Turkey Bacon Meatloaf

DSC_0022Back in February, Katy and I gave the paleo diet a whirl in an effort to get in shape for a Mexican beach vacation. If you are unfamiliar, it is a diet based on the ways of our caveman ancestors. Lots of meat, vegetables, fruits, and nuts. No dairy or grains and absolutely no processed food. To be honest, we each did our own modified variation of the diet, taking some liberties with what was acceptable and what wasn’t. I allowed beans, rice and quinoa, and yogurt. I figured those are all healthy foods, and it helped keep me sane. I really felt great during the diet and I’m continuing to avoid processed food like white flour, refined sugar, and processed meat.

Anyway, I made this recipe up during the diet, and even though bread crumbs are cheating, who cares right? It’s a 1/4 cup! It makes enough for 2 people plus a little leftovers, so scale up if you’re serving more people.


  • 1.25 lbs ground turkey
  • 1 egg
  • 6 strips of bacon
  • 1/4 cup bread crumbs
  • 2 green onions (sliced)
  • 1 tablespoon worcestershire sauce
  • 1/4 cup dried cranberries
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon cumin
  • 1 clove minced garlic


Preheat oven to 350°F

Grease a cookie sheet with butter. Use a sheet with raised edges so grease doesn’t spill off.


Cook the bacon on medium heat until some of the fat has rendered off and it just begins to brown. Remove from heat and drain on paper towel. While the bacon is cooling, mix everything but the turkey and egg in a large bowl. Then chop three strips of bacon into 1/4″ bits and add to ingredients. Next, add the egg and ground turkey and mix all ingredients thoroughly with your hands.  Shape into a loaf and place onto the cookie sheet. Cover with the remaining bacon strips and bake for 45 minutes.

I love this recipe because the turkey stays moist, and the bacon adds awesome flavor (it always does)! Little bites with cranberry and onion add sweetness and texture, and the cumin and red pepper give it a nice little kick😉 Have fun cooking and enjoy! Thanks for reading.



Rio’s Brazilian Cafe

This past Saturday I was planning to take Katy to Arkie’s Grill, a hole in the wall diner on East Cesar Chavez, when we rolled up to an empty building with papered up windows. Needless to say it was closed, and we were both very bummed. We both love a good dive.  So with our plans foiled, we changed directions and headed to Rio’s with the idea of getting coffee and finding some breakfast. I’d only had coffee from there before, so when we sat down and saw a menu it was a pleasent surprise.
It has that homegrown Austin vibe, and shabby thrown together look of the east side that is kind of charming. Quiet Latin music and a fluttering canopy made it feel like we were instantly taken to a side street in Rio.
We picked a few items off the menu, kind of blindly guessing at what to try. Everything was very fresh and homemade, highlighted by the malagueta sauce that is still a mystery to me, but worth buying by the gallon. We each tried an egg, bacon, sausage, and cheese concoction that was fried in an empanada-like pouch, but still very light. We followed that up with a mozzarella, sweet potato, and zucchini pastry that was fluffy, savory, and spiced just right. Our last culinary adventure was a savory pastry made of mashed yucca and stuffed with pulled chicken in more malagueta sauce. It was ‘divine’, just as the server described. All together, this place was a great surprise lunch, and 100% worth revisiting. It had plenty of gluten-free and vegan options if that your thing as well. This humble little joint is a diamond in the rough of east Austin.

Campfire Food

Katy and I got out of Austin for a night over the weekend to do some camping just south of San Antonio. We found an awesome campground that was run by a super nice family who were friendly and helpful and recommended their best site for us. We set up camp right next to the Medina River which had an enchanted feel to it as the afternoon light slipped through the trees.

our peaceful fishing spot down by the river

After a few hours of unsuccessful fishing, more than a few beers, and a couple card games we  sparked up a fire and began cooking dinner. It’s amazing what hot coals and a good cast iron skillet can do. Katy’s handmade burgers(beef, salt, pepper, worcestershire) were on the menu, but the bacon had to be cooked first.  The bacon cooked down and left a nice puddle of grease that our burgers were more than happy to cook in. They sizzled in the pan and  and got a nice hard crust on the outside, but maintained a perfect medium rare inside.  The buns were spread with garlic butter and toasted inside aluminum foil while cheddar melted atop the burgers. I’m serious when I say this was a top 5 burger in my life. Juicy burger, crispy bacon, and melted cheese topped with mayo, lettuce, tomato, and onion. And I think the real kicker was the garlic butter. OH MAN I want another. It was dark but I still tried my best to get a good pic.

