nicoleandgreg.net » Burgers

Herb Burger

greg — Mon, 13 Sep 2010 13:43:04 +0000

Another simple and easy burger recipe.

Just the stuff you need

1 1/2 pounds ground chuck
1/4 cup finely chopped onion or shallot
1/4 cup Worcestershire sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

What to do with that stuff

In medium bowl, combine ground beef, onion, Worcestershire, fresh herbs, salt and pepper by hand; shape into 4 patties.

Grill patties over medium high heat to desired doneness (160°F recommended internal temperature).

source: certifiedangusbeef.com

BBQ Blue Bison Burgers

greg — Thu, 10 Dec 2009 19:38:27 +0000

This isn’t so much a recipe as its a photo gallery of photos of a simple dish I whipped up not too long ago. A coworker gave me a pound of ground bison from a small farm in Ohio. The instant she handed it to me I knew what must be done…

Toasted a half dozen Kings Hawaiian Dinner rolls to start. Sliced up a nice big sweet onion and got to saute’n in a little olive oil and garlic. Divided the bison into six relatively equal portions by merely cutting the packaged bison into a 3×2 grid. Not everything has to be THAT technical. Seasoned the bison lightly with sea salt and cracked pepper and set them into a hot grill pan. Managed to get a really nice color on the outsides. They were fairly rare, but that may be due more to me not wanting to risk overcooking (and ruining) such a generous gift.

Topped the burgers with poorly sliced hunks of Irish blue cheese, the browned onions and BBQ sauce. Three sliders made for a really nice little meal.

Update: I submitted one the shots below to the #fridayfoodfaves contest on twitter and WON! Wooooo!

Mini Spiced Llama sliders

greg — Fri, 31 Jul 2009 16:09:36 +0000

Just the stuff you need

1 pound of ground Llama
2 packages of Kings Hawaiian sweet rolls (you will only need 16, freeze the other 8 rolls)
1 teaspoon each of kosher salt and pepper
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
Half a sweet vadelia onion, chopped to a medium dice
extra-virgin olive oil
chopped, fresh cilantro
grated Reggianito cheese (a fine substitute is Parmigiano-Reggiano)

What to do with that stuff

The sweet rolls can be toasted a few hours ahead of time. Just slice them in half and toast the buns, cut side down on the top rack of your grill. I generally like to leave them on for a good 3-5 minutes when the grill is around 400°. It depends on two factors: how far is the top rack from the flame and how toasted do you like your buns? Don’t tell me… I’m not sure I want to know about your buns after all.

Pre-heat your grill to medium high, setting the grate approximately 4″ from the heat. Caramelize the onion in a large saucepan. Keep warm in the oven while the burgers cook.

Combine the ground Llama, salt, pepper, cumin, and oregano in a large bowl. Mix thoroughly by hand. You might notice the meat becomes darker from the cumin – trying to get that color uniform throughout the meat is a good way to ensure even distribution of the spices. Once mixed, form 1 ounce ‘patties’ that you can flatten slightly before grilling.

Cook the burgers on the grill until they are medium rare. Its key to not over cook the slider, unless you like dry meat. I personally don’t.

Assemble your slider by placing a burger on the toasted bun bottom. Top the burger with a little cilantro, some grated cheese and onions. Not necessarily in that order. Makes 16.

source: based on a recipe first published by Real Simple