Articles by B. Coop

Country Fried Steak Recipe

Beef, Louisiana Favorites, Recipes
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Is it Chicken Fried Steak or Country Fried Steak? I don’t know. It doesn’t really matter. We can just call it GOOD! I’ll be honest, this meal is 50,000 calories. But, boy, is it worth it! 

Any thinly sliced steak is good to use. I prefer cube steak. Cube steak is just tenderized round steak. It’s very inexpensive and works like a charm in this recipe. 

I use as little oil for frying as possible. It doesn’t take a lot. Remember it’s not chicken, it’s beef. We don’t need to deep fry it at all.

SAVE THOSE DRIPPINGS! We can’t have Country Fried Steak without some good ole white gravy! Super simple to make. 

This meal is southern comfort at it’s finest! If you’re really living on the edge, throw some of Momma’s biscuits on the table too!

Happy Cooking,

B. Coop

Country Fried Steak Recipe
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Steak
  1. 2 lbs cube steak
  2. 1 T seasoning salt
  3. 1 cup all purpose flour
  4. 1 T onion powder
  5. 1 tsp garlic powder
  6. 2 tsp Accent*
  7. 2 beaten eggs
  8. 1/4 cup milk
  9. 1/4 cup canola oil
Gravy
  1. 1 T butter
  2. 1/4 all-purpose flour
  3. 1 1/2 cups whole milk
  4. 1 cup chicken stock
  5. salt and pepper to taste
Steaks
  1. Season the steaks with seasoning salt
  2. In a shallow dish, season the flour with the onion and garlic powders
  3. In a separate dish, whisk the eggs and milk together.
  4. Dredge each steak, one by one, into the flour, then the egg mixture, and back into the flour. Shake off the excess flour.
  5. Heat oil in a pan on a medium high setting
  6. Place steaks into the pan and fry for 4-5 mins per side
  7. Place steaks on a wired rack or paper towel to drain; tent with foil to keep warm
  8. Set aside.
Gravy
  1. Add butter to the same pan with the steak drippings.
  2. Once butter has melted, whisk in the flour
  3. Pour in the chicken stock and milk while whisking.
  4. Simmer until gravy thickens.
  5. Salt and pepper to taste.
  6. Serve the gravy over the Country Fried Steaks
  7. Enjoy!
Notes
  1. Tip: Allow the steaks to keep warm in a 200 degrees F oven while you make your gravy.
  2. *or 1/2 tsp salt
Coop Can Cook https://coopcancook.com/

Homemade Chili Recipe

Beef, Recipes, Soups
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I can’t believe I don’t have a homemade Chili recipe in the collection already! Especially when it’s this dang good! With the first slight breeze in this Louisiana air, I instantly thought of a big pot of hearty Chili. Gotta love the throw it all in and simmer recipes!

One of the keys to a great chili recipe is to use lean ground meat. You don’t want greasy chili! I use 93/7. However, 85/15 will be fine as well. 

Quality tomato products is important as well. Use a brand that you love! I use crushed tomatoes and diced. But, if you’re not a big fan of tomatoes, use the petite diced ones. They’ll cook down more into the sauce and won’t be so visible. 

Ancho Chili powder is amazing in this recipe. Regular chili powder is cool. But, there’s a certain added sultriness the ancho stuff provides. Can we call chili sultry?

I don’t think this chili needs rice. But, hey, do what you want. I prefer to sprinkle on some sharp cheddar, ripe avocado slices, and a “dollop of Daisy” (sour cream). Stuff tastes like a big ole hug in a bowl!

