Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Enjoy!
“Life is short, try something different! R.F.”
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
For the meat patties, I season my patties well, I do not shy away from salt, mostly because I make almost all my food from scratch, so there is no need to worry about salt content. Also, hamburger meat needs that salt, I also use my seasoning mix, which I have spoken of often. Look HERE on how to make it, it is quick and will last me a week or so for all my meals.
I am quite sure a turkey burger or even lamb burger would be absolutely amazing using the Cream of Balsamic as a glaze.
INGREDIENTS:
Good quality ground meat
Seasoning Mixture
Extra sea salt
Hamburger Bread
TOPPINGS:
Tomatoes
Lettuce
White onion rings
Grainy mustard
Salt
Freshly ground black pepper
Provolone
INSTRUCTIONS:
Make patties at least ¾ of an inch think and large enough to fill bun, remembering it will shrink.
Shape with your hands, do not over handle.
Season with salt and pepper, or your seasoning mix and a few flakes extra of sea salt.
Heat a griddle to medium high, drizzle in olive oil and place patties in, cook for 4 minutes one side, flip and cook another 4-5 minutes. Brush with the cream of balsamic 3 times, flip, brush on some more Cream of Balsamic and cook another 2 minutes. Remove from heat, let rest 4-5 minutes.
In the meantime, toast your bread.
To assemble, spread the grainy mustard on the inside of the top bum. On the patty, add the provolone, tomato, lettuce, onion and top with your bun. Scrunch down and enjoy!
