The time to host an Epicure Party is now! I helped my hostesses earn over $500 in free products last month!! THIS month the Hostess points are Doubled! This is a great time to host a Party- virtual or in-person.
You pick the menu if we are in-person:
Option 1: Fiesta Party!
Option 2: Better Than Takeout
Option 3: Cookout!
You provide some basic ingredients- and you know with Epicure you only need a few items.
I teach a few tricks and cook for you- you sit back and relax with friends.
Beef Parmesan Burgers
Ingredients
3 green onions
1 lb (450 g) lean ground beef
2 tbspBurger Seasoning
4 slices mozzarella or provolone cheese
1 cup pasta sauce, your choice
4 ciabatta buns, split and toasted
Available in theBig Burger Bundle
Toppings (optional): fresh basil leaves, grated Parmesan
Preparation
- Preheat grill to medium-high.
- Chop green onions; place in a large bowl and add beef and seasoning. Using a fork or your hands, gently mix to combine. Form into 4 patties.
- Grill, with lid closed, 4–5 min or until cooked through. Add cheese for the last 1 min of cooking. While burgers are cooking, measure sauce into a Rectangular Steamer. Cover; microwave on high until hot, 1–2 min.
- To serve, place burgers on bottom bun halves. Generously spoon sauce over top. Add toppings, if desired. Cover with top bun.
Nutritional Information
Per serving: Calories 410, Fat 16 g (Saturated 6 g, Trans 0.4 g), Cholesterol 70 mg, Sodium 580 mg, Carbohydrate 33 g (Fiber 3 g, Sugars 4 g), Protein 32 g.
Tips
To test burgers for doneness, insert an instant read thermometer sideways into the burger. It should register 160° F.
Try Marinara Sauce. Follow label directions—all you need is 1 can (28 oz/796 ml) each crushed and diced tomatoes, plus 3 tbsp of the blend. Simmer for 15 minutes and you’ll have 6 cups of sauce ready to go! Portion and freeze leftovers.
Check out the hundreds of options and try something new today my direct order link: suzannedekorsi.epicure.com
For ideas and suggestions check out my Storefront:
Suzanne's Epicure Storefront Link
No comments:
Post a Comment