The Ultimate Burger

Hello folks and welcome back! I apologize profusely for my lack of blogging in the past week. Its been pretty busy here on my end.

I welcome you all back with one of my favorite warm weather summer foods: The Ultimate Burger. Everyone has a different version of their ultimate hamburger. Whether it be a turkey, mushroom, beef or veggie patty with Swiss, mortza, or cheddar cheese, anything goes, so long as you love the burger your biting in to. My version of the ultimate burger is a thick, juicy beefy patty (which is often be substituted with Blue Plate Diner‘s amazing veggie burger patties, which can be found in Eat Local First’s Good Food Box), smothered in sweet and savory BBQ sauce, topped with aged cheddar cheese, caramelized onions and sauteed red peppers, honey garlic mayo, lettuce and tomato. Yea, I’d call that the ultimate burger.

I’ve developped a fond love for local onions. They’re decently cheap at my regular haunt, the Old Strathcona Farmer’s Market.

I left them alone to caramelize, with a tablespoon of butter, for about a half hour, while I got everything else ready for these tasty burgers.

Unfortunately, I did not have the opportunity to pick up any local burgers this time around, however we did have some local burgers on May long from Four Whistles Farms that were outstanding.

I love to make Honey Garlic Mayonnaise. It’s super simple and it adds so much to any sandwich or burger. I used local honey from Eat Local’s Good Food Box.

I mixed 1 tablespoon of local honey with one giant garlic glove and about 4 tablespoons of light mayonnaise and voila! delicious!

I was telling Justin this as we were cooking away: “There is a science to cooking the perfect burger.” Well I think there is, anyway. I usually fire the burgers on the grill, let them sit for about 2 minutes, then apply some Montreal Steak Spice. I let it cook some more, then the BBQ sauce goes on. I let the sauce seep into the burger on the grill, then its time to melt the cheese onto the patties. These were some gooood burgers.

Here’s Justin, the grill-master!

At the end of a hot summer’s day, this is really all I ever want to eat. No wonder my summers are not usually very healthy.

Here’s Justin waiting impatiently for me to finish snapping photos so we could eat. Tee hee!

The Ultimate Jacquie Burger. It’s always worth the wait, and the bells and whistles.

I would love to hear what you’re ultimate burger consists of! Please let me know!


Portabello Mushroom Burgers – aka: The return of the BBQ!

WOW. What amazing weather we’ve been having here! It’s been so warm that we finally decided that it was time to bust out the BBQ!

I ordered a half pound of Portabello mushrooms in my Good Food Box this week, and all I could think about was grilling them on the BBQ with a little bit of garlic and olive oil. These were some of the tastiest mushrooms ever, with their intense Italian flavor, which compliments just about anything you serve with them! I think next time I’ll order a full pound…

These were a decent size as well. Perfect burger size!

This is my BBQ. We have to grill on the back porch because it’s electric, and needs to be plugged into an outlet in the house. Interesting set up. We’ve been talking about getting a real one this summer, for practicality sakes…

We cooked these alongside some some falafel burgers from the Happy Camel. (I am going to do a full post devoted solely to the Happy Camel one of these days. This little snippet today does not do justice to the amount of amazing product they carry!)

Once cooked, I placed a dollop of goat cheese on the mushroom to let it melt a bit. The flavors worked so well together!

Served inside a delicious, fresh 50% Whole Wheat Pita from Happy Camel, topped with mixed greens from Morrinville Greenhouse, which I acquired once again through my Good Food Box, and slathered with some homemade garlic and herb mayo, this Portobello Burger was a sure celebration of the return of warm and sunny weather!

Jacquie’s Delicious Portobello Mushroom Burgers

2 large Portobello mushrooms

2 tablespoons of extra virgin olive oil

3 cloves fresh garlic, minced

2 dollops of fresh goat cheese

several leaves of local baby lettuce, for topping (and any other of your favorite toppings!)

2 whole wheat pitas from Happy Camel

2 tablespoons of mayonnaise

2 teaspoons of Italian seasoning.

Wash Portobellos. Brush with olive oil and 1/2 of the mined garlic. Grill until Mushrooms are cooked to your liking.

Place dollop of goat cheese on mushroom while still very warm, so that the cheese will melt a little. While you’re waiting for the cheese to melt, pop the pitas in the toaster. Once everything is ready to go, assemble the pita burgers, and add toppings, such as lettuce, tomatoes, and/or pickles.

For the garlic Mayonnaise: Combine the rest of the minced garlic with the mayonnaise, and Italian seasoning. mix until combined well. Slather on pita before adding other ingredients.