Every once in a while I get a hankering to try to make something different than I’ve made before. Lately in cooking, it has been making a better burger. The last few times of making them, the ingredients have been a little different.
Part of the experimenting is with the meat combination. Over the past year or so I have done different meat mixtures for my meatballs, but never for my burgers. This week, I decided to play with a new meat combo.
The meats, there were three, was regular hamburgers, some farm fresh Italian sausage, and chorizo. I thought the chorizo would add a little kick to the burger. It did, but not to the extend expected. The combination of each was about equal to a pound each.
Adding to the meat mixture was a little sage, salt and pepper, an egg, some shredded cheese, plus some oregano.
After mixing everything together, I made patties that were about a quarter pound each. Remembering to do a little thumbprint in the middle, I tossed them on the grill. The first side I grilled for about five minutes or so. For the flip side, I grilled for around three or so minutes, which seemed to be about right for doneness.
As the first side dish, I cut up some baby potatoes, sprinkled them with salt and pepper, and a little garlic powder. I also placed some whole cloves of garlic in to roast as well. For the final touch, I drizzled a little reduced balsamic vinegar over them all. I sealed up the foil pouch and threw them on the grill too.
For the second side, I tossed some leftover summer squash in with some diced onion, diced green peppers, and some diced garlic (I love garlic on just about everything). These I sautéed in a little butter and garlic infused olive oil, with a little salt and pepper to taste.
Everything turned out pretty good overall. The burgers didn’t have the kick I had thought they would with the chorizo, but still tasty. I will say the potatoes turned out the best, they were roasted just right.
Next time, although I like the meat combination, I’ll probably add some hot sauce into the mix, and just a skosh more hamburger meat. The potatoes will be a repeat as well, but the sautéed vegetables will need a little something more, like zucchini and tomatoes, and maybe some broccoli. Might toss in a few fresh herbs as well.
One never knows how it will fully taste without a little experimentation. I just have to get better at writing down what I put in the mix and about how much.
Personal Reflections of a Middle-Aged Man 