Burger

• 2 medium beets
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup white wine vinegar
• 3 strips orange peel
• 2 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 pound ground beef chuck
• 8 ounces ground beef sirloin
• 1/4 teaspoon ground black pepper
• 4 kaiser rolls, split
• 2 teaspoons olive oil
• 4 eggs
• 2 ounces soft goat cheese (chevre)
• 4 Bibb lettuce leaves

directions

1. 

In a large saucepan combine the beets and enough water to cover. Bring to boiling; reduce heat. Cook, covered, about 30 minutes or until tender. Drain and let cool slightly. Under running water, rub off the peels. Halve the beets lengthwise and julienne; set aside. In a medium saucepan bring sugar, the 1/2 cup water, vinegar, orange peel, 2 teaspoons salt, and the cracked black pepper to a simmer, stirring to dissolve the sugar. Add the beets, remove from the heat. Let stand for 30 minutes; drain, discarding vinegar mixture.

2. 

Meanwhile, for burgers, in a medium bowl combine beef chuck and sirloin. Sprinkle with the remaining 1/2 teaspoon salt and the 1/4 teaspoon ground black pepper; mix well. Shape into 4 patties, about 3/4-inch thick.

3. 

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as directed). Remove patties from grill. Let stand for 5 minutes. Place rolls, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.

4. 

In a large nonstick skillet heat the olive oil over medium heat. Break eggs into skillet; cook for 2 minutes. Cover skillet; remove from heat. Let eggs stand about 2 minutes or until whites are set and yolks begin to thicken.

5. 

Spread chevre on the cut side of each roll bottom. Top with lettuce, burgers, beets, and eggs. Add roll tops to burgers.

Tip

• Tip:

  Store any remaining pickled beets in an airtight container in the refrigerator for 1 week. Use them in salads or as a sandwich relish.

Healthy Pasta

Ingredients

 2 cups cooked pasta (penne, macaroni or fusilli)
 1 onion, sliced
 1 tbsp chopped celery
 1/2 cup capsicum, sliced
 1 cup boiled mixed vegetables
 3/4 cup milk
 3 cheese slices ( or 1/2 cup grated processed cheese)
 1/2 tsp dried mixed herbs
 1 tsp butter
 salt and black pepper powder to taste

Method

   1 Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
   2 Add the milk and cheese slices and bring to a boil.
   3 Add the vegetables, mixed herbs, salt and pepper and mix well.
   4 Toss the cooked pasta in the sauce and bring to a boil.
   5 Serve hot with toast or garlic bread.




Tips

    Approximately 1¼ cups of dried pasta will yield 2 cups of cooked pasta.

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