We planned this meal as a classic kick-off to the summer barbecuing season, but sadly the weather did not cooperate. Though I should probably confess that we never got around to cleaning our patio furniture, so the rain was just one reason we didn’t enjoy this meal out on the patio as planned. But the first burger of the season enjoyed alongside a cold beer and some yam fries still managed put me in the mood for sunshine when it finally decides to stick around for a while.
Not to brag, but I am known for my hamburgers. I always freestyle them a bit based on the mood I’m in and what ingredients we have on hand. Somehow they always seem to turn out well and tonight was no exception. The recipe below is the closest I will probably ever get to nailing down a proper recipe.
The yam fries were our first attempt to make our own. Trying to be healthy, we decided to bake them. They tasted pretty good, but were more like mushy yam sticks than actual fries. I see more experimenting in our future.
Hamburgers (source: Tonight’s Dinner)
1 lb. extra lean ground beef
1/2 of a small onion, minced
3 cloves garlic minced
sprinkling of bread crumbs
ground black pepper and/or white pepper, to taste
a few pinches of chili powder
pinch of salt
4 hamburger buns
hamburger fixings of your choice (e.g. tomatoes, cheese, lettuce)
- Combine ground beef, egg, bread crumbs, onion, garlic and seasoning in a large bowl. Mix together with your hands.
- Divide meat mixture into 4 equal parts. Roll into balls and then press into patties.
- Grill on the barbecue until cooked through, approximately 5 minutes per side.
- Serve on hamburger buns with hamburger fixings.
Yam Fries (source: Tonight’s Dinner)
1 Tbsp. kosher salt
1 Tbsp. ground pepper
2 Tbsp. olive oil
- Peel the yams and cut them into strips.
- Toss with remaining ingredients.
- Spread out on baking sheet.
- Bake at 500°F for 30 minutes, turning occasionally.