Hamburgers and Tuna Sandwiches

One night we decided to just have burgers with some of my favorite toppings - mushrooms and caramelized onions. We also roasted some sweet potato wedges in spices and olive oil to make fries. Things went ok; the burger could have been cooked less, and the fries were a bit charred, but the biggest success for me was my first time making caramelized onions.

Requires patience, but worth it!

Mushrooms and onions and cheddar!

Whitney bought four buns, so on a subsequent night we used the leftover buns to make these tuna hoagies. They were delicious!

Hot Tuna Hoagies (BH&G Big Book of 30-Minute Dinners)
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
1-9 1/4 oz can tuna (water pack), drained and broken into chunks
2 tbsp mayonnaise or salad dressing
2 tbsp buttermilk ranch, creamy cucumber, or creamy Parmesan salad dressing
2 hoagie buns, split and toasted
2 oz cheddar cheese or Swiss cheese, thinly sliced

1. In a medium mixing bowl toss together shredded cabbage with carrot and tuna. In a small mixing bowl stir together mayonnaise or salad dressing and ranch, cucumber, or Parmesan salad dressing. Toss salad dressing mixture with tuna mixture.
2. Spread tuna mixture evenly on the 4 bun halves. Place on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 2 to 3 minutes or until heated through. Top with cheese. Broil 30 to 60 seconds more or until cheese is melted.

A wholesome meal.