Sunday, March 18, 2007
Hamburgers to DIE for
So, I decided to start a cooking blog, and I proceed to make red meat three times in a week. I swear, I thought we usually eat it about three times a month. We'll have to keep track on here and see.
If I had to pick one food item that is worth a real brag on my part, it would have to be my burgers. Good thing too, burgers are Picky's favorite food.
These were made with buffalo meat. If you are going to use beef, I usually use ground round, because that is what my mother used. I am also not fat phobic. I haven't ever tried this with turkey, but who knows.
This is a true non-measuring foodie recipe. Sorry, for those of you who don't like foodie types like me who don't measure, but I really don't measure when I make burgers. I adjust everything to the amount of meat and my mood.
Put the meat in a medium bowl and make a well in the center. Wash your hands and take off them rings.
Put in the well:
crackers (I use ak mak) ground up in a food processor
mustard (ground or wet...lately I use a smoky mustard and it is phenom)
salt and pepper (I use Trocomare)
oil of oregano (I got mine in the supplement section of a health food store. Yummy, fragrant and kills germs!)
Mix just until incorporated, cook til they're done to taste (silly Picky likes everything wellllll done), and accept compliments with grace.