Friday, 23 February 2007

I Know It's Still Winter But . . . .

I'll start the blog with a simple classic: Hanggurbers! I imagine everyone has a staple burger they stick to but this one is pretty good. Feel free to add or remove some details but don't leave out the lemon zest and lemon infused mushrooms. That is what this one a pure classic. Have this with some cilantro lemon vodka (see below) and you are good to go.

Stevo's Hamburger Zings

lb. Ground beef
1 egg, lightly beaten
2 tbsp of instant granola or breadcrumbs
2 tbsp of Worcestershire Sauce
Half a tsp. Pepper
2 lemons: rind of grated lemons, fresh lemon juice
2 tbsp of salt
1 tbsp extra virgin olive oil
1 cup of sliced Cremini mushrooms (or white jumbo)
4 slices of provolone cheese

Grease grill and preheat barbecue to medium high.

In medium bowl, mix ground beef with eggs, lemon rind, granola, pepper, 1 tbsp of salt and Worcestershire Sauce, just until combined.

Shape into 4 burgers. Grill burgers until thoroughly cooked. 6-7 minutes on each side.

While burgers cook on grill, prepare mushroom topping: Preheat stovetop to medium heat. In skillet, add olive oil and remainder of salt. Cook about one minute until fragrant, do not brown. Add lemon juice and sliced mushrooms and cook, stirring, for 2-3 minutes until tender. Drain mushrooms and place in small bowl.

Once beef patties are cooked, place buns on grill for 30 seconds or until lightly toasted. Place cooked mushrooms on top of beef patty with a slice of provolone cheese. Add desired toppings.

Makes 4.

Cilantro Vodka Lemonade

1 Bunch of Cilantro
400 ml sugar
4 Large Lemons, Juiced
2 L Ice Water
150ml Room Temparature Water
150 ml Vodka

In a saucepan, combine sugar, 100ml water and cilantro. Bring to a boil and remove from heat to let cool. Strain syrup into a carafe and add ice water, vodka nd lemon juice. Stir and serve.

1 comment:

Anonymous said...

I'm going to try this. And quid pro quo, here's a snappy variation for burgers...

Coriander Burgers with Yogurt Sauce

Mix your beef with an egg, Worcestershire, a teaspoon of horseradish, and a good pile of chopped coriander. Make it into burgers.

Mix 2 cups of plain yogurt with a chopped spring onion, another good pile of chopped coriander, some horseradish, and a tablespoon or so of whole-grain Dijon mustard.

Cook the burgers, toast the buns, and pour the sauce over them in lieu of condiments. Eat outside - they're drippy.