This winter it feels like we’re having last year’s storms piled onto this year’s. At this point, I’m feeling defeated by all the snowy, cold, slushy, icky, messiness of a precipitation-filled Canadian winter. Yesterday, I felt like telling winter to stick it where the sun don’t shine.
What better way to do that than serve up some summer-inspired food for dinner, like serve yourself Burger Bar. Snow? PSHAW. I wasn’t about to let a BBQ buried under seven feet of the white stuff to stop me, that’s for sure. Isn’t that what broilers are for?
Self-Serve Burger Bar (about 35 minutes including prep)
Summer in Winter Self-Serve Burger Bar
What you’ll need:
1 lb of lean ground beef (or chicken or turkey) for every three people (we like big burgers and we cannot lie
1 egg per lb of meat
About 1/4 cup of bread crumbs per lb of meat
About 1 tbsp of Montreal-style steak spice per lb
A couple of splashes of Worsteshire Sauce
A couple grinds each of fresh black pepper and kosher salt
Sliced avocado, tomatoes, pickles, onions or whatever else you like on your burger
Some fancy lettuce (I like the Organic blends-the one in the pic is arugula, radicchio and spinach-because I’m lazy)
Condiments of your choice (We’ve got ketchup, fancy schmancy and regular mustard, sundried tomato pesto)
CHEESE!! We had the choice of Swiss and Fontina
Buns (of the hamburger variety. Get fancy with kaisers or foccaccia rolls, or bag-it, whatever your peeps like)
Home-made burgers for the burger bar
What you’ll do:
Preheat the broiler to High. (or BBQ if you’re lucky)
In a large bowl mix the meat with the eggs and breadcrumbs. Add other seasonings to taste. Don’t be afraid to get your hands dirty, and don’t overmix the meat or you’ll have tough burgers, which isn’t as much fun as it sounds. Divide the meat into patties that fit your appetites.
Place the burgers on a large baking sheet covered with tinfoil, when the broiler is hot, put them in, keeping the door partially open to keep the broiler a-broiling. For 1 1/2 inch thick burgers it took about 15 minutes per side. Better cooked than Salmonella, that’s what I always say…
While the burgers are a-broiling (I do like saying that), prepare the rest of the accoutrements and display them in a method that will belie how little work the meal actually took.
When the burgers are ready (juices run clear or when you poke the middle of one it’s not pink), take them out and plate them up all fancy-like.
What to serve with this easy homemade burgers: I sliced a couple of large sweet potatoes and tossed them with a bit of olive oil, ground kosher salt and black pepper, and paprika. Then I baked them at 425 degrees alongside a store-bought a bag of x-tra spicy crispy fries.
Home-made burger from Empty Fridge Cookery Burger Bar
Call in the troops to ooh and aahh and watch Winter cry in defeat.