Pork Burgers with Peppers and Onions

Tags

burgers, food, main dish, onions, peppers, pork, sandwich, summer

The Kentucky State Fair is being held in Louisville this week. My husband and I plan to visit on Friday. I am super excited! When I was a kid, my grandparents used to take my siblings and I every year. We would have a group discussion about when we should go- the beef cattle week or the dairy cattle week. (There are many points to consider here. 1) We grow beef cattle. Do we really want to see what we know already? 2) What other animals are there this same week? Pigs? Fowl? Goats? Sheep? Mules and horses? 3) What did we see last year? There are other points but you get the idea.) We would get up really early and make the two hour drive to the fairgrounds. Then we would meander around for hours, looking at all the exhibits. Some of them twice. On the way home, we would discuss the whole experience and each try to pick out our favorite part of the day. This usually occupied us until we got home or we fell asleep.

Food was also a big point of consideration. Under the food tent are so many things that need careful consideration. Which to choose – pork or beef or catfish or mutton from their local producers? Do we leave room for the Erhler’s ice cream later in the afternoon? My grandfather usually picked a rib eye steak sandwich while my grandmother chose a pork burger.  In honor of these precious memories, I decided a pork burger would be a nice change from our usual beef burger. The texture of a pork burger is somewhat different. The meat is more tender and less grainy in texture. The pork is a more subtle flavor that can be easily complimented with spices, such as the cumin I used here.

Pork Burgers with Peppers and Onions (from Martha Stewart)

• 1 pound ground pork
• 1 tsp cumin
• 1 tablespoon olive oil
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 small yellow onion, thinly sliced
• Coarse salt and ground pepper
• 4 slices Pepper Jack cheese
• 4 toasted buns

Prepare your charcoal grill to medium high heat. In a bowl, combine the pork with the cumin. Form into 4 patties. Make a foil packet to hold the onions, peppers, and the olive oil. Season with salt and pepper. Grill the burgers until the juices run clear, about 5 minutes on each side (maybe a bit longer depending on how hot your grill is). Grill the veggie packet until the veggies are tender. On the toasted buns, add a burger. Top with a slice of cheese and a good amount of the peppers and onions. Use other condiments if desired (I used mayo). Serves 4.

Salmon Burgers with Wasabi-Sesame Mayo

Tags

Asian, burgers, fish, food, salmon, sesame, wasabi

Salmon burgers are a great quick meal when you forgot to thaw out meat for dinner. The fish is full of good vitamins and omega-3s. The wasabi and sesame pack a huge punch of flavor. Plus it’s pretty dang cheap too!

Salmon Burgers with Wasabi-Sesame Mayo

Burgers:

• 1 can salmon, drained
• 1 cup bread crumbs
• 1 egg
• 1 small onion, grated
• 2 tbsp fresh parsley, minced
• Salt and pepper
• Oil for frying

Mayo:

• 1/4 cup mayo
• 2 tbsp prepared wasabi
• 1 tbsp sesame oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

In a bowl, combine the salmon, half the bread crumbs, parsley, egg, onion, salt and pepper; mix well. Place other half on bread crumbs on a small plate. Form the salmon into patties. Press into the bread crumbs on each side of the patty. Fry in heated oil until browned on each side. Drain on paper towels.

In a small bowl, combine the mayo ingredients. Chill for about 2 hours to help flavors meld. Serves 2.

Bacon and Blue Cheeseburger

Tags

beef, blue cheese, burgers, food, grilling

The best way to guarantee a good burger is to use good quality beef. Locally gown, grass fed beef is distinctly better in taste and texture. I am so lucky to get good beef from my in-laws, who grow and slaughter their beef every year. Of course, using charcoal over gas makes a difference too.

Loved the fresh baby lettuce leaves right out of my garden….

Bacon and Blue Cheeseburger (makes 4 burgers)

• 1 pound lean ground beef (I used homegrown beef from my in-laws)
• 2 tbsp Worcestershire sauce
• Salt, pepper, garlic powder, and onion powder
• 4 strips of bacon
• 1/2 cup blue cheese crumbles
• 4 buns
• Condiments and other toppings as desired

Combine the thawed meat and Worcestershire sauce. Divide and form into 4 equally sized patties. Season with the salt, pepper, garlic powder, and onion powder. Grill over charcoal until you reach desired doneness. I prefer my patties to have a bit of pink left in the middle.

When your burgers are done, remove them from the grill and let them rest. While they are resting, grill the bacon strips until they are crispy.

Construct your burger and enjoy!