Sunday, April 25, 2010

a burger is not just a burger

like most families, we love a good burger. and we do succumb to the occasional trip to the golden arches (tho' we always regret it afterwards, unless the only thing we got is one of those mcflurry with daim and extra caramel (but i digress)). but the best burgers are the ones we do ourselves at home.

i tend to make it as easy on myself as possible, because burgers are always something we do when we've had a busy day otherwise and we don't feel we have that much time, but want something yummy. i buy good quality organic ground beef, some kind of posh buns, a few ripe avocados for guacamole, a tub of greek yogurt for tzatziki, a jar of pickled jalapeños, some arugula, some ready-made indian pickles.

tonight, we also had a mango around, so i diced it, threw it together with a few green onions and tossed it in a ready-made goma (japanese sesame) dressing from a sushi place. i always make a big bowl of guacamole as well, as for us, no burger is complete without it. and yes, a mish-mash of styles - mexican, japanese, indian, is all right by us. this time, it was even more complicated, as i drizzled the ciabatta buns with truffle oil before i toasted them. it was a veritable international feast all one one plate.  but a burger holds up to that, doesn't it?

it's all very simple - in this case, i had strange long ciabatta buns strafed with cheese, so i shaped my hamburger accordingly. i seasoned it simply with salt and a sprinkle of the fajita seasoning i use in my guacamole - fiesta makes the best one in my humble opinion.

tho' none of this is actually complicated enough to warrant recipes, i'll show you how simple it is by sharing the guacamole and tzatziki recipes....


3-4 ripe avocados (depending on how many you are serving - i use approximately one per person, but we're big fans)
1/2 an onion, finely diced
1 small tomato, finely diced
handful of cilantro (this evening, i didn't have cilantro, but i did have those beautiful deep green garlicky ramsons (ramsløg) that can be found in the forests around us at the moment)
1 small chili, finely diced (i do leave this out when serving children, or make them their own bowl without it, but tend to serve it on the side for those who like it with a bit more kick)
fiesta fajita seasoning to taste
juice of a lime or half a lemon (whichever you have on hand)

scoop out the avocado into a bowl and mash it with a fork, add the diced onion, tomato, cilantro and chili and season with the fajita seasoning. if you lack fajita seasoning, a bit of salt and a garlic pepper will do. squeeze the lemon over it to keep it from discoloring. 


1 cup (250 grams) greek yogurt (i like the thickness it offers as opposed to ordinary yogurt)
1 6" section of cucumber, grated (grate into a sieve and squeeze out the excess liquid)
1 clove of garlic (or a handful of ramsons, finely chopped)

stir up and enjoy! 

think posh the next time you serve burgers. if you invest in good ground beef, why not splurge on other ingredients? a bit of truffle oil, fancier buns, a spicy indian pickle, some posh mizuna greens or peppery arugula, a fresh pesto...the possibilities are only as limited as your imagination. 


Michelle said...

Sounds delish! Thanks for sharing. Another translation opportunity, since I saw the ramsons peeking out of the burger in your picture...We belong to an organic farm here in Wisconsin, and those ramsons are called ramps in this neck of the woods! michelle/madison

Char said...

mmmmmmmmmmmmmmmmmm i love that cucumber tip with warm pita

julochka said...

M - i found the word "ramsons" on a translation website! :-) but of course there would be a different north american word for it. :-)

char - using a pita is a great idea!

Lisa-Marie said...

These look delicious!

I agree entirely, there is nothing like a homemade burger!

Anne said...

Oh yum, now I'm hungry! That mango salsa looks like a great accompaniment. And I've never had guac on a burger (still learning to like it), but you might have inspired me to give it a go.


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