Burg­ers on the BBQ her­ald the ar­rival of spring

The Woolwich Observer - - LIVING HERE - RECIPE NOTES

IT’S THAT TIME ... fi­nally! The sweet smoky taste and smell of BBQ fills the warm air. A night of hand­made burg­ers evokes the con­ver­sa­tion of “We should have this more of­ten!”

There is noth­ing like a hand­made burger. Chicken, beef, turkey, lamb, veg­eta­bles and bi­son ... there are so many op­tions.

A good burger also re­quires a great bun that can main­tain its in­tegrity while eat­ing. Tasty condi­ments and fresh pro­duce are com­ple­ments not to be taken lightly. For that rea­son, we carry a full range of condi­ments, sauces and rubs fea­tured in the store. If you are look­ing to liven up your BBQ din­ner, such things are the place to start.

Mother Na­ture has fi­nally al­lowed us to en­joy the gift of spring. Re­move the big heavy coat and get the BBQ cleaned up. Happy spring!

Your sig­na­ture beef burger

Ground beef (choose the best qual­ity you can af­ford sir­loin or chuck mixed) 750 grams 1 tsp. of sea salt 1/2 tsp. ground pep­per Shaker of your favourite rub

Place all in­gre­di­ents into bowl – try not to over mix.

Press into 6 pat­ties. Place on a clean oiled grill.

Sprin­kle your rub on top of the burger. Place on grill with a medium heat.

Sprin­kle the rub on the other side of the burger. It takes at least 8-12 min­utes per side. Lower and slower is best so that the meat and other sug­ars do not burn.

Burg­ers will be firm to the touch, and the juices that come out will be clear.

Serve with your favourite condi­ments and a re­ally good cheese.


Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.