Dijon Burgers with Grilled Peppers and Onions
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Cooking time: 35 minutes for menu |
Grilled Dijon Burgers with Onions and Peppers Time: 30 minutes
Made with hot, spicy Dijon-style mustard and served with crisp-tender peppers and onions, these are not your normal burgers! Use more or less mustard if you like... you could even add a drop or 2 of Tabasco...
12 oz ground beef (350 gr mince)
2 tbs breadcrumbs
1 1/2 tbs Dijon-style Mustard
1 tbs red wine
1 tsp garlic powder
1 large red or sweet onion save 1/4 of it for Wednesday's Pilaf
1 bell pepper - any color
Vegetable/Basting Sauce
2 tbs olive oil
2 tbs Dijon mustard
2 tbs red wine
1 tbs Worcestershire Sauce
For burgers: Mix breadcrumbs, mustard, red wine and garlic powder. Add beef and mix thoroughly - hands are 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 after turning.
For vegetables: Slice pepper (cut in half from bottom toward stem, discard seed and core) into large slices - 1/2 inch wide (1.25cm). Slice onion into 1/2" (1.25 cm) thick slices. Put olive oil, mustard, red wine and Worcestershire in large bowl, add vegetables and toss well to coat. Remove from sauce, saving remaining sauce to baste burgers, and put on a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over direct heat 10 minutes per side, turning once or until they have a nice color and are crisp-tender. Can also be sautéed in nonstick skillet in 1 tbs oil for about 15 minutes over medium heat.
German Summer Salad Time: 35 minutes
This recipe is based on one from the Time Life "Foods of the World" series that I have had for years. The first time I had a similar salad was in Germany. I had expected the typical Midwestern version of Hot German Potato Salad and was wonderfully surprised by this light salad, perfect for summer, and much lower in calories than other potato salads. This recipe serves 4 and in our menu is meant for 2 meals.
4 - 6 medium potatoes, depending on size
1 medium onion
3/4 cup )185ml) chicken stock
2 tbs olive oil
1 tbs white wine tarragon vinegar
2 tbs Dijon-style mustard
1 tbs lemon juice
Pepper
Put a large saucepan half full of water on medium heat and bring to boil. Cut potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch (.6cm) thick. We are aiming for bite size so if you have a huge potato, adjust accordingly. Add to water, cover partially and cook until done, about 15 minutes. Drain, put into a serving bowl and immediately pour sauce over, turning to coat slices evenly. Set aside to cool while finishing dinner.
Sauce: Finely chop onion and sauté in olive oil until transparent. Add stock, vinegar and mustard and bring to boil over medium-high heat. Boil for 5 minutes, stirring frequently. Remove from heat, add lemon juice and pour over potatoes adding black pepper to taste. Should be served slightly warm or at room temperature. Refrigerate leftovers.
Sweet Corn Time: 15 minutes
Nothing says summer like corn on the cob. We've tried roasting it and boiling it...and if I ever find a method that is better than plain old steaming I'll add it to the recipes.... We have some left, for everyone else it depends on whether or not it's available...or want it...
6 ears sweet corn, go down to the garden and pick - or to your local farm stand
Butter
salt
pepper
Shuck corn. Bring an inch of water to boil in a large kettle with a steamer rack. Add corn, cover and steam 4 - 5 minutes (depends on how much corn you put into) or until done. Take 1 ear, slather with butter, salt and pepper. Eat. Repeat twice. Happy summer!
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Cooking Schedule:
35 minutes |
Make patties, place in basket |
Cooking for Two? Or more?
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