After a good night sleep with an early morning to check out a meteor shower, the fire was back up and running to start breakfast. We had fingerling potatoes that Katy halved and put in foil with onions and more garlic butter. They sat right in the hot coals and cooked and caramelized while we made more bacon, of course. After crisping up the rest of the bacon, I friend and egg in the skillet while toasting an everything bagel with more garlic butter. I promise, garlic butter makes everything better. Piled high on the toasty bagel with a slice of cheddar, this bacon-egg-and-cheese sandwich could have been ordered at a restaurant.

Turkey Meatball Hoagie with Homemade Red Sauce

For us, summer has been packed with family outings, traveling to see friends, and entertaining guests here in Austin.  That means we’ve been partying like animals and eating like pigs (the tastiest animal).  So it’s time to get back on track and start eating healthy again, which means lean meats and whole grains. If you are doing the same, or just like to always eat healthy, try out this recipe that tastes delicious but doesn’t leave you feeling like a whale at the beach.

Ground Turkey Meatballs 

  • 1.25 lbs ground turkey
  • 1 egg
  • 3/4 cup panko crumbs
  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 1 small carrot, minced
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoon italian seasoning
  • 2 tablespoons olive oil
  • 1/2 cup mozzarella cheese

Preheat the oven to 375F.

Prep your area first by getting out a sheet of parchment paper and an oven safe dish or walled cookie sheet. Grease will pour off into your oven if you use a flat cookie sheet! In a large bowl, mix all the ingredients except the olive oil and mozzarella. Pack the mixture into golf ball sized balls, or about the size of your middle finger touching your thumb, and set them on the parchment paper. At this point, you can cover and refrigerate while you make the sauce. If using canned sauce go straight to cooking. Put the olive oil in a skillet and bring it to high heat to get a good sear. Put three meatballs in the pan, rolling over after about 45 seconds. Remove and put directly into oven dish.

Once all the meatballs are seared and in the dish, move it into the oven and bake it for 18 minutes. Keep the oven on. Prepare a wheat hoagie roll with meatballs cut in half (so they don’t roll), sauce, and mozzarella cheese. Place it in the oven open-faced for 1 minute then take it out and enjoy! Sprinkle oregano on top for even more flavor.
Homemade Red Sauce
  • 1/4 cup extra virgin olive oil
  • 1/2 small onion, chopped
  • 1 garlic clove, chopped
  • salt and pepper to taste
  • 1 – 32oz crushed tomato can
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper

In a saucepan, cook down the onion and garlic until soft, about 3 or 4 minutes. Add the rest of the ingredients into the saucepan and let it simmer very low for at least 45 minutes, stirring occasionally. Next, remove the bay leaf and put about half of the mixture into a food processor. Blend until smooth and put in a new bowl. Repeat with 2nd half of mixture.

Mexican Street Corn

This might be one of the best effort-to-flavor ratio snacks ever. Take 5 minutes to whip up a few cups and you have a savory sweet snack with a little spice and a citrus tang. You can make it out of the can, but if you have the time either boil the corn on the cob or better yet, roast it on the barbecue. I used corn that was roasted the night before that we didn’t eat and simply warmed it up for the recipe.

