Well, it’s officially grilling season. What’s that mean? Burger night.
Hoo-freakin’-ray!
We don’t mess around when it comes to burgers. Here’s how we get started:
1 lb ground beef
1⁄2 cup diced bell peppers (green, red, yellow–dealer’s choice)
1⁄2 cup diced onion
3 tbsp Worcestershire
salt & pepper
Mix
Patty
Grill
Now for the build:
English muffin (Toasted, of course, we aren’t animals.)
Cheese of your choice (She went blue, I went pepper jack)
A good, strong mustard
Fried green tomato
That’s right, it’s not finished without a fried green tomato. Hannah’s recipe will be following soon.
Roasted sweet potato chips and maybe an extra fried green tomato; you are ready to go.
Enjoy!
These are happening this weekend!
Care to share your beef of choice – ground chuck, round, sirloin? I’m guessing the onion and pepper allow for a leaner cut since their juices provide a flavorful moisture otherwise delivered through succulent, succulent beef fat.
We try our best to always buy the local, organic stuff. When we can’t get it from the local market we stick with the Kroger organic brand. The 80/20 mix seems to work well–that way there is still enough fat to hold together the patty even with all the extras.