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Edible Burger Wrappers and More News

Edible Burger Wrappers and More News

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In today's Media Mix, tips for getting a last-minute reservation, plus another YouTube food challenge

The Daily Meal brings you the biggest news from the food world.

A Brazilian fast-food chain is selling burgers wrapped in edible wrapping paper. [Fox]

Food Challeneges
Similar to the cinnamon challenge, another potentially dangerous viral food challenge is on the rise: the Chubby Bunny, where participants stuff their faces with marshmallows and try to say Chubby Bunny. Who comes up with these things? [NPR]

Tips and Tricks
How does one get a last-minute reservation? Well, be a regular, be flexible, and show up in person. [WSJ]

Chefs and Personalities
Ivan Ramen, the noodle shop in Tokyo that broke so many rules and yet did so well, could potentially open in New York. Because New York doesn't have enough ramen shops with long lines. [NY Times]

Life Lessons
Reasons not to hit on your bartender (like, how do you tip, then?). [Buzzfeed]

McDonald's restaurants abroad are facing the same problems every Starbucks stateside has: seat hoggers. [WSJ]

Ingredient IQ: Rice Paper Wrappers

I was hesitant the first time I worked with rice paper wrappers, but now they’re a staple in my recipe repertoire. It turns out that rice wrappers are revolutionary!

Rice paper wrappers, also known as rice papers or Vietnamese rice wrappers, are edible, flat, usually circular sheets that make dinner—or any meal or snack, for that matter—fresh and fun!

Chef Daniel Boulud Shares His Frenchie Burger Recipe

This transcript has been automatically generated and may not be 100% accurate.

Madison Turner was pulled over for driving with one hand on the wheel and the other on a hamburger.

A crowned beer champion, a record hamburger and some large male cheerleaders.

A Brazilian company has developed hamburger wrappers that can be eaten.

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2. Zucchini Cups

Zucchini season is almost here, and if you're looking for a fun and original way to use up the ubiquitous summer squash, this recipe for meat, tomato, and mozzarella-stuffed zucchini cups from Kalyn's Kitchen will totally fit the bill.

Kalyn uses a mix of ground turkey and beef, but you could make it with all turkey or even leave out the meat and use tofu to keep the dish vegetarian. Hello, Meatless Mondays!

Best burger recipes: TODAY anchors fight for the winning combination

On the soda cup is John 3:16, which reads, “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life."

The milkshake cup has Proverbs 3:5, "Trust in the Lord with all thine heart and lean not unto thine own understanding."

Hamburger and cheeseburger wrappers have Revelation 3:20, “Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me.”

The famous Double-Double’s have Nahum 1:7 printed on the wrapper, which reads, "The Lord is good, a stronghold in the day of trouble and he knoweth them that trust in him."


Food In-N-Out sues Australian burger joint called — wait for it — Down N' Out

Snyder has since added additional verses to other products, including Proverbs 24:16 (“. the wicked shall fall into mischief”) and Luke 6:35 (“But love ye your enemies, and do good”), carrying on her uncle’s legacy.

"In later years, I added verses to the fry boat, coffee and hot cocoa cups," she said.

My first attempt at Garten's burger was a bit of a fail.

This recipe is designed to make 12 hamburgers, but I didn't need to make that many.

I was so concerned about correctly cutting down the amount of meat I needed that I neglected to reduce how much steak sauce I added. I also used the entire egg instead of just the yolk.

It was just too much sauce, so I decided to redo this burger for my final review, though my initial fail is pictured in a few of the group photos below.

Crispy wonton wrappers add cheerful crunch to an asian salad, but shouldn’t they be… more interesting? Presented here is the ideal upgrade. No more must you clutter your salad with amorphous crispies or chow mein noodles to obtain the requisite crunch: Crane Croutons will be your piece de resistance.

Wonton dough is strong, flexible, and comes in a nearly square form. If it is not square enough for your taste (you perfectionist, you!) it can be easily edited to the correct shape with a pizza cutter. We do not suggest using chinese style spring roll/egg roll wrappers. They are somewhat foamy and do not hold their shape well, which makes them difficult to work with.

After we got excited about this idea, we checked to see if it had been done before. (Yes, we know that most good ideas are rediscoveries.) The Paper Discovery Center mentions an origami artist who has used wonton dough, but we can’t find substantial documentation of it anywhere.

We recommend making a crane with paper before you try with wonton wrappers. There are many sets of origami instructions out there. A couple of acceptable ones for cranes are here and here. If you’ve made cranes before, you can probably follow along here just fine.

