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i just don’t know what to say about this burger. This is the final countdown. After today, we have only 3 burgers to go and I am at a loss? I can honestly say that we were in the car on the way to the vegetable market yesterday when we paused to think what we were going to eat this week. I knew we needed to get a burger on the menu and I knew I could remember the fresh ingredients for this one. Not a very auspicious beginning.
Fresh basil (our package even included flowers), vine-ripened tomatoes and fresh mozzarella with spooned on balsamic and olive oil complete the flavor profile for this burger. The market had the cutest new slider buns and mentally I figured that everything would look sweet in a tiny pile. This is a take on the infamous, or is it famous(?), caprese salad and was a fresh and simple way to wrap up the weekend.
Category: burgers
napa burger
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‘don’t doubt the flay,’ was Brian’s comment as I voiced my doubts about the potential nom factor of the Napa burger. A turkey burger on a buttered and toasted bun (definitely my favorite) topped with soft lettuces, goat cheese and a honey dijon lemony orange mustard concoction. It didn’t seem terribly promising. The burger delivered though and was really bright and fresh with the tart mustard and tangy cheese. I served them alongside olive oil roasted potatoes dusted with parmesan.
greek burger
eww. Z said that in conjuction with the visual image of tzatziki sauce. Tonight I have loads to do but wanted to get a burger in before Christmas (for no apparent reason). So, as we are getting down to the complicated burgers with multiple sauces and different forms of pickles they are more of an investment of time and effort. Tonight it was the Greek. A toasty bun covered with the usual turkey patty to which I had added a bit of oregano. The kickers were the the crowning glories as follow:
- Tzatziki made of freshly grated cucumber and Fage Greek yogurt with freshly minced garlic.
- Olive Tapenade made with pureed and pasted kalamata olives, olive oil and oregano.
- Freshly diced vine-ripened tomatoes tossed with a sprinkle of salt and a splash of olive oil.
- Cubes of salty feta
I suppose the next burger will be the last one this year. We should have people over.
blue burger
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well, I had planned to make this burger last night but we fell off the wagon and WENT OUT FOR A BURGER. A new Five Guys opened within walking distance of our house (treachery) on Monday and we decided we would go out for a burger instead of making one at home. But tonight it business as usual and we are back to …fine dining?
So, tonights offering? A french style buttered and toasted bun, turkey burger smothered in tangy blue cheese and super thick applewood smoked bacon with a bit of homemade bbq sauce to add a little acid and cut some of those fats.
Only 6 burgers to go.
wild mushroom cheddar burger
today marked the official beginning of the Christmas season. I took the day off so that I could attend Brian’s office party and we still have a brunch Thursday, an open house Friday, Christmas around Lake Hart Friday night followed with my office party next Monday. A veritable whirlwind of food and festivities marking pre-Christmas 2009. Lunch today included both ham and a gift exchange – quite an undertaking for a Monday afternoon. But we were able to pick up some fresh wild mushrooms this weekend so we made this absolutely incredible burger for supper tonight. Buttered and toasted bun (my new favorite), turkey burger, a sharp cheddar slice and the ultimate – baby bella, shiitake, cremini’s sauteed with butter, shallot and thyme and topped with smokey chipotle ketchup. Absolutely perfect.
My Urban Pantry 