Posts in Appetizers
Mango Salsa

Mango Salsa! A favorite! Put it on everything.....chips, tilapia, chicken, pork.....you name it and it tastes amazing!! thefoodnanny.com Mango Salsa! We are in love!The best one we ever tasted was in a Mexican Restaurant in Portland. Our mom tried copying it as soon as we got home and this is the tasty result!

Mango Salsa is sooooo delicious and goes well with almost everything! This salsa pairs well with tortilla chips or tacos or any other Mexican dishes. It is excellent along side grilled chicken, pork, or fish, like Tilapia. It is such a fresh and delicious option from your regular salsa! The twist of spicy and sweet make this Mango Salsa something everyone enjoys! Give it a try!! You're gonna love it! XO

Mango Salsa
Author: The Food Nanny
Ingredients
  • 2 large ripe mangos, chopped
  • 1/4 medium red onion, minced
  • 1/4 small red bell pepper, minced
  • 1 small cucumber, peeled and minced
  • 3 Tablespoons chopped fresh cilantro
  • 1 (1/2-inch) slice of jalapeno chile, minced, with seeds (add the seeds depending on how hot you want your salsa)
  • Juice of 2 limes
  • 1/2 teaspoon cider vinegar
  • Salt and ground black pepper
  • 1/2 small green bell pepper, minced (optional)
Instructions
  1. Combine the mango, onion, red bell pepper, cucumber, cilantro, jalapeño, lime juice, vinegar, salt and black pepper to taste, and the green bell pepper, if using. Add a little water if needed for desired consistency. Let stand for 15 min before serving.

 

Asian Lettuce Wraps

asian lettuce wraps are so simple and so delicious!! thefoodnanny.com Food Nanny Food & Lifestyle Photography We LOVE these quick and simple Asian Lettuce Wraps!! We call them "Asian" because we will never forget the first time we had them at PF Changs!! They are to die for!! This is a delicious, easy version that our Mom created for us to enjoy lettuce wraps at home!

These Asian Lettuce Wraps are a healthy, quick side dish or can easily be the main course. Our recipe serves 8 as a side or 4 people as a main dish. The sauce makes them!! The best part is the ingredients are all very common and easy to find. Try something new tonight that your family is gonna love! These Asian Lettuce Wraps will be just that!!! xoxo

 

Asian Lettuce Wraps
Author: The Food Nanny
Ingredients
  • Sauce:
  • 2 Tablespoons sugar
  • 1/4 cup warm water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon ketchup
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon red chili paste
  • Filling:
  • 12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)
  • 3 Tablespoons sesame oil, or olive oil
  • 1 lb. fresh ground pork, finely ground
  • 1/4 cup shallot or onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup canned water chestnuts, diced
  • 2 Tablespoons brown sugar
  • 2 Tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
Instructions
  1. Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
  2. In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.
  3. Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.

 

 

Appetizersfoodnanny
Simple Meatless Nachos With Beans and Cheese

Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography

Food Nanny Food & Lifestyle Photography

Sometimes you just need some simple Nachos with bean and cheese to spice up the day! Our kids love it when we make this for a lunch or dinner. We always try and serve a yummy salad along side or something to make it a "meal", but surprisingly these are very filling! Nachos are also just a great appetizer for a fun gathering.  Dinner doesn't always have to be fancy! Mix it up!!

