Labor day, the
symbolic end of summer has come and gone.
As much as I love
summer, its end signifies lots of great things.
Autumn signifies the
evacuation of tourists from Newport Beach. My nighttime bike rides will no
longer be obstructed by oblivious tourists stopping with their coolers in the
middle of the boardwalk or walking in a line seven deep in the bike lane.
Fall on its way means
that new and delicious vegetables like butternut squash and Brussels sprouts
are on their way.
And longer nights mean
it is boot season. Thank the freaking lord for boot season. My seventeen pairs
are anxious to come out and play.
But longer nights
means, well, longer nights.
Longer nights mean a
whole lot less time at the barbeque.
Major bummer.
But that doesn’t mean
it has to be the end of your burger enjoyment.
Here is the perfect
autumn burger. All cooked inside in the comfort of your warm home.
You will need…
1 ½ pounds ground pork
(80/20)
2 teaspoons salt
1 teaspoon pepper
2 tablespoons
vegetable oil
1 cup crumbled blue
cheese (or sharp white cheddar if you don’t like blue cheese)
4 of your favorite
burger buns (I love anything with onions)
2 tablespoons butter
(at room temperature)
2 pink (Gala, Pink
Lady, Braeburn) apples, very thinly sliced
1 fennel bulb, thinly
sliced
½ small red onion,
thinly sliced
¼ head of green
cabbage, thinly sliced
2 jalapenos, seeded
and diced
½ cup cilantro, finely
chopped
1 tablespoon white
wine vinegar
4 tablespoons chive aioli
Start by combining the
apples, fennel red onion, cabbage, jalapenos, cilantro and white wine vinegar
in a large bowl.
Toss everything well
and set it aside.
Then in a large bowl,
combine the pork, salt and pepper. Mix everything well with your hands and then
begin forming 4 patties.
Once your 4 patties
are formed, set aside on a plate.
Heat the oil in a
large skillet over medium heat.
When the oil is nice
and hot, add the patties to the oil and cover.
Cook until the bottom
side is browned, about 3 to 4 minutes. Flip the burger over and top each burger
with a little cheese.
Recover and cook the
burgers until browned on the underside. Another 3 to 4 minutes.
When the burgers are
cooked through, remove them from the heat.
Lightly butter each
side of the buns and place them in turn on the pan until they are lightly
browned, about 20 to 30 seconds.
To assemble the
burgers, place the patty on the bottom bun.
Spread 1 tablespoon of
chive aioli on the top of each bun.
Top each patty with ½ cup
of apple fennel slaw and serve hot.
Love and Beer Floats
Angela
1 ½ pounds ground pork
(80/20)
2 teaspoons salt
1 teaspoon pepper
2 tablespoons
vegetable oil
1 cup crumbled blue
cheese (or sharp white cheddar if you don’t like blue cheese)
4 of your favorite
burger buns (I love anything with onions)
2 tablespoons butter
(at room temperature)
2 pink (Gala, Pink
Lady, Braeburn) apples, very thinly sliced
1 fennel bulb, thinly
sliced
½ small red onion,
thinly sliced
¼ head of green
cabbage, thinly sliced
2 jalapenos, seeded
and diced
½ cup cilantro, finely
chopped
1 tablespoon white
wine vinegar
4 tablespoons chive aioli
Start by combining the
apples, fennel red onion, cabbage, jalapenos, cilantro and white wine vinegar
in a large bowl.
Toss everything well
and set it aside.
Then in a large bowl,
combine the pork, salt and pepper. Mix everything well with your hands and then
begin forming 4 patties.
Once your 4 patties
are formed, set aside on a plate.
Heat the oil in a
large skillet over medium heat.
When the oil is nice
and hot, add the patties to the oil and cover.
Cook until the bottom
side is browned, about 3 to 4 minutes. Flip the burger over and top each burger
with a little cheese.
Recover and cook the
burgers until browned on the underside. Another 3 to 4 minutes.
When the burgers are
cooked through, remove them from the heat.
Lightly butter each
side of the buns and place them in turn on the pan until they are lightly
browned, about 20 to 30 seconds.
To assemble the
burgers, place the patty on the bottom bun.
Spread 1 tablespoon of
chive aioli on the top of each bun.
Top each patty with ½ cup
of apple fennel slaw and serve hot.
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