Okay, I do realize that this blog has “bake day” in the title and that bar-b-quing burgers has nothing to do with baking. But hey, I’m crazy like that!
I had planned on making a tex-mex scramble this morning with chorizo and fresh veggies but Paul had to work and wasn’t done until about 1:00 so I scrapped that idea and instead, decided to share one of my favorite, go to burgers.
If you’ve never made these, you will be a rock star at your next shin-dig, camping circle, or regular week day dinner audience.
These burgers are amazing for four key reasons… lots of thyme, lots of garlic, easy-peasy, and the gold star of the show: Hearst Ranch ground beef. Hearst Ranch raises their cows on organic grasses, free range wandering throughout the hillsides of San Simeon, massaged at special cow spas while listening to classical music, etc. Okay, I may have exaggerated a bit but dear Lord, their beef is tender, juicy, and lovely all around.
When I make these burgers I always make sure I buy the Hearst Ranch beef from Whole Foods (if you don’t have access to that, just go high quality beef – we don’t eat a lot of red meat so we go big then we go home – hee hee hee, I crack myself up). I also use a lot of garlic, far more than called for. But as Paul says, “The more the garlic, the more the merrier.” We embrace bad breath, and have no problem bestowing it upon others.
And for that matter I see the list of ingredients as guidelines rather than rules, hence no mustard for me but a heaping helping of avocado. As I said earlier, I’m crazy like that. Now go forth and grill!
Garlic-Thyme Burgers (recipe care of Cooking Light)
INGREDIENTS: 1 tablespoon chopped fresh thyme, 3/8 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 garlic cloves (minced), 1 pound ground sirloin, 4 (1/2 inch thick) slices beefsteak tomato, 1 tablespoon Dijon mustard, 4 (2 ounce) Kaiser rolls or other sandwich rolls, 4 baby romaine lettuce leaves
DIRECTIONS: Heat a grill pan over medium-high heat. Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Spread about 3/4 teaspoon mustard over bottom half or each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.