Do you know that April 22nd is Earth Day and April 23rd is National Picnic Day? One of the perks of living in San Francisco is the sceneries. San Francisco has lots of beautiful views to offer. From the famous Golden Gate Bridge to Pier 39, I love them all. Long time ago, I was thinking of moving to New York and spend my college years there. New York is probably the second city I love most, but thankfully that idea never came into a reality. Now, I enjoy my life in the best city of all.
Living in San Francisco means unpredictable weather. One of the jokes we tell each other here is that you shouldn’t believe the weather channel’s forecast in San Francisco. It can be sunny in the morning, windy in the afternoon, and suddenly pouring hard in the evening. It’s really hard to tell what the weather will be like and that’s why you should keep your jacket handy.
And that’s why I love Summer because the weather can be so hot but still manageable and breezy. Aside from going camping, our family love doing picnic. Picnic brings a sense of togetherness and we could just relax under the sun with the Golden Gate Bridge in the background. Our typical picnic food is anything simple and filling, bite-size is also acceptable.
This time, I’m making burger ice cream. Like most of you, I tend to stay away from cleaning up after a picnic *ahem*; hence I tried to use minimum utensils during a picnic. Burger ice cream is iyeasy to prep and fun to enjoy. It’s basically burgers stuffed inside an ice-cream cone with all the ingredients in it. But the best part of these burgers is that you can wrap them in foils and don’t need to worry about cleaning up.
There are two ways to enjoy this burger ice cream. The kids can enjoy with tomato ketchup on top, while the adults or whoever prefers spicy sauce can enjoy it with awesome sauce which I will share below! So what’s your favorite picnic ideas?
- 8 burrito-size flour tortillas
- Lettuce leaves, chopped
- 2 tomatoes, sliced
- 1 cup diced red onion
- ½ lb gr. beef
- ½ lb gr. pork
- 1 cup Panko bread crumbs
- Salt & pepper
- 2 tbs Worcestershire sauce
- 1 egg
- 1 tbs tomato ketchup
- 4 ice cream waffle cone, optional
- 2 tsp concord grape jelly
- 2 tsp sambal oelek (or more if you like it spicy)
- Preheat the oven to 325F.
- Slice the tortilla in half and form it into an ice cream cone and fit one in each ice cream waffle cone.
- Bake the tortilla for 4 minutes. Remove it from the ice cream waffle cone and set aside. Repeat until all tortillas are all done.
- Add 1 tbs oil to the skillet and add the red onion. Cook for about 2-3 minutes until they are nice and soft.
- In a bowl, combine the red onion with gr. beef, gr. pork, bread crumbs, worcestershire sauce, egg, salt and pepper. Mix them together until combined. It is easier to start mixing with a spoon; then use your clean hands to thoroughly combine the ingredients. Roll your mixture to form small meatballs or use cookie scooper. Handle the meat as little as possible, so you don’t squeeze out the juices.
- Add oil or butter to the pan and fry the burgers well. Be sure to use low heat and a long cook to properly cook the burgers the whole way through. Cook for 3-5 minutes on each side, until they're completely cooked through. Once cooked, transfer to a paper towel and set aside.
- To make the sauce: combine the ingredients.
- To assemble your ice cream: get one cone and fill with chopped lettuce, tomatoes, 1 small meatball and drizzle with the sauce. Cover with more lettuce, tomatoes, and add more meatballs on top. Drizzle the sauce and enjoy.
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Nicoise Salad by The Petit Gourmet
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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