companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at

Wednesday, February 25, 2009

The Beauty of Burgers...and Bacon

I love burgers. Those frozen patties are always in the freezer just waiting to be turned into a taste tempting meal. They are so versatile if you expand your mind beyond the mayo, mustard, ketchup routine.

Today, we are having Ranch Burgers for lunch. What could be easier? For John's lunch, I packed the assembly ingredients and three frozen patties. He likes to use the little Foreman grill at work so they are hot and fresh. They would be almost as good cooked at home and brown bagged, though.

Here is how I put together a Ranch Burger, E.Z. Fix style:
George the burgers or grill them in a skillet. Add a healthy sprinkle of Bacon Salt and Hickory seasoning for best flavor. When grilled to your preference, remove the patties to a plate lined with lettuce leaves. Top the burgers with Ranch dressing. Sprinkle bacon bits on top of that along with some diced onion. Yee-um.

The Bacon Salt is a new find. It is very tasty. I am still experimenting with it. So far it is very good on eggs, in casseroles and on green beans. When you get some, let me know how you use it.