Ingredients:
4 pounds of ground hamburger meat – I normally go with half 80/20 and half 90/10 because I’m indecisive, but the lean/fat mix is up to you
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic salt
1 teaspoon of soy sauce
1 egg
1 tablespoons of BBQ sauce
2 tablespoons of Teriyaki sauce
3 tablespoons of Peter Luger’s Steak Sauce
4 tablespoons of Worcestershire sauce
2 Avocados sliced
8-12 Cheese Slices
8-12 Sesame seed buns
Ketchup, Mustard, Mayo
Place the meat in a large mixing bowl or casserole dish. In a smaller bowl, combine the egg, salt, pepper, garlic salt, soy, bbq, Worcestershire, steak, and teriyaki sauces. Stir well and add to the meat bowl. With clean hands, incorporate the liquids into the meat. By the end of this intimate time together, the meat should be moist and should smell pretty good. If that’s not the case, add a little bit more Luger’s and Worcestershire sauce. For best result, massage meat using man hands.
{a la mode} ps: I used my girly hands, and the men still enjoyed these burgers quite a bit!
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves
Directions
In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Once meat is at the desired consistency (or olfactory state of deliciousness), form it into burger patties about the size of your palm. My preferred portioning is just under half a pound per person (about 12 patties for this recipe), leaving them just wide enough to fit on your buns after a good trip to the grill.
Get the grill (or grill pan) nice and hot. If on an outdoor grill (Phoebe’s family is partial to Webers), cook the patties with the top on for about 5 minutes (until the bottom becomes seared and the top begins to gray) and then flip.
Replace the top and cook for about 4 more minutes. When close to finished, add cheese and briefly toast the buns. Once cheese is melted, serve immediately.
Recommended serving technique as follows: take a few avocado slices, mash them up with a fork (so that they don’t make the bun slippery) and then put them on top of the burger. Add mayo and mustard on the top half of the bun, and create a generous kiddie pool of ketchup on your plate for dipping. Enjoy with friends, though preferably not at the same time.
Replace the top and cook for about 4 more minutes. When close to finished, add cheese and briefly toast the buns. Once cheese is melted, serve immediately.
Recommended serving technique as follows: take a few avocado slices, mash them up with a fork (so that they don’t make the bun slippery) and then put them on top of the burger. Add mayo and mustard on the top half of the bun, and create a generous kiddie pool of ketchup on your plate for dipping. Enjoy with friends, though preferably not at the same time.
Ingredients
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves
Directions
In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Ingredients
8-10 large red potatoes (about 5 pounds), halved
6 extra large eggs
1 cup finely chopped celery
1/3 cup minced vidalia (or spanish) onion
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Coleman’s dry mustard powder
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh chives
2 tablespoons capers
Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.
In the meantime, place the eggs in a small lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.
Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.
(Everything up until this point can be made 1-2 days in advance.)
Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hard boiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.
8-10 large red potatoes (about 5 pounds), halved
6 extra large eggs
1 cup finely chopped celery
1/3 cup minced vidalia (or spanish) onion
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Coleman’s dry mustard powder
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh chives
2 tablespoons capers
Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.
In the meantime, place the eggs in a small lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.
Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.
(Everything up until this point can be made 1-2 days in advance.)
Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hard boiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.
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