Mexican street corn:

  • 4 ears of corn
  • 4 tablespoons of mayonnaise
  • 2 limes
  • 4 ounces of Cojita cheese
  • cayenne pepper
  • salt and pepper

Roast, boil, or microwave the corn to get it nice and toasty. Split it equally into 4 cups (one cob makes about one cup). Put one tablespoon of mayo on each cup of corn, salt and pepper to taste, sprinke on some cayenne pepper, then crumble tone ounce of cojita cheese on top of each cup. Put a wedge of two of lime on each rim and serve hot. Mix it all up and you have a great blend of flavors without breaking a sweat, or the bank.


G’Raj Mahal

G’Raj Mahal seems to encompass everything there is to love about Austin.  Amazing food, friendly people, and a one of a kind “Keep Austin Weird” style food truck. Calling it a food truck would be a lie because it doesn’t move, but calling it a restaurant is further from the truth – it doesn’t even have walls. But somehow they turn this parking lot and trailer into one of the most enjoyable dining experiences I have ever had.

It located in the unique Rainey Street neighborhood where a bunch of old houses have been converted into bars and the whole block has a laid back vibe. G’Raj Mahal is only open for dinner, as we found out a few weekends back when we tried to go for a late lunch only to be disappointed. There was a lot of hype about this place because we had seen it on the Food Network show Eat Street and were really excited to see what it was all about.

It’s a bring your own booze joint so we grabbed a 6-pack of Shiner Ruby Reds and strolled over. Ruby Redbird is Shiners summer beer and has ginger and grapefruit and is one of my new favorite beers. It went really well with our dinner and I’d highly recommend it as your booze of choice at G’Raj Mahal.

The decor here is a contrasting mix of scrap metal, flowing white linen, and a few cats laying around the outside of the dining area. We were sat by a host and given a friendly server who helped us pick out our dinner since neither Katy nor myself are Indian food aficionados. It was very cool to be served at a food truck and it really gave it a brick and mortar restaurant feel.

We started with garlic naan and a side of Raita which is homemade yogurt sauce served cold with chopped veggies and is seriously AMAZING. Literally when the naan was gone I ate the rest of the sauce with my spoon. It should be noted that everything is served on styrofoam plates which completely adds to the no worries vibe at this place and I loved it.

For the main course Katy ordered chicken malabar which is a creamy curry made with a coconut milk base. It is thickened with a caramelized onion sauce and mixed with more spices than I knew existed, and had a perfectly creamy texture and sweetness. I was feeling spicy so I ordered the rechaad masala with shrimp, which is a red-chili paste that was pan-fried with huge plump shrimp. It was hot but not over-whelming or uncomfortable. I actually wanted something hotter but this is apparently their hottest sauce. I asked. It all comes with a big bowl of basmati rice and needless to say, there was nothing left when we stood up to leave.

I really, really enjoyed our trip to G’Raj Mahal and would highly recommend it for anyone looking for a unique date idea or something other than the food truck parking lots. It has an eclectic vibe in an unusual neighborhood and is very much “Austin”.

G’Raj Mahal

91 Red River

Austin, TX


Saucy Grilled Chicken Tacos

Happy Monday everyone!  Hope you all had a great weekend.  Last night we grilled chicken out by the lake and built amazing tacos that I simply must share with you all.  I’ve done these a few times now, and after bits of modification here and there, they finally taste just right.  The ultimate balance of all delicious flavors and textures —  juicy, super seasoned grilled chicken, crunchy coleslaw with the snap of balmy, nutty sesame seeds, sweet charred onions, and a savory, creamy, complex, homemade dressing to pull it all together in a soft tortilla, plus a squirt of lime juice.  I literally dreamt about them last night.  This is the ultimate stress-free summer finger food!

Start with a few boneless, skinless chicken breasts.  I did three big ones and that was plenty for two hungry people plus some leftovers (we’ll see who gets to them first tonight :)).  Trim anything gross-looking off, and cut each breast into 3 or so pieces.  Now cover with waxed paper and use a meat pounder to gently pound these pieces to about half an inch in thickness.  No real rhyme or reason here, they will all come out different shapes.  As long as the thickness is about uniform, you’re on the right track!  This makes for the most tender chicken.