You may add any toppings that you like on your nachos, but we keep it simple with just bean and cheese and jalapeño slices! There will be no disputing at the dinner table.......cause everyone will be pleased!!! Give our simple nachos with bean and cheese a try:)

 

Simple Nachos With Beans and Cheese
Author: The Food Nanny
Ingredients
  • 8 ounces tortilla chips
  • 1 (16 ounce) can refried beans
  • 1 cup shredded Cheddar-Monterey Jack cheese
  • Jalapeno chile slices
  • sour cream
  • salsa
  • black olives
  • avacado
Instructions
  1. Spread the tortilla chips on an ovenproof platter
  2. Heat the refried beans in a microwave-safe dish. Spoon onto the chips
  3. Sprinkle the cheese over the beans and top with thin slice of jalapeño.
  4. Place under the broiler until the cheese is melted. Serve immediately with sour cream, black olives, avocado slices, and salsa.
Appetizers, Mexicanfoodnanny
Dill Dip for Veggies

Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography

When gathering loved ones together...what's more perfect than a beautiful tray with amazing Dill Dip and crisp vegetables? Our Dill Dip for veggies and artisan bread are worthy of any party. There are so many recipes out there...but, this dill dip has a few secret ingredients that we bet you have never tried before! Dill Dip for veggies is simple to make and delicious to serve with an assortment of raw vegetables and focaccia or Artisan Beer Bread. Simple and oh so Classic.

We take this dill dip for veggies whenever we are asked to bring a vegetable platter. It's always shocking when friends tell us that they don't even have a great veggie dip recipe! Of course, they want our recipe and we are happy to share it. It's found in the last pages of our mom's cookbook, The Food Nanny Rescues Dinner, under Snack Ideas.

Enjoy!!

Dill Dip for Veggies
Author: The Food Nanny
Ingredients
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 Tablespoon Bon Appetit seasoning salt or Beau Monde seasoning
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried dill weed
Instructions
  1. Mix all the ingredients in a small bowl. Refrigerate. Keep covered in the refrigerator for up to one week. Serve with your choice of fresh, crisp vegetables and Artisan breads cut into small pieces.

 

Appetizersfoodnanny
CLAM DIP

Clam Dip could be our Ultimate Comfort Food. This delicious-ness started when we were very young!.. It's definitely a tradition that we will never let go of. unnamed[1]

It isn't the holiday season or large family gathering without this version of Clam Dip!! Our Grandma Nellie, who was a fantastic cook, would make this for us...and it was THE BIGGEST treat. Grandma had 4 super energetic girls. When they were little (and as she was stirring the dip together)...she would ask one of her girls to go "pick a lemon" from the lemon tree in the back yard. Maybe that was her secret magic to this dip...because she never had a recipe written down. So through the years, we watched her and wrote this down so we would never forget. Now we have a recipe to follow! Make it with LOVE.

*The recipe is found on page 214 in The Food Nanny Rescues Dinner Again Cookbook. Have you figured it out yet...that it might be easiest to just buy the cookbook? ;=) Every recipe is THAT good ;=)

 

CLAM DIP
Author: The Food Nanny
Ingredients
  • 1 pkg 8 oz. cream cheese, room temperature
  • 1 cup sour cream
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons lemon juice, fresh squeezed
  • 1/4 teaspoon onion powder
  • 2 teaspoons garlic salt
  • 1 6oz. can minced clams, save the juice
  • 2-3 Tablespoons clam juice
Instructions
  1. In a small size bowl, beat cream cheese and sour cream with an electric mixer or whisk, just until mixed. Stir in Worcestershire sauce, lemon juice, onion powder, garlic slat, clams and juice. Cover and keep in the refrigerator until ready to use.
  2. Serve with: Potato Chips, we like any wavy potato chip
  3. Variation: For a sour cream clam dip, use 1 cup sour cream in place of the cream cheese.
Appetizersfoodnanny
FRIED SWEET AND SOUR EGG ROLLS

We decided to make our own yummy egg rolls today! They taste amazing!! eggroll

We have never used an easier recipe to make homemade sweet and sour egg rolls! We absolutely love these! Everyone does. They are so easy and fast to make! Sometimes you just can't beat homemade:)

We used miniature wraps in this photo we bought at the Asian market! Everything tastes better miniature sometimes!

