Tonight's dinner was a variation on a classic. We grilled cheeseburgers and stuffed them in pita bread.
I had set out the ground beef (Laura's Lean ground beef, 96% fat free) to defrost this morning with the intention of making spaghetti with Bolognese sauce. When I got home from work, Johnnycakes had a different idea.
Still excited about the new grill, Johnnycakes wanted to make cheeseburgers. We didn't have any hamburger buns but we did, however, have frozen pitas in the freezer. We were both open to the idea of cheeseburgers and so we set out to make a tasty dinner minus traditional hamburger buns.
The mushrooms I had planned to use in the spaghetti sauce were soon combined with chopped onions and wrapped in foil and grilled along side the formed cheeseburger patties. We had some leftover sliced black olives and decided to finely chop them and combine them in the hamburger patty with some ketchup and spices. The olives helped to keep the burgers moist and add a special flavor after cooking.
In true Couple of Cooks fashion, Johnnycakes really took the lead on tonight's dinner by grilling the burgers and topping them with reduced fat cheddar cheese. He also chopped the "fixins" to stuff in the pitas such as lettuce, tomato and the grilled mushroom and onions. He was both the brains and brawn behind tonight's dinner.
The final step was only to top the tasty burgers with mayo, ketchup and mustard which are the standard toppings for cheeseburgers. Pickles completed this classic all-American summertime dish.