Nathan and I have always dreamt of grinding our own meat. However, we’ve given up (at least for now!) because we’ve had nothing but bad experiences…even though we have a KitchenAid grinding attachment that is supposed to work well. (And yes, I refuse to believe that the problem is user error.) We always ended with beef that just looked squished and manhandled instead of properly ground. The following burger recipe gets around the problem by ‘grinding’ the beef in (wait for it) the food processor. It seems weird but we can now promise that it works! The result is a juicy, tender burger patty that you know is pure beef with no weird fillers. We piled our burgers high with cheddar cheese, bacon, fried egg, avocado, tomato, spinach and red onion. The combination of flavors and textures is just so. good. This burger will give your favorite burger joint a run for it’s money!
Red wine and a burger is a true culinary delight. That being said, this wine was awesome!! It has a deep, rich flavor with notes of black cherry, dark chocolate and plum, The juicy fruitiness of the wine complemented the savory juiciness of the burger perfectly. I would buy this wine again!
How could we make a farmhouse burger and NOT pair it with a farmhouse ale?! Luckily, a farmhouse ale was the perfect beer to pair with this burger. The bright citrus notes and carbonation of the beer helped to wash down the beef and egg while the slightly cloudy wheat characteristics contrasted the acidity of the tomato and onion.
From this recipe
Makes 2-3 burgers
1 pound sirloin steak tips (or sirloin tip roast), trimmed of any excess fat and cut into 1/2-inch chunks
2 Tbs. butter (unsalted)
a few pinches of coarse salt and freshly ground pepper
1 Tbs. vegetable oil
2 thick slices cheddar cheese
Spinach, arugula or lettuce
red onion, sliced
2 eggs, fried
4-6 slices bacon, fried
1 tomato, sliced
½ avocado, sliced
2 hamburger buns, lightly toasted