Summer Homemade Burgers

I get so happy when a recipe works out, specially when I completely make it up from scratch.

Today is one of these days!

A hamburger is not a "completely" new invention, I know. And I'm not saying I've invented something new, mostly likely not. I just got creative and it paid off. So, I wanted to share it everyone.

I knew I wanted to make hamburgers for lunch. The motivation was my 8 year-old son and his summer vacation. I mean, nothing says summer more than hamburgers, right? Lately, he's enjoyed burgers a lot. Every where we go, that's what he'll order if available.

Since we're stuck at home most of the week. I thought it'd be nice to make something he likes to spruce lunch up.

I departed from the common knowledge that to make homemade hamburgers you mainly need ground beef and saltine crackers.

So, I've seasoned the meat with black pepper and soy sauce. And sorry, no measurements. I cook often and I've learned to eye ball it.

 I looked for things on my fridge that I could add to my burgers, and voilá.

Zucchini (shredded)
Onion (chopped)
Basil (chopped)

And the ingredient that makes me feel healthier every time,


I mixed everything with the meat, then crunched some crackers over it and incorporated well.

I didn't care to have bits and pieces of zucchini coming off the patties here and there. I actually think it makes my masterpiece look better.

I just made sure to push all the chopped basil into the patty, because I knew those would burn otherwise.

I heated French Hamburger buns (from Publix's bakery) in the pan with butter before frying the hamburgers.

Now it'd be the time to fire up the grill, if you have one.

I also fried the patties in butter.

Simply because everything is better with butter!

But don't use too much or the butter will burn and start smoking before the burgers are done.

(When this happen, just carefully wipe the skillet with a clean paper towel. But, please, don't get burned.)

I topped my burger off with pepper jack cheese and sided with a salad.

Even if you don't want any butter,  these burgers won't be dry. The zucchini will soften and release its wonderful moisture.

It took me 25 minutes --tops-- from getting the meat in the fridge to sitting down to savor my meal.

Let me know if you try it, or leave a comment with your own version of homemade burgers.


PS: And if you want a light summer read, check out my bestseller (wishful thinking) One Hit Wonder available everywhere ebooks are sold.

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