Now, for the chicken marinade.  In a blender, throw in 2 cloves of garlic, 2 scallions, roughly chopped, a quarter cup of soy sauce, the juice of 2 limes, 2 heaping tablespoons of brown sugar (or honey or agave, use about half if subbing agave) a squirt of Sri racha (or, if you don’t have it, try a little cayenne or chili flakes for a bit of a kick), a hefty shake of salt, and black pepper.  Get this all spinning together, and after about 30 seconds, stream in about 3 tbsp. of vegetable oil.  This will immediately emulsify the mixture and you’ll have a good, thick sauce.  Lay your chicken pieces flat in a big Ziplock bag, and dump 3/4 of this mixture over the chicken, zip it shut, and squish it around gently to make sure all of the chicken is covered in the marinade.  Throw it in the fridge and forget about it for anywhere from 1 hour to 3 days.  The longer, the better.🙂

Marinating chicken!

You still have a quarter of that mixture in your blender.  Throw in about 2 heaping tablespoons of mayo, and get the blender spinning again.  As it’s going, stream in another quarter cup or so of vegetable oil.  The mayo will further thicken the sauce, and the additional oil you’re pouring in will follow suit and continue to do the same.  You’ve just made your very own delicious, flavorful, creamy dressing!  Give it a taste.  Go ahead and adjust for seasoning here, it may need more salt.  This by itself would be so delicious over cucumbers and greens, or to dip french fries in, or mixed into canned tuna fish.  Very versatile!  Creamy dressings are one of my biggest weaknesses.  I put the dressing in a squeeze bottle for easy application later, but if you don’t have one, you can keep it in Tupperware and spoon in onto your taco.

The creamy dressing for these tacos is in the middle. I had a creamy dressing party with myself on Sunday. The left one is creamy garlic balsamic, and the right is creamy lime dill pickle dressing (sounds crazy, and it is — the idea for this one came to me in a dream!).

As your chicken’s marinating, the next step is to prepare the slaw.  I used red and green cabbage because we had both in the house, but you can also just do one color.  I happen to love the red especially, because once it’s dressed and sits a while, the pretty color seeps into the sauce and it all turns out a gorgeous light fuchsia.  Sometimes it’s hard to believe colors so vibrant can come from a vegetable.

I sliced my cabbage (about a quarter-head of each color) very thinly.  Also slice two scallions thinly and set these veggies aside.  In a big bowl, prepare the sauce for your slaw: 2 tbsp. red wine vinegar (or rice vinegar), 1 tbsp. sugar, 1 tsp. salt, black pepper to taste, 3 tbsp. mayo, 2 tbsp. sour cream, and a small handful of sesame seeds.  Whisk this all together briskly until everything’s combined into a smooth mixture.  Then, dump your cabbage and scallions in and toss with salad tongs until everything’s coated.  Done!

You are now ready to head to the grill (once your chicken’s marinated for your desired length of time).  In addition to the chicken, the creamy dressing, and the slaw, you will need: flour tortillas (taco-sized), spring onions, and lime wedges.  Spring onions look like mini white onions with a scallion growing out of the top.  I believe these are seasonal (hence the name).  We had these in Mexico for the first time and fell in love with them.  If you can’t find them, I’d recommend using whole scallions instead.  Either way will be great, as both will end up with a sweet caramelized onion flavor after charring on the grill.

Get your coals hot (or your gas turned on) and warm up the grill until it’s at about medium heat.  Throw the chicken on first, and cook about 4-5 minutes on each side.  This will vary, as it’s hard to control the temperature of a charcoal grill (at least, it is for me!).  You’ll know when it’s done…the chicken will have a great deep amber color on it, even charred in some spots, and it will be firm to the touch.

Throw your spring onions on the grill about halfway through the chicken’s cooking time.  Once they’re on, keep an eye on them and turn them every few minutes, to evenly cook every bit.

