• 21Jun

    Even though this is a gardening blog, I might talk recipes every now and then, because I like finding new things to do with all of the things I grow. Especially eggplant – I grow so much of it and always on the lookout for a new recipe.

    I’m not a good cook, I don’t especially like to cook, and I’m often very overwhelmed by it. I have a handful of recipes that I can cook well; most are things like fried chicken and gravy because where I’m from pretty much everyone knows how to make that. (Except my first husband actually taught me. To be fair, most of my cooking skills come from his mother, who was very kind and patient.)

    But sometimes I have fun trying. I’m constantly on the quest to make the perfect lamb curry. I’ve made some good ones, but never as good as my favorite Indian restaurant.

    To me, there are two flavors you can’t overdo: garlic and curry. I put curry on a lot of things.

    But I never thought of putting it on a burger. I actually think burgers are very hard to make. Mine never hold together very well, and they’re always ugly. So I’d picked up some preformed sirloin burgers at the store – we don’t eat regular ground beef.

    For hubby, it’s because he prefers the taste of ground sirloin. Until I met him, I really had no idea there was a difference…that’s how tragic my skillz are. (Of course until he met me, he didn’t know the glory of a home-grown tomato, so I guess that evens it out.) The other reason is because I’m very paranoid about e coli and other things in food. (Due to some very bad experiences with food poisoning. Not pretty.)

    Back to the burgers. I’ve kind of gotten spoiled on what may be one of the better burgers. I was watching a show with Gordon Ramsay, and he whipped up a bowl of beef and claimed he was making the best burger in the world. I went online and found people discussing it (the recipe was supposedly top secret), and it really just goes like this:

    your ground beef, a lot of finely chopped red onion, three egg yolks (!), some bread crumbs, salt and pepper, dijon mustard and a large squirt of ketchup

    Mix it up and make burgers. Really, really good. I’m sure it’s the onion and dijon mustard.

    Having gotten used to that good taste, I was thinking these sirloin prefab burgers were going to be drab, so I decided to spice mine up. You can never go wrong with Worcestershire sauce, so I put that on the meat (which was starting to cook in the skillet). Then I added:

    paprika, garlic powder, some Italian seasoning, and yes…curry powder.

    FANTASTIC! I’ll call it the Juli curry burger, and it was the best burger ever. Hubby had to have his plain, because he doesn’t appreciate the curry. That’s his loss.

    I really believe curry makes everything taste better.

    I should also confess that years ago, I thought I invented the tuna melt. I just made it up, and it was fab, and months later I found out it was a real sandwich. So this burger probably already exists.

    Filed under: UnGardening
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    Posted: June 21, 2008 at 4:40 pm

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