Ever go to that fancy restaurant and have one of those $12 burgers, only to go home dissatisfied? Well, I have. Lets see what we can do at home for less than 1/2 the cost.
Pretty hard to make a great burger from anything less than a great steak. This is a dry-aged top sirloin, about 7oz. That’s a wedge of Lancashire Blacksticks Blue cheese, tomato on-the-vine, red onion, Yukon gold potatoes, fresh rosemary, sweet corn, a wheat Kaiser roll, some of the peppers that we put up last week, thyme, pepper, sea salt and worcestershire without anchovies.
Grind the well-chilled meat and add thyme, pepper, sea salt and a little worcestershire. Form the burger and set aside.
Get the potatoes going with rosemary and garlic. Add the corn and peppers, season with chile powder and cilantro. Meanwhile, check you burger for your desired degree of doneness. Assemble, plate and feast.
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