Try it out: Hellofresh 25

Reviewing:

Monterey Jack burger on a potato cake with sugar snap peas.

1 sering prepared - recipe heavily modified

Here's what you get:

Balsamic vinegar

Monterey Jack cheese

Ketchup

Yellow onion

Mayonnaise

5 oz Ground beef

Sugar snap peas

Steak spice

Not pictured/used:

Garlic

Zucchini

Dried oregano

Potato buns

Panko bread crumbs

The protein:

I started by mixing the burger with a teaspoon of mayo and the steak spice and then set it aside.

After the onions were finished I cooked the burger for five minutes per side and then put the cheese on and let it melt per instructions.

The peas:

Zucchini that was sent was unusable so I substituted sugar snap peas. These were cooked in a small pot.

The sauce:

This was quick to make and doing this before cooking the burger was easier as far as cleanup too.

Extras:

I made a potato cake for the burger to sit on.

The plate:

I don't have much to say about this one. It was a good burger as usual. The only disappointing part was not being able to try the zucchini side dish. I will try making it at a later date.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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