Great Grilled Burgers

Beefy Burgers with Smashed Potatoes

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Over the years I’ve tried experimenting with many additions to the classic burger, and I’ve discovered that most just don’t work. One thing that does work is shredded meat from a tender beef stew. It adds a rich layer of beefy flavour and texture that I love! Just the thing to serve with my all-time favourite spud, smashed potatoes!

Ingredients:

Burgers

• 2 lb. of ground beef
• 1 x onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
• 2 tbsp of dried oregano
• Salt and pepper
• 6 oz of blue cheese, crumbled
• 6 x large buns, sliced in half

Potatoes

• 6 x baking potatoes
• 6 tbsp of extra virgin olive oil
• 2 tbsp of whole fennel seeds
• Salt and pepper

Directions:

Burgers

1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.
2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes

1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

Caesar Salad with Lemon Parmesan Dressing

Ease of Preparation: Easy
4-6 Servings (dressing 2 cups)

This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Caesar Salad with Lemon Parmesan Dressing

For the Salad:

A half loaf of Italian bread
A few generous splashes of olive oil
Two heads of romaine lettuce
A thinly sliced red onion
Lemon Parmesan Dressing
A sprinkle or two of salt and pepper

For the Dressing:

A cup of extra virgin olive oil
The juice and zest of two lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
One-half cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and pepper
For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Ketchup

Ease of Preparation: Easy
4 Cups

If you like flavour as much as I do you’ll love this traditionally made ketchup. It’s packed with so much aromatic goodness that you’ll forget you ever bought it. It’s the best way to jazz up a burger and fries!

Ketchup

A 28-ounce can of chopped tomatoes
A small can of tomato paste
A large chopped onion
A cup of red wine vinegar
One-half cup of sugar
One-half cup of olive oil
Two heaping spoonfuls of nutmeg
Two pinches of ground allspice
Two or three bay leaves
A sprinkle or two of salt and pepper

Toss all the ingredients into a large saucepot. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about thirty minutes.

If you have an immersion blender you may puree the mixture in the pot until it’s smooth. If you don’t, use a regular blender but first cool the ketchup to room temperature before pureeing it. An agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess!



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