Smashburgers - Makes 4

Smashburgers - makes 4

Adapted from Your Home Based Mom

Ingredients

• 1 lb ground beef or hamburger meat 80/20 (85/15 ok if using a griddle)
• Steak seasoning (see below)
• Cheese (Ideas: Cheddar slices, feta crumbles, etc.) 
• 4 buns
• Butter

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Equipment/Other:

• Griddle
• Frying pan
• Grill press or metal spatula

Directions

1. Form 1/4 lb balls with the ground beef (do not overwork!)
2. Heat griddle to 375 deg F (on a grill is ideal so that the house doesn't stink up)
3. Place ball of meat on hot griddle (sizzling sound is great!), cover with a piece of parchment paper, and press down with the grill press as thin as possible (1/4" or less is ideal).
4. Sprinkle each patty with steak seasoning (eyeball it, or 1/4 tsp per patty if you must). Cook 3 minutes on this side.
5. Flip patties with the spatula, scraping up the crusty skin that formed underneath. Do NOT press again, and do NOT sprinkle seasoning on this side. Cover with cheese, and cook for 2 more minutes for "medium done", or 1.5 minutes for "medium."
6. While the patties are resting, heat butter in a frying pan. Just before it gets brown, separate a bun and place the two halves in the pan. Toast fry as desired. Alternatively: butter the buns, then toast them in a toaster oven.

Ideas for serving

1. Green leaf or romaine lettuce
2. On-the-vine tomato slices
3. Sauteed mushrooms
4. Pickles
5. Mayo and mustard

Steak Seasoning (adapted from Hey Grill Hey)

• 2 tsp kosher salt
• 2 tsp black pepper 
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder (optional)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme

Mini Quiche Egg Phyllo Cups - Makes 4 (serves 2)

Mini Quiche Egg Cups - makes 4 cups

Adapted from the Washington Post

Ingredients

• Unsalted butter for greasing
• Two sheets of Phyllo Dough, defrosted (about 14x17")
• 1/4 cup olive oil
• 1 cup milk (even non-dairy), heavy cream, or half-&-half
• 1/2 tsp cornstarch
• 2 large eggs
• 1/4 tsp fine salt (less if extra fine)
• OPTIONAL: Cooked diced meat, veggies, shredded or crumbled cheese, salsa, herbs, and other add-ins as desired
• OPTIONAL: Minced fresh herbs, as desired

Equipment/Other:

• Standard Muffin Tin (12 wells)
• Pizza stone or large baking sheet (the muffin tin will sit on top to bake evenly)
• Large liquid measuring cup

Directions

1. Position rack in the lower third of oven and place a pizza stone or large baking sheet on it. Preheat to 375 deg F. 
2. Lightly grease the wells of a standard muffin tin with butter.
3. Set the stack of thawed phyllo dough on a clean work surface and cover with damp towels, keeping the stack covered as much as possible while you work.
4. Transfer one sheet of the phyllo to a large cutting board and brush the top with oil. Don't overdo it or cover every inch as too much oil will weigh down the layers. Layer another sheet directly on top of the first and brush it with oil. Repeat with the remaining phyllo sheets except for the top sheet, which does not need to be oiled (but don't freak if you accidentally do so).
5. Use a sharp knife to cut the phyllo stack into 6 rough squares, about 4.5"x4.5" (don't sweat the precision). Press one stack (consisting of 6 squares) into a well of the muffin pan, folding or fluting the edges slightly to make a pretty cup. Repeat for the remaining stacks (this recipe makes a total of 4 stacks/cups). 
6. In a large liquid measuring cup (ideally with a spout), whisk the milk and cornstarch until thoroughly combined. Add the eggs, salt, & pepper and whisk again until uniform.
7. Carefully pour the egg-milk mixture into each phyllo cup, dividing as evenly as you can (about 2/3 to 3/4 full). Drop in desired add-ins (but NOT fresh herbs).
8. Set the pan on the preheated stone/sheet and bake 15-20 minutes, or until the edges of the phyllo are a rich golden brown and the centers of the egg are puffed and mostly set (they'll continue cooking once you pull them out).
9. Let the cups cool in the pan for 5 minutes before eating. The puffed centers may deflate, which is fine.
10. Serve warm with additional toppings (now you can add fresh herbs) as desired.