Happy Cooking,

B. Coop

Homemade Chili Recipe
Serves 5
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 T olive oil
  2. 2 lbs lean ground beef or turkey
  3. 1 diced onion
  4. 1 diced bell pepper
  5. 1 T diced jalapeño
  6. 1 T minced garlic
  7. 1 (28oz) can of crushed tomatoes
  8. 1 (14.5oz) can of diced tomatoes
  9. 2 T tomato paste
  10. 1-2 (15 oz) cans red kidney beans (drained)
  11. 2 T Worcestershire sauce
  12. 1/3 cup ancho chili powder
  13. 2 tsp brown sugar
  14. 2 T onion powder
  15. 1 T garlic powder
  16. 1 T Italian seasoning
  17. 1 tsp cumin
  18. 1 tsp allspice
  19. 1 1/2 cup water
  20. 2 beef bouillon cubes
  21. Salt and pepper to taste
Instructions
  1. Heat olive oil in a Dutch oven
  2. Add the ground meat and brown; drain fat
  3. Add in onions, bell peppers, and jalapeños.
  4. Sauté veggies until tender
  5. Add in the garlic and stir
  6. Stir all remaining ingredients into the pot.
  7. Bring to a slight boil then reduce heat to a simmer
  8. Cook uncovered for 30 mins
  9. Taste and adjust seasoning as needed.
  10. Serve with your choice of toppings.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Rice and Gravy Steaks Recipe

Beef, Louisiana Favorites, Recipes
Posted on 2 Comments on Rice and Gravy Steaks Recipe

Sometimes, you just want some simple, good ole Rice and Gravy! The fancy stuff is cute, but there are times when I just want to go back to my childhood taste buds. Parents challenge each other. Both my dad and mom make some delicious gravy steaks! It’s amazing what can be done with a cheap cut of meat and time. 

The market I shop at labels their steaks as “gravy steaks”, But, any inexpensive, thinly sliced steak will do. Eye of round, sirloin tip, shoulder something, get what you see. We can make it work.

Since these steaks aren’t that great in quality, they will need a little extra time to tenderize. So, that’s where the smothering comes in. Crank the heat down, throw a lid on, and let them simmer. After about an hour or so, they’ll be perfectly, fork tender.

I need this gravy to hold its own over that rice. This rice will never suck up my gravy! We want that thick, country gravy! 

Serve it with your choice of veggies and dinner is served!

Rice and Gravy Steaks
Serves 3
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 lb gravy steaks ( sirloin tip, eye of round, chuck steaks, etc. will work too)
  2. 1 T Worcestershire sauce
  3. 1/3 cup flour
  4. 1 T cajun seasoning
  5. 1 tsp onion powder
  6. 1 tsp garlic powder
  7. 1/4 cup canola oil
  8. 2 T butter
  9. 1 sliced onion
  10. 1/2 sliced bell pepper
  11. 3 T flour
  12. 2 cups beef broth
  13. cajun seasoning to taste
  14. 2 cups cooked, white rice
Instructions
  1. Pour Worcestershire sauce on steaks and rub it in.
  2. Season the meat with 1 T of cajun seasoning
  3. Place the 1/3 cup of flour onto a shallow plate
  4. Season the flour with the onion and garlic powders
  5. Dredge each steak in the flour and shake off the excess.
  6. Heat the oil in a pan over medium high heat.
  7. Once, the oil heats up, add in the steaks.
  8. Brown the steaks on each side; about 1 min per side
  9. When the steaks are browned, place them on a plate and set aside.
  10. Add the butter to the same pan and allow it to melt
  11. Once the butter melts, add in the onions and bell peppers
  12. Saute until the onions begin to brown
  13. Sprinkle in the 3 T of flour and stir for 1 minute
  14. Pour in the beef broth while whisking to avoid lumps
  15. Bring the beef broth to a simmer
  16. Add the steak back into the pan
  17. Reduce the heat to low and cover the pan with a lid.
  18. Allow the meat and gravy to smother for about 1 hour or until the steak is tender (be sure to check often to prevent sticking.)
  19. Taste and adjusting seasoning as needed.
  20. Serve over warm rice.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/
Happy Cooking,

B. Coop

Crawfish Deviled Eggs

Louisiana Favorites, Recipes, Seafood
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I need some more party food recipes on this thing. Deviled eggs came to mind. Classic and always a win. Adding crawfish though? Yeah…check this out.