  • If you fold paper back and forth enough times, it will break the same is true for wonton wrappers, only more so. You can do a little bit of regluing with water, but don’t rely too much on that.
  • Absolutely square is ideal for origami paper, but since wonton wrappers are a little bit stretchy, you can usually make them do your bidding even if they aren’t quite perfect.
  • While you are folding, keep the rest of the wrappers sealed in a plastic bag or covered with a damp cloth. As they dry out they become brittle, which is not helpful.

Here is a supply of origami paper/wonton wrappers/embryonic crane croutons. We get them at a local asian market. They have a couple of brands, shapes and thicknesses. Get the thinnest square ones you can.

Fold the square in half to form a rectangle.

Draw one corner toward the other to make a diagonal fold from corner to center.

You should end up with a nifty trapezoid (trapezium, not trapezoid if you’re using British English).

Fold the pointy corner in to form a square again.

Here’s the tricky bit – if you pre-fold edges in to form a kite shape, you may crease the dough to the breaking point. It is best to lift up one layer of dough and gently guide it into the rhombus shape with your fingers.

Fold the sides in to taper the head and tail. Turn over and repeat.

Open one side slightly and fold up to form the head or tail. Press the dough firmly together at the top – there are a lot of layers there and they need to be coaxed into shape.

Fold up the other side and fold down the head. The head isn’t going to fold neatly unless you were an extreme perfectionist in earlier steps. That is a lot of layers and they are quite a bit thicker than paper. Treat it like clay give it a little bit of water and firm pressure.

You can open the wings and press down on the back gently to expand it. Alternately, you can fold down one wing like the ones in the edges of this picture. Depending on your cooking method you will want one or the other.

One way to cook your crane is to microwave it for about 30 seconds on high. The surface will bubble. Microwaved cranes are keep their three dimensional shape beautifully. They stay a pale white which contrasts well with salad greens. However, they are rather bland, much like a dried-out flour tortilla.

You can also deep (or shallow) fry them briefly on each side until they turn a golden brown which shades to a paler color in the center where there are more layers. It is easy to overcook them, so be watchful. Three dimensional shapes tend to roll around in the oil and do not cook as evenly, so fold down one wing for these ones. After deep frying, they are crispy and flavorful. We made a lot of fried ones after tasting the microwaved one.

Serve on greens with ginger sesame dressing, cherry blossom shaped carrot slices, snow peas, or whatever suits your fancy. Alternately, serve by themselves with some dipping sauce, maybe a nice satay sauce?

Additional origami shapes that might work: Boxes, Throwing Stars, Irises… the possibilities are endless.

Update: Instructions for the crane croutons will be published in
The Hungry Scientist Cookbook , forthcoming from ReganBooks at HarperCollins in September, 2007. Until then, you can hang out with the Hungry Scientists in their group on instructables.

21 Leftover Hamburger Recipes So Good You Should Always Make Extra

These leftover hamburger recipe ideas come in handy if you made too many grilled burgers (or smashburgers) this Labor Day. They not only help you use up your food before it goes bad but make your next meal even faster.

And they’re so delicious you’ll probably plan on cooking extra burgers every time from now on.

Bayco 18-Piece Glass Storage Containers with Lids, $29.99 from Amazon

Perfect for storing all sorts and sizes of leftover food.

Since the meat is already cooked, you’ll just want to be careful not to overdo it adding it to sauce or soup will help keep it moist, but for some of these recipes, you’ll basically only be warming up your leftover patties.

1. Sloppy Joes

This cafeteria staple is so much better when you make it from scratch instead of opening a can. Tomato paste, bell peppers, onions, garlic, Worcestershire, spices, and cider vinegar add delicious depth to the sauce, but it’s still a simple dinner. Get our Sloppy Joe recipe.

2. Wendy’s Copycat Chili

You can make a quick version of any chili with leftover hamburger, but why not a Wendy’s copycat recipe? It’s been claimed they use leftover patties for their beloved chili, but even if it’s not authentic, it’s convenient (and tasty too). Get the Wendy’s Copycat Chili recipe.

3. Tacos or Beef Taco Salad

If your hamburgers are plainly seasoned, here’s an easy trick to make them taste perfect for tacos: Bloom the spices or taco seasoning you normally use in oil or butter and then mix in the crumbled, cooked beef. Pile it into classic crispy tacos, soft shells (like in our Picadillo Breakfast Taco recipe), or make our Beef Taco Salad recipe—edible tortilla bowls optional.

4. Cheeseburger Pie

If you’re still in a burger mood are out of buns, crumble your leftover beef for this easy Cheeseburger Pie recipe. Or if you’re craving something more custardy like bread pudding, use the buns too and make this Cheeseburger Pudding recipe.

