What goes together better than cows and corn?
When you’ve got something big to kill and are craving red meat, you can’t beat a burger. Buy lean meat and keep it frozen in individual patties so you can cook one at a time. Thaw your patty in the microwave, slap it in the pan with a lil butter, and around it add some frozen corn and a generous amount of your favorite salsa (of the supermarket salsas, I prefer La Victoria Salsa Victoria).
Bland and spongy supermarket hamburger buns just don’t cut it. While the hamburger cooks, make some toast. (I keep all my breadstuffs in the freezer and toast slices as needed so it stays fresh.) Thomas’s Sandwich Size English Muffins are perfect for a hamburger… they’re the right size and shape and have the requisite toughness… but sometimes I’m in the mood for a nice sour rye.
When the hamburger’s at your preferred stage of doneness (rare for me, and yes I realize I’m risking E. Coli), put a slice of toast on your plate and the burger on top. Then deglaze the pan with the corn salsa mixture, swooshing it around with a spatula so it picks up the juices from the hamburger. Pour it over the burger and add the top piece of toast. Bring a spoon to the table, this is a lil messy to eat but delicious.
There are various alternatives to corn for the veg…
Spinach is great, especially if you can find frozen spinach in a bag so you don’t have to use a whole package. Or pickled artichoke hearts from a jar :) You can get these in ginormous jars at Costco or restaurant supply stores, and they’re good in lots and lots of different dishes, highly recommended to always have on hand.
If you’re adventurous and like it really hot, try horseradish instead of the salsa :) You’ll want to use less, but it’s exciting to the mouth and will keep you awake through the umpteenth wipe. I like Bookbinder’s Creamy Horseradish Sauce… sounds like library paste, but it’s spicy and smooth.
