You smell this Charbroiled Herb Flavored Burger made with Piedmontese beef cooking on the grill and you will want it. Try it!
As a child there were two things I always looked forward to doing. One was running around the neighborhood with a large beach towel on my back, pretending to be a super hero and saving the world from evil. The second was Saturday downtown market day. I would go with my mother on a bus, which I always loved, heading to the market to get produce, poultry, and eggs for the week. We would always stop off either at this diner located inside of a store called Mcleods, complete with the red bar stools lined up along a long and vast counter. The waitress behind the counter in uniform complete with diner tiara, and pies displayed in carousels, along with add posters for the best tasting milk shakes in town. which I always got, strawberry. Another place we would go sometimes was the garden grill located inside the Hudson’s Bay department store. You have to understand this was the early seventies and the sixties designs were still prevalent, and always diner in ambiance. My dish of choice at either of these establishments was Hamburger Deluxe. Sounds like a posh burger, and to me it was, but to a mature palate, simple people’s food. The burger with mustard and ketchup, and melted cheddar cheese well cheese slices. On the side a nice golden brown, deeply fried, crinkle cut french fries. I would savor that hamburger and fries, dipping each fry into the ketchup biting one crinkle by crinkle at a time. This day and age we would call that mindful eating in a zen sort of way but back then this little boy just loved playing with his food and try to bite in between each crinkle of the fry, sipping well sucking for dear life to get a bit of strawberry milk shake from the straw as it was thicker than thick, but then giving up and using the spoon.
Time passed and the cape and the super hero retired. The pay sucked and work place injuries too many to mention, and customer respect and appreciation fleeting, plus if I was still running around the neighborhood like that I would be in counselling for many hours explaining my irrationality and absurd and crazy behavior labeling my illness as (Superman syndrome). Its junior high school and word is out Mcdonald’s is rolling into town. I can’t tell you the hype that was going on, and us juniors planning our menu item that we were going to try. For me it was the BIG Mac. Double patties burger with three slices of bun to keep it together, a special thousand island sauce, some shredded lettuce and onion, with a side of fries, not crinkle cut but just thin, crispy, golden brown, pillowy soft insides goodness. My mother would sometimes not frequently deliver this burger to school for me to have for lunch and I would have to fend off lunch traders wanting to do some swapping, but I would tune everything out and chomp down on that Big Mac burger and dip multiple fries at a time, wanting to finish before someone could snafoo some of them.
Today we have many burger joints going from fast food to the modern gourmet burgers, and ideas and compilations many, and innovative, not forgetting to mention the veggie burger revolution. I have opted for the ground beef burger today, more so using Peidmontese ground beef I bought from The Italian Center Shop. An organic beef from grass fed happy cows, from Messinger Meats, A local farmer from Lacombe, Alberta, dedicated to bringing clients the best in quality and service, raising hormone and chemical free livestock. A recipe come to be known to us as the Charbroiled Herb Flavored Burger. In the ground beef I mixed in several herbs such as oregano, rosemary, parsley, along with spices of parika, onion powder, minced garlic stem removed, sea salt, freshly ground black peppercorns, and some Italian style bread crumbs, huge in the flavor department. To ensure the moisture and juiciness of this burger I splashed in some good quality extra virgin cold pressed olive oil, and a splash of home made Merlot red wine, hugely aromatic and robust in flavor a nice soft touch to this puppy. Can’t forget to have a drop for yourself to ensure wine is good. To give this burger some pizazz, a nice mixing of grated authentic Italian D.O.P. Asiago Cheese, nicely aged and airy and slightly pungent.
The key to any successful burger is the mixing, I prefer to use my hands squisheng those morsels of meat in between my fingers, massaging all those herbs and spices lovingly infusing each strand of ground Peidmontese beef to heights of flavor that will have your stomach groaning and taste buds rejoicing in bliss. I know a lot of people use eggs in the mixture as a binding agent which is good, but I find it a bit heavy to eat. The mixture then has time to marinate, for me I left it overnight, then took it out, hand formed the burgers, fired up the BBQ and grilled these babies with a slice of mellted gooey goodness Raclette cheese to a nice medium temperature ensuring the juices to run down your chin. As for garnishes I sauteed some red, yellow peppers, onions, garlic and chanterelle mushrooms which have such beautiful rustic somewhat acidic flavor. Now this is the icing on the cake. I asked myself what would do this burger justice, a little crisp bite to finish it off, then out of nowhere I thought Tempura Tomatoes, nicely battered to a golden crisp color and inside the tomato juicy acidic and sweet, beautiful addition. The bun ciabatta, buttered then grilled slightly as the grill marks faintly appear, a splash of condiment of mustard, ketchup, mayo. Top it with a piece of crisp, fresh green leaf lettuce, then the bun. A little pressure and press of the hands to form down the bundle and we are set to chomp on this beauty.
