The only thing about burgers - they are greasy. And making low-fat ones usually turns into a crumbly mess. But there are mistakes that people make when using extra-lean beef. They are generally overcooked - lean meat takes less time to cook. Add moistening bits - such as onion, garlic, sauces, and egg. A small amount of tomato or black bean puree wouldn't go amiss. Don't overmix - this is a big one (the trick is to pack firmly but don't overmix)!! And always add seasonings.
So while I was cooking these little slabs of meat, I continued on my bird's nest drawing. Completely inspired to draw something so delicate as I cooked ground raw beef . . .
And while the patties were cooking, Jacqui received one of the most impressive and thoughtful gifts I had ever seen - given to her by her loving ex-roommates. Putting me completely to shame.
Darby's (evidently Wednesday night is unofficial UBC law student night), we walked over to the 24 hour vegetarian restaurant, the Naam, in Kits. A medley of an evening to say the least.
1 lb. ground beef
3 chipotle chillis, from a can, chopped
2 tbs. of adobo sauce
1 small onion, minced
1/2 tsp. of oregano
1/4 tsp. of ground cumin
1 egg, beaten
1/4 c. tomato juice/sauce
1/4 c. cilantro (optional)
salt and pepper to taste
1. Combine the beef with the rest of the ingredients (except for the hamburger buns!) and mix (careful not to overmix!). Rest the meat mix for a couple hours in the fridge (this makes all the flavors meld and spread evenly throughout the mix).
2. Shape the beef mix into 4 patties and grill/fry (I had to fry, but grilling is the best way to cook these) each burger for 4 minutes on each side or until the meat is fully cooked.
3. Serve on toasted burger buns with lettuce, a thick slice of tomato, mayo, refried beans, and guacamole.
4. Pray. Eat. Enjoy.