Are you ready for fancy homemade burgers? We hope so! We love burgers, all kinds of burgers. Regular beef burgers. Salmon burgers. Bacon burgers. Matt and Stacy’s 50/50 burgers. Bison burgers. I could go on, but you might get bored. So, instead, I’m just going to tell you about our latest experiment so we can get down to business: sharing with you a recipe for fancy homemade burgers!
A couple weekends ago, I was hankering for burgers but Brent was simply not in the mood for more beef. (Admittedly, it had been a week of steak, chili and roast beef.) So, we were staring at the selections of meats available at our local Whole Foods, hungry and indecisive. Finally, he grabbed ground pork, ground veal, and ground lamb. My eyes lit up. I couldn’t wait to get home and put them together.
This recipe seems “fancy” because, growing up in my house, veal and lamb were special foods for special occasions. But these fancy homemade burgers are actually quite simple to make! We hope you’ll enjoy this casual and delicious new twist on an old favorite.
We love ribs. They’re great on the grill and in the oven, and are something you can make nearly year round. It’s always a little awkward for me to eat them at my desk, but it’s worth it. These ribs were inspired by the leftover apricots we had in the house from our cooking at the Farm to Consumer Legal Defense Fund’s Baconpalooza. Our apricocity didn’t take the prize, but it was an awesome time with new and existing friends.
Ever since my mom gave us her old wok, we’ve been attempting to bring it into use more often. We’ve made hot and sour soup, which was really fun, but the ingredient list was pretty extensive. I know I’ll make it again, but I wanted to attempt something less demanding with this awesome cooking tool.
Brent loves buffalo wings, and while I love his Zesty Buffalo Wings, I’ve always preferred wings with other flavors—sweet barbecue, teriyaki, honey barbecue, jerk, spicy barbecue… (Hi, my name is Heather and I have a problem: I love barbecue.) So, with all the big football games lately, I’ve been itching to experiment with the wings.
Curries make everything better, as far as I’m concerned. Until I met Heather, I hadn’t really given much thought to curry, as I was pretty satisfied with pizza, Chinese, sushi, and “healthy” whole wheat wraps from the local sandwich shop. One of the first things she cooked for me was her peanut butter curry. The concept scared me, but it was actually delicious. Since that meal, which was on our third or fourth date, we’ve had a great time experimenting with more flavorful dishes, even going so far as making a curry dish with bison.
This is a really hearty curry that has a nice heat to pair with the winter weather, although I’d eat this year round. Beef chuck is one of the less expensive cuts at our market, and it was great to use it in something that wasn’t another slow cooker pot roast. This takes about an hour to make, but boy is it worth it.