The Ultimate Burger

Is there really anything better than a delicious, juicy burger? As usual, I’m thinking of something other than the standard, ho-hum, boring fare. Instead, I’ve got my mind on something special—my blue cheese bacon burger with lemon aioli is the perfect indulgence. Top with purple onion, tomato and lettuce on an onion roll, and enjoy the ultimate burger experience.

Blue Cheese Bacon Burger

1 lb. ground chuck
1 clove minced garlic
½ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons finely chopped parsley
1-1 ½ ounces crumbled blue cheese
Olive oil for drizzling
Onion rolls, split
Lemon aioli (recipe below)
Purple onion
Lettuce
Tomato
Cooked bacon slices

Mix first five ingredients together, lightly, making sure not to overwork meat. Measure out ¼ lb. meat mixture, and shape into loose ball. Lightly separate ball and sprinkle in desired amount of blue cheese crumbles. Form back together in ball, and press lightly into patties, closing up any open ends. Drizzle with olive oil and grill 3-5 minutes on each side. Serve on toasted onion rolls, and dress with aioli, bacon, sliced purple onion, tomato and lettuce.

Lemon Aioli

1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
¼ to ½ lemon, juiced
1/8 teaspoon Cayenne pepper
1 garlic clove, pressed
1 tablespoon thinly sliced chives

Wisk olive oil into mayonnaise. Add remaining ingredients and stir.

Beef, Vegetable and Black Bean Soup

The cold weather lingers, and I continue to crave flavorful, hearty soups. With ground beef and black beans in mind, what started as a Mexican inspired plan ended, instead, in a subtle beef, veggie and bean creation, topped off with a splash of sherry. Perfect for a cold weather lunch or dinner, what satisfies more than a beef soup with veggies and beans?

Beef, Vegetable and Black Bean Soup

Oil and/or butter for sautéing
1 lb. ground beef
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
2-3 cloves pressed or minced garlic
1 teaspoon chopped fresh thyme leaves
2 or 3 cans beef broth (can also use vegetable broth)
2 cans black beans, drained and rinsed
Kosher salt and black pepper
¼ cup hot water or soup stock and 2 tablespoons flour (for thickening)
¼ - ½ cup sherry

In a dutch oven, heat oil and/or butter. Add ground beef, and brown with onion, celery and carrots until vegetables are softened. Add garlic and thyme, and cook for 1 minute. Add broth and black beans, and simmer covered for 30 minutes, stirring occasionally. Mix flour with ¼ cup of hot water or soup broth until smooth to make a slurry (add more liquid if necessary). Add flour mixture to soup and continue to simmer for one minute or so until slightly thickened. Add sherry. Stir and remove from heat. Adjust seasonings and serve.

I Hereby Declare “Friday Night Pizza Night!”

I arrived home Friday after work, greeted by a warm, welcoming fire, a glass of wine, and my wonderful husband. Gary had been to the grocery store that afternoon to pick up items to kick off our newly decreed weekly homemade pizza night. At the inaugural, we agreed to take turns—the first would be Gary’s choice, and he scored, deciding on a wonderful barbecue pizza with bottled barbecue sauce, chicken, smoked mozzarella, caramelized onions, and bacon. Man, was it delicious! Next Friday, I’m trying a Middle Eastern pizza with lamb, pine nuts and other traditional toppings.

I look forward to many fun pizza Fridays—roasted veggie toppings, or chicken cordon bleu, or a Mexican pizza with salsa, black olives, black beans, corn…the possibilities are endless! Easy, store-bought pizza dough makes pizza night effortless, and the fun in creating our own, custom-made recipes is priceless.

Goodbye expensive restaurant take out. Adios boring, mundane, same old same old delivery. So long frozen, bland, cookie-cutter from the box. Hello homemade, fresh, fun, fantastic!!