ONE MAN’S KITCHEN
Summer! And here’s the best burger
VINCE PUCCI
As I was driving down the road past a
nursery this past spring, I saw a sign that read: “It’s spring! We’re so excited we wet our
plants.” Well, that sign perfectly captured my
sentiments. According to science, sunlight increases our serotonin levels and makes people happier. And now it’s summer. And summer is
nature’s way of saying: Let’s have a barbecue party! According to the Weber Canadian Grill
Watch survey, hamburgers are the most popular item to barbecue (as one might expect), followed by hot dogs, chicken and steak. Italians, especially Southern Italians, love
to grill their vegetables, preferably vegetables from their own garden. So it comes as no surprise that, when Italians started grilling burgers, grilled vegetables (red peppers, eggplant, Portobello mushroom caps, green tomatoes and, of course, onions) would be their favorite toppings. Fresh vegetables are one of the most prominent staples of Southern Italian
30 BOUNDER MAGAZINE
cooking. Southern Italians share with other Mediterranean countries a plant-based diet as opposed to the Western meat-based diet. The following recipe is one of my
favorites.
The Western-Mediterranean Burger Ingredients 24 oz ground beef 2 cups grated Parmigiano Reggiano or Pecorino Romano cheese ½ cup dry Italian seasoning 2 large beaten eggs ½ cup diced brown onions 4 bleu or gorgonzola cheese slices or crumbles 2 large red bell peppers 3 cloves sliced garlic olive or vegetable oil 3 medium red onions cut in half and thinly sliced 3 tablespoons balsamic vinegar 1 teaspoon of sugar Kosher salt and black pepper
Directions Brush a little oil over the bell peppers and
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