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!

Soup 101

Now that there is a permanent chill in the air and our brown grass will soon be covered with a white blanket of snow, it is time to start inviting a variety of soups into our weekly menus.  I love simple, pureed vegetable soups - they are uncomplicated, easy and satisfying during fall and winter.  If you have 30 minutes, you have time to make soup.  REALLY!

The basics of pureed soup involves a small amount of fat, typically butter, oil or a combination of both, heated in a heavy pan.  Add to this some aromatics like onion and garlic or onion, garlic and celery and saute until tender.  Then the defining moment: adding the dominant vegetable, be it potato, squash, carrot, etc with liquid such as stock (vegetable or chicken).  Cover the pot and let it bubble away until the vegetables are soft.  If you have a hand blender, remove the soup from the heat, let it cool for a few minutes and then blend the entire contents.

Here is when you can get adventurous -  with carrot soup you could try adding some curry powder or maybe some fresh grated ginger or even the juice of an orange.  Apples, cinnamon and nutmeg go well with squash/pumpkin and other veggies from the onion family, like shallots or leeks, would go great with potatoes.  If you are adding complimentary fruit or vegetables to your soup, do so when you add the star ingredient. Otherwise, if it is a seasoning or citrus juice, add this at the end of the cooking process and follow with seasoning to taste.

There you have it!  Simple, easy and in your bowl in under 1/2 hour.  With this easy guideline, the world is your oyster.  This is a gluten-free, vegetarian and vegan soup (substitute vegetable stock for chicken stock) that is high in fibre and vitamins, while low in calories and fat!

Once you feel comfortable with a basic soup, you can try other ingredients to alter the flavour of your favorite recipe: bacon added as the first ingredient will add a substantial depth to the soup and works great with potato soup (think of a baked potato with all the dressings), wine can be added with the stock or even try a spoonful of tomato paste for an extra kick.  Need more bite?  Don't forget chillies...