 

First things first…boil the egg properly. NO GREENISH, GRAY rings around the yolks. I’m going to walk you through the steps on getting perfect, hard-boiled eggs every time.  

How to boil eggs:

  1. Make sure the water covers the eggs by 1 inch over.
  2. As soon as the water comes to a rapid, rolling boil, remove the pot from the heat and cover it with a lid. Keep the eggs in the water for 15 mins.
  3. Pour off the hot water and add the eggs to a bowl of ice water.
  4. Allow the eggs to soak in the ice bath for 8-10 mins.

See. Easy, right? And it works like a charm.

I used a food processor to blend my filling. If you don’t have one, no worries. Just be sure to finely dice the ingredients and mix well.

I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.

Happy Cooking,

B. Coop

Crawfish Deviled Eggs
Yields 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb crawfish tails
  2. 6 hard boiled eggs
  3. 1 T butter
  4. 2 T diced onions
  5. 1 T diced celery
  6. 2-3 sliced jalapenos (seeded and diced)
  7. 1 T creole or cajun seasoning
  8. 2-3 T mayo
  9. 1 tsp Creole or Dijon mustard
  10. paprika and chives to garnish (optional)
Instructions
  1. Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
  2. In a skillet, melt the butter
  3. Add the onions, celery, and jalapenos.
  4. Saute until tender; about 4 mins
  5. Add in the crawfish tails and season with the creole or cajun seasoning
  6. Saute the crawfish for 3 mins then remove from the heat.
  7. Reserve 12 crawfish tails to the side for later.
  8. Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
  9. Pulse the processor a few times.
  10. Now, add in the mayo and creole mustard.
  11. Pulse until well combined
  12. Pour the mixture into a bowl
  13. Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
  14. Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
  15. Top each deviled egg with one of the reserved crawfish tails
  16. Garnish with paprika and chives
  17. Enjoy!
Notes
  1. If not using a food processor, roughly chop all of the crawfish mixture (excluding the 12 tails) before adding it to the mashed yolks in a bowl.
  2. There maybe some leftover filling, so...eat it. Heck idk.
Coop Can Cook https://coopcancook.com/

Keto Loaded Bell Pepper Nachos

Keto, Recipes
Posted on 2 Comments on Keto Loaded Bell Pepper Nachos

Still on this Keto kick. I’m enjoying creating these keto recipes. The keto diet is actually pretty easy to keep up with. So many variations and substitutes that are as satisfying as the carbs we’re avoiding. Take these Loaded Keto Bell Pepper Nachos for example.

I use these cute little mini bell peppers. It only takes one slice of the knife and they’re the perfect “scooping” size. Feel free to use larger ones and just slice them smaller. 

The protein used in this recipe can be whatever you’d like. Turkey, steak, chicken, shrimp, or a vegan option. Same goes for the toppings. Add all of your favorites.

Happy Cooking,

B. Coop

Loaded Keto Bell Pepper Nachos
Serves 3
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. Olive oil cooking spray
  2. 1 lb ground turkey
  3. 1 T taco seasoning
  4. 1/3 cup chicken broth
  5. 10 mini bell peppers (halved and seeded)
  6. 1/3 cup shredded Colby cheese
  7. 1/3 cup shredded Monterrey Jack cheese
  8. toppings of your choice
Instructions
  1. Preheat oven to 400 degrees F
  2. Spray a skillet with oil
  3. Add in the ground turkey and taco seasoning
  4. Brown the turkey
  5. Add in the chicken broth and allow mixture to simmer for 5-7 mins.
  6. Set aside
  7. Place the bell peppers in a single layer on a baking sheet or oven safe pan.
  8. Pour the meat on top
  9. Sprinkle on the cheese and bake for 10 mins or until cheese melts
  10. Serve with toppings of your choice.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Keto Buffalo Chicken Meatballs Recipe

Chicken, Recipes
Posted on 2 Comments on Keto Buffalo Chicken Meatballs Recipe

I haven’t forgotten about my Cookies that are on the Keto diet! And these Keto friendly Buffalo Chicken Meatballs are perfect for your game day spread! Especially if you’re looking to cut back on the carbs. And they are a quick fix!

