When I was a little girl I remember going to my maternal grandparents’ house and seeing meat being ground for sausage. I didn’t like sausage at the time and thus my focus was directed not to what was being made, but on how it was prepared. What I remember was a large, silver, wood handled, heavy tool – a shiny grinder. This fine mechanism was heavy enough that it needed to be clamped to a big white wooden stool. Most of the time I could only watch, but on occasion I’d get a turn at the handle; what a strenuous task!
Fast forward a few years (okay, quite a few). I am now the proud owner of that same heavy tool.
My daughter, who generally prefers chicken or cheese based protein in her bento, requested that she have a little variety for a while. She’s getting “chicken-ed out.” After a brief discussion we agreed that the best item for her bento tomorrow would be a left over burger. She’s had this before and really enjoyed the 2 inch diameter burgers that I prepared. However, I couldn’t find the cutter that I ordinarily use and thus I used a silver cookie cutter that I generally use for cheese --- it’s a star. The result was an immediate hit; fancy looking, star shaped, micro-burgers.
Of course it’s a rather fusion bento as she still requested having an onigiri.
Topped with fresh mozzarella, grilled onions, and the star of the show prosciutto, this burger delighted the taste buds with a playful, palate pleasing combination of saltiness (prosciutto), mellow smoothness (mozzarella), and sweetness (the barely caramelized onion).
It's not unusual to find a Mushroom Swiss burger on any bistro menu, but most often a thick slice of pre-cut, processed cheese has been placed on the burger patty. However, for a taste that allows the subtle nature of high quality swiss to complement the beef, slice the swiss into thin opaque pieces and place them atop the mushrooms and not directly on the burger patty.
For an added complementary taste, season the patty with fresh ground black pepper after it comes off the grill.
This burger delights the blue cheese lover with tender beef, the sweetness of pickled red peppers and the full bodied flavor of the blue cheese. The preparation technique allows for a larger portion of blue cheese.
There's only one thing more delicious than an olive burger and it's a juicy jalapeno and avocado burger. Ken does such a great job grilling the burgers and no matter what we top them with they are delectable.
Ken grilled this amazing burger to perfection creating a nice sear on the outside and a perfect medium-rare on the inside. As of late I've been partial to jalapenos on my burger, but this time it was olives a la Key Hole Bar in Mackinac City.
Can anybody remember what else Key Hole Bar puts on their olive burgers? I seem to remember a sauce or dressing, but I don't think that it was mayo.