Ahh, it's good to be back. This past winter was dark and cold. Snow was falling by the foot, not by the inch. But beneath the frozen drifts lies a grill in waiting. A grill eagerly waiting to try on it's new accessories that lie still untouched in their boxes. Accessories now on a shelf, instead of beneath a tree as I had originally recieved them. But spring is now upon us and the time to grill is here again. Admittedly, there was more than one instance of off-season grilling, but they were nothing to write home about. Just a few standby favorite recipes that I've already written about. Now, without delaying any further....on to the second season of Barbeque Bri and the Weber Adventure. And what better way to get the grilling started than to open things up with a big ol' burger.
Not wanting to start the season off with a loss, I went back to the first Ultimate Burger post for a tried and true basis for this one. I kept the same blend of 50% ground chuck and 50% ground sirloin for the beef. In fact this burger even has the same type of aged Canadian white cheddar perfectly melted on top. Everything is topped with the classic lettuce, tomato, onion, but the twist lies in the garlic aioli spread on two slices of fresh Foccacia bread. The result is more of a bistro type burger, full of flavor, a little fancy but still a delicious classic.
6 cloves garlic
3/4 cup mayonnaise
1 tbs fresh lemon juice
2 tsps whole grain dijon mustard
fresh ground pepper
-In a small food processor, pulse the garlic until minced. Then combine the remaining ingredients, including the garlic, in a small bowl and mix. Add ground pepper to taste.
I like my burgers with a nice singe on the outside but just a little pink in the middle. I find the best plan of attack for this is a two zone fire with high heat. Hot coals for the perfect burn, and a cool side in case things get a little too
"whoa! my burgers' burning!" flared up. This time everything came out quite nicely.
As for the rest of the grilling season, I'm eager take what I learned last year and really step things up. Armed with a gift certificate to my favorite meat market (thank you Dan and Courtney!), and the assistantance of Alexis (who did the grocery shopping for this post and made the garlic aioli), I'm confident that this will be a grilling season to remember. Again, my mission for this season, and for the this blog remains to inspire others to get out of the kitchen, get out your grills and taste something new.