Pull your chicken off and wrap it in foil to keep it warm and let the juices redistribute throughout the meat.  If timed properly, you should be able to pull the onions off about 8 minutes after the chicken comes off, which is the perfect amount of time for the chicken to sit after grilling.  Doesn’t really matter, but I was hungry and didn’t want to wait longer than I had to.🙂

Sliced chicken, ready for tacos. I actually sliced mine even thinner than this.

Right before your build your tacos, toss your tortillas right on the grill grate and let ’em warm up for a few seconds on each side.  I prefer mine soft and malleable, which really doesn’t take long at all on a toasty grill.

To assemble your taco: slice a piece of grilled chicken thinly, against the grain of the meat if possible.  It’s going to be tender enough that it won’t really matter, but this makes for the perfect bite.  Cut up as much as you like and throw it on your warm tortilla. Now dress liberally with the creamy dressing you made earlier.  Slice a grilled spring onion or scallion up and toss that over the sauced chicken.  Finally, pile some slaw up on top.  Serve with a wedge of lime to squeeze over the taco, and voila.

Ky’s perfect taco

It’s the perfect combination of flavors — the warm, soft tortilla, which will start to soak up some of the dressing, the awesome crispy char of the sweet/salty/tangy chicken, and the crunch of the slaw and sweetness of the onion make this a winning combo.  A lot of ingredients pop up more than once in this recipe, which I think makes for a really complete end product.  For example, there is scallion in the chicken marinade, the creamy dressing, the slaw, and on the taco.  Each application is different, but not overpowering.

Hope you guys love these as much as we did!  I’d love to hear how they come out, and do share any awesome substitutes or additions! Thank you for reading.🙂


For the chicken/marinade/creamy dressing:

  • 2 or 3 boneless, skinless chicken breasts
  • 1/4 c. soy sauce
  • Juice of 2 limes
  • 2 cloves of garlic
  • 2 scallions
  • 2 heaping tbsp. brown sugar
  • 1 tsp. Sri Racha chili sauce
  • Salt
  • Pepper
  • 3 tbsp. plus 1/4 cup vegetable oil
  • 2 heaping tbsp. mayo

For the slaw:

  • Quarter head red cabbage, sliced very thinly
  • Quarter head green cabbage, sliced very thinly
  • 2 scallions, sliced thinly
  • 2 tbsp. red wine vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt
  • Black pepper to taste
  • 3 tbsp. mayo
  • 2 tbsp. sour cream
  • Small handful sesame seeds


  • Spring onions or scallions
  • Small flour tortillas
  • Lime wedges
  • Beer to drink!

Easy Tiger

Sometimes you just have one of those days where all you want to do is clock out, and crack one open. Yesterday was one of those days. So seeing that life gave us lemons, we turned it into lemonade and tried out a local watering hole that we have been wanting to test out. The place, Easy Tiger. It is fairly new, it opened earlier this year, but they are doing things right. They are a self proclaimed “beer garden & bake shop”, which are two descriptions I enjoy from any establishment.

It has a cool set-up, where you walk in on street level to find a working bakery with loaves and loaves of fresh  bread. If you are looking to stay awhile, head

Most of the seating is out back

downstairs to a Bavarian style bar and dining area or keep going out onto the outdoor patio. It’s right on the creek, or river, that runs through the city. Red River maybe? Either way its a nice setting to post up for a few drinks and food. Three ping-pong tables and some chill music rounded out the patio and I thought it had a very welcoming vibe.

The beer selection is awesome, with at least 30 beers on top, none of which ending in “ud” or “oors light”.  Although they do have $2 PBR and $2.50 Lone Star tall boys which is a steal for that area downtown.

We were hungry so we checked out the menu and struggled, in a good way, to decide our order. The bread is obviously fresh, and they say they prepare all the meats in house as well, which include multiple sausages, roast beef, pork loin, and pastrami to name a few. After much deliberation, we ordered a classic bratwurst($7), half a roast beef sandwich($8), as well as a side of potato salad($2).

