don’t worry. we’re still sticking to our elimination diet and the slow process of testing a single food group at a time.  we’re onto cheese as of today and let me tell you, it was amazing. it’s the best cheese i ever had. considering i haven’t had cheese in over a month, i love tillamook even more than i did before i started this allergy test.  however, before i go on, i will have to give kyle props for this entire recipe.

you see, as i looked at the chart of the food items we were to integrate into our diet, i lost all creativity.  for example, when we tested peanut butter last wednesday, i literally threw a glob of PB on a banana and an apple and put them into tupperware and called it good.   kyle on the other hand likes a good challenge.  and boy did he deliver.  i would have to say this is one of the best burgers i’ve had. ever.  folks, let me introduce you to the sundried-tomato cheese burger with homemade fries.

i realize the above photo doesn’t do it much justice. trust me, you’ll want to make an extra burger or two for later because it’s that good.  we tested out two different types of fries.  the ones above, which are cut into thin slices and then baked.  the second, which we love are the shoestring versions.

if only we had a real grill.

shoestrings and burgers. hmmm.

so without further adieu, here’s the receipe.
– do this before you work on the burgers,
– preheat oven to 425 degrees
– slice 2 russet potatoes into /4 inch shoestrings
– oil baking sheet liberally
– add potatoes to baking sheet, sprinkle with salt and garlic powder
– bake for 20 mins or until golden brown.

mushroom and onion mixture:
– slice 1/2 yellow onion
– slice 4-5 baby portobello mushrooms
– saute in pan with extra virgin olive oil until all are cooked, place aside

– mix  1 lb of ground beef with 3 TB of sun-dried tomatoes
– add salt and pepper, mix
– add in 1 tsp of garlic powder, mix
– form into 4 separate patties and grill until done

when burgers are done, the fries should be done as well.  add one burger to a plate.  place a dollop of dijon mustard on top and add mushroom onion mixture.

cut up tillamook, vintage aged cheese (whole cheese with no additives) and place over entire burger. zap in microwave for 10-15 seconds just to melt the cheese. add potatoes to the plate and voila. enjoy.!

just like michael pollan said in his book, food rules, you can eat junk food, just make it yourself.  the process is so time consuming that you will eat less off it.  we enjoy it even more than ever because we’ve made it ourselves.  and honestly, this is the first junk food we’ve had in over one month.  if you count us using 100% grass fed beef, no processed food (other than the cheese) and baking our fries, not frying them.  i think we’ve done pretty good with this challenge.  i may just need to put kyle in charge of coming up with creative ways to introduce foods back into our diet. he sure has a knack for it.