Meatloaf Burgers and "Potato Salad" Oven Fries

I have become a lover of potato salad with my burgers but it can be very fattening. I came up with these two recipes to still enjoy things I like but make it a bit healthier. The meat is leaner and the potato salad dressing has become a dipping sauce. Enjoy!

Meatload Burgers

Serves 4

Meat Mixture
1lb ground sirloin or 96/4 ground beef
1 piece of bread, broken up (I use Aunt Millies Light Whole Grain)
1 large egg, beaten
1/4 cup ketchup
1/4 cup chopped onions
1/4 cup chopped green pepper
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Topping (Optional)
1 tablespoon light brown sugar
2 tablespoons ketchup
1 teaspoon yellow mustard

Preheat grill to medium-high. Make topping and set aside. Mix all ingredients for meat mixture. Form into 4 hamburger patties. Cook on grill, to tase. When the first side is ready, flip. Brush on the topping at this point. Continue to cook until done. Serve on a bun if desired. We do not use buns.


"Potato Salad" Oven Fries

Serves 4

Fries
4 medium potatoes, cut into 1/4 inch thick wedges
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspon garlic salt
1/2 chili powder
1/2 teaspoon paprika
1 tablespoon olive oil
cooking spray

"Potato Salad" Dipping Sauce
1/4 cup miracle whip light or light mayo
1/2 cup light sour cream
2 tablespoons yellow mustard
2 tablespoons milk
1 teaspoon celery seed or 1/2 teaspoon celery powder
1/2 teaspoon dry dill
1/2 teaspoon paprika
dash salt
dash pepper

Preheat oven to 400. Mix together ingredients for dipping sauce and store in the refrigerator. For the fries, spray a large cookie sheet with cooking spray. Place potatoes in a ziplock bag. Pour remaining ingredients on top. Shake back until wedges are completely coated. Put potatoes on cookie sheet in one flat layer. Back for 15 minutes. Stir and bake for 10 minutes longer, until golden brown. Eat the fries with the dipping sauce, along side your burger.

Pico De Gallo

I used to hate this stuff. Everytime it was on something I ordered in a restaurant I would get it taken off. Now I LOVE it!

1 1/2 large tomatoes, diced
1 cup chopped yellow or spanish onion
3 cloves garlic, minced
3/4 cup chopped green pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of one lime
dash of pepper
1 jalapeno, seeds removed and diced (optional)

Mix ingredients together and let sit in the refrigerate for 30 minutes, so the flavors can marry together. Enjoy with chips or on your favorite mexican recipe.

Shredded Beef Tacos

This was insprired by La Seniorita Restaurant. I had these tacos there and realized I could do a much better job.

4 servings

1 lb chuck roast or stew meat, fat trimmed
1 7oz can chopped green chillies
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth

For crockpot, cook on high for 6 hours. For oven, cook at 295 for 3 hours
Cover meat with all ingredients and cook. With 1/2 hour remaining, shred meat and continuing cooking. Use with your favorite taco toppings. Enjoy!