The food came out quick and was delicious. The bratwurst was served on a pretzel bun(optional) that was warm, soft, and salty, although I thought it stole attention away from the sausage. It also had fresh sauerkraut and whole grain mustard that gave it a balanced bite.

The roast beef was on the well-done side, I prefer rare, but sliced really thin so it wasn’t too dry. The horseradish sour cream spread also helped in that regard. It was plenty big for a half-sandwich.

And lastly was the potato salad which I thought was the star of the meal. Seasoned perfectly with pickles, onions, celery, and dill, it was an instant reminder of summer. It actually is inspiring me to make some potato salad of my own very soon🙂

To wrap up, I would highly recommend Easy Tiger to anyone who enjoys fresh food and well crafted beer. The location is great, the ambiance relaxed, and the  bill not too steep. Perfect for making lemonade.

709 East 6th St.

Austin, TX 78701


Old Fashioned ’50s-Style Diner Cheeseburgers

Actual Greene’s cheeseburgers

If you ever find yourself in a suburb of Detroit called Farmington Hills (it’s a bit of a long shot, I know), you simply must try Greene’s Hamburgers.  This restaurant has been a family favorite since decades before I was born.  My dad and his 5 siblings, lovingly raised by my Namma and Dampy, grew up in a small house (that’s eight people total in a house with just one bathroom!) around the corner from this famous diner-style burger joint.  My dad has memories of walking there as a kid and bringing home a bag of 6 burgers for a grand total of 96¢!  Can’t beat it.

The prices have changed a bit since the late ’50s, but as my family tells me, every other bit of it has remained exactly the same.  From its shiny white exterior to the beautiful, old ‘play-at-your-own-risk’ jukebox (my uncle selected some Janis Joplin and Beatles during our recent visit), it feels like you’ve gone back in time — even aside from the food, visiting the joint alone is an experience you won’t forget.

Every summer during our annual family trip to Michigan, at least some of us stopped here for burgers to relive the age-old tradition of juicy, Midwest, never-frozen, griddle-cooked beef burgers.  Somehow, at least in my memory, I had never been.  I’d heard about it a million times, been shown pictures of the food (thank goodness for being raised in a family of foodies), and seen my Dampy sport his Greene’s T-shirt on several occasions, but in the midst of the craziness and fun-filled days at the lake with the people I love the most, I missed the boat — up until last week.

Mmmm. Perfect Greene’s cheeseburger.

My first Greene’s experience (with 6 other Thoresens) blew me away.  I couldn’t get enough.  No, really — I ate 3 cheeseburgers…2 singles and 1 double.  With fries.  And a chocolate malt.  Ehhh.  Don’t know where my enormous appetite came from that day, but I do know that it sure as hell came at the right time.

Greene’s chocolate malt and curly-cut fries

Small balls of ground beef are smashed flat into patties over slices of white onion on the hot, greasy griddle, and then topped with your choice of American cheese, sliced dill pickles, ketchup, and yellow mustard, all on a soft, smushy, white bun.  The fries are crinkle cut and served right out of the fryer, piping hot, just as they should be, allowing you to enjoy a salty, crispy exterior with a soft, steaming, fluffy inside.  The malts are classic (I dipped fries in mine — I’m a big sweet/salty combo girl) — thick, rich, and not too sweet.  The sodas come in one size only, just as they did in the ’50s.

Greene’s griddle

Natually, after my first Greene’s experience, I was transfixed.  I wanted these burgers again and again, and most of all, I wanted to share them with Kyle.  So I did my very best to recreate a Greene’s burger at home.  My Auntie warned me that it was a ballsy move, and she’s absolutely right.  They aren’t exact, and no other burger ever will be.  But I gave it a shot, and I think I came pretty close.  These burgers are simple, classic, and mouth-wateringly all-American.  I hope you guys love them!

I started with a pound of 85-15 ground beef.  This isn’t the time for super-lean.  Greene’s burgers are juicy and a bit greasy, which is the point.  Also, there’s no mayo on this burger, so you’re even further encouraged to take advantage of the grease factor, otherwise, you’ll end up with a dry patty.