This burger tastes wonderful, hints of the rosemary, oregano, and parsley, along with the minced garlic enveloped into the beautiful moist olive oil infused medium cooked grass fed beef, which you can taste, then a hint of the red wine along with nice melted strands of Asiago topped with the melted Raclette, smooth creamy, buttery. The sauteed peppers onions and chanterelle mushrooms adds another texture and flavor to this burger, sweet, earthy goodness. Then when you think its all over a nice crunch from the tempura tomato followed by the juiciness of that tomato oozing out. A bit of freshness from the lettuce all encased in this slightly toasted garliced ciabatta bun. I love it a nice hand full of those crispy potato noodles a recent recipe we made, would be great, even inside the burger would be good too. What a way to bring in the spring, beautiful weather, wonderful friends and family, and this Charbroiled Herb Flavored Burger, on the grill. You smell this cooking on the grill and you will want it, try it!
Song of the day: “Ma Ma Mae” by Negrita.
- 1 lb good quality lean ground beef
- 2 tablespoon Italian bread crumbs
- 1 tablespoon cold pressed extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon fresh parsley chopped
- 1 teaspoon onion powder
- 1/2 teaspoon of paprika
- 1 clove garlic minced
- 1/4 cup grated D.O.P Aged Asiago
- 4 rustic ciabatta buns, cut in half, buttered and dusted lightly with garlic powder
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 4 chanterelle mushrooms chopped
- 1/2 small yellow onion chopped
- 1 clove of garlic minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 ripe vine tomato
- 4 tablespoon Tempura flour
- 2 1/2 tablespoons ice cold water
- dash of sea salt and fresh cracked black pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 4 leaves of green leaf lettuce
- 4 pieces of Raclette cheese
- Place ground beef into a medium stainless steel bowl.
- With hands washed break up the ground beef.
- Add olive oil, breadcrumbs, oregano, rosemary, parsley, onion powder, minced garlic, paprika, salt and black pepper.
- With hands blend spices into meat till well incorporated.
- Add in grated Asiago and mix well again.
- Cover with plastic wrap and put in fridge.
- In a sautée pan, drizzle olive oil to coat pan.
- Bring pan and oil to medium heat and toss in onion and garlic.
- Stir for a minute and then add red and yellow peppers, sautée for a few minutes.
- Add in chanterelle mushrooms and cook for another few minutes till vegetables soften.
- Set aside.
- Take ground beef out of the fridge and uncover.
- Scoop out a handful of the ground beef and roll into a meatball, the flatten into a hamburger shape, then place on a plate.
- Repeat this until all the ground beef is used up.
- Preheat barbecue grill to around 400°F.
- Clean and oil grills.
- Place burgers on grill after around 10 minutes or so, then turn burgers 180 degrees.
- Cook for another additional 5 minutes.
- Flip the burger and repeat the steps again.
- Just before burgers are done place a piece of Raclette cheese on top to melt.
- Take ciabatta buns cut in half and butter and dust with garlic powder.
- Place on top rack of grill and cook for about 2-3 minutes, till grill marks appear.
- Take ciabatta buns off of grill along with burgers, let rest a few minutes.
- In a medium sauce pan fill with canola oil about 1/2 full and place on medium to high heat.
- Slice tomato into thin slices
- In a bowl toss in tempura flour, salt, pepper, onion powder, garlic powder, and paprika.
- Mix well, then take cold water and mix into tempura. The batter has to be a bit thick as we don’t want the juices of the tomato to run out.
- Take tomato slices and put in tempura batter. Let excess drip off then place carefully into oil.
- Fry till batter is nice and crispy golden brown.
- Take out of oil with slotted spoon and place on a plate lined with paper towel.
- Take bottom of ciabatta bun.
- Put some mustard, ketchup, mayo, on bun.
- Place burger onto bun.
- Put some of the sautéed vegetables on top of burger.
- Add a few slices of the tempura tomato.
- Lay a nice leaf of lettuce.
- Place top bun on and squish down with your hand a bit to settle everything.
- Ready to serve.
I let the ground beef marinate overnight.
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