Burgers, Tomatoes, and Corn On The Cob

It all started with  us stopping by the local farmers-market-store, the Peachtree Market.

We were just going to buy a few tomatoes and Lily ended up loading up on these scrumptious looking cobs of corn. So we decided to grab a few other things, including ground beef from Creekside Farms; all local, free roaming, grass-fed, no-hormone induced meat.

Back in our kitchen we mixed up these few things for hamburger patties.

The half of a pepper, 3 green onions, and 2 cloves of garlic we chopped up and softened a bit in a little olive oil.

The 5 slices of stale bread we zipped up into crumbs with a food processor.

We added the veggies and most of the bread to the pound of ground beef, with 1 egg, a handful of parsley, a teaspoon each of salt, pepper, cumin, and ground coriander seed, and a dash of red pepper spice. We added enough bread crumbs for the mixture to be moist but not runny.

We used more bread crumbs to cover the patties and stuck them into the fridge until we were ready to cook.

We freed the corn from all their husks, but left the stems on. The stems were perfect for holding the cobs while eating.

Next we turned our attention to 2 big beefy tomatoes. We sliced them up and tucked in a few slices of feta cheese, drizzled the whole thing with olive oil, red wine vinegar, and 1 sliced green onion, and topped it off with a bit of salt and pepper.

Next we got a big pot of water going and turned on the grill.

As soon as the grill was nice and hot Lily placed the burgers on it.

She turned them a couple of times to keep the moisture inside the meat.

We chucked the corn into the boiling water for just a few minutes. It didn't matter that they did not quite fit. The steam took care of the tops. We quickly got some plates and prepared a few items for the burgers, namely 1 avocado, lettuce, and whole wheat burger buns (those we stuck in the oven for a few minutes to get them warm and a little crunchier).

Look at it. All home grown, healthy, yummy food for a lovely summer cookout. The corn was so tasty it did not need any butter or salt. The burgers, too, were absolutely happy without any other condiments. Good times.

The World's Best Hamburger

This was the best burger with French fries ever! And we can't even claim the fame. We got the basics for this one form Jamie Oliver's Jamie's Dinners. It took an hour to prepare and was well worth it.

First we sliced up 1.5 kg of yellow potatoes, tossed them in water and turned on the stove.

The we whizzed up some stale bread for some bread crumbs. Got a whole bulb of garlic ready. Chopped up half a big onion. Then we heated the onion for a few minutes in a skillet and turned the oven to 450F with a large tray warming up in it.

In a bowl we mixed up 1 lb of beef, a bit of ground up cumin seeds, a tablespoon of ground up coriander seeds, salt, pepper, a handful of grated parmesan, one tablespoon of mustard, an egg, and a handful of those bread crumbs and the heated onion.

When the pot with the potatoes was boiling for about five minutes, we drained the potatoes. In the skillet we heated some olive oil and tossed in the garlic.
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Then we added the potatoes and fried them for a short while tossing them about. Then we transferred the hole lot onto the tray in the oven fro 25 minutes.

In the meantime we formed the hamburgers out of the meat mixture and covered them with more breadcrumbs all around. and put them in the fridge for a bit.

Then we prepared a rosemary salt with rosemary, lemon zest, and  sea salt.

We prepared a few items for the burgers, especially a few slices of avocado.

We fried up the burgers,

removed the potatoes and sprinkled them with the rosemary salt, while we warmed a few hamburger buns in the warm oven.

And voila, we were ready too munch. Both the burgers and the fries were to die for. Couldn't stop chomping away at it.

Lily gave it one thumb up!