Pesto Burger
Starting April 1st we will begin "Gourmet Burger " month. The pesto burger will be one of the choices. We will be using a ground chuck with 80% lean to 20% fat-I do not approve of lean burgers. They are dry and nasty, these are juicy and delicious, with a luxurious topping of fresh mozzarella cheese, and my own pesto which includes fresh Basil, parmesan cheese, pine nuts, and olive oil. Served on a corn meal dusted Kaiser Roll-butter toasted.
Oh great pic! That mini burger looks juicy and delish.
ReplyDeleteCuz,
ReplyDeleteNow that's something we agree on!!! Nothing makes a better burger than ground chuck!!! Grinding your own is even mo' better, IMHO. Gotta have that grease...I mean juicy flavor, that you get w/ground chuck.
Mick,
ReplyDeleteThere's a butcher shop just down the street from my office. On top of selling meat, he runs a small diner. His specialties are burgers; beef, buffalo, and elk. I really like the buffalo. I regularly buy a couple of pounds, take it home and grill em up myself. I made a 'buffalo wing' sauce for dressing them. Avacados, ranch dressing, and some hot wing sauce. There's your next 'gourmet' burger.........
btw.....don't over cook the buffalo!!!!!
Also............is that really a mini-burger??? Or did you just get dissed...............
ReplyDeleteIt is an 8 ounce burger, kind of thick rather than big and flat. But the Duo Dishes are way to nice to dis-I think the big craze right now is sliders, and I proposed a Gallagher mini burger called a Leprecahn, but it was voted down.
ReplyDeleteOmg, this is just beautiful.
ReplyDeleteGreat blog btw!
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