Finally, we are well into barbecue season, and last weekend we got to christen a new grill at the lake.
Although Ron is normally the grill master of the family, I couldn’t wait to get the BBQ fired up. The fare was simple, but there’s always an opportunity to dress it up.
We normally make our burgers in batches and freeze them for those super busy nights or weekends away. This time around, Wellesley Gourmet was kind enough to let us sample their tasty burgers. The chicken burger was my favourite, for sure – moist, juicy and of course grilled to perfection. To “gourmet” our burgers, we had all sorts of toppings from the store: mango chutney, maple chipotle BBQ sauce, onion marmalade and, as always, our pickled asparagus. Delish comes to mind. Perfect for kids and adults.
There are many recipes for burgers. Some have sauces, seasonings and fillers, as well as eggs. To let the beef shine through, many chefs prefer the three-ingredient burger: fresh ground beef, sea salt and pepper. There is no over-mixing, and flavour is wonderful, as long as the beef is fresh and of good quality. Make friends with your butcher. I’m so glad I did.
Enjoy your barbecue season with the magic of choice. There are all kinds of cheeses, buns, toppings, preserves and sauces available locally. The only limit is your imagination. In that vein, here are some ideas. Happy grilling.
Three-Ingredient Burger
750 g fresh medium or lean ground beef (you can mix your cuts to get the perfect mix of sirloin and chuck, for example)
1 tsp sea salt
1/2 tsp fresh ground pepper
Place ingredients in bowl and combine. Press into 6 patties;
Place on preheated grill on medium. Cook approximately 6- 8 minutes on each side – they will be firm to the touch when cooked through;
Allow to rest for 4 minute and serve on toasted roll with your favorite toppings. Here are some ideas to get you started: Boursin, bell pepper jelly and arugula; mango, brie and chicken; smoked cheddar, maple kissed bacon, caramelized onions and BBQ sauce; portabella, goat cheese, roasted red peppers, pesto and baby spinach.
