Simple quickie lunch.

This is the chuck roast ground previously for the stuffed dumplings, baked and steamed, that was mixed with a large percentage of vegetable material, onion, shredded carrot, and celery along with peas, but not with egg or breadcrumbs as you might expect. It also contains S/P along with drops of Worcestershire sauce, but not catsup or mustard. The surplus was frozen as hamburger patties, and here fried as such. Presented with some kind of delicate colored lettuce and an interesting not very acidic orange heirloom tomato drizzled with olive oil and rice vinegar. Sprinkled with grated Romano and gray Celtic sea salt, which apparently has a lot of minerals in it and tends to be hydroscopic. Purdy, in'nit?

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