Quarantine Cuisine Day #25 – Onion Burgers

Those who follow Dixie Pixie Dust (my travels blog) may remember we spent our wedding anniversary in El Reno, Oklahoma, dining at Sid’s, home of the original onion burger. It’s a classic diner along historic Route 66.

Today I duplicated the experience in our kitchen. I need to tweak my technique a bit, but we were pleased with the results.

I toasted whole wheat hamburger buns, which I discovered hidden in my freezer, on the griddle while frozen fries cooked in the air fryer.

Using two quarter-pound burgers from the freezer and one onion, chopped, I grilled the onions first before adding the burger. Onion burgers are created by pressing the meat into the onions, incorporating the onions into the meat. Sid’s uses 3 ounces beef, which yields a thinner burger.

The onion burger was born in the Great Depression as an economic move to stretch beef. Like many recipes of that era it’s now a popular, beloved dish. Onion burgers are a way to reduce red meat and add a vegetable to a meal. Unfortunately, I already had 4-ounce patties. Next time I will use 3 ounces of meat for a better meat-to-onions ratio.

I can’t compete with Sid’s Diner, but this was a close knock-off. Not bad quarantine cuisine.

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Quarantine Cuisine Day #23 – Salmon Croquettes

I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).

Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.

Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead. A 14 3/4 oz. can of salmon yields four servings.

Salmon croquettes

Revisit my original post Here.

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Quarantine Cuisine Day #20 – Baking Bread

QUARANTINE BREAD

We are out of bread. I’ve made bread in a bread machine for 30 years or so, but I never made it from scratch. Inspired by Becky Walker (Hillbilly Kitchen), I made my first loaf of her Quarantine Bread. Her very comprehensive tutorial is excellent if you’re interested.

How’s that for just loafing? 😉

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Quarantine Cuisine Day 15 – Vegetable Plates

I have stayed away from Supermarkets but not produce stores. I must have fresh produce. Today I stocked up and enjoyed my garden variety vegetable plate.

Check out my previous Post for ideas using fresh vegetables. Fresh produce offer quick meal opportunities. https://hastytasty.blog/2015/11/22/share-the-pot/

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