Chilling and Grilling

It has been a frigid weekend here in Salt Lake City, but that wasn't enough to keep me from firing up the grill and making one damn good burger. As you might have noticed, I really love a good burger. I have had many wonderful burgers from all over this great country, and I am always on the lookout for the next great one, but one of my all time favorites is my very own creation.

Here's the breakdown for one fine burger:

1/3 pound of organic, family farm raised ground beef
2 cloves of garlic minced
2 serrano peppers finely diced
2 fresh basil leaves finely diced
1/4 teaspoon chili powder
Maytag Blue cheese
fresh organic mixed greens
fresh tomato slices (insecticide free "Wyomatoes" this time around)
salt and pepper to taste

I gently wrap the garlic, diced peppers, diced basil leaves and chili powder into the beef and top with salt and pepper so the flavors combine and cook through. While cooking on the grill I slice the tomatoes and season the greens with a dash of olive oil and salt. After flipping the patty I place the Maytag Blue cheese on top to melt slightly (I try no to add too much, as the flavor can overpower everything else). Finally, I lightly toast the bun and pull it all together.

The garlic, peppers and chili powder give it a nice kick up front, while the basil softens everything at the end. The Maytag Blue cheese is simply a perfect match with beef (this applies to steaks as well). It is pure heaven...enough to make me momentarily forget that I was standing outside grilling in 15-degree weather.

-J

Technorati Tags: Home Cooking - Burger - Organic Beef - Maytag Blue Cheese - Gourmand Syndrome