 

FRIED SWEET AND SOUR EGG ROLLS
Author: The Food Nanny
Ingredients
  • sauce:
  • 3/4 cup sugar
  • 2 Tablespoon corn starch
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 cup pineapple juice
  • 1 1/2 teaspoons soy sauce
  • Egg Rolls:
  • 1 1lb package egg roll wraps (a thin square sheet of dough in the vegetable section at grocery store)
  • 4 small boneless skinless chicken breasts, diced
  • 1/2 yellow onion, minced
  • 1 Tablespoon olive oil
  • coarse salt
  • ground black pepper
  • 3 cloves garlic, minced
  • 2 14oz. bags coleslaw (produce section of store...shredded cabbage and carrots combined)
  • 1/2 cup teriyaki sauce
  • 1/4 cup soy sauce
  • sunflower oil or canola oil for frying
Instructions
  1. Prepare the sauce first:
  2. In a small saucepan mix the sugar and corn starch. Add the vinegar,water, pineapple juice, and soy sauce. Stir to combine and bring to a boil over medium high heat until thickened. Remove from heat. Cover to keep warm.
  3. Prepare the Egg Rolls:
  4. In a large soup pot, heat 1 Tablespoon olive oil over medium high heat. Saute diced chicken and minced onion until chicken is cooked and the onion is tender.
  5. Season with coarse salt and ground black pepper to taste. Add minced garlic and cook for 1 min. Add 2 bags of coleslaw, teriyaki sauce and soy sauce. Mix all together. Cover and simmer for 5 to 7 min. Drain off and discard most of the juice through a strainer. Let the filling cool down a bit.
  6. One at a time put 3 Tablespoons mixture onto each wrap. Roll as directed on the package. Lay on wax paper or foil until ready to fry.
  7. Add 1/4 inch oil to your frying pan. Fry the rolls when the oil temperature reaches 350 degrees or fry over low to medium heat until the rolls are light brown.
  8. Lay on paper towels to remove excess oil. Place on platter. Serve immediately with warm sauce.
LETTUCE WRAPS

These Lettuce Wraps taste better than the ones you get at a restaurant!!LETTUCE WRAPS Lettuce wraps are something we LOVE to normally order at any restaurant if it's on the menu! We love them because they are healthy and also one of the quickest sides you could make for any meal. I know that we tell you a lot that our recipes are easy and delicious, but it's the truth! Anyone who gives our recipes a try will see that we are telling the truth.  There are some ingredients that you might have to plan ahead for and buy for this recipe, but once you have them on hand then it's cheap to make this anytime! Enjoy! XOXO

LETTUCE WRAPS
Author: The Food Nanny
Serves 8 people as a side dish or 4 people for a main meal Time:15 minutes
Ingredients
  • Sauce:
  • 2 Tablespoons sugar
  • 1/4 cup warm water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon ketchup
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon sesame oil (in the Asian section of your grocery store)
  • 1/2 teaspoon red chili paste, and more for garnish (in the Asian section of your grocery store)
  • Filling:
  • 12-18 Butter lettuce leaves (one head), rinsed and dried. Sometimes called Boston Bib. (Butter lettuce has very soft cupped leaves, perfect for lettuce wraps). Or Iceberg lettuce, rinsed and dried.
  • 3 Tablespoons sesame oil, or olive oil
  • 1 lb. fresh ground pork, finely ground
  • 1/4 cup shallot or onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup canned water chestnuts, diced
  • 2 Tablespoons brown sugar
  • 2 Tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • Plan Ahead: Buy sesame oil, rice wine vinegar and red chili paste. You will use these ingredients over and over again to make these delicious Lettuce Wraps. Wash the lettuce leaves ahead of time, dry with paper towels and place in a plastic bag. Refrigerate
Instructions
  1. Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
  2. In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil, and chili paste. Mix well. Set aside.
  3. Heat the oil in a wok or a large frying pan over medium/ high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce, rice wine vinegar. Cook until the liquid has evaporated. A couple of minutes. Serve warm.
  4. *There are many brands of red chili paste. The one I recommend is in most grocery stores- Sambal Oelek Ground Fresh Chili Paste, Huy Fong Foods, Inc; 8 oz. jar.
  5. To Serve: Place the cold, rinsed and dried lettuce leaves on a plate. Spoon the pork mixture into a dish. Pour the sauce into a small bowl. Let people make their own lettuce wrap. Spoon some meat mixture onto a lettuce leaf. Spoon on some sauce. Spoon on extra red chili paste for more flavor. Fold the lettuce over like a taco and eat. Plan on 3 to 4 lettuce wraps per person if serving for lunch or dinner. Less per person as a side dish. (I don't fill them very full. )

