Best Burgers

I'm hoping, REALLY hoping, that some of us are enjoying great summer weather - sunny blue skies, warm breezes and endless opportunities to do one of my all time favorite things - eat al fresco!  The marks of summer at our house specifically defined with several milestones, all of which include the outdoors and food - first al fresco meal, first s'mores in front of the fire and the first meal made from harvested vegetables in our yard.

With that, comes the need for some easy, but fantastic recipes for the grill.  There is none more North American than a fabulous burger.  At our house, we go with the classic - great quality Alberta beef and just a few additions.  Mix this winning recipe with my Hubby's kick ass BBQing skills and you've got a burger that's won your heart forever!  This recipe I am about to share goes amazingly well with a mound of caramelized onions (slice onions, place in pan with a drop of oil, let cook on medium low for about 15-20 minutes, then add a spoonful of brown sugar, and continue to cook on low for 5 minutes).  I've also whipped together a great spread with veganaise/sour cream/Mexican creme with a chipotle seasoning!  Hey, if you are feeling adventurous, cut a cube of brie and submerge it in the beef!

Slider or full size, American toppings or gourmet tastes, this is the ultimate basic burger recipe.

Enjoy!

Ingredients

1 Lb. lean ground beef
3 Tbsp. green onion or Spanish onion, minced
1/4 - 1/3 cup dried breadcrumbs or Panko crumbs
2 1/2 Tbsp of your favorite BBQ sauce
1 garlic clove, crushed
1/8 tsp salt and pepper
1 egg

Optional: 1 Tsp of an herb that compliments the theme of the burger (basil with mozzarella and tomato)

Directions

• Combine all ingredients in a large bowl.
• Mix well and then use you hands to form beef into sliders or regular beef patties.
• Make an indent in the centre of the beef to even cooking all also allow the burgers to retain their shape while cooking.
• Cover and refrigerate until ready to BBQ.
• Have awesome cook to BBQ to perfection!

Weekly Easy Peasy: Lemon Curd

There are few things better than a homemade lemon curd - the tart and sweet mix of refreshing lemon in such a velvety form that works fantastic on an assortment of gastronomic wonders: pastries, macarons, cupcakes, as a filling in between cakes, in the infamous tart and even spread over morning toast!  Though you can purchase some fantastic house made curd at the Queen of Tarts, if you have about ten minutes, you can make it yourself, save a bunch of cash and feel quite smug with the oooohs and aaahhhhs coming from your family!

In my attempt to get back on the blog path, here is a first of many Easy-Peasy recipes to enhance your life, just a smidge! (Thanks Martha!)

Lemon Curd

Ingredients
3 large egg yolks

Zest of 1/2 lemon

1/4 cup freshly squeezed lemon juice (2 lemons)

6 Tbsp. sugar

4 Tbsp. unsalted butter, cold and cut into pieces

Directions
(makes 1 1/2 cups)

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon,  about 5 to 7 minutes.

2. Remove saucepan from heat. Add the butter, one pieces at a time, stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cook; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

NOTE: you can also freeze lemon curd - it should hold up quite well for at least a month.