View photo
  • #main #meats
  • 2 years ago
  • 125
View photo
  • #main #meats
  • 3 years ago
  • 116
View photo
  • #main #meats #vegetables
  • 3 years ago
  • 93
View photo
  • #main #meats #vegetables #sides #breads
  • 3 years ago
  • 100
View photo
  • #main #meats
  • 3 years ago
  • 136
View photo
  • #Thanksgiving #meats #pork #main
  • 3 years ago
  • 75
View photo
  • #main #meats #vegetables
  • 3 years ago
  • 142
View photo
  • #main #meats #lamb
  • 3 years ago
  • 69
View photo
  • #appetizers #meats #desserts
  • 3 years ago
  • 150
View photo
  • #main #meats
  • 3 years ago
  • 213
View photo
  • #main #meats
  • 3 years ago
  • 79
View photo
  • #meats #main
  • 3 years ago
  • 154

Burger

twodadscook:

We’re not quite ready to say farewell to summer. And though nighttime temperatures in our neck of the woods dropped pretty significantly this weekend, the days themselves were warm and sunny — the perfect weather for a bit of afternoon grilling. What better way to hold onto these last summer-like weekends than with a big fat burger?

Method:

extra virgin olive oil

1 large shallot, peeled and finely diced

1 clove garlic, finely diced

1.5 lbs. ground beef

1/8 c. Worcestershire sauce

1/8 c. panko bread crumbs

1/8 c. parmesan, shredded

Over medium heat, warm a turn or two of olive oil in a nonstick pan. Gently saute the shallots until soft. Hit the pan with the garlic and saute a minute or two more, until nicely fragrant. Remove the pan from the heat and add the Worcestershire sauce. Stir to combine and allow to cool.

Drop the ground beef into a mixing bowl and generously season it with coarse salt and freshly ground black pepper. Add the shallots and garlic, the bread crumbs and cheese. Pull together the mixture with your hands and form the patties to your liking. Just moments before grilling, season the patties with a bit more salt and pepper.

View text
  • #sandwiches #meats
  • 3 years ago
  • 75
View photo
  • #meats #main
  • 3 years ago
  • 55
x