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Burgers on the Barbecue
Posted By Kerri
Today marks the first day in our quest for the perfect burger. This version included anchovies and capers along with some grated onion, Dijon mustard, salt and pepper and some chopped parsley. They were seasoned just right and the meat (miced chuck steak) was tasty and had a great texture but the anchovies over-powered slightly. The capers worked well though.
Next time, same combination but minus the anchovies. At some point, I’d also like to consider the addition of chilli or tabasco. I’ve used red wine in the past and that’s worked well, as has worcester sauce. We also need to work on a lamb version. I guess we’ll just have to keep on firing up the barbecue.
Apr 25th, 2009
Oooh look at that burger – and the pickles! Delicious. I use quite a fatty mince,and then stuff a cube of feta in the middle. While not perfect, it does work well.
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That burger’s making my mouth water!
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I made some killer pork burgers with lots of fresh cilantro and some of the Cool Chile Company’s chipotle chutney – a fab combination! Love the idea of adding capers, but I’m with Lizzie on the inclusion of a bit of cheese in the centre…
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