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Barbecued Burgers
Posted By Stephen
This afternoon we had burgers on the barbecue. We bought some beef mince and Kerri made up some burgers with onion, parsely, salt, pepper and mustard.
To start, we had some salad with borage, which was apparently “herb of the week” at Waitrose. Normally, I’d be quite put off by such blatant marketing tactics, but the purple flowers were so seductive that we just had to have it:
Next, some corn on the cob that had been coated with butter containing garlic, chilli and lemon zest before being barbecued. We served these with some more of the same butter:
Next, the burgers themselves. Served on sesame burger buns with lettuce, tomato and roasted red onion. They were really good and luckily (due to my lack of attention) not overdone:
With all of this I drank some Campo Viejo Gran Reserva 1999 Rioja which a friend of mine had given me for my birthday last year. Kerri drank some white Burguny (Rully 2005).
Jul 14th, 2007
I agree – those borage flowers to catch your eye instantly – such a beautiful blue!
The borage flowers are beautiful. What do they taste like?
They are pretty aren’t they.
I thought they tasted a bit like nettles, Stephen thought furry cucumber.
We looked it up on Wikipedia and apparently the original recipe for Pimms included borage instead of cucumber, cucumber being used more widely because it’s easily available.
When you cook sweetcorn on the BBQ do you pre-cook them a bit in water first, or put them straight on the barbie?
Thanks
Jules
Hi Jules,
We just put them straight onto the barbecue. No pre-cooking and not in the husk either. I like the way that they turn out that way, with a nice barbecued flavour and some brown bits. You just need to put them where they won’t get too hot and burn 🙂
We’re doing them in the husk this weekend though mister, since you bought corns with the husks on!
Jules – something’s gone wonky with your titles, they’ve disappeared and they’re not displaying on my RSS reader.
G
hmm, I’ll have a look and see where the RSS feed has gone wrong. Thanks for letting me know.