Monday, June 30, 2008

Thank you Anna!!!

Remember the post on burgers?

Anna left a comment that she adds a little parmesan. I would have never thought about adding that. So was excited to try it.

Hence the title of this post, because the burger (s) were UNREAL!!!

Trust me, try this once and you will never settle for anything less.

This is how I made them

1 pound grass fed ground beef, 1/3 of a pound ground turkey (dark), 3 scallions, 1 clove garlic, 3 small slices of a jalapeno, 1 egg, 3 tbsps coconut oil and about a 1/4 cup of shaved parmesan.

A little cucumber dressing/sauce......but the burger was so tasty it really didn't need anything with it. Not shown are the carbs I ate with this meal, about 10 baby carrots.

Phrase I heard today; "Peanut butter and pasta economy"


Anna said...

You are quite welcome, Marc. Nice to know my big mouth doesn't always end up in my mouth :-).

Anna said...

I just went back and read your response to my comment with the parmesan cheese tip. I don't really use a recipe (don't measure) but I basically make my burgers the way you do:

1.5 - 2 # ground beef, bison, or lamb (or I make a combo of one of these with ground pork)

1 large egg

1-2 tsp dried spices (Italian, Mexican, Middle Eastern, etc.)

ground pepper

about 1/4 c finely diced onions if I have the time (though I do sometimes cheat and add dried minced onions or onion powder if I am really rushed or out of onions)

grated parmesan cheese (but any finely grated hard cheese would do) - I add the cheese last and add it TBL by TBL until the consistency is right, probably about 1/4 cup

I like to mix with my hands rather than a spoon. Seems to mix more thoroughly. Divide into 4-5 equal amounts, roll into a ball, then flatten and slightly depress the center (the center "puffs" when cooking). Broil or grill, being sure not to overcook.

I use a Weber gas grill. I heat the grill on high for about 10 minutes, then scrape grate, oil the grate with tongs and a paper towel dipped in a jar of non-hydrogenated shortening, then (palm oil). I finish the other foods (salads, etc.) during this time. I like to be done with everything before I put the burgers on to cook.

Then I turn the heat down to medium high and put the burgers on and close the cover, set the timer. 5 minutes minutes per side is usually just right. Remove from grill and cover loosely with foil for a minute or two. Pour the drinks, toss the salad, and sit to eat!

If I haven't said it before, i highly recommend the book, The Farmer and the Grill, by Shannon Hayes. Scott Kustes has a nice review of the book on his blog, Modern Forager. Her instructions will take all uncertainty out of grilling, gas or charcoal.

Anna said...

Hey Marc,

I'm getting things out to make this for dinner and it occurred to me you might like it too.

Meatza! There are lots of variations online but this is the one I used:

www dot lowcarb dot ca/karen/recipe059 dot html
(remove spaces and sub . for dot)

Dave Clary said...

I've been doing the inside cooking method where you sear steaks in a cast iron skillet, and then finish in the oven. They come out great but my wife is tiring of the smoke. Looks like I'm going to be joining Marc and Anna as a Weber gas grill owner! :-)

Marc said...

I posted a long cooment here in response to you Anna,
but now I see it is not there ;(

Thank you for the meatza link, I had not heard of it. I'm going to check if maybe my comment ended up under another post.
Thank you Anna for you cool info as ALWAYS!!!

Good luck. Let me know how you make out ok?