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Who doesn’t love a good burger?
by Steph Weber - June 26th, 2008Categories: cook, pair
I could totally go for some of that beefy goodness right now. Especially like the ones my husband and I made for dinner the other night.
We used to be really into mixing a whole bunch of extra ingredients into the burgers — onions, peppers, jalapeños, Worchestershire sauce, spices, sauces, and the list goes on. We’ve since discovered that if you just go with a good quality 85% lean ground beef, all you need to add is salt and pepper. Let that juicy, beefy flavor shine through. You can add other flavors later on with your toppings.
I topped these burgers with baby spinach, gorgonzola cheese, and mushrooms and onions sautéed in a little olive oil and balsamic vinegar. Absolutely delightful. Mushroom-gorgonzola is one of my most favorite combos. I went really nuts here and made a Mushroom-Gorgonzola Risotto to go with the burgers, along with a little steamed broccoli. Mmmm…
Surprisingly enough, our Pomegranate Wit paired excellently with these burgers. Normally, a witbier would be far too delicate to stand up to a burger, but ours has got a nice bit of tang and zip from the pomegranate juice, which really matched the blue cheese on the burgers. The earthy, yeastiness from the Belgian yeast complimented the mushrooms nicely. Very tasty pair.
June 26th, 2008 at 12:54 pm
That’s the best way to eat a burger! Salt and pepper. Try smoked sea salt next time. Goes great on the meat.
I’ll be going to Taste in Los Angeles tonight. They were voted the best gourmet burger by Citysearch. I’ll be blogging about it soon!