The days of summer are winding down, and I want to soak them up. I want to relish the time with my kids, friends, family, and of course . . . yummy food!
It doesn’t get much better than a great burger! A big, juicy, packed-with-flavor burger! These burgers are full of rich, Mediterranean flavors that are only made better with the smoky, char the grill will give them! Yum! All week, we’ve been building a meal for this weekend’s entertaining! Chipotle Fries, the vegetarian burger, this “meaty” burger, and . . . get ready for the finale on Friday . . . Hazelnut Praline Nutella Pie! (OMG!) Have you invited your guests yet?
Or, if you’re feeling like keeping it mellow, make some burgers for a nice, lazy Saturday or Sunday lunch.
1-pound lean ground beef
1/3 cup grated Asiago cheese
1/3 cup finely chopped artichoke hearts marinated in olive oil
1/4 cup finely chopped sun-dried tomatoes marinated in olive oil
1 teaspoon minced garlic
1/4 cup bread crumbs
1 tablespoon olive oil, plus a bit for grilling
1 tablespoon finely chopped of each: fresh rosemary, fresh thyme, and fresh oregano
Sea salt and freshly ground black pepper
In a large mixing bowl, use your hands to combine all of the ingredients.
As with my Tempeh Wild Rice “Burger” that we made yesterday, it’s always important to do a “seasoning test” before making your burgers. Heat a bit of olive oil in your sauté pan and once it’s hot, place a very small amount (about 1 tablespoon or less) of the meat mixture in the pan. Sauté until it’s cooked through, about 1 minute per side. Now taste! Does it need more salt and pepper? Adjust the seasonings and then shape the mixture into 4 evenly-sized burgers — each one should be at least 1-inch thick.
While you’re shaping the burgers, preheat your BBQ or stove-top grill. Drizzle a bit of olive oil on both sides of each shaped burger. When the grill is very hot, put on your burgers. You should hear a sizzling sound — if you don’t, wait! You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough. Grill for about 4 minutes, then flip the burgers over and reduce the heat to medium-low. For medium rare, grill for another 4 minutes or until the desired doneness.
I use gluten-free bread to make bread crumbs so my son can partake in these burgers too. If being gluten-free isn’t an issue, Panko is a great choice for bread crumbs.