In honour of Burger Week, we decided on burgers for our last meal of the weekend. We bring you the Tex-Mex Burger, a whopping 1/2 pound patty consisting of a 50-50 mix of lean ground beef and chorizo sausage, topped with Monterey Jack, Chipotle mayo, lettuce, tomato, Vidalia onion, and fresh guacamole. Charcoal grilled over high heat, this burger is built to satisfy the meat-eater within!
It’s Burger Week in Halifax! To start off the week, grilled chicken burger with apple smoked old cheddar, and topped with Moishe pickle, onion, lettuce, tomato, mayo and a touch of Dijon. For the patty, we mix the ground chicken with some Montreal steak spice and panko bread crumbs to hold them together. Grill them over medium high heat while enjoying your favourite beverage.
This morning I had a craving for biscuits. So, biscuits with double smoked hickory ham and apple smoked old cheddar seemed like a good idea.
1 C buttermilk
1 egg, lightly beaten
2 TBSP sugar
4.5 tsp baking powder
3/4 tsp salt
3/4 C butter, frozen
1/2 C each Ham and grated cheese
Combine eggs and milk and set aside. Sift together dry ingredients. Grate the frozen butter into the dry ingredients and add the ham and cheese. Add wet ingredients and mix gently until just combined and everything holds together. Press dough on a floured surface to 1″ thick circle and cut into wedges. Bake for 15 to 20 minutes at 425 to 450 degrees.
It’s an early morning brew day – strike water is finished up and mash is underway for a Weizen – my first attempt at a wheat beer.
I love early morning brew days – cool, crisp air with only the sound of the burner in the background. It does freak out the neighbors a bit though when I’m out back in the dark, headlamp on, pouring water into the kettle.
Many Friday nights around our place are burger nights. Sometimes they are chicken burgers, but mostly they are beef. Personally – don’t find you need to do much to beef for a good burger some Montreal steak spice or simply salt and pepper and you are good to go. Don’t work the meat – handle it only enough to even out the spices and form into loose patties. Grill on a hot fire and top with your favorite toppings. Tonight it was pickle, onion and feta stuffed jalapenos. Delicious!