A slight drift from the 'normal' challenge which must include a face...this week it is all about BEEF. Each year for Father's Day I try to wow my hard working & devoted husband with a hearty, usually beefy, meal. This was one of our favs.
here are my notes from the Father's Day feast pictured above…
BURGERS:
2 lbs lean sirloin, 1 med onion or ½ large, (grate 3-4 T and chop the rest for topping later), 1/3 lb smoke gouda cheese, 1 T worsteshire, ½ bottle of beer (obviously the alcohol will cook out, but certainly okay to skip this), 2 T parsley, a palm of Montreal grill seasoning, palm of paprika – smoked sweet, palm of cumin, 2 cloves garlic – finely chopped.
Mix all together and make 4 patties – tip was to make them thinner in the center so you don’t get that burger bulge when they shrink up on the grill.
**I have side note that says to ‘drizzle in evoo’ but I don’t know how much???**
Top burgers with lettuce, pickles, sauce(see recipe) & chopped onion. Serve with corn on the cob (see recipe)
BURGER SAUCE:
Handful of dill – chopped, 4 T spicey mustard, 4 T sour cream
BBQ SAUCE (for Corn below):
2 T vinegar, 2 T brown sugar, 1 T worsteshire, 1 T hot sauce, 1 T montreal seasoning, ½ C ketchup
Mix and cook on medium low heat
CORN ON THE COB:
Cook corn first then - squirt juice of 2 limes and drizzle some evoo on corn + some salt (like those measurements?), and put on the grill for a few min to get ‘grill marks’, then baste with prepared bbq sauce and top with chopped onion.
That is all she wrote, literally those are my notes in entirety- bon apetit!
wanna drool some more? click below!
thank you to
TxBeef.org for sponsoring this week’s yummy challenge! And
Nolan Ryan Beefwho will be rewarding one of the entries with a $250 gift certificate.
stay tuned for more... ...