 

 

PINA COLADAS

PINA COLADAS These Pina Coladas have become a tradition at Claudia's home. She has all the ingredients on hand at all times. Just a little bit in a Dixie size cup is enough. Just a taste. Serve these for dessert, for a snack for your kids or when you just need something cold to drink. Enjoy!!

PINA COLADAS
Author: The Food Nanny
Serves 4 Time: 10 minutes
Ingredients
  • 2 cups ice
  • 1/2 of a 15oz. can cream of coconut, located near the Margarita mix in your super market
  • 1 6oz. can pineapple juice
  • 1/2 cup Half and Half
  • 4 oz. crushed pineapple
Instructions
  1. Place ingredients in a blender and blend until smooth. Pour into glasses and serve immediately.
  2. Variations. Can be frozen.

 

ONE AVOCADO GUACAMOLE

EASY AVOCADO GUACAMOLE Durning the summer months I enjoy the fresh produce that is in season.  Avocado is something we try to keep in the house.  This guacamole is so easy and fun because you will have everything you need to whip it up.  I think it will become a new staple in your home.

 

ONE AVOCADO GUACAMOLE
Author: The Food Nanny
Ingredients
  • 1 avocado, peeled, pitted and mashed
  • 3 dashes hot sauce
  • 1/2 teaspoon garlic salt
  • 1/2 fresh lime, juice
  • Fresh ground pepper
Instructions
  1. Mash avocado with a fork on a plate. Place in a small bowl. Stir in hot sauce, garlic salt and lime juice. Mix well. Adjust seasoning as desired. Add pepper to taste. Sever immediately.
Notes
The nice thing is you can do this exact recipe with one, two or 10 avocados.

 

Appetizersfoodnanny
CLASSIC CHEESE BALL

CHESEEBALL 1 CHEESEBALL 2

CHESSEBALL 3

 

This is the perfect appetizer for your 4th of July party!! Keep your party entertained while your making the main meal. This Cheese ball has been a massive hit with our family, even with some family members that are picky saying they "hate normal cheese balls." They find themselves not able to stop picking at it. You can choose your nut of choice to use, we just prefer cashews. This will be a great HIT at your next party! Enjoy! XOXO

 

 

CLASSIC CHEESE BALL
Author: The Food Nanny
Time:15 minutes Plan Ahead: Make cheese ball one day ahead. Wrap in plastic and refrigerate. Use left over ham cut with a mandolin to get ultra thin strips.
Ingredients
  • 2 8 oz. packages cream cheese, softened
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon fresh lemon juice
  • 1 bunch green onions
  • 10 slices ultra thin ham or chipped beef, cut into 1/4 x 1/2 inch small strips
  • 1 1/2-2 cups chopped nuts- cashews, almonds or walnuts
Instructions
  1. In a medium bowl mix the softened cream cheese with mayonnaise and lemon juice.
  2. Rinse off the onions. Trim the end Cut the onions, stem and all into tiny piece with scissors into the bowl. Stir onions and ham or beef strips into the cream cheese mixture. Form into a ball. Roll in the chopped nuts of choice. I prefer cashews. Cover in plastic and refrigerate at least 2 hours before serving.
  3. Tip: This makes enough for a party. Cut recipe in 1/2 if using just for your family.
  4. Serve With: Favorite crackers

 

FRUIT SALSA WITH CINNAMON STRIPS

FURIT 1 My daughter in law Lisa is always bringing us something new to try. She brought this salsa to a summer BBQ a few years ago. We all went crazy over the cinnamon in the salsa and strips. You will too!! It is refreshing and fun to eat. Cinnamon has always been a favorite spice of the Mexican culture.

