burger
x-posted to just good food
so, in the spirit of drunken cooking (and unix admin), being the best cooking you can do, i'm back at the burner. this time? 1.19 lbs of meat from the best local ground around split into 2/3 and then that 2/3 put with 1/4 cup of basil, finely crushed with a table spoon of parsley and then sprinkled in to the meat while it's folded.
the resulting green tinged pink/red mass formed into patties then gets colavita olive oil patted on each side (the first on the cutting board the second sprinkled/patted in the pan) and a semi-complete covering of baleine coarse non-iodized sea salt on one side.
the resulting patty, slow cooked at med-high lvl (covered) heat for 2/3-3/4ths of the period (depending on if the edges brown up *passion* or not) turn the heat down to lower than half (or just above half, if it wasn't browning passionately) for that last bit.
so it seems to have on hell of a flavor. the basil & parsley soaked into the flesh-mass while the salt dissoves into the overall olive oil (yea it's not the partanna i'd prefer, but i gotta tin i gotta run with until there's more of it's better in my hands. i'm not using my oilo verde novello for a fucking burger, fuck that). the cook made a burger that comes nigh well near the flavor of my recent experience with philly cheese steak per a native (dude)
so, in the spirit of drunken cooking (and unix admin), being the best cooking you can do, i'm back at the burner. this time? 1.19 lbs of meat from the best local ground around split into 2/3 and then that 2/3 put with 1/4 cup of basil, finely crushed with a table spoon of parsley and then sprinkled in to the meat while it's folded.
the resulting green tinged pink/red mass formed into patties then gets colavita olive oil patted on each side (the first on the cutting board the second sprinkled/patted in the pan) and a semi-complete covering of baleine coarse non-iodized sea salt on one side.
the resulting patty, slow cooked at med-high lvl (covered) heat for 2/3-3/4ths of the period (depending on if the edges brown up *passion* or not) turn the heat down to lower than half (or just above half, if it wasn't browning passionately) for that last bit.
so it seems to have on hell of a flavor. the basil & parsley soaked into the flesh-mass while the salt dissoves into the overall olive oil (yea it's not the partanna i'd prefer, but i gotta tin i gotta run with until there's more of it's better in my hands. i'm not using my oilo verde novello for a fucking burger, fuck that). the cook made a burger that comes nigh well near the flavor of my recent experience with philly cheese steak per a native (dude)