What Would Friday Be Without FFOF??

Here are this week’s four questions.

#1. What’s your favorite food smell?
The Fall. If I could bottle up the scent of fresh, crisp air with the hint of newly fallen leaves, and the background undertones of a wood buring chimney....ahh yes, I think Yankee Candle would have a winner!

#2. What’s your favorite kind of apple?
Gala in the summer, Granny Smith in the spring, and Macintosh the Fall

#3. What veggies do you like in your salad?
Baby spinach, baby arugula, tomatoes, cucumbers, white mushrooms, celery, grilled eggplant, broccoli, grated carrot, sun dried tomatoes, chickpeas. I know, not really "basic" but us vegetarians cannot survive on lettuce alone.

#4. Share a recipe that uses beef.
Stuffed Burgers
*Makes 6*

olive oil
2 cups yellow onion, finely chopped
1 cup green pepper, finely chopped
3 pounds lean ground beef
2 eggs, slightly beaten
3 tablespoons Worcestershire sauce
salt and pepper to taste
1/2 cup ketchup or chili sauce
2 teaspoons minced fresh oregano
6 thick slices of sharp Cheddar

-Heat olive oil in skillet. When hot, add onions and pepper and cook until tender.
-In another bowl, combine beef, eggs, Worcestershire, salt and pepper. Mix lightly and shape into 12 thin patties.
-Spoon onion and pepper mixture onto centers of 6 patties and top each with 2 tablespoons ketchup or chili sauce and some oregano.
-Cover with remaining patties and pinch the sides securely closed; place refrigerator until ready to cook.

When you're ready and the grill is hot, grill burgers about 3 inches from the coals for about 5–8 minutes on each side.
Top with a slice of cheese when you're just about done; cover the grill to melt the cheese.

Enjoy with a big soft bun, summer tomatoes, butter lettuce and the condiments of your choice. These burgers are so moist.

If you are hoping to do more low carb, use two large leaves of Boston lettuce in place of the bun!