Entertain outdoors. I
Why go out for burgers when you can make mine!
don’t know about you, but when I was young boy, a burger was meat in a bun – nothing too fancy, no added
flavour-enhancers, perhaps the odd slice of lettuce, and a slice of tomato with a pinch of salt and pepper. Oh how the times have changed. The fast food chain stores do their best
to get creative, but nothing can really compare to those you make yourself. Perhaps if you go to a higher-end restau- rant you may experience what your heart craves for. But the only way to find out what that is to experiment at home. Let your imagination go wild – release
the beast within yourself. The flavours can be as simple as a pinch of salt and pepper, to a bold meat eruption – explod- ing with flavour in your mouth, such as ground turmeric, ginger and cayenne pepper. Nowadays, I am all about the bold –
not because I have an educated palate, but rather I crave that taste explosion. That burst of flavour that dictates to my stomach something special is on its way.
Ingredients 500 g ground beef 500 g ground pork 350 g fresh, finely chopped bacon 400 g blue cheese 4 shallots finely chopped 8 green onions finely chopped 1 egg
Allie Szarkiewicz
Independent Epicure Consultant Good Food Real Fast
Call/Text 204-229-7283
epicurewithallie@shaw.ca
www.allieszarkiewicz.myepicure.com Follow me on Facebook: Epicure with Allie
™
dients, scoop out a ball of meat with your hands (the ball should be larger than a golf ball but smaller than a tennis ball). Shape your meat into a burger. Once
you have your shape, open up the centre and add some blue cheese. Then seal it with more meat. Finally, place the patty on a plate, and
repeat until all the mixture has been used up. Cover patties and place in your refrigerator until ready to cook. Cooking time is important. Slow-
Create your own bold burger.
2 teaspoons cayenne pepper 1 teaspoon chili pepper ¼ cup fresh-chopped parsley 2 teaspoons finely-chopped ginger 1 teaspoon ground turmeric Pinch of salt and pepper
For the burger bun 4 large ciabatta buns Arugula leaves 1 large, thinly sliced tomato 1 red onion finely sliced Fresh, thick sliced bacon
Place all of your ingredients into a large
mixing bowl aside from the egg and the cheese. Mix together thoroughly. Add to the mixture your egg and kneed together (the egg acts as a binding agent). Once you have blended all of the ingre-
cooked burgers are a treat, and of course, it’s best to cook them on a barbecue if you have access to one. Heat the barbecue to 300 F. While
you are waiting for the barbecue to heat up, take the burgers out of the refrigera- tor and cover one side with a sauce of your choice and place the burger on the barbecue sauce side down. Spread anoth- er layer of sauce on top. Some people say you should only turn burgers once, keeping the juice in, but temperature is the real key. Turn the burgers when the blood starts to show, and keep doing this until the burgers are blood-free. Now the fun begins. To add a little
dimension to your burger, you can sear your buns on top of the barbecue. Once they have taken on a golden colour, add some arugula, sliced red onion, sliced tomato – and why not add a little freshly barbecued bacon? (Trust me, it’s deli- cious.) i
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