The Best Burgers Are Right At My House
We shared some great burgers with our neighbors this afternoon. Start with some great Black Angus ground beef from Sweetbay, doctored up with coarse salt, ground black pepper, Montreal Steak seasoning, Worstershire sauce and chopped garlic. Sear the burgers and then slow cook them to juicy doneness on the grill and serve them on some toasted Sweetbay buns.
There you have it. Served with a nice salad, some fresh asparagus, and some of my grill-roasted sliced small redskin potatoes, and you're done. (Slice the potatoes, sprinkle with EVOO and some butter pats, season with coarse salt, ground black pepper, touches of dried basil, rosemary, thyme and chopped fresh garlic and a touch of red pepper flakes and you're ready for roasting. Put 'em in a tinfoil pan and roast uncovered on the grill at about 400-450 for an hour or so, or until browned.)
Then the only question is what do you like best--the burgers or the roasted redskins?
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