This past Saturday I was sitting at the kitchen table, meal planning, a hobby that makes me so giddy, others who know me might view it borderline inappropriate. Aaron was peacefully sitting on the couch, flipping through his newest “This Old House” magazine. My head was down and my pen scribbled quickly over a page in my trusty meal planning blue notebook. It was then that I heard a loud THUMP. I looked up to see Aaron face down on the hardwood floor, barely missing the corner of our square coffee table.
My heart sank. I leapt to him in one swift movement. I grabbed his shoulders and carefully turned him over to view his face. A couple of seconds passed as his eyes slowly opened. In a sweaty panic, I screamed, “Are you okay!? What happened?! Do you need water? What on earth!?”
It wasn’t a “This Old House” magazine in his hand. It was my newest “Cooking Light” with a glossy close up of the juiciest looking burger on the cover that I’ve ever seen in my life.
Still sluggish from his fall, he parted his lips slightly and uttered, “I don’t care how, I don’t care when, and I don’t care what we have to do to make it happen, but we absolutely must eat burgers soon, and I could not be more serious about this.”
When the man faints, it’s time for burgers.
Old Fashioned Beef Burgers:
What it took for 2:
* 12 oz organic ground beef
* 3 Tbs. fresh herb assortment, chopped (basil, parsley, thyme, oregano, cilantro)
* 3 garlic cloves, minced
* 2 onion buns
* 1 avocado, sliced
* 1 red onion, sliced
* cheddar cheese slices
* coarse salt and freshly ground pepper
Mid-day, make your patties. Combine the beef, garlic and herbs in a bowl. Form 2 patties and rest on a plate for a few hours.
To get started, start caramelizing your onions. Turn the heat over medium-low, add a Tbs. of extra-virgin olive, a Tbs. butter and the onions. Saute for about 30 to 45 minutes. It takes a while, yes, but it’s SO worth it. Once the onions are shriveled and oozing with deep flavor, you’re done. Remove the onions from the pan and cover to keep warm.
Add the beef patties to the skillet and cook on medium-high, about 5 minutes per side. (Or grill them if you remember to refill the propane tanks. Unlike us.)
Melt some cheese on the burgs while you toast the buns.
Top burgers with avocado and onions. Serve with a spinach salad and/or potato chips! Oh, mama.
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