One other thing — I almost exclusively buy my groceries at the HEB here in Austin (major grocery chain), which is super cheap and awesome.  There is a lot to admire about HEB.  I remember, back in Boston, I searched 3 grocery stores one day, looking for canned chipotle chilis in adobo sauce, to no avail.  HEB, on the other hand, practically has a whole aisle devoted to them.

For these burgers, however, I bought some fresh ground, organic beef at Whole Foods with the super high animal welfare rating (whatever that means — doesn’t that sort of equate to a jail bragging about excellent accomodations and conditions for the prisoners, and then killing them?).  I would never, ever turn my nose up at the standard grocery store stuff, but I wanted the absolute best beef I could get my hands on for these, since the whole point is to highlight that ingredient.  Honestly, I think spending a few bucks more did make a difference.

I separated my pound into 12 equal-sized pieces.  I did this by forming a thick rectangle shape with the meat and then cutting it into small pieces.  You see 9 in the picture, but I decided 9 didn’t make small enough pieces, and recut 12 (and subsequently forgot to take a picture).  They will be about the size of small meatballs.  Each of these is a “single.”  Everyone has a different opinion on their meat-to-bun ratio, and doing it this way, you’ll be able to tailor-make every burger however you like.  I loved the single at Greene’s, but the double hit my meat-to-bread ratio spot on, so that’s what I made for Kyle and me.

It’s best to prep your meat first so that it can come up to room temperature while you get your other fixings ready.  Roll each piece of meat into a ball and smash it just slightly, so it’s still about an inch thick.  Sprinkle salt, pepper, and Worcestershire sauce over both sides of each ball of beef.  Cover loosely with waxed paper and let these hang out on the counter top for the next few minutes.

Next, you’ll want to make sure you have everything ready so that as soon as your burger comes off of the heat, you can slap it together and enjoy while it’s good and hot.

Slice a white onion on the thin side.  I used my mandolin, but as (another) Auntie (who happens to be a professional chef) taught me recently, a mandolin is not a substitute for great knife skills.  A great tip to keep in mind, especially for me, considering how heavily I rely on mine.🙂  Slice up some pickles, and get your cheese unwrapped.  I happen to adore American cheese.  I know it’s not the healthiest, but on a burger, it’s 100% my preference.

I can’t count the times my best friends and I have discussed and debated the best cheese on a cheeseburger.  We know how to focus on the important things in life, that’s for sure, and I mean that with no sarcasm.

Kyle doesn’t care for American cheese.  Since I love him so much, I figured I could alter the original recipe slightly and top his burger with orange cheddar instead (his burger cheese preference).  Just slice a few pieces nice and thin if you go this route.

Here’s a quick piece of the email I received from chef Auntie after she read this post, it made me laugh too hard not to share:

p.s. american “cheese” isn’t cheese.  they don’t even call it that on the label, they say something like “cheese food product” or some bull shit.  i think it’s colored oil slabs. i’m on kyles side!🙂

Get your ketchup and mustard ready (if you want them).  As I mentioned, these are all optional toppings at Greene’s.  My preference was just onions and cheese, then pickles on the side and I dipped every few bites of the burger in ketchup.  As much as possible, you want to celebrate the beef, but everyone does that differently, so listen to your heart when it comes to toppings.

Now that everything’s prepped, the magic begins.  I don’t have a griddle at home, so I used a cast iron skillet — it worked perfectly.  If you don’t have cast iron, use your darkest pan — it will get hot quickly and give good color to your onions and beef.  You want it at about medium-high heat.  Add a little bit of a neutral cooking oil (veggie, canola, peanut, whatever you’ve got) and let that heat up for a minute or two.

