Holy smokes. It's been a whirlwind of a winter up here in Montreal. Nothing like the storms people were getting down south (and I didn't get a single snow day!) but at last - the weather seems to be breaking. St-Patrick's Day is always a good way to end off the winter season and I was at the parade when I smelled the beautiful aroma of a BBQ. I looked over to see a genius of a man who had set-up a BBQ in the back of his pick-up, complete which some choice parking so he could tail-gate properly while watching the parade. I went home that night and gingerly looked out onto my back porch to see that 98% of the snow had indeed melted...And you know what that means...KAYAKING. Well maybe not quite yet, but the BBQ was definitely ready to go.
This Thursday, Lindsay and I rummaged through our freezer and found an excess of ground meat - I even had some leftover veal for meatballs. So what better way to usher in the season with the old classic? TASTY BURGERS.
For the complete recipe, please refer to my Blue Cheese Stuffed Burgers post, it's pretty much the same thing but with some ground veal added in. And I'd also like to add that my mother had this thing about "smelling" the meat before she shaped it into patties - she was very big on adding horseradish to her burgers - and she would just keep adding stuff (pickle juice, chili sauce, etc.) until it "smelled right." Can't say I have her touch but feel free to experiment.
The real debate these days is the WHITE FLUFFY BUN vs. THE THIN BUN. Personally I prefer the thin bun because it allows for more condiments and toppings. But maybe you're a purist... And that's the best part about having burgers: being able to dress it anyway you like. Last night we had some bacon and cheddar cheese with some avocado and it was awesome - or maybe you just like the old ketchup/relish combo. I can't have a burger without lettuce and tomato and some mayo, it just won't taste right.
Which reminds me - I'll have to get Dave Klingler over here one night for some Aussie Burgers with the WORKS. So many BBQ-ing ideas...So little time...
Get your grills-a-ready! The Season has begun!
TW
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| Look at those toppings! |
Labels: Beef, Hamburgers
