Baseball and burgers: Nothing more American than that

I have some pretty amazing friends and some of them have taken a turn in their lives. The turn is that some of my friends are getting married, becoming awesome wives/husbands and heck, some of them are even having children.

Besides all of that, many of them have taken to writing food blogs. I certainly don't have the cooking skill like so many of my awesome friends. However, this particular entry is going to dedicated to awesome food.

Tonight, I cooked: GREEN CHILE TURKEY BURGERS

Well, I have this problem when cooking. I have a terrible reaction to chopping onions. I tear up within 15 seconds of starting. It's really bad. I saw a Mythbusters episode where they said the reason you tear up is because of the chemical released when you chop them. So, if you have contact lenses, often times, you don't tear up because the chemical doesn't end up reaching your actual eye. So, I got creative in the kitchen:


In that gorgeous bowl is green chile, chopped onions, a little salt, a dash o'pepper, garlic powder and a dash of Tabasco. Then I added the ground turkey.

Of course, no burger is complete unless it has bacon on it. So, I grilled me up some bacon. Low-sodium bacon, of course.


I made a cooking mistake. I didn't drain the green chile enough, so I had WAY too much liquid in my turkey mixture, so I had to add a bit of bread crumbs to make the burgers coagulate. They formed into rather interesting patties:


After the burgers were assembled and David and I sat down to watch the Rangers KICK SOME BUTT at baseball. See?


All in all, these burgers were a 3.5 out of 5 on the Yum scale, to steal from Brandan's blog. These burgers were saltier than I wanted. Next time, I'd probably skip the addition of salt into the burger mixture. Success of the burger: Bacon. Bacon that was low-sodium was shockingly not terrible. I thoroughly recommend it.