Archive for the ‘Pork’ Category

Shallot-Basil Burgers

July 7, 2011

Few things in life conjure up such positive associations as burgers. They are classic American summer fare, and are inextricably linked to thoughts of freedom, blue skies, warm weather, cold drinks, and good company. No matter how hard things might be at the rat race, knowing that you can always come home and stoke the barbecue flames till they lick the sky is a source of constant comfort. Everyone has something to complain about, but the solace of the backyard kitchen is an eternal refuge for the work-weary. Over the coals, worries melt away like fat dripping from juicy patties, and after that first tender bite, the savoury trinity of char, spice, and smoke brings repose to troubled hearts, and satiety to rumbling bellies.

Recently the LA times ran a feature on the best burger recipes from reader submissions. Some of the burgers selected in this little contest sounded so mouth-watering that I could not help but be inspired to craft my own burger recipe. Now, all of the recipes ran in the feature had slightly ethnic twists to them – the german-cuban pork, the southwestern, the mexican. To me this really demonstrates the versatility of a burger. If the thing itself weren’t such a solid foundation, then it wouldn’t support all the variations on a theme so well. But, because a burger is such a classic, it is important to not stray too far, or else that underlying greatness might get lost in the enthusiasm and confusion of experimