The Big “House Burger” on the Big Green Egg
A Boy, His Big Green Eggs, Evolution & Meditrina
Eddie Murphy, in his stand up routine, referred to his Mom’s homemade burger as a “House Burger”. His friends were all having McDonald’s and he had the “House Burger”. Nothing against McDonald’s, Wendy’s or Burgerville here in the Pacific Northwest, but a good “House Burger” is hard to beat! That is what was for dinner last night.
Preparation
Burger: Add ground beef to a glass mixing bowl with some finely chopped shallot or onion, fresh chopped rosemary, couple of shakes of Worcestershire Sauce, spoon full of Dijon mustard, and salt and pepper. Mix together and form into patties. Do not over work the meat when mixing and forming the patties, it makes the burger meat tough and it cooks unevenly.
Burger Topping: In a pan caramelize a sweet onion. Walla Walla onions are in season now, the Pacific Northwest’s Vidalia. When brown add some finely chopped garlic, rosemary and drizzle with Meditrina. Let cook a couple of minutes, then add sliced cremini mushrooms and this time we added some oven roasted tomatoes. These were on the olive bar at our supermarket. I’m sure fresh tomatoes would work nicely as would sun dried. You can oven roast your own tomatoes if you like, it just takes about 12 hours at a very low temperature.
Grilling: Our Big Green Egg, Mac, cooked up these big and juicy delights. Set up the grill to direct cook at 550˚F. Oil the grates with olive oil and grill on each side for about 3 minute or until done to your liking. Top with a slice of provolone cheese. Place the open-faced roll on the grill to toast, if you like. Then simply assemble your burger with the topping and enjoy.
Wine: Meditrina IV; Egg, Grilled “House Burger” topped with caramelized onions, mushroom, roasted tomatoes and provolone cheese; absolutely made my mouth very happy! Meditrina and your favorite burger, a winning combination. Try it tonight!