May is national barbecue month; national burger month; and national salad month. There are some pretty amazing barbecue posts, burger posts and salad posts out there, and on top of sharing my own barbecued burger and salad recipe today (yes, I am rolling all three into one!), I want to share with you a small list of posts that are all things barbecue, burger and salad!
The three rubs you’ll ever need for barbecue and smoking (by me!)
Easy Grilled Chicken (by me!)
A blog all about grilling!
And another grilling and smoking blog!
21 epic burgers you have to try (by Tablespoon)
The burger lab (by Serious Eats)
More than Burnt Toast shares a bunch of great burger recipes!
Edmonton’s Bacon Hound put burgers in Edmonton against each other in his blog! He know’s a lot about burgers!
Spring Citrus Salad (by me!)
Mexican Black Bean and Corn Salad (by me!)
Smitten Kitchen has about 100 salad recipes on her blog!
Love and Lemons has a lot of salads on her blog as well!
And now for my barbecue burger and salad!
A good burger is all about the juiciness of the meat, the toppings and the cheese; so when I was thinking about making this burger I knew that I wanted top quality meat, some good cheese and a great marmalade to make it epic. I will be honest with you; ground beef is not my favourite ingredient to work with. We never have it in our house and any recipe that calls for it, I opt for ground chicken or turkey instead. But I wanted to stick to beef for this recipe to stay true to an original burger for national burger month, and I think it turned out perfect!
Remove the rib of the kale and chop it up and then massage it with olive oil and salt.
Cut up three oranges into bite size segments and add to the kale. Slice up an avocado into chunks and add it in. To make the dressing just add one part vinegar of your choice, to one part olive oil of your choice, to one part citrus juice of your choice. I used champagne wine vinegar, blood orange olive oil and pineapple orange juice. Mix salad and dressing all together well and sprinkle with some fresh pepper and black sesame seeds.
- 1 bunch fresh kale
- Olive oil and sea salt
- 2 navel oranges
- 1 blood orange
- 1 avocado
- 2 tbsp champagne wine vinegar
- 2 tbsp blood orange olive oil
- 2 tbsp pineapple orange juice
- black sesame seeds
- Remove the rib of the kale, chop it up and then massage it with olive oil and salt.
- Cut up the oranges into small segments and add to the kale.
- Slice up an avocado into chunks and add it in.
- To make dressing, mix champagne wine vinegar, blood orange olive oil and pineapple orange juice in a jar or bowl with a tight fitting lid, and shake well.
- Mix salad and dressing together and sprinkle with some fresh pepper and black sesame seeds.
- Use any kind of oranges you want. I had a blood orange in my fridge and like the colour it adds to the salad.
- For the dressing you can use any vinegar, oil or citrus juice you have on hand.
This recipe is very simple and it turned out to be delicious! Heat up a cast iron skillet with some olive oil, over a Coleman stove. (Okay, you can totally do this indoors too, but I am on a “cooking-outside” kick!) I sliced my onions thin and chopped up the figs and added them to the hot cast iron skillet. Pour in 1/2 cup of stout beer and add 1/4 cup of brown sugar. Stir well.
Sprinkle some salt and pepper and let simmer until everything reduces, about 30 minutes. Set aside and let cool and start the burgers.
- 1 onion, sliced thin
- 1/2 cup chopped figs
- olive oil
- 1/2 cup stout beer
- 1/4 cup brown sugar
- salt and pepper
- Heat up a pan with some olive oil.
- Add sliced onions and chopped figs to hot pan.
- Pour in stout and brown sugar and mix well.
- Sprinkle salt and pepper and let simmer until reduces, about 30 mins.
Roll your meat mixture into small balls, about 2 inches in diameter and then flatten them into 8 patties. Place sliced gorgonzola cheese on one patty and then top with a second patty. Mend the sides together to ensure the cheese doesn’t spill out when grilling.
Put your burgers on a preheated grill and grill for about 10 minutes (because they are so thick!) on each side, until the juices run clear. Some of your cheese may leak out, but if you mended them well, it won’t be much. Once they are cooked, top with some cheese; I used maple smoked aged cheddar. Make your buns up how you like them; I had mayo, Dijon mustard and spring greens all on a fresh (from Save on Foods) pretzel bun, and of course onion fig marmalade! Enjoy!!
- 1 tsp each of: oregano, basil, garlic powder, onion powder, ground rosemary, black pepper, sea salt
- 1/4 cup bread crumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 pound of ground beef
- Gorgonzola cheese
- Put all ingredients, except for the cheese, into a bowl and mix well.
- Roll mixture into 2 inch balls and flatten into 8 patties.
- Place gorgonzola cheese on 4 of the patties and top each with a second patty.
- Mend the sides of the burger together to seal the cheese inside.
- Place on a hot grill for about 10 minutes each side, until juices run clear.
- Top with another cheese that is strong like an aged cheddar.
- Eat on a great bun with some epic onion and fig marmalade as a topping.
What is your favourite burger meat: beef, chicken, turkey, fish, vegetable, other? Are you grilling and cooking outside lots this spring/summer?