Fresh basil, oregano and scallions tend to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for insect inspection instructions.
1 1/2 lbs. ground beef
1/4 cup minced scallion
1 tablespoon fresh basil or 1 teaspoon dry
1/2 teaspoon oregano
1 cup dry breadcrumbs divided
Salt and freshly ground black pepper to taste
Oil for the pan
1 cup tomato sauce
2 tablespoon olive oil
28 oz. can crushed plum tomatoes
1/3 cup chopped onion
1 1/2 teaspoon garlic minced
1 teaspoon sugar
2 tablespoon fresh chopped basil or 2 teaspoon dry
1/2 teaspoon oregano
salt and pepper to taste
In a mixing bowl, combine the ground beef, scallion, basil, oregano, 1/2 cup breadcrumbs, 1 egg, salt and pepper. Form into 6 patties. Dip patties into egg and them the remaining bread crumbs and lightly coat them. Heat a skillet to medium and add the oil. Fry the patties until desired doneness, about 10 minutes. Top with the tomato sauce. Cook for 5 more minutes. Serve on French or Italian bread or hamburger buns with tomato sauce.
Preparation for Tomato Sauce: Tomato Sauce: Saute the onion and garlic in the olive oil. Add the remaining ingredients and cook over medium heat for about 25 minutes or until slightly thick.
Insect Inspection of Herbs:
Fresh basil and oregano (as well as the following herbs: cilantro, dill, mint, parsley, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Scallions or Green Onions Insect Infestation:
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.