On The Table

Kids these days…!

BANNER-3-FOR-OUR-BACKYARDGrowing up there were some foods that I loved and could not wait for my mom to make, like meat loaf, ham and navy bean soup and pot roast – all very down to earth, home-style and what my daughter would call old-fashioned cooking. I can no more get her to eat these things than I can get our cat to sit on command. So, what do I do with all of the “old fashioned” cuts of meat that come when one has their own beef butchered?

Pot Roast Burgers! These are- hands down- the best burgers EVER! They are super easy and my daughter LOVES them!

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Ingredients

Pot Roast

Onion Buns

Tillamook Cheddar Cheese

Yellow Onion (do not use sweet onions!)

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Horsey Sauce

Sour Cream

Mayonnaise

Cream Style Horseradish

Dijon Mustard

Fresh Pressed Garlic (I leave this out…)

S/P

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Frozen pot roast goes into the slow cooker at 7am- cooks on high until 6pm. I salt and pepper a little bit, but do not add anything else. I just let it cook.

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Slice up and sauté as much onion as you want for the burger- we like sautéed onions so we do at least half the onion. These need to be caramelized- this takes at least 15 minutes- don’t cook on too high of heat and watch them so they don’t burn.

P1020799 When I am ready to make the burgers, I lift out the chunks of meat and place in a shallow bowl where I shred it up a little bit. Then I spoon most of juice onto it and let it soak back up into the meat while I am fixing the rest of the ingredients.

P1020801 Toast the buns under the broiler.

P1020798 Cut a slice of cheese for each burger.

Mix up the sauce: ½ C mayo, ½ C sour cream, 2 TBS creamy horseradish, 2 TBS Dijon and S/P to taste.

Assemble the burger:

P1020803Spread horsey sauce on both sides of the toasted bun.

P1020805 Add the meat (but not too much juice- you don’t want your burger to mush!)

P1020807 Add the onions and finish with the cheese.

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P1020809Best burgers EVER!

Janine Blackwell

Food has always been a main focus of my family life! At 12 years old I picked berries during the summer and at 15 I started work in the local cannery. This was my summer job all through college (my father was the production manager for Norpac Foods for 30 years, so I had an in!) Each summer my mom would can and preserve fruit and vegetables so we could have "good stuff" all year long. I attended a cooking school while I lived in England for about a year, but my life took a different turn and I did not go into food professionally. My sister owns a restaurant in Colorado and my brother works for a blueberry processing plant in Silverton, OR. Like I said- a family affair! I teach video and film at Columbia River HS (love it) but I also love to cook, can and preserve. I work to use as much home grown, locally produced and organic product as I possibly can.

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