Ground chicken or turkey will work for these meatballs. I bought my chicken already ground. But, you can also use chicken breast and grind it up in the food processor. 

Because these are keto friendly, I used almond flour in lieu of regular flour. Pork rinds may also be used instead of the flour. Just make sure you grind them up well. 

The mixture will be softer than a regular meatball, so don’t be alarmed. Place them on parchment paper or on a baking rack to help keep their shape. 

These meatballs are a great, carb saving alternative to traditional Buffalo wings! Enjoy the flavor of your favorite game day snack all while staying in ketosis! 

Happy Cooking,

B. Coop

Keto Buffalo Chicken Meatballs Recipe
Serves 5
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb ground chicken
  2. 2 T grated onion
  3. 2 T grated celery
  4. 1 T chopped green onions
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 T seasoning salt
  8. 2 oz cream cheese (softened)
  9. 1 beaten egg
  10. 1/3 cup almond flour or ground up pork rinds
  11. 1/4 cup buffalo sauce
Instructions
  1. In a bowl, add in the ground chicken, onion, celery, green onions, and spices.
  2. In a separate, small bowl, whisk the egg and cream cheese together
  3. Pour the mixture into the bowl with the chicken mix.
  4. Sprinkle in the flour (or ground pork rinds) and combine.
  5. Form the meatballs using 1 T of the meat mixture per meatballs.
  6. Place the meatballs on a parchment paper lined baking sheet
  7. Bake for 25 mins or until cooked through
  8. Add the meatballs and the buffalo sauce in a bowl and toss to coat.
  9. Serve with celery and blue cheese or ranch dressing
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Louisiana Crawfish Pie Recipe

Baking, Louisiana Favorites, Recipes, Seafood
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I think I get at least 3 emails/message requests for this recipe per day. So, I won’t stall any longer. This is my Louisiana Crawfish Pie recipe!

Of course, the heart of this recipe is the Louisiana Crawfish Tails! Buying them frozen is easier to come by year round. But, you have to be careful. READ THE LABEL! Many companies in China import crawfish tails. They are okay, but the taste is a bit off. Purchase Louisiana brands if you can. And do NOT discard that fat! Frozen crawfish tails will render an orange liquid after thawing. That’s the crawfish fat. It contains a ton of flavor!
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I have a super flaky and buttering pie crust recipe. http://coopcancook.com/pie-crust/ But, if you’re pressed for time, the store bought rolls are fine. Create and egg wash and brush it across the surface of the top pie crust. It will help it brown to a beautiful, golden color.If you find that the edges of your pie are browning faster than you’d like while baking, just tear off some pieces of foil and cover the edges of the crust.

After taking your first bite, you’ll instantly know why Crawfish Pies are a Louisiana favorite!

Happy Cooking,

B. Coop

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Louisiana Crawfish Pie

Ingredients

  • 1-2 lbs frozen Louisiana crawfish tails thawed, reserve the fat
  • 2 T flour
  • 2 T butter
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 celery stalks
  • 1 tsp minced garlic
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • Cajun seasoning to taste
  • 1 T liquid crab boil optional
  • 2 9 inch pie crusts
  • 1 beaten egg
  • 1 T water

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt butter in a skillet
  3. Whisk in the flour and stir over medium high heat until roux is peanut butter colored
  4. Add in onions, bell peppers, and celery
  5. Saute until tender; about 5 mins
  6. Add in garlic and saute for 30 secs.
  7. Stir in the chicken broth, crawfish fat, and heavy cream.
  8. Bring to a simmer
  9. Once the mixture thickens, add in the crawfish tails.
  10. Season with the Cajun seasoning, onion powder, and garlic powder.
  11. Pour in the liquid crab boil and stir well.
  12. Remove from the heat.
  13. In a buttered pie plate, place one pie crust into the bottom
  14. Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
  15. Whisk the beaten egg and water together
  16. Brush the egg wash over the top of the pie crust.
  17. Bake the pie for 30-35 mins or until golden brown.
  18. Allow pie to rest for 10 mins before serving
  19. Enjoy!

