I love summer cooking because I love to cook on the grill. While I try to keep my red meat consumption down to two meals a week or less, I love me a good ol' burger on the grill. Tomorrow, my grandparents and my little brother are coming over for dinner, and I decided that'd be a perfect time to make some burgers. I've been having a hard time with my burgers lately, though, not coming out very moist. My friends suggested adding breadcrumbs and an egg or two to the ground beef along with my normal seasonings. I'm going to give that a try, but I didn't want to settle for some processed breadcrumbs made from refined white bread.
So, I made my own!
I had a loaf of Ezekiel bread in the fridge (aka a super clean, whole grain, bread) and dried out a few pieces in the oven (at 300 degrees for 10 minutes) and ground them up in my mini food processor. I added my own seasonings and stuck them in the fridge. The bread has zero preservatives so I keep the bread (and the crumbs) in the fridge to keep it fresh. This way, I have complete control over the quality of the breadcrumbs I'm using in my burgers. Unfortunately, I can't go too crazy with the burgers because my boyfriend is super picky. No "funky" feta burgers for him. I may grill some onions to top the burgers though.
For a side, I'll be serving the left over sesame soba noodle salad I made a few nights ago and I'll probably skip a bun since I'll have the salad. I'll also be making oven baked french fries for the boys who won't like the soba noodles.
As far as picking the ground meat for the burgers, I tried ground turkey a few weeks ago and my boyfriend did not like them at all. So, to compromise, I use 90% lean ground beef. I know burgers are typically made with 80% but I don't want that much fat in my burger. I'm fairly adventurous, though, so I may experiment with different types of meat. I've seen recipes for lamb or bison burgers; I may give those a try some time. If I do, I'll be sure to let you know!
Stay healthy!
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