chipotle burger. the sustenance a day before the celebration of a country.

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I left work on Friday with a hankering for meat. A burger to be precise. I took off my sweater and pranced home, with the very feminine intent of scarfing down a thick, juicy burger (a cliche way of describing a burger, but it is true). But one thing about this pervading popular dish (somewhere I heard that on average, Americans consume three hamburgers a week!) - why was it labeled a hamburger when there is no ham in it? Simple answer (which I just learned from my trusty Google) - the origins of the name lie in the city of Hamburg, Germany. But the actual history remains a mystery (ha, I love rhyming). Some think that hamburgers came to North America through German immigrants, some argue that it was created in the early 1920s at a fair, while others have a more exotic take on its creation - arguing that it lies with the Tartars in Asia. Whatever the beginnings of the hamburger, it has become a popular go-to for BBQs, weekday dinners, potlucks, or as an ending to nights out on the town (it is the reason why McDonalds is so popular at 2 in the morning in the heart of downtown). 

The only thing about burgers - they are greasy. And making low-fat ones usually turns into a crumbly mess. But there are mistakes that people make when using extra-lean beef. They are generally overcooked - lean meat takes less time to cook. Add moistening bits - such as onion, garlic, sauces, and egg. A small amount of tomato or black bean puree wouldn't go amiss. Don't overmix - this is a big one (the trick is to pack firmly but don't overmix)!! And always add seasonings.

 So while I was cooking these little slabs of meat, I continued on my bird's nest drawing. Completely inspired to draw something so delicate as I cooked ground raw beef . . . 

 

 And while the patties were cooking, Jacqui received one of the most impressive and thoughtful gifts I had ever seen - given to her by her loving ex-roommates. Putting me completely to shame.

 

They posed in her former room, with her current bed sheets, teddy bear, etc. with little to no clothes on, took photos and made her a mug. What a great memento she will always have.

I continued on my adventurous culinary week by partaking of an alligator (!!!) dish (pictured here with John consuming a bite) at the jazz club Ouisi.

And then, after karaoke at Darby's (evidently Wednesday night is unofficial UBC law student night), we walked over to the 24 hour vegetarian restaurant, the Naam, in Kits. A medley of an evening to say the least.

Low-Fat Chipotle Burgers

1 lb. ground beef
3 chipotle chillis, from a can, chopped
2 tbs. of adobo sauce
1 small onion, minced
1/2 tsp. of oregano
1/4 tsp. of ground cumin
1 egg, beaten
1/4 c. tomato juice/sauce 
1/4 c. cilantro (optional)
salt and pepper to taste
hamburger buns

1. Combine the beef with the rest of the ingredients (except for the hamburger buns!) and mix (careful not to overmix!). Rest the meat mix for a couple hours in the fridge (this makes all the flavors meld and spread evenly throughout the mix).

2. Shape the beef mix into 4 patties and grill/fry (I had to fry, but grilling is the best way to cook these) each burger for 4 minutes on each side or until the meat is fully cooked.

3. Serve on toasted burger buns with lettuce, a thick slice of tomato, mayo, refried beans, and guacamole.

4. Pray. Eat. Enjoy.