This week, week 16 (already?) of our one-three-course-meal-each-week-during-2008, is in celebration of Pinot’s 1st Birthday (on 4/18) and because it’s supposed to be really nice out! When I think of dogs and good weather, somehow being outside comes to mind, which makes me think of grilling and summery-foods and flip flops…. you are probably starting to see how this menu came together. Yes, this meal plan includes bringing out the hibachi grill & propane, small cooler, and heading down to the lake and picnic tables!
First – Marinated Potato & Artichoke Salad
Second – Toasted Pecan Burgers on Whole Wheat Buns
Third – Czech Kolache Cookies (Yes, I’m cheating and re-using a dessert. But if you saw how stocked our deep freezer is with desserts, you’d see why we need to start re-using some of them!)
Beverage – Arrogant Bastard Ale
I’m excited about the salad & the burgers! Hooray pecans! This is a recipe that I found at the start of summer last year on the Washington Post and am excited to test out!
Toasted Pecan Burgers
Perhaps not for the burger purist, these are fine examples of what a little sweetness and crunch can do for ground beef. Serve them hot on toasted sesame seed buns with mayonnaise and butter lettuce leaves. Put the rest of the green bell pepper to use by grilling it and adding to a bright coleslaw or tricolor roasted bell pepper salad.
Ingredients
1 pound ground chuck
¼ cup finely chopped red onion
¼ cup chopped toasted pecans
1 tablespoon finely chopped green bell pepper
3 tablespoons prepared barbeque sauce (preferably not mustard based)
2 tablespoons barbecue seasoning or rub
Method
Combine the ingredients in a medium bowl. Shape into 4 firm, thick patties. (The patties may be prepared earlier in the day; refrigerate until ready to use.)
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low, depending on your grill. If using a charcoal grill, light the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.
Grill the burgers over direct medium heat for 7 to 10 minutes, turning them once, until they reach the desired degree of doneness. (Medium burgers will register an internal temperature of 160 degrees.) Serve hot.
Original Recipe Source:
Adapted from “The Stubb’s Bar-B-Q Cookbook,” by Kate Heyhoe (Wiley, 2007).
Source: Washington Post | (Servings: 4)
