I have decided to return to the blog scene with something that is more relevant to me these days than a beer blog, because, due to fund issues, I can no longer afford much besides Natty Light. And that wouldn’t be very much fun to read about each week.
Instead, I am going to write each week about something I am getting pretty good at: making delicious food on a very tight budget, which I think many college students can relate to. (Comments and ideas would definitely be appreciated!) So introductions aside, welcome to Camp’s College Kitchen!
My first concoction is something that I have had at family barbeques for quite some time, but many of my friends have never heard of before: The Taco Burger.
This delicious delicacy can be made much more affordable by switching ground beef for ground turkey, which at Aldi goes for under $1.50 per pound and I honestly think it’s hard to tell the difference. It’s also leaner, which makes it healthier or something.
Other than that, you will need:
- a package of taco seasoning
- shredded lettuce
- sliced pepper jack cheese
- sour cream
- shredded cheddar cheese
- burger buns
That may seem like it would cost a lot, but one pound is enough to easily feed three people and splitting the cost would be under $5 a person. And it tastes infinitely better than a burger from Jack in the Box. Plus you will have leftovers of almost all the ingredients so it becomes much cheaper if you wanted to make them again; all you would need is more ground turkey and buns.
The preparation is very similar to making a traditional burger:
- In a mixing bowl, mix ground turkey and taco seasoning thoroughly. I prefer spicy food so I usually add crushed red pepper and additional cayenne and chili powder, plus some incredibly hot habanero hot sauce.
- Make patties out of the ground turkey and place in the freezer for about 15 minutes. This makes them hold together better when you throw them on the grill.
- Cook patties (I prefer grill, but a stove would work as well, particularly with winter on it’s way). Ground turkey needs to reach an internal temperature of 165 degrees, so keep a meat thermometer handy.
- After the burgers are fully cooked, throw a slice of pepper jack on each and keep them on the heat until the cheese starts to melt and then take them off.
- Now instead of adding traditional ketchup and mustard, use your new ingredients. Add sour cream, guacamole, salsa, shredded lettuce and shredded cheddar to taste.