Grilled Dijon Burgers with Sweet Onions; the end of summer and the Weekly Menu Recipe
I love this time of year.
I love the sound of the wind blowing through drying corn and turning leaves. A completely different sound than summer breezes in green trees.
I love the warm, dry days and the cool, clear nights. The humidity of summer is gone.
I love gathering the walnuts and hazelnuts from under our trees, picking and curing the winter squashes.
I love the thought that, soon, I can stop the mowing and hoeing and watering and picking and freezing.
As much as look forward to spring to start all the work, I look forward to fall to stop it.
It's sad seeing the beans slowly dying, but it was a good crop, producing more than we could eat for over 6 weeks.
It's sad seeing all of the green tomatoes that will never ripen - but I'm finding (and being sent) new recipes for using them.
I'm not mourning the end of the summer squash (courgette), partly because they're still producing a few, but mainly because we've had our fill.... I'm ready to swap them for the butternut.
I'm ready to start using all of the bounty of autumn....
As a late summer treat, for the first time ever, I found sweet onions.
What goes better with a grilled sweet onion than a grilled spicy burger?
Made with hot Dijon-style mustard, these are not your normal burger. Use more or less mustard if
you like... you could even add a drop or 2 of Tabasco...
- Grilled Dijon Burgers with Sweet Onions
- 12oz (350gr) ground beef (mince)
- 2 tbs dried breadcrumbs
- 1 1/2 tbs Dijon-style mustard
- 1 tbs red wine
- 1 tsp garlic powder
- 1 large red or sweet onion
- Basting Sauce
- 2 tbs olive oil
- 2 tbs Dijon mustard
- 2 tbs red wine
- 1 tbs Worcestershire Sauce
Burgers: Mix breadcrumbs, mustard, red wine and garlic powder. Add beef and mix thoroughly - hands work best. Shape into 3 or 4 patties. Oil hinged basket. Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side, basting each side with sauce.
Or sauté in nonstick skillet for same amount of time, basting.
Onions: Slice onion into 1/2" (1.25 cm) thick slices. Brush both sides of slices with basting sauce and put on a mesh grill pan (the idea is not to have the slices fall through the grate into the fire....) Cook over direct heat 4 - 5 minutes per side, turning once or until they have a nice color and are crisp-tender.
Or sauté in nonstick skillet for same amount of time, basting.
Basting sauce: Put olive oil, mustard, red wine and Worcestershire in a small bowl, stir well to combine.
In
addition
to
this,
for
the
week of September 3 we have Pasta with Shrimp and Creamy Avocado Sauce, Glazed Lamb Chops, Chicken Breast with Pimento Sauce, Ratatouille , Teriyaki Pork Chops....
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