Tastes Tip: A Tasty tip from Rachael Ray

Posted by Brenda Hill | Chefs, Recipe tips |

While reading the my latest issue of “Everyday with Rachael Ray” magazine, I found a unique burger idea. I thought I knew them all, but this one is deliciously different. Although I am still partial to bacon and cheddar, I tried this idea, not the exact recipe, with excellent results.

Although Rachael’s were more fancy, I simply added a few canned, drained, sliced beets to the burger bun in place of a tomato. Instead of my usual cheese, I melted goat cheese on top of the just turned burger. The ooziness of the cheese and the sweet-tart crunch of the beet was a new taste treat.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

About The Author

Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.