Doctored-up Burgers
As I mentioned last week, we’ve been grilling as much as possible and enjoying eating on our patio. Burgers are always a great thing to grill, but sometimes you gotta spice it up a little from plain old ground beef (not that that isn’t wonderful, too, from time to time). These burgers were inspired by some that my friend Sadie made for a cookout for the Fourth of July, and I immediately had to go back home and recreate them. They are chock full of bell peppers and onions, as well as a bunch of herbs and spices. The only peril is they don’t hold together real well. I might add some breadcrumbs or something next time. But it’s a tasty combination – almost like a light, summery version of meatloaf, and endlessly adaptable to whatever veggies, herbs, and spices you have on hand. I somebody forgot to put buns on the grocery list, so we ate them on a bed of watercress since I happened to have some (also good if you’re trying to go the low-carb route). Either way, a cheap, easy, and quick dinner, perfect for eating under the summer sunset.
Doctored-Up Burgers
1 lb ground beef
3 strips bacon
1 egg, lightly beaten
1/4 of a green pepper, diced
1/4 of a yellow pepper, diced
small onion, diced
1/4 c cilantro, diced
1 t salt (or to taste)
1/4 t ground cumin
1/4 t ground coriander
1/4 t ground mustard
black pepper to taste
dash cayenne pepper
6 slices of cheese (cheddar, American, colby-jack, etc.)
leafy lettuce such as watercress, arugula, mesclun greens, etc., or buns
Mix all the ingredients together in a bowl and form into burgers (I made 6). Try not to handle it too much or squeeze it all together too tightly, as that can make them tough. Grill over medium high fire, covered, a few minutes to a side until desired doneness. When almost done, top with cheese so it can melt a bit. Serve over greens or on a bun, with the usual accompaniments. Sit outside and enjoy!
