March Madness

Recipe: March Madness Mini Burgers

One of the downsides to being a CPA is that you don’t really have time to enjoy college basketball March Madness.  I have not had a spare minute to think about filling out a bracket.  I have been much too busy focusing on your brackets, tax brackets that is.  Someday maybe I will have a job that allows me the free time for that sort of thing, like maybe President of the United States.
Nevertheless,  we do enjoy the excitement we sense from our clients when we speak with them between games, about their tax returns.  Everyone is so excited at least until their own bracket is busted.   Our wish for each of you is that your bracket do at least as well as your next door neighbor.  I came across this recipe for a March Madness Meal that may help you get the most out of the madness experience.  Mange, mange!

March Madness Mini-burgers.

 

March Madness Mini Burgers from Pete DiSalvo & Co, CPAIngredients: Basketball Cheese Slices: 6 slices cheddar or American cheese black food coloring
Fried Potato Rounds:
3 russet (Idaho) potatoes
1/4 cup vegetable oil
1/2 teaspoon table salt, plus a pinch
Mini Hamburgers:
1 slice of white bread, crusts removed
1 1/2 tablespoons milk 1 tablespoon ketchup (or steak sauce)
1/2 teaspoon salt
pinch of black pepper
1 pound ground chuck 1-2 teaspoons vegetable oil
Optional toppings:
lettuce
small tomatoes, sliced, need 22 slices

Special equipment needed:
thin tip paint brush (used for food only)
Mandoline Slicer or a knife 2″ round cookie cutter, and a 1″ or 1 1/2″ round cutter
heavy duty baking sheet
non-stick aluminum foil griddle, skillet, or grill pan

– See more at: http://www.hungryhappenings.com/2011/03/march-madness-mini-cheeseburger-recipe.html#sthash.QfLjB1xZ.dpuf

Instructions

Use  1 1/2″ round cookie cutter to cut 22 rounds from the cheese slices.  Pour a few drops of black food coloring into a small bowl.  Dip fine tip paint brush into the food coloring.  Paint seam lines onto each cheese slice creating basketballs.
Move an oven rack to the lowest position.  Preheat oven to 475 degrees Fahrenheit.
Wash potatoes.  Cut, using a mandolin or a knife, into 3/8″ thick slices. Use a 2″ round cookie cutter, to cut rounds from each potato slice.  Fill a mixing bowl with hot tap water.  Place potato rounds in water and set aside for 10 minutes. Remove potato rounds from water and set on paper towels.  Blot dry.
  • Dry out your mixing bowl.
  • Combine the vegetable oil and 1/2 teaspoon salt in the mixing bowl.
  • Line a heavy duty baking sheet with non-stick aluminum foil.
  • Pour 3 tablespoons of the oil onto the foil lined pan.
  • Use your hand to swirl the oil around to get an even coating all over the pan.  Be sure the get the salt evenly distributed.
  • Place potatoes in mixing bowl and toss to coat evenly with the remaining tablespoon of oil.
  • Lay potatoes in a single layer on the baking sheet.  Sprinkle a pinch of salt over potatoes.  Cover pan tightly with aluminum foil.  Bake for 10 minutes.
  • Remove foil and bake for 8 minutes.  Rotate pan 180 degrees and continue to bake for 8 minutes.
  • Remove pan and flip potatoes over.  Bake for 8-14 more minutes until golden brown.
  • Remove from oven and place potato rounds on paper towels to remove excess oil.
Tear slice of white bread into small pieces.  Place in a mixing bowl.  Pour in milk.  Use a fork to smash the bread into a paste. Add ketchup, 1/2 teaspoon salt, and pinch of black pepper. Stir to combine.  Add ground chuck and stir just until combined.
Scoop out 22 portions of meat and form patties into  2″ circles.  Heat one teaspoon of vegetable oil on a griddle pan, skillet, or grill pan until smoking.  Cook burgers in two batches until well browned on both sides. If serving these right away, set a piece of cheese on each burger after you flip it to cook the second side and allow the cheese to melt slightly. If preparing in advance do not top with cheese yet.
To reheat before serving, heat your oven to 350 degrees.  Place potatoes and burgers on a baking sheet and heat for 5 minutes.  Remove from oven and top burgers with a slice of cheese.  Heat just until cheese melts and burger is heated through. To assemble: set potato rounds on a serving platter and top with lettuce and tomato, if using. Then top with a cheeseburger. Serve immediately.  The burgers will remain moist because of the addition of the panade (bread and milk) even after being refrigerated overnight and cooked the next day.
I love to use  potato rounds as a “bun”, but you can use a bun, if you prefer.
To see complete  illustrated instructions here.

– See more at: http://www.hungryhappenings.com/2011/03/march-madness-mini-cheeseburger-recipe.html#sthash.QfLjB1xZ.dpuf

This March Madness recipe brought to you by DiSalvo & Company, CPA with offices in Melbourne, Titusville, and Vero Beach, Florida. Call the office ( as soon as the game is over) at 772-770-6008  to find out about their complimentary financial audit for your business.
Melbourne - Titusville - VeroBeach - CPA-Icon