Every once in awhile, I can find myself in a food rut. You know, making the same combinations because it’s easy, tasty, in my recent memory, and because the ingredients are already there and I’m pressed for time. But that gets boring and food should never be boring!
That’s usually when ‘junk mail’ from various sites I found interesting for some reason or the other sometimes drop a gem of inspiration. This time it was one about jazzing up burgers for a Fourth of July fest and it got my brain ticking again. Click here if you need a little inspiration as well.
There was no way I could source half of the ingredients used in any of the recipes outlined in the article, but I could come up with my own version. The key things picked up from the recipes were fresh ingredients and creativity. This being late spring, Austria provided Eierschwammerl (Chanterelle mushrooms) and Spargel (Asparagus) in abundance. In my opinion, a good burger must have cheese and heat (a Bahamian terminology meaning a discernable degree of pepper or spicy-ness); hence in went the Pepper Jack Cheese. But most importantly, the burger its self needs to be succulent and moist; meaning it needs fat content, so that meant I’d be using the Faschiertesfleisch (a mix of ground pork and beef) instead of my usual Rindfleisch (ground lean beef). Thus my gourmet burger was born!
So tell me, how would you build your perfect burger? What ingredients would you add to elevate your burger to ‘gourmet’ level?