 

Chicken Fajita Quesadilla Recipe

Chicken, Recipes
Posted on 3 Comments on Chicken Fajita Quesadilla Recipe

Most Friday nights of my high school years ended at Taco Bell. It was the hang out after football and basketball games. But, now, the adult Coop’s digestive system is not a friend of the Bell. Whatever that “meat” is made of, does NOT agree with me anymore. Those Chicken Quesadillas were my favorite thing to order. It was just some about that Jalapeno sauce that I loved. So, of course I tried to come up with my own jacked up Chicken Fajita Quesadilla recipe for you guys. 

Let’s talk Taco seasoning. I make my own. You can find the recipe here: http://coopcancook.com/taco-lasagna/ I like to season my chicken breast and rub it in good. 

Onions and peppers add so much flavor. The sweetness of the red bell peppers is something special.

Monterrey Jack and Cheddar or Colby Jack cheeses are my favorite to use in quesadillas. Mexican blend is fine, but always shred your own cheese. The bagged stuff never melts right. 

As for the sauce, it’s creamy with just the right kick of spice. It may not be a direct replica of the Taco Bell condiment, but I actually prefer it more!

Happy Cooking,

B. Coop

Chicken Fajita Quesadillas
Serves 3
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Quesadillas
  1. 1 lb thinly sliced chicken breast (cut into bite sized pieces)
  2. 1-2 T taco seasoning (my recipe: http://coopcancook.com/taco-lasagna/ )
  3. 1/2 of an onion (sliced)
  4. 1/4 of a green bell pepper (thinly sliced)
  5. 1/4 of a red bell pepper (thinly sliced)
  6. 1/2 cup Monterrey Jack cheese (shredded)
  7. 1/2 cup Cheddar or Colby Jack cheese (shredded)
  8. 3 burrito sized flour tortillas
  9. 1 T olive oil
  10. cooking spray
Jalapeno Sauce
  1. 1/2 cup sour cream
  2. 1/4 cup mayo
  3. 2-3 slices of picked jalapenos (finely minced, seeds removed)
  4. 1 T juice from jar of picked jalapenos
  5. 1 T paprika
  6. 1/2 tsp onion powder
  7. 1/2 tsp garlic powder
  8. 1/4 tsp sugar
  9. 1/4 tsp cumin
  10. 1/4 tsp cayenne pepper
  11. pinch of salt to taste
Instructions
  1. Season chicken with taco seasoning
  2. Heat olive oil in a pan
  3. Add the chicken and allow it to cook on medium high heat.
  4. When the chicken is almost done, add in the onions and bell peppers
  5. Saute until chicken is cooked and veggies are translucent.
  6. Remove from the pan and set aside.
  7. Heat a skillet over medium high heat and spray it with cooking spray
  8. Take one tortilla and sprinkle cheeses on half of it.
  9. Top that same half with chicken and cover the chicken with more cheese
  10. Fold the other half of the tortilla over the filling and add it to the skillet.
  11. Allow the quesadilla to heat until the cheese is melted and both sides of the tortilla is lightly browned.
Jalapeno Sauce
  1. Mix all ingredients together well in a bowl.
  2. Refrigerate for at least one hour.
  3. Add the sauce to the quesadilla with the cheese and chicken or serve it on the side for dipping.
  4. Enjoy!
Coop Can Cook https://coopcancook.com/

Crawfish Beignets Recipe

Louisiana Favorites, Recipes, Seafood
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Yes. You read right. Today, we are making Crawfish Beignets! I combined two of Louisiana’s beloved food items. Many traditional recipes for Crawfish Beignets resulted in more of a Crawfish Hushpuppy than a Beignet. So, I challenged myself to come up with an easy recipe that produced fluffy and soft beignets with a spicy, cheesy crawfish filling. I think I did it!

