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Penfield Post
National cartoonist Dave Granlund's blog features his take on politics and current events -- in cartoon form
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About this blog
By Dave Granlund
National cartoonist Dave Granlund's blog features his take on politics and current events. Dave has been an editorial cartoonist published in daily newspapers since 1977. Born in Ware, Mass., Granlund began drawing cartoons in grade school and at ...
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Dave Granlund's Editorial Cartoons
National cartoonist Dave Granlund's blog features his take on politics and current events. Dave has been an editorial cartoonist published in daily newspapers since 1977. Born in Ware, Mass., Granlund began drawing cartoons in grade school and at age 16, he was published on the editorial pages of local weekly newspapers. His eight-year enlistment in the USAF included assignments with SAC HQ and with Headquarters Command, where his duties included work as head illustrator for the Presidential Inaugural Subcommittee and providing briefing charts for the White House and support for Air Force One. As part of NATO in Operation Looking Glass with the Airborne Command Post, he was awarded the Joint Service Commendation Medal. Dave's newspaper honors include awards from UPI, New England Press Association, International Association of Business Communicators, The Associated Press and Massachusetts Press Association. His work has been nominated numerous times for the Pulitzer Prize. His pastimes and interests include history, wood carving, antique tractors and Swedish language studies.
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By Amy Cavalier
March 5, 2012 12:01 a.m.



I’m not ashamed to admit that pretty much every recipe I write about is stolen from someone’s blog, a column in the newspaper, or from chefs I’ve worked with and restaurants I’ve cooked in. These sliders were inspired by the latter.

Going along with my latest quest for healthy fast-foods, I cooked these mini burgers using a meat roasting tray to allow the grease to drip off them, and I used wheat rolls to give this some semblance of wholesomeness. Topped with Sriracha mayonnaise, avocado, pepper jack cheese and grilled jalapeno peppers, it’s a perfect combination of hot and cool.

I paired the sliders with homemade sweet potato fries. They were pretty delicious despite being a little “blackened,” a polite term for burnt because I had the oven on a bit too high.

For the burgers you’ll need:



  • ¾ to 1 pound of hamburger meat


  • 2 to 3 jalapeno peppers, deseeded and sliced


  • Mayonnaise


  • Sriracha sauce


  • An avocado, sliced


  • Pepper jack cheese


  • Whole wheat slider buns




Preheat your oven to 350 degrees. Press the hamburger meat into six to eight equally sized patties. Place the patties in an oven-safe dish with a meat tray to allow the grease to drain and cook them for about 20 minutes or cooked throughout. During the final few minutes of cooking, top the burgers with the cheese to allow it to melt.

While the burgers cook, slice the avocados and fry them in a small skillet until the skin starts to blacken. Mix mayonnaise and Sriracha sauce to your liking.

To serve, spread the mayonnaise on the slider buns. Layer the ingredients starting with the burger, followed by a few jalapeno and avocado slices.

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