Great Burgers

Yesterday, I posted about carving up the rib roasts I’d been wet aging and between the meat from squaring up the ends, that in the tails, and other trimmings, I ended up with 6 lbs - from all 5 roasts. In times past, depending upon how much there was, I would have cooked it for the dogs or just tossed it. But, remember the meat grinder attachment I posted about for our Kitchen Aid mixer the other day in my homemade sausage post, well it will grind beef too. I stuck the meat in the freezer for 45 minutes, to get it good and cold, then ran it through the smaller grinder die, followed by a quick mix.

So it was burgers for supper. Bev mixed a little garlic and onion in hers then used pretty traditional spices on it.  After cooking, she topped it with cheddar cheese, roasted jalapenos, sauted onions and put it on a bed of lettuce with a sour cream and salsa dressing.  Kinda reminds you of the go-the-extra-mile burrito she made for me the other day.

She said it was delicious except a little too hot - she needed some anaheims.

 For mine I decided to go Greek after reading Pam’s post over at For The Love Of Cooking, but I decided to put my stuff in the meat. To my half pound of meat, I mixed in some

Cavenders Greek Seasoning, 1 tsp
Kalamata olives, diced
Pepperoncini pepper, diced
Red onion, diced

Then I made two ¼# patties, added Feta cheese to the top of one, topped it with the other patty and sealed the edges. I would have liked to top it with a little Tzatziki sauce, but didn’t want to make some for just this burger.

Sided it with a salad with Greek dressing and crumbled feta.

It was outstanding and the best part is I still have about five pounds of it for other things – I feel a ribeye meatloaf coming on.

Have a great day and thanks for visiting.

Larry