I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. – Bobby Flay
|Flavourings add interest to this standard backyard staple.|
It’s been increasingly difficult for the past several weeks to write posts for this blog.
It’s not that I’m losing interest in sharing with all of you the things I have discovered. It’s that we’re in the process of getting our house ready to sell. It’s a lot of work, and takes a lot of time. More time than I bargained for.
So that’s my reason. Please bear with me over the next several weeks. Once we hit the market things may actually get back to normal a little bit. Then it will just be the waiting to sell. And then probably some missed post days when we actually move.
I’m hoping the move will add more interest to my posts. We plan on moving somewhere yet to be determined, but definitely to the country. Yep. Out of the city. Big air. Big skies. Big dreams. Maybe even big ocean.
It’s about time too. I have lived in Halifax since the late 1980s and that’s long enough. The things that attracted me to city life just don’t appeal to me anymore. Hopefully they will appeal to someone interested in buying a house…
|The white flecks are chunks of feta.|
But back to the purpose of my blog: stuff for you to maybe use.
This recipe is one that you may want to think about for this upcoming weekend. July 1is Canada Day, the celebration of our nation’s birthday. We are 145 years young. July 4 is Independence Day in the United States. So it will be a busy two weekends.
One thing’s for certain, everyone will be in their backyards, beer (or other libation) in hand, waiting for the burgers to come off the barbecue.
I posted blue cheese burger patties about 1 week ago. This one has Greek influences: feta and Oregano. Lots of oregano. I also made a chopped spread out of onion, black olives and more oregano.
Burgers are easy to mix and just take a few ingredients. They actually are more than just ground beef. Usually those extra ingredients are egg, mustard, salt and pepper (and sometimes bread crumbs or rolled oats).
That was the starting point for these patties. Feel free to experiment. Take the basic burger recipe, decide on complimentary “additions” and go for it.
In no time at all you’ll have custom flavoured burgers to amaze your friends.
Just remember, in the case of feta do not add salt. The feta has more than enough.
Oregano Feta Burgers with Black Olive Spread
Makes 8 patties
1 lb hamburger
120 g feta, crumbled
1/2 tsp pepper
1/2 cup chopped fresh oregano
1 piece dry toast, rubbed through your fingers
Mix all the ingredients together with your hands. Refrigerate for about 1/2 hour before shaping into patties. Divide into 8 equal portions and flatten between waxed paper. Keep refrigerated until ready to use.
Black Olive Spread
For 8 burgers
1/2 cup diced onion
1/2 cup diced black olives
2 tbsp chopped oregano
1 tsp olive oil
1 tsp balsamic vinegar
1 tbsp mustard
Combine the onion, black olives and chop finely until it reaches your desired consistency. This can be anywhere from rough to fairly fine.
Add the remaining ingredients and let sit for 1/2 hour for the flavours to develop.
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