FRUIT SALSA WITH CINNAMON STRIPS
Author: The Food Nanny
Serves 8 Time: 15 minutes
Ingredients
  • 4 cups fresh fruit of choice,
  • finely diced. Pineapple,
  • blackberries, raspberries,
  • strawberries, mango,
  • cantaloupe
  • 1 Tablespoon honey
  • 1½ teaspoons fresh lemon juice
  • ⅛ teaspoon cinnamon
  • 6 8-inch flour tortillas
  • Homemade or store bought
  • Unsalted butter
  • 2 teaspoons cinnamon
  • 2 Tablespoons brown sugar
Instructions
  1. Salsa:
  2. In a medium size bowl place the mixed diced fruit.
  3. In a small bowl mix the honey, fresh lemon
  4. juice and cinnamon together. Pour over the fruit.
  5. Tortilla Cinnamon Strips:
  6. Pre-heat the oven to 400°
  7. Butter both sides of the flour tortillas. Mix cinnamon and sugar together. Sprinkle over
  8. both sides of the flour tortillas.
  9. Place on a baking sheet and bake at 400° for 10 min. or a little longer to crisp. Flip over and
  10. bake another couple of minutes.
  11. Let cool slightly. Cut into 2 inch strips then cut in half. Serve warm with Fruit Salsa.
  12. Variations: Use your favorite fresh fruit in season.
  13. Experiment. Use Cinnamon Drops in place of
  14. cinnamon/brown sugar mixture. Use white sugar
  15. in place of brown sugar.

 

Ham Sliders

HAM SLIDERS..... These mouth-watering ham sliders have become a new favorite in our house. They are super easy and fun for a crowd. With summer fast approaching these are an easy dinner idea.  We love to buy a small ham that is already cooked and pre-sliced. Deli ham is just to thin. YUM! Pass the chips baked beans, Mac and Cheese, and deviled Eggs for a super celebration!!!!!!

 ham sliders

ham sliders

Ingredients for Ham Sliders

Time: 30 minutes

Serves: 6 (you may want to double, triple or ten times it)

 NoteOne Regular Kirkland Cooked Ham Makes 225 Ham Sliders

1 - 12 Pack regular (not mini) Original Hawaiian Sweet Rolls

12 - thick slices of Premium Cooked Ham ( sliced in half)

2 - cups Shredded Mozzarella cheese

1/2 - cup butter

2 - Tablespoons brown sugar

2 - Tablespoons Yellow Mustard

2 - Tablespoons Worcestershire

1/2 - teaspoon onion powder

Poppy seeds (optional)

Preheat the oven to 350* degrees. 

1. Grease a 9x13 pan with Crisco. 

2. Pull the Hawaiian rolls apart and cut in half.  Place the rolls in the greased pan close together (make sure they are touching). 

3. Once you have placed the rolls in the pan add a generous layer of shredded Mozzarella. Next add your nice thick slice of ham, and top with one more layer of cheese. Place the top of the rolls on each sandwich.

4. In a small sauce pan melt the butter.  Once the butter is melted add the brown sugar, mustard, Worcestershire, and onion powder. Bring that to a boil. Remove from heat. 

5. Brush the tops of each sandwich generously, and sprinkle with poppy seeds.

6. Bake for 15-20 minutes or until light brown.

7. Serve right out of the oven.

Citrusy Cream Cheese Fruit Dip

Citrusy Cream Cheese Fruit Dip... fruit dip

Fresh fruit is such an easy after-school snack. Add a fruit dip to make it even better!! Especially love when the weather gets warmer there is nothing better!

