Friday, April 23, 2010

Hamburgers and fixins

Sometimes nothing beats a hamburger, especially when you grill them at home. You have more control over what does and doesn't get invited to the party. Nothing fried, no huge portions.

I got some good ground beef from Bryans Fine Foods, whole wheat buns, some decent tomatoes from CA, a sweet potato and shredded cabbage for cole slaw. I bought the cabbage already shredded since I was swimming this evening and needed things to come together quickly.

Mike and I like to grill with mesquite and use a chimney to light it and make coals. While Mike handled the grill I sliced a red onion thinly and put them in a pan with olive oil to saute and get soft and sweet. Get the onions started first because they take the most time. I also roasted sweet potato slices and made cole slaw.

The cole slaw dressing is from my friend Zoe and it is also wonderful with broccoli slaw. It has a slight Asian flavor which makes it different and refreshing.

Abigail was not home but she would have probably had a Boca burger or marinated portobello mushroom. She also likes pesto on her bun. That's the beauty of these kind of meals you can make substitutions easily.

1 red onion, thinly sliced
olive oil
kosher salt and pepper

~3/4 lb. good ground beef
slices of cheese like pepper jack
1 ripe tomato sliced
avocado, sliced
lettuce leaves, washed
Dijon mustard
pesto or whatever other burger toppings you love

Roasted Sweet Potatoes:
1 large sweet potato (not yam), sliced
olive oil
1-2 teaspoons cumin
kosher salt and pepper

Cole Slaw:
Shredded white & purple cabbage, carrot mix
1 tablespoon tarragon vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
2 tablespoons sesame oil
2 tablespoon olive oil
1 tablespoon mayo
squeeze of lemon or lime juice
1/4 teaspoon red pepper flakes

Heat the olive oil in a large non stick skillet over medium heat. Add the onion slices and stir. Let cook until they become soft and translucent. Turn down the heat to low and continue cooking until they begin to brown and get sweet, about 20-30 minutes. The onions can stay on low heat a long time. Just stir occassionally and add more olive oil if necessary.

Preheat oven to 375. Slice the sweet potatoes into approximately 1/4" slices. Toss with the remaining ingredients. Arrange slices on cookie sheet or jelly roll pan. Cook for approximately 15 minutes. Turn over each slice and re-arrange depending on how you oven cooks. Spin the sheet in the opposite direction if necessary so that the slices cook evenly. Bake another 10-15 minutes and repeat until the insides of the potatoes are soft and fluffy and the outsides are beginning to brown, approximately 30 minutes total.

Combine all the dressing ingredients and whisk to combine. Toss with cabbage and carrots. Feel free to add green onions, bell peppers or even a jalapeno to the mix. If you like it hot add hot sauce too.

Meanwhile, grill the burgers to your desired doneness, add cheese if you want a cheeseburger and warm the buns off to the side. Assemble your dream burger. Enjoy!

1 comment:

  1. Burgers must be in the air because we're having assorted sliders tonight! With Asian slaw and baked rosemary sweet potato fries too. The cumin on yours sound delicious, I'll have to try that next time! Thanks!