Now, throw a small handful of onions on to your hot pan, fitting them into a little pile the size of a burger patty.  I underestimated the amount for the first burger, because I wasn’t sure how much they’d cook down in the time it takes for the beef to cook through.  Just keep that in mind — they reduce in size pretty quickly.  Give the onions a few seconds, then stack your beef on top.  As I mentioned, I did all doubles (as you’ll see in the pictures).  Next step, use a spatula to smash the beef down into a patty, right on top of the onions.  I’ve heard more than once before that this is the wrong way to treat ground beef, and that it will inevitably squeeze out all of the juices.  Not so in this case, tried and true, especially if you’re using beef with a higher fat content, as we are.

A double with the proper amount of onions

As you mash your beef down, don’t worry too much about shape.  Greene’s burgers aren’t perfect circles, but they’re close enough.  What’s important is that you’re sort of pressing your onions into the beef patty, and the fat from the beef is coating the onions and helping them to cook and simultaneously adding a TON of flavor.

Flip it after about 3 minutes and immediately top with cheese, and then cover with the top half of the bun.  This helps to trap in some steam, which melts the cheese and warms the bun in the perfect amount of time it takes for the burger bottom to brown up.

Here’s one great tip that my Dad told me about these burgers.  He always noticed that the top of the bun at Greene’s is a little shiny from the splattering grease on the griddle that hits it.  I loved that little quirk.  I didn’t have enough burgers going at once to provide adequate grease splatter, but I did just buy a culinary brush!  Perfect.  I dipped the ends quickly into the oils in the pan and lightly brushed the tops of the buns.  I swear, it made a difference.  So awesome.

After another 3 minutes or so, scrape it off the pan with a spatula, and place it on the bottom half of your bun.  If you opt for mustard, ketchup, or pickles, go ahead and throw them on the bottom bun before you put the burger on.  It’s important that the buns are simple and white.

Probably the best way to choose is to go with the cheapest possible bun you can find at your grocery store.  I can tell you Whole Foods will NOT have the proper bun for this type of burger, I’ve looked.  I got mine at the 7-11 across the street and they were exactly right.

Now, enjoy every last bite!  Share these with people you love.  It’s okay to have two.  Or three.😉

An immeasurable thank you, for everything, to the North Star of our big, incredible family, my amazing Dampy (also affectionately known by his children, grandchildren, sisters, and countless other family and friends as Grap, Dampster, Big G, Pop, Dada, etc.).  We miss you desperately and our world is not the same without you.  An excerpt from a beautiful writing by my cousin Rob:

I have a million stories, a million memories, a million small joys all contained in the word ‘Grap’. They are as much a part of me as the Norwegianness that flowed through his blood and into mine. I am Grap. You are Grap. Energy does not disappear. It changes direction, changes forms, changes appearance. It manifests itself differently in different times and different spaces but it is eternal. Grap is energy. Pure, razor sharp, goodness. Decency and virtue, in the shape of a tall, tough, Catholic boy from Detroit. Grap is eternal in every conceivable sense of the word. Eternal energy existing in our minds, in our bodies, on earth as it is in heaven.

Big G came out of the sea to get thee. He got me. He got you. End of story. Beginning of story.

Cinco De Mayo Survival Kit

Happy drink-o de Mayo!! There are three essentials to a solid cinco festival….margaritas, chips and guac, and sombreros, in no particular order. Here are two quick recipes before I start boozin’ by the pool🙂  The sombrero is your responsibility, enjoy!

Mayan Margarita

  • 2 oz tequila
  • 1 oz triple sec
  • 1 oz lime juice
  • 1/2 oz orange juice
  • 1/2 oz agave nectar

Mix, shake, pour. Rub a lime on the rim of a glass and roll in salt and begin day drinking.


  • 2 avocados
  • 2 limes
  • 1/4 cup red onion
  • salt
  • pepper
  • tabasco sauce or cayenne pepper

Slice the avocado into a grid while it’s still in the shell then scoop into a bowl. Add finely chopped red onion, the juice of two limes, 3 or 4 splashes of tabasco and salt and pepper to taste. Mash it together with a fork and you have guacamole in 5 minutes. Perfect.