Citrusy Cream Cheese Fruit Dip
Author: The Food Nanny
Ingredients
  • About 1 cup
  • 3 Tablespoons honey
  • 1 (8-ounce) package cream cheese or low-fat cream cheese, softened
  • 1/4 cup orange juice
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon]
  • Assorted fruits, including grapes and sliced bananas
Instructions
  1. Stir the honey into the cream cheese. Add the orange juice and stir to combine. Turn out into a serving dish.
  2. Combine the sugar and cinnamon. Sprinkle over the top of the cream cheese mixture.
  3. Serve with fruits.
Notes
Variations:[br][br]* Add orange zest (grated orange peel) for more orange flavor.[br][br]*Stir in small bits of candied ginger

Xo, The Food Nanny

Appetizersfoodnanny
Sliders

Sliders

sliders1sliders3sliders2Plan Ahead: Bake the hamburger buns ahead of time Cook bacon ahead of time. 1 pound hamburger, 80/15 mix, to make 12 slider-size 2-inch round hamburger patties Coarse salt Fresh ground black pepper 3 slices bacon 2 Tablespoons real maple syrup 1½ Tablespoons brown sugar ¼ cup mayonnaise 1 heaping Tablespoon chili sauce 4 teaspoons sweet BBQ sauce 1 teaspoon Worcestershire sauce 1 teaspoon sweet pickle juice 12 Slider Buns, 2½ inches round. (Hamburger bun recipe Half/Wheat, Half /White page 253) ½ cup Colby or Jack Cheese, grated ¼ cup arugula (optional) 1. Form the sliders into 2 inch patties. Season both sides generously with coarse salt and fresh ground black pepper. 2. Preheat the oven to 425°. Place the bacon on a small baking sheet and bake for 10 min. Drizzle the bacon with maple syrup and sprinkle with brown sugar. Bake 10 min. more. Remove the bacon to paper towels to soak up the extra grease. 3. Make the sauce: In a small bowl put the mayonnaise, chili sauce, sweet BBQ sauce, Worcestershire and sweet pickle juice. Mix. Set aside. 4. When the bacon is cool, stack them and cut into 4 equal pieces. You will have 12 small pieces of bacon. Set aside. 5. Turn the oven to broil. Place patties on a broiler pan or in a black iron skillet. Broil the sliders on the middle oven rack for 5 min., turn and place a piece of bacon on top, a teaspoon of grated cheese on top of the bacon. Broil until cooked through about another 4 min. Remove. 6. Cut the slider buns almost all the way through. Lay out on a baking sheet. Quickly run the buns under the broiler and toast until light brown. 7. Put a dab of sauce on the bottom bun and then a hamburger patty. Top with a piece of arugula and serve immediately. Serve with: Potato Chips; Warm Orzo Salad with Chicken page 259, Spinach Salad page 265. Variations: Grill the Sliders instead of broiling. Instead of making your own buns use my French Baguette page 242. Cut 2-inch rounds, 1 inch thick. Use Blue Cheese dressing on page 264 in place of the hamburger sauce or just sprinkle on dry blue cheese. Add chopped sautéed mushrooms and Gruyere cheese. Sauté some mushrooms, add a little Gruyere cheese to the mushrooms until it melts and spoon a little on each Slider. Add Grilled Onions to the Slider: Melt 1 Tablespoon unsalted butter in a large skillet over medium heat. Add very thin slices of 1 red onion or 1 yellow onion. Cook slowly 15 to 20 min. stirring occasionally until the onions are caramelized. Sprinkle with coarse salt and fresh ground black pepper to taste. Mini Sliders for a party: Cut the hamburger bun dough 1½ inches round. Make the hamburger 1 inch round.