Yeah, were pretty pooped over here. Henry was not a happy camper when I woke him and Taylor up to snap this photo. Luckily they went back to sleep promptly. Naps are always a good thing around here! And aren’t those two pretty darn cute?
Speaking of cute….I made a french fries and burgers last night. They were delicious and pretty cute if you ask me.
Okay, so the burgers were not meat burgers. They were portabella mushroom burgers. And the fries were not really french fries. They were zucchini and summer squash fries.
So this is pretty much a “fake” burger and fry recipe. But I must say, it is definitely worth trying. We loved it.
Don’t get me wrong. I love a good old-fashioned hamburger. I order mine medium-rare to rare. My grandfather was a butcher at a market in Helena, Montana. We know how to eat meat in my family. But I will say, it is really nice to swap the meat for a veggie option every once in a while. And portabella mushrooms are very “meaty” if you ask me.
The burgers were easy as pie. We just grilled a large portabella mushroom cap on the bbq. I sprinkled a little olive oil, salt, pepper, chili powered, and smoked paprika over my patty before grilling. We grilled the patty for about 5 minutes per side adding a slice of cheddar cheese during the last-minute or two of cooking. Then we topped them with caramelized onions, sliced avocado, and bbq sauce. Amazing!
The zucchini and summer squash fries were awesome as well.
For the fries.
3 -4 zucchini/summer squash sliced into fry-like shapes. About 1/4 inch wide strips.
1/3 cup grated parmesan cheese
1/3 cup bread crumbs
2 egg whites
dash of dried oregano
dash of red pepper flakes
salt and pepper
In a bowl combing the bread crumbs, cheese, and spices. Mix well.
In another bowl whisk your egg whites.
Dip each zucchini in the egg mixture followed by the bread crumb and cheese mixture. Place on a greased baking sheet and bake in a 425 degree oven for about 15 minutes. Flipping fries over once halfway. Cook until golden brown.