger?”

My eyebrow raised.

“Let me tell you something, son. I live every day to its fullest. Everything I do, everything I eat, everything I believe in and stand for; I’m daily proof of it. Do I enjoy my life? Hell yes. I enjoy it so much I almost think I need another clone to enjoy it all!”

“I bet you still don’t eat burgers.” he muttered under his breath.

“Alright, kid. Let me cook us up a meal.”

Roc’s Recovery Burger

INGREDIENTS

  • 10 oz ground turkey, divided into two patties
  • 4 Tbsp teriyaki sauce
  • 2 slices fresh pineapple
  • 2 thick slices red onion
  • 2 whole-wheat buns, toasted
  • 1/2 jalapeno, sliced thin
  • 2 slices Swiss cheese

METHOD

  1. Cook the turkey, basting with the teriyaki sauce as you go.
  2. While the burgers cook, grill the pineapple and onion until lightly charred.
  3. Put each burger on a bun and layer on onion, pineapple, jalapeño, and cheese; top with more sauce.

Makes two servings, or one Brutor sized serving.

“Ok, ok, I admit it, sir. That’s a tasty burger.”

I smiled wickedly.

Heart Healthy Burger

INGREDIENTS

  • 10 oz ahi tuna, divided into two portions
  • coconut oil
  • pepper
  • 2 ciabatta or focaccia rolls, toasted
  • 2 tbsp prepared pesto
  • 2 tbsp fat free mayonnaise
  • 1 tomato, sliced
  • 1/4 red onion, thinly sliced
  • 2 cups mixed greens

METHOD

  1. Coat the tuna with coconut oil and season with pepper.
  2. Grill on high heat for 2 minutes per side, until the outside is lightly charred but the interior is still pink and cool.
  3. Serve on a toasted bun slathered with the pesto and mayo and dressed with the vegetables.

Makes two servings.

“Ok, seriously Colonel, I had no idea a tuna burger could taste could but this is too much food!”

The smell of cooking had spread throughout the halls and some of the other pathetic, out of shape, whiny cadets had followed the trail back to my quarters.

“Knock it off, ladies, and have a seat. There’s enough for everyone.” I yelled.

Fat Burning Burger

INGREDIENTS

  • 10 oz ground buffalo, divided into two patties
  • 4 large romaine lettuce leaves, ribs removed
  • 2 fried eggs
  • 1/3 cup grated sharp cheddar cheese
  • 2 slices grilled red onion
  • Dijon mustard

METHOD

  1. Cook the buffalo.
  2. Lay two romaine leaves together so they overlap slightly, and place a patty in the center.
  3. Top with a fried egg, cheese, onion, and condiments, and fold the lettuce over the burger as if making a burrito.

Makes two servings.

“By Jove this is good! Seriously, sir, when did you learn to cook?”

I smirked.

“Son, when you work as hard as I do, you eat a lot. And like I said earlier, I enjoy life. I enjoy eating, so you learn to cook.”

Antioxidant Burger

INGREDIENTS

  • 10 oz piece of brisket
  • 2 whole-wheat buns, toasted
  • 2 tbsp aioli (garlic mayonnaise)
  • 1/4 red onion, thinly sliced
  • 1 cup arugula
  • 1/2 cup sauteed mushrooms
  • 3 oz crumbled blue cheese

METHOD

  1. Start with a hunk of chuck or brisket and have your butcher grind it fresh. The medium grind is best.
  2. Take the meat out of the fridge an hour before cooking.  Rub with coconut oil and pepper.
  3. Use high heat. If you don’t hear sizzle, you’re screwed. Cook for 3 to 4 minutes per side, adding cheese at the end. The burger should feel soft and springy.
  4. Let it rest 3 to 4 minutes before eating so the juices redistribute.
  5. Slather the buns with aioli, then top with the remaining ingredients.

Makes two servings.

I looked around my now cramped quarters. It was good and quiet, no more comments.

I crossed my arms in front of my chest and chuckled. Kids today, thinking they know it all.

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2 responses to “Roc’s Recovery Burger

  1. I like to dunk the buns in water before throwing them on the grill. Makes them toasted in the middle and semi-steamed and soft on the outside.

    • ha! That’s how I get old hard-as-a-brick bagels soft again. I don’ care who you are, you just can’t eat a dozen by yourself! Except I use the oven at 350* for 2-4 minutes. Whole grains over meat any-day.

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