Burger and Rice Dish

1 chub grass fed non aged burger
Leftover rice
1 can green chili tomatoes
Leftovers (optional)
Beef Gelatin
Sugar/Cream of tartar mix
A glug of ACV
Salt to taste

Brown a little burger in a pan and add some leftover rice.  Drain tomato juice from can into small bowl and soak 4 TBS of gelatin per lb of beef.  Add tomatoes and chilies (optional) to pan.  Scrape any other leftovers you might have into pan too.  (We had a few bites of Japanese sweet potato leftover.)  Add sugar/cream of tartar mix and ACV.  Salt to taste. Serve when all ingredients are warm.