Hey folks! Welcome to Episode 66; we might have slipped through time again, but that is a-okay!

I hope everyone is having a beautiful and safe Thanksgiving Season, I know I am.

But first, we have to talk about Halloween, Thanksgiving, and Christmas. As some of you might be aware of that, 12 isn’t a “perfect” way to split our calendar, and that can be a tad disruptive. Particularly if the earth is tilted at 23degrees; and the Earth revolves around the sun in an oblong trajectory.

anyway, the main point of what I am saying is that: Halloween, Thanksgiving, and Christmas all have the same underlying theme. Giving Thanks To Our Loved Ones, and To Our Ancestors, and to our God(s).

Okay, I know the 23 degree tilt doesn’t actually have to do with the Holidays, but I got your attention if you’re still reading. The seasons, springs, summers, winters, and falls might not perfectly align with a 12 month calendar. The Aztecs used two different calendars, with 13 months, and 18 months respectively. You can see how this all might be a little confusing. Anyway. Main point: either we abolish our current “time metric system”, or we combine the following 3 holi-days in to ONE. Annyway on to the food.

As my Pa might say: “If it wasn’t perfect, we wouldn’t exist”.

SOURCE: https://www.britannica.com/science/calendar/The-Mexican-Aztec-calendar

Okay, this supper was probably one of the best ones we have had in a while. I am a fool for a fat burger. Who isn’t?

We got a bright idea to top the Jojos with Onions to bake in the oven. Baked Onion’s and Potatoes! The Burgers would smashed between two antique plates(that I did my best not to break), naturally, my Pa wouldn’t use less gentle plates.

My burger was topped with Swiss Cheese, Baked Garlic, and Sautéed Onions. My Pa likes to create seasonings as apart of his cooking routine(mixing and matching various brands and types). I can’t tell you any seasoning secrets, but I can assure you we were well taken care of in the seasoning department. And, of course, I had to toast my buns, and have a pickle, AND fry sauce on the side.

I think the photos are worth their weight in Gold. So take a look, but you can’t take a bite! Lol

I am wishing you all the very best!

As always,

in Love

Daniel 🩵

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Smashed Burgers with Fried Onions & Baked Jojos

Ingredients

For the Smashed Burgers:

• 1 lb ground beef (80/20 blend is ideal for juicy burgers)
• Salt and freshly ground black pepper, to taste
• Cheese slices (American, cheddar, or your preferred cheese)
• Burger buns (soft, toasted if desired)
• Condiments of choice (mayo, ketchup, mustard, pickles, etc.)

For the Fried Onions:

• 1 large onion, thinly sliced into rings
• 1 cup buttermilk (or regular milk if you don’t have buttermilk)
• 1 cup all-purpose flour
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Baked Jojos (Potato Wedges):

• 4 medium russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp onion powder
• Salt and pepper, to taste

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Instructions

1. Prepare the Baked Jojos:

1. Preheat your oven to 400°F (200°C).
2. Wash and cut the potatoes into wedges. You can leave the skins on for extra texture.
3. Toss the wedges in a bowl with olive oil, paprika, garlic powder, oregano, onion powder, salt, and pepper.
4. Spread the wedges evenly on a baking sheet lined with parchment paper or foil.
5. Bake for 30-35 minutes, flipping halfway through, until golden and crispy on the outside and tender on the inside.

2. Prepare the Fried Onions:

1. Soak the onion rings in buttermilk (or milk) for about 15-20 minutes to soften and give them flavor.
2. In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
3. Heat oil in a deep skillet or fryer over medium heat. You’ll need enough oil to submerge the onion rings (about 2 inches deep).
4. Dredge each onion ring in the seasoned flour mixture, making sure to coat it evenly. Shake off excess flour.
5. Fry the onions in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per batch, until they are golden brown and crispy.
6. Drain the fried onions on paper towels and season lightly with salt.

3. Make the Smashed Burgers:

1. Preheat a cast-iron skillet or griddle over medium-high heat. You want it very hot to get that crispy crust on the burgers.
2. Form the ground beef into loose balls, about 4-5 ounces each. Don’t overwork the meat—just form them gently.
3. Season the beef balls with salt and pepper on both sides.
4. Place the meat ball on the hot skillet. Using a spatula or a heavy object (like a second spatula or even a can), smash the meat down into a thin patty. You want to apply firm pressure to flatten it out into a very thin burger.
5. Cook for 2-3 minutes, then flip the patty. Add a slice of cheese to the patty immediately and cook for another 1-2 minutes, until the cheese melts and the burger is cooked to your desired level.
6. Toast the buns in the skillet or on a griddle until lightly golden brown.

4. Assemble the Burger:

1. Place the smashed patty with melted cheese on the bottom half of the toasted bun.
2. Top with crispy fried onions, adding a bit of your favorite condiments (ketchup, mustard, mayo, etc.).
3. Close the burger with the top half of the bun.

5. Serve:

• Plate your smashed burger with the fried onions and serve with a generous side of crispy baked jojos.

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Tips:

• For extra flavor on the Jojos, you can sprinkle some grated Parmesan cheese on them during the last 5 minutes of baking.
• Customize the toppings for your burger—lettuce, tomato, pickles, or even a fried egg can be added if desired.
• For the juiciest burgers, don’t press down on the patties too much while they cook, or you’ll lose the juices. Let the heat do the work for that crispy, flavorful crust.

Enjoy your delicious Smashed Burgers with Fried Onions and Baked Jojos!

About the Author: 

Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.

He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on 

Facebook: 

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