Ah, burgers.
Burgers on the grill.
Burgers on the grill on a Summer evening.
That's pretty darned good, but what if we make the burgers better?
That's just what we did this past weekend, made the burgers better.
A 50/50 mix of ground lamb and ground beef (chuck) was the base, but then we went to town.
Added into the meat were the following:
Old Bay and chipotle powder (a sort of North American harissa, if you will), pine nuts, and capers.
We mixed it all together, but without over-mixing, and onto the grill the patties went (about 6oz patties as an estimate) to cook to perfection.
An added benefit was the mayo with Old Bay and beau monde smeared on the buns.
Oh dear, these were quite the tasty burgers.
Highly recommended.
Burgers on the grill.
Burgers on the grill on a Summer evening.
That's pretty darned good, but what if we make the burgers better?
That's just what we did this past weekend, made the burgers better.
A 50/50 mix of ground lamb and ground beef (chuck) was the base, but then we went to town.
Added into the meat were the following:
Old Bay and chipotle powder (a sort of North American harissa, if you will), pine nuts, and capers.
We mixed it all together, but without over-mixing, and onto the grill the patties went (about 6oz patties as an estimate) to cook to perfection.
An added benefit was the mayo with Old Bay and beau monde smeared on the buns.
Oh dear, these were quite the tasty burgers.
Highly recommended.
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