Garlic Thyme Burgers
Monday night, I decided to make our first burgers on the shiny new grill. Even though I have our favorite burgers pretty much down to a science (garlic, salt, pepper, and a splash Worcester sauce–nothing fancy, but still very tasty), I wanted to try something a little different. I went with this burger, featured in this month’s Cooking Light magazine.
Adapted from Cooking Light June 2010
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound ground sirloin
- 1 tablespoon Dijon mustard
- 4 slices tomato
- 4 (2-ounce) Kaiser rolls or other sandwich rolls
- 4 baby romaine lettuce leaves
Prepare your grill. Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to the grill; cook 4 minutes on each side or until desired degree of doneness. Spread about 3/4 teaspoon mustard over bottom half of each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.
Note: Cooking Light suggested serving this burger with grilled tomatoes, but I couldn’t quite sell David on the idea, so we went with regular tomatoes. Still quite tasty. The first summery tomatoes I’ve found this year.
I liked the burgers, but not well enough to replace our old standby. The fresh thyme and garlic came through nicely, but didn’t overpower the burger. This would make a nice burger base for many different recipes.
It turns out, I forgot to take a picture, so all I have to offer you is the picture from Cooking Light. I’m trying to get back into the swing of this whole blogging thing.