BBQ Burgers and Family Time

Every summer there is nearly a month when the kids are gone.  A bit hard on the parents but it means the kids are off on adventures.  They do a two week overnight camp and then we usually get them for a couple of days then they are off to Florida to see grandparents with their mother and stepfather.

While we get a break from the usual back and forth of getting the kids round we miss them like crazy.  We picked them up from camp Friday evening and they had so many stories to tell.  It was non stop and it was fabulous.  But they were looking forward to home cooked food.

Our daughter must have missed the kitchen as she made breakfast each morning this weekend and baked cookies.  Yesterday morning she kicked us out and set the table with flowers and candles.  She really loves going all out.

When we picked them up they mentioned they were sick of cheeseburgers.  Shoot, as that was what I was making for last night!  Our daughter said oh we love your burgers so that’s ok.  Phew!

It was time for something different so I thought I would make BBQ burgers.  Our poblanos are coming in and I wanted to use them.  Our garden has been a struggle this year but our peppers are doing us proud.  I see a lot of hot pepper jelly in our future.  Unfortunately we’ve used up all our Peach BBQ sauce I had made so I had to use, gasp, store bought.  Peaches are showing up in the shops now so it is on my list to make another batch.

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I had a pound of ground beef which is more than enough for the four of us.  The only issue is it’s impossible to find decent buns that aren’t enormous.  So the buns tend to dwarf the burger.  I think a quarter pound of meat is more than enough but I think I’m in the minority in this country.  My husband and I went without the bun.  In a bowl add the meat.  Mince 2-3 cloves of garlic and add that with a few teaspoons of fresh thyme.  I didn’t have enough cheddar to do slices on top but I did have enough to grate for the actual burger.  The amount I added was about a quarter of the meat in volume.  Then add a few tablespoons of BBQ.  Mix well and form into patties.  Set aside.  Cook up several rashers of streaky bacon and set that aside as well.

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My husband brought home some fresh corn yesterday.  So exciting!  I love having them grilled.  Very easy to do, just soak for about 20 minutes in water.  Then grill for 5 minutes on each side until cooked through.  When these were halfway cooked I added the burgers.

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Once you flip them add sliced onion that have been prepped with olive oil and seasoned with sea salt and pepper.  Add the poblanos after deseeding them.  You want the peppers to blister a little but don’t go crazy.  You want to grill the onions so they have the grill marks but aren’t burnt. When the burgers are almost done add slices of cheddar or jarlsberg to the burgers to melt.

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Layer with BBQ sauce, bacon, onion, and pepper.  Butter up that corn and enjoy!  My husband did up some sweet potato and regular potato chips (fries) to round out the meal.  I was stuffed.  I think a bun would have sent me over the edge.  I didn’t even have room for ice cream!

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Gourmet Cheeseburgers

We enjoy a good cheeseburger from time to time.  Earlier this year I was feeling creative and we had some fresh ground beef from a local farm.  So I didn’t want to do a basic cheeseburger.  It needed some pizzazz!  I came up with this recipe.

In a medium bowl, put in the ground beef, a few cloves of garlic minced, about 1/2 a cup of grated parmesan, 1/3 cup of panko bread crumbs, salt and pepper, a couple of tablespoons of Worcestershire sauce.  I’ll admit it is hard to tell if you put enough in as you can hardly taste the raw meat.  So occasionally I find I didn’t use enough Worcestershire sauce.  Which is a shame as it really makes this burger.

Mix with your hands but be careful not to overwork the meat.  It will mess with the texture.  If the meat isn’t sticking together enough add a bit of olive oil.  With meat from local farms it can be a toss up on the moisture level.

Form into patties and get the grill going.  While the grill is going, butter some baguettes and toast for the buns.

Also while grilling the burgers I saute up some mushrooms and onions in a bit of olive oil with some salt.  I cook them until the mushrooms are nicely browned.

Once the burgers are done, let them rest a few moments.  Now we use different cheeses.  My husband prefers Jarlsberg on this so I melt the cheese on the burger in the grill.  I spread goat cheese on mine when it’s resting.  Then it is time to put it all together.  I like to layer ketchup, then the burger, the goat cheese, mushroom and onions for my burger.

Yes it does get to a silly height!  🙂  So I just smush it a bit and enjoy all the flavours.  It is messy eating but who cares!  🙂