Low-Carb Decomposed Mushroom Swiss Burgers in Tortilla Bowls
Ingredients (for Two):
8 oz. ground beef
1/4 onion, chopped
6 oz. white mushrooms, with stems removed and sliced
1/2 tsp orange zest
Salt and pepper
1 tbsp Worcester sauce
1/4 of a 10.5-oz can cream of mushroom soup
2 slices Swiss cheese
1/2 tbsp cooking oil
1/2 tbsp butter
3 cabbage leaves, washed and cut into 2-inch by 2-inch pieces (do not include the thick central part of each leave)
1/2 to 1 tomato (depending on the size of the tomato), washed, dried, and cut into bite-size pieces
Spray the inside of two oven-safe ramekins (each with a 4-inch diameter) with cooking spray and use a small piece of paper towel to evenly distribute the sprayed grease.
Put one tortilla into each ramekin and fold the side to form a bowl. Press the tortilla down to the bottom and against the wall of the ramekin. Do the same for the second one. Bake both for around 15 minutes. Take them out of the oven, transfer tortilla bowls from the ramekins to two plates and set aside.
Mix the ketchup and mayonnaise in a small bowl and set aside.
Mix the Worcester sauce and cream of mushroom soup in a seperate bowl and set aside.
Cook the mushroom slices on a microwave-safe plate inside the microwave oven for 30 seconds. Pour away any liquid that has come out. Let the mushroom slices cool.
Season ground beef with salt and pepper to taste. Add orange zest. Mix well.
Put the cut cabbage leave pieces on a microwave-safe plate and cook in the microwave oven for 45 seconds. Take out to let it cool.
Put ground beef into a non-stick skillet. Cook over medium heat until around half done and the fat has come out. Pour away excess fat. Move beef to a plate and set aside.
Put the cooking oil and butter into the same skillet over high/medium heat. Add onion pieces to cook them for around one minute.
Add mushroom slices and cook for half a minute. Add the Worcester sauce/cream of mushroom soup mix. Mix well. Add the ground beef back to the skillet. Cook until the beef is full cooked and mushrooms are soft, stirring all way.
Add two slices of Swiss cheese and turn off the heat. Stir to melt the cheese a little.
Use a spoon to spread half of the ketchup/mayonnaise mixture inside each tortilla bowl. Put half of the cabbage leaves into the bottom of each bowl.
Add the tomato pieces on top of the cabbage leaves. Spoon half of the cooked ground beef and mushroom mixture into each bowl.
Decorate with washed parsley or cilantro leaves (optional). Serve.
* Thanks to Ms. Julia for sharing cooking the mushrooms with the cream of mushroom soup on her "I Believe I Can Fry" blog.
* Thanks to Ms. Monica Matheny for teaching how to make tortilla bowls on the TheYummyLife.com website.
* I believe this version of the Mushroom Swiss Burger is more healthful than the traditional version because it is low-carb and it has more vegetables.
* I have chosen to use cabbage instead of raw lettuce leaves for convenience. I feel safer eating washed and cooked vegetables. In addition, to me, it is a little cumbersome that lettuce leaves have to be washed and then thoroughly dried before they can be used in burgers or salads.
Written: October 10, 2015
Grilled Tuna Sandwich
1 5-oz can of tuna packed in water, well pressed to remove all water
1/4 cup chopped onion pieces
1 tbsp chopped green onion pieces
1/2 tsp lemon pepper
2 tbsp mayonnaise
2 pieces of sandwich bread
butter to butter the bread
additional mayonnaise as spread
In a bowl, mix the first three ingredients well. If you worry about eating raw onions, cook this mixture in a microwave-safe dish for 45 seconds or more and let it cool.
Add the next two ingredients and mix well.
Butter one side of each piece of bread. Put one slice on a plate, buttered side down. Spread mayonnaise onto the side facing up. Spoon the tuna mixture on top of the mayonnaise evenly.
Spread the other slice of bread with mayonnaise on one side and with butter on the other.
Put this second slice of bread on top of the tuna mixture, so that the mayonnaise side is touching the tuna and the buttered side is facing up. The sandwich has been assembled.
Put the sandwich into a non-stick skillet and turn on medium heat. Grill one side of the sandwich slowly. When you can smell the aroma from the butter (bread surface turning brown but without being burnt), flip the whole sandwich to grill the other buttered side of the sandwich.
When the second side is done, transfer the sandwich to a plate. Cut it into two halves and serve with picked cucumber spears and potato chips (optional).
* Thanks to Ms. Suzie Wong in Hong Kong. She taught that, instead of putting butter or cooking spray onto the skillet, we should butter the bread.
* You can also add a slice of cheese between one slice of bread and the tuna mixture to turn this into a grilled cheese and tuna sandwich.