For those of you who having been wondering when bbq’d rhubarb would make an appearance, the answer is not today. I tried it out when I was grilling the burgers and the end result was less than stellar, or edible. I had plans of grilling it and then drizzling some reduced balsamic over top with a sprinkling of fresh parmesan. It wasn’t worth wasting the balsamic and parmesan on. I had hoped that the rhubarb would retain some of its firmness when grilled but what I got was complete mush. Next time I’ll be significantly reducing the grilling time. If you’ve had success with grilled rhubarb, let me know.
Burgers-To-Be
¾ pound marbled steak
½ Vidalia onion, minced
2 T black bean sauce
1 inch ginger, grated
3 garlic cloves, minced
Cut the steak into one inch chunks and pulse briefly in a food processor. You don’t want it to turn to mush, just to be broken up a bit. Dump the meat into a bowl and mix in all of the other ingredients. Cover and refrigerate for 1 hour. Form into patties and grill on a greased bbq.
*Note- For some crazy reason I made 4 patties out of this, I should have made 2. And while you’re grilling the burgers, I advise grilling up some thick slices of Vidalia onion too.
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9 comments:
The rhubarb sounded like it had potential ... too bad that didn't work. Maybe it still has some promise.
Looks like a good burger.
They may have been small, but I'll bet the flavor was good. As for the grilled rhubarb, maybe putting it in a foil packet with the balsamic would work??
There's nothing wrong with a finger sandwich...unless it has real fingers in it. I think these look great! I'm pretty excited by the black bean sauce. That's brilynnt! I never would have considered it, but it makes perfect sense.
Good luck!
The black bean sauce is a great idea. I usually end up making my burgers into Indian style kebabs or something. I'll give yours a go sometime though. :-)
Is that mango in the burger? Black bean sauce is such a great idea! Making burgers on Monday, I think I'll have to do an Asian style too...maybe Hoisin sauce?
I agree with what elle said above for the rhubarb. Maybe grill the rhubarb over very high heat for just a couple of minutes until grill marks form, and then put in a foil packet with the balsamic to braise it until your preferred doneness. I've never tried that with rhubarb, but I did the same technique with baby bok choy and it turned out pretty good.
Brilynn,
My stomach is growling, pass the burgers please!
I love burgers with vidalia . . . I bet your combination would be great with salmon or tuna burgers also.
You have inspired me to start thinking about making my own mince! I always buy ground meat from the grocery...I'll try doing it in my food processor next time like you've done here :)
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