Spice is Always Nice Burgers

Some burger experts will argue that putting anything into the ground meat makes it into a meatloaf instead of a burger. I argue you can put anything into a burger as long as there isn’t eggs or breadcrumbs, cause then its actually a meatloaf. To prove them wrong, we ground herbs and spices straight into the ground meat that made even cheap meat taste world class.

RECIPE: Spice is Always Nice Burgers 
Makes 2 Servings

 SUPPLIES NEEDED:IMG_2008
Kitchen Aid Mixer
Meat Grinder
Bowl
Cutting Board
Knife
Pan
Bowl
Spoon

INGREDIENTS:
3 Garlic Cloves
Basil Leaves
ParsleyIMG_2013
Greens
Ground Meat
Buns
Mayo
Paprika
Onion Powder
Cayenne Pepper
Cheddar Cheese

DIRECTIONS:
1) Grind garlic, basil, parsley, greens, and meat together using the kitchen aid meat grinder.
2) Form meat into patties and cook on a grill or a cast iron pan if the heat index is over a 105 degrees. IMG_2011
3) Slice cheddar cheese and place on burgers when patties are almost done.
4) Toast hamburger buns in a toaster or under a broiler or on a grill.
5) In a bowl, mix together mayo, paprika, onion powder, and cayenne pepper.
6) Smear a bit of mayo mix on top bun, and serve the patty on the bottom.
7) Enjoy the garlic and herb flavor that this burger will deliver into your mouth.

IMG_2014

As always, serve with fresh summer corn or another regional in season fruit or vegetable. To give you an idea, we used ground meat that came in a 5 dollar log of beef. It went from tasting like the wrong parts of the cow to upscale burger joint meat in a quick grind.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s