These are big biscuits, so we have to make sure we fry them longer to ensure that they aren’t doughy in the middle. I fry at 325 degrees F. This will allow the beignets to cook thoroughly without burning the outside.

Traditional beignets are topped with a sprinkling of powdered sugar. I decided to mimic the sugar and sift grated Parmesan on top!

Serve with Remoulade. It complements the flavors perfectly!

Look at that texture! These are very filling as well. One beignet per serving is more than enough.

Happy Cooking,

B. Coop

Crawfish Beignets
Yields 16
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Ingredients
  1. 1 lb crawfish tails (roughly chopped)
  2. 1 T liquid crab boil
  3. 3 T butter
  4. 1/3 cup finely chopped onion
  5. 1/3 cup finely diced bell pepper
  6. 1/3 cup chopped green onions
  7. 1 finely diced celery stalk
  8. 1 T minced garlic
  9. 2 T chopped fresh parsley
  10. 4 oz cream cheese (softened)
  11. 1/2 cup shredded fontina cheese
  12. 1/2 cup shredded Mozzarella cheese
  13. 1-2 T Cajun or creole seasoning
  14. 2 16.3 oz cans biscuits (8 biscuits per can)
  15. 1/3 cup grated Parmesan (sifted)
  16. canola or vegetable oil for frying
Instructions
  1. Toss crawfish tails in the liquid crab and set aside.
  2. In a skillet, melt the butter and add in the veggies.
  3. Sauté until translucent. About 2 mins.
  4. Remove from the heat.
  5. In a bowl, combine the cream cheese and veggie mixture well.
  6. Fold in the crawfish and shredded cheeses.
  7. Season with the Cajun or creole seasoning
  8. Stir well.
  9. On a floured surface, open the biscuits and separate them.
  10. Using your fingers or a rolling pin, flatten and spread each biscuit.
  11. Fill each with 1 T of the filling.
  12. Fold the biscuit dough over the filling and gently press the edges to seal.
  13. Heat canola oil in a deep fryer or skillet to 325 degrees F.
  14. Fry the beignets for 3-5 mins or until golden brown and done in the center.
  15. Place on paper towels to drain.
  16. Sprinkle Parmesan cheese on top.
  17. Enjoy!
Coop Can Cook https://coopcancook.com/

Creole Shrimp Burger Recipe

Burgers, Recipes, Seafood
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Decided to give the cows a break today and share my Creole Shrimp Burger recipe with you. Freshness and tons of flavor! Think of a crab cake, but with shrimp. Oh, and a bun. Oh and it’s dressed like a bang as…ahem, a really good burger. Just check it out.


You could use a food processor to grind up the shrimp. But, that ruins the texture in my opinion. I just chop them up finely with a knife. I reserve about 1/4 of the shrimp to chop roughly in larger pieces. It’s always good to see big chunks of shrimp poking out of the patty. Add veggies and condiments of your choice. I HIGHLY suggest using avocados. They compliment the flavors of this burger so well!

Creole Shrimp Burger
Yields 4
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Ingredients
  1. 1 lb medium shrimp (peeled, deveined, and roughly chopped)
  2. 1/2 red bell pepper (finely diced)
  3. 1/4 cup green onions or shallots (finely chopped)
  4. 1/4 cup fresh Italian parsley (chopped)
  5. 1 beaten egg
  6. 3 T mayo
  7. 1 tsp garlic powder
  8. 1-2 tsp creole seasoning or seasoning salt
  9. 1 tsp creole mustard
  10. 1 tsp lemon juice
  11. 1/3 cup bread crumbs
  12. 1 T olive oil
Instructions
  1. Mix all ingredients (except for the olive oil) in a bowl well.
  2. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Form 4 equal sized patties.
  4. Heat olive oil in a skillet on a medium high setting
  5. Place the patties into the skillet and fry for 3-4 mins per side or until cooked through.
  6. Lay patties on top of paper towels to drain.
  7. Serve on bun with your desired garnishments.
  8. Enjoy!
Coop Can Cook https://coopcancook.com/