5. Ground Beef Pierogies

These Eastern European dumplings are easy to make thanks to the forgiving sour cream-enriched dough, and cooked beef makes a hearty filling that you can also mix with roasted veggies or mashed potatoes if you have any. These are boiled first, then fried in butter and oil. Serve with more sour cream for dipping. Get our Ground Beef Pierogi recipe.

6. Picadillo Meat Pies

For another take on beef encased in tender dough, make empanadas with your crumbled burger patties. Our Picadillo Meat Pie recipe adds olives and raisins to the meat for a piquant, sweet, and savory combo, but you can leave it plainer if you prefer.

7. Red Curry Sloppy Banh Mi

Sauteed garlic and shallots plus red curry paste and coconut milk make leftover ground beef taste brand new. Put it on a baguette or roll for a banh mi-inspired sandwich with fresh herbs and crisp carrot and cucumber slices (which you can quick pickle in rice vinegar first). Get our Red Curry Sloppy Banh Mi recipe.

8. Quick Beef Ragu with Cheesy Polenta

Regular crushed tomatoes will work well here, but we suggest you keep a can or two of fire-roasted tomatoes in your pantry for this sauce (among other things) for the extra depth of flavor they add to a quick dish. You can serve this sauce over noodles if you like, but this rich, cheesy polenta is pretty fabulous (and a great way to use up a little leftover cream cheese too). Get our Quick Beef Ragu with Cheesy Polenta recipe.

9. Ground Beef Gyros

Use the same spice blooming trick for this recipe briefly fry the seasonings in hot oil or butter to bring out their flavor, then mix with your burger chunks and wrap them up in pita or flatbread with a simple yogurt sauce and whatever fixings you lie. Get our Ground Beef Gyro recipe.

10. Moussaka

This Greek casserole combines seasoned ground beef with veggies it often has a layer of potatoes, but this Moussaka recipe sandwiches the meat layer between tender slices of eggplant and zucchini. The creamy bechamel on top is bolstered with cheese and egg for an extra rich and fluffy finish.

11. Beef Taco Soup

Think of this as a thinner chili, ready in under an hour (even faster when you start with crumbled burger meat). Top it with cheese, sour cream, pickled jalape ñ os, and tortilla chips—or Fritos for extra crunch. Get our Beef Taco Soup recipe.

12. Beef Enchiladas

Those fire roasted crushed tomatoes come in handy here too add beans to the beef and cheese filling if you only have a little leftover hamburger and need to bulk it up. Get our Beef Enchilada recipe.

13. Joe’s Special

Ground beef isn’t the first breakfast meat you think of (chances are that’s bacon or ham), but it’s a surprisingly good addition to scrambled eggs, along with spinach for some roughage. This San Francisco diner dish is great for dinner too. Get our Joe’s Special Scramble recipe.

14. Beefy Macaroni Casserole or Tex Mex Mac and Cheese

A quick mac and cheese plus crumbled patties equals a homemade Hamburger Helper, but you can do even better than that. Our Beefy Macaroni Casserole recipe is one habit-forming option. Or try our Tex Mex Mac and Cheese recipe but use your leftover burgers in place of chorizo (to make up for the spice difference, add a little smoked paprika, oregano, cumin, cloves, cinnamon, and garlic when the onion is almost cooked, then crumble in the beef).

15. One-Pot Beef Stroganoff

Using ground beef makes Stroganoff easy enough for a weeknight dinner, but you can use crumbled cooked burgers to make it even quicker. Egg noodles are ready in no time and can cook right in the same pan, making this an ideal one-pot meal. Get our One-Pot Beef Stroganoff recipe.

16. Mini Tamale Pies

These tiny tamale pies are the perfect size for a snack or appetizer, but any kid would be happy to find them in their lunchbox (without the onions if they absolutely refuse, but they might not mind in this dish). The easy masa crust is simply pressed into place, and the richly spiced beef filling is topped with melted cheddar. Get our Mini Tamale Pie recipe.

17. Dolmathes

Greek stuffed grape leaves are easier to make than you think (and you can cook them in the Crock-Pot too), but you don’t have to turn out 50 at a time. If you only have a little burger meat left, combine it with some cooked rice (save the rest of that for fried rice) and fill as many leaves as you can. Eat them for lunch with hummus and flatbread, or serve with Greek BBQ for dinner. Get our Dolmathes recipe.

18. Salisbury Steak

Using leftover hamburger patties won’t be quite the same since you can’t mix in the breadcrumbs and eggs to lighten the texture, but smothering them in this savory sauce still tastes great. Add a dash of Worcestershire to the mushrooms and shallots when they’re almost cooked since it’s missing from the meat. Get our Salisbury Steak recipe.

19. Stuffed Peppers

Stuffed bell peppers are something of a blank canvas, so along with your crumbled burgers, add whatever else you want to the filling (cooked rice or whole grains, onions, herbs, cheese, and so on). Just don’t forget the salt. Get our Stuffed Pepper recipe.

20. Patty Melt

A patty melt is pretty much a grilled cheese-burger hybrid, so it’s an ideal way to use leftover hamburgers, though if yours are particularly thick, you may want to slice them in half lengthwise first. Caramelized onions and swiss cheese harmonize especially well with rye bread, but you can use whatever you have on hand. Get our Patty Melt recipe.

21. Shepherd’s Pie

Mashed potato topped shepherd’s pie (or cottage pie) is one of the best cold weather comfort foods around. You can make it with leftover hamburger but since you won’t get the browned bits from cooking the meat in the pan, add a dab of beef bouillon to deepen the flavor. Get our Shepherd’s Pie recipe.

What Exactly Are Tomatillos?

Despite the name and appearance, tomatillos are not in fact small green tomatoes. A tomatillo is a delicious and verdant fruit that is its own thing entirely. Part of the nightshade family, they're usually about the size of a plum and covered in a soft, leafy husk. When peeled, they resemble small, unripe green tomatoes but are firmer and have less water content.

The tomatillo is native to Mexico and Central America and has been a staple crop there for millenia. Tomatillos have countless applications, from salsa verde to stews like pozole verde. For a full breakdown on how to buy, store and eat tomatillos, read on below.

What do tomatillos taste like?

Eating tomatillos raw is less common (though no less delicious) and resembles a firmer, tarter and more vegetal young tomato. When cooked, tomatillos lose a little bit of their bright green color and their natural fruity, sweetness intensifies.

How do I shop for tomatillos?

Tomatillos can be found year round in many supermarkets throughout the states. When looking through the bin you should seek out fruit that is almost completely covered by husk. Though most commonly green, you will sometimes see both yellow and purple varieties. When buying green tomatillos, the skin should have a bright green color, like a Granny Smith apple. They should also be firm, unlike a ripe tomato that might have a bit of give to it. We also recommend searching for smaller tomatillos as they will pack a bit more flavor and sweetness.

How should I store tomatillos?

A huge appeal to tomatillos is that they are a pretty resilient fruit. When kept inside their husks, in the fridge, tomatillos can keep for 2 to 3 weeks! So if your plans to make that perfect tomatillo centered recipe are dashed, you should have plenty of time to try again. They can even be frozen if you pop them in a zip top bag they should remain perfectly good for cooking for up to 6 months.

How do I prep tomatillos?

The first thing you&rsquore going to want to do when prepping tomatillos is gently peel off the leafy husk. The fruit itself can also develop a bit of a sticky film which should be rinsed off before eating. When you cut into the fruit you will see tiny whitish seeds. Those are edible!

How do I cook tomatillos?

Firstly, you can simply chop up tomatillos and eat them raw. Though less common this can be a tasty, acidic addition to lots of dishes. You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original. You could even slice them thinly and place them on a piece of toast with jammy, soft boiled egg for a killer breakfast.

Tomatillos are often cooked to contribute their natural sweetness to a dish. You see this most commonly in a salsa verde, where whole tomatillos are roasted along with other veggies like chiles and onion, then blended into a dippable, spreadable (and spoonable) sauce. It's great to serve over grilled fish, a spicy pork chop or alongside a bowl of tortilla chips. But applications don&rsquot stop there, you can add them to stews and curries or serve them grilled on a burger or piece of roast chicken. There are truly countless ways to use tomatillos.

15+ Healthy Ground Chicken Recipes for Lunch and Dinner

Here's how to make the most of this underrated ingredient.

Unlike its beefier counterpart, ground chicken is lean, with hardly any saturated fat (the stuff the World Health Organization wants you to stay away from). While we still love our easy ground beef recipes, ground chicken is also typically half the price of ground beef. Add to that the fact that it can easily adapt to flavor combinations from around the world, and you have what is more or less the perfect protein. Most of these meals are simple to make and easy on both your waistline and your wallet, and they're great dinner ideas for kids. And if you love chicken, give these other chicken recipes a try as well.

This low-carb dish pairs well-seasoned chicken with coconut-infused basmati rice and diced mango for a fast, flavorful weeknight meal.

Throw some zoodles into soup for a new take on a tried-and-true classic.

Chicken works just as well as turkey in these light, flavorful sloppy joes. But don't forget to make the quick-pickled cucumber and onions. They bring a lot to the dish.

Tart, tangy, and sweet, pickled red onions and Chinese hoisin sauce make a surprisingly flavorful but simple topping for lean chicken burgers.

Watch the video: Edible burger wrappers


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