Today I had about 6 minutes to spare for lunch. I work at home, so the cool thing is, I can put something inspiring together from whatever’s in the fridge.
Inspiration struck today from the leftover cooked burgers and the package of Vermont Creamery St. Albans Aged Cow Milk Cheese, along with whichever flavor of Yummy Yammy Sweet Potato Salsas I want to choose of course – and today I went with the Tuscan.
I love my toaster oven – we don’t have a microwave – I think it’s the actual heat that I enjoy. I dunno, I’m probably just old-fashioned that way. Maybe it’s a Vermont thing.
Anyway, I warmed up the burger on the first side, then flipped it and put the leftover cooked carrot coins beside it and popped it back in for a few more minutes.
Then I added the creamy, brie-like cheese. Mmm! It was oozy and spreadable and creamy creamy creamy. I’m funny this way: with these soft aged cheeses, I know a lot of folks eat the outside, the rind part, but I just can’t. I peel it back and go for the innards. Which do you do?
Warmed that all up a bit more. When it was ready, I topped the burger with our Tuscan Sweet Potato Salsa, finishing off the jar. And I munched it up just as it is. Of course, you could put it on a burger bun or bread, but I go without.
Heaven! And the whole lunch took about 6 minutes to make. Mmmmm.
What’s your favorite Yummy Yammy Salsa to use for burger topping?
Lisa Johnson, Yambassador, Yummy Yammy