Tuesday, October 19, 2010

Simply Delicious Blue Burger...


Take all of these good things.. and make the best burger of your life. I KNOW this sounds sinful... and maybe it is. I am not telling you to eat this every day... though you WILL crave it often. You can skip dessert and double up on your Zocor. Please, just click on the picture so you can see it up close and personal. 


Hawaiian Sweet Bread 
Local grass fed ground beef
Home grown Heirloom "Pineapple" tomatoes
Locally grown organic arugula
Homemade bread and butter pickles
Homemade Thousand Island (*recipe below)
Slices of Red Onion
Good quality Gorgonzola Cheese

Make patties and season with smoked salt and freshly cracked black pepper on both sides. Allow to rest for 15 minutes.

In a hot flat bottomed skillet, melt 1/4 cup of lard (if you cannot find local fresh lard or make it yourself, use butter)

Place the patties in the hot lard. And sear on both sides, cooking for a total of 5 minutes with a nice crust on each side. Top each patty with Gorgonzola and as it starts to melt remove from the pan and place on a plate to rest. Toast buns in the remaining lard. 

Put the burgers on the buns. Dress the burgers with the above listed ingredients.  
Serve with Polenta Crusted Onion Rings and Lilikoi BBQ Sauce (click for the recipes)

*Thousand Island Dressing
  • 1 Cup of good quality mayonnaise (home made is best for eating plain but store bought holds up to the other ingredients for this dressing. 
  • 1/4 cup of home made ketchup 
  • 1/2 cup of pickle relish
  • 1 Tablespoon horseradish
  • 1/4 cup finely diced shallots
  • Juice and zest from a Meyer lemon
  • Splash of Worcestershire Sauce 
Mix all together. Leftovers can be stored for up to 2 weeks in the refrigerator. 

1 comment:

tgpots said...

Wow, this does sound yummy. Think it would work as an open faced burger. Less calories, ha ha.

Bison meat is available here and sometimes I'll mix it with meat with a higher fat content depending on who's eating it. It's very easy to get organic, grass fed meat in SK.