This is one of our very favorite hamburger recipes. We have used it to make sliders for super bowl parties and even just thrown them together a quick dinner. It takes a regular hamburger and brings it up to a totally new level. I think it’s the bacon. I absolutely love bacon. I could probably live off of bacon. For a few years at least until I had a heart attack from all of the cholesterol. But this recipe isn’t so bad. It has ½ a pound of bacon and it makes about 7-8 good sized hamburgers. I found this recipe one day at Whole Foods Market and I’ve adapted it to suit our family’s needs. The miso is a key ingredient. Miso paste is aged and fermented rice and soybeans. I know it may sound gross but it’s actually delicious and a staple in much of Japanese cooking. If you’ve ever been out for sushi and had the miso soup – it is made from Miso. I found mine at Whole Foods Market. It is a little pricey but this recipe doesn’t use a lot so you can use the rest of it to make your own Miso soup, miso salad dressing, and lots more. There are tons of ideas on for it online.
You can eat your burger with or without the cheese but we really love it with sharp goat cheese. You could use any green with it but we really love the spinach because once you stack it on the burger, it wilts just slightly and has the most delicious flavor and texture. I would also not skimp on the red onion – caramelized onion is so yummy and adds to the taste. This burger really is a treat for your senses. We had them for dinner last night and you could smell them cooking from the driveway.
My go to pot roast recipe 20+ years ago included a ready to go pouch of seasoning… I didn’t trust myself to make it from scratch. Well, those packets have dairy in them. And many other “quick and easy” pot roast recipes are the same way or they have a lot of processed foods in them which can make the dish very high in sodium. So when I was nursing my son, I started experimenting with various ways to make a pot roast using fresh ingredients. The recipe below has been tweaked many times over the years. I often change up the way I serve it as well. In the summer time or when I’m rushed, I’ll toss in potatoes and carrots for the last hour of cooking. If it’s winter, I will often cook roasted root vegetables in the oven. It would even be tasty with some fresh rice and a green vegetable.