For the first few days after getting back from Singapore, I was craving a good burger. I wanted to go out and get one but Owen convinced me to try to make some at home and I'm glad he did because they turned out really well and totally were what I was looking for. Feeling a bit lazy and since they were on sale (making it just $3 for two patties), I bought ready-made blue cheese and ground beef patties at Wegmans...made on a grill pan, with some good avocado, a locally grown tomato, a couple of sharp cheddar slices and sandwiched within a whole wheat bun, they made me happy.
Oh yeah...we thought it would be good to have some greens (and reds) on the side.
1 comment:
we, too, had burgers for dinner last night.
if you're up for something different, try this recipe from giada (who has yet to let us down), which we found flavorful and moist:
Chicken Burgers with Garlic-Rosemary Mayonnaise
Ingredients
Mayonnaise:
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced
Burgers:
1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns
1/4 cup olive oil
1 cup arugula, divided
Directions
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
Post a Comment