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Sesame Crusted Curried Salmon Burgers With Lemony Herbs Recipe
You can’t go wrong with Woodbourne Farms grass-fed ground beef when making burgers. The flavor is rich and beefy, just what you want in a burger. A sprinkle of salt and pepper is really all you need, but ’tis the season for fresh herbs – and they’re packed full of phytonutrients – so here’s another way to adorn your burgers. When cooking, resist the urge to press down on the burgers with your spatula. This will cause all the juices to squirt out and your burger will end up a bit dry. One more thing, as tempting as it is to fiddle with the burger while it’s cooking – let it be. You will a develop a nice sear on the outside if it’s left alone on a hot skillet or grill – this also insures a juicier burger. Watch out for that first bite!
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
Add Loads Of Herbs And Beef Stock For Really Robust Sauce Your
The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.
Now, take a look at a list of five great herbs for flavoring beef with explanations of why those herbs made the cut. And, whenever possible, use fresh herbs rather than dried herbs in your recipes. If you can grow your own herbs, even better, it will ensure maximum freshness and best taste.
These garlic and herb burgers are fresh, juicy, fluffy and delicious, and feel lighter on the gut than frozen pre-made “mystery” patties. When you make your own burger, you know exactly what goes into it and can avoid preservatives and chemicals by using quality beef. Plus I pulled the parsley right out of my garden – although I shouldn’t brag. I only have parsley because it beat the odds and grew back this year despite my complete neglect of my herb garden. Now you know the truth. It’s just a really pitiful looking box of dirt in my backyard. Maybe next year I’ll do better ;).
Pin On Burgers Sandwiches
2 lbs ground beef (preferably 80/20 fat content – not too lean) 2 large cloves garlic, pressed or minced 2 1/2 Tbsp Worcestershire sauce 1/4 cup fresh parsley, finely chopped 1/4 tsp salt pinch of black pepper
6 burger buns 6 slices swiss cheese Green leaf lettuce leaves 1 large or 2 medium tomatos, sliced Sauteed mushrooms (In a little oil with salt & pepper) Freshly sliced or Caramelized onions Ketchup and mayo
1. Preheat Grill to medium/high heat. In a large bowl, combine 2 lbs beef, 2 minced garlic cloves, 2 1/2 Tbsp Worcestershire, 1/4 cup finely chopped parsley, 1/4 tsp salt and a pinch of pepper.It’s easiest to mix the meat with your hands or using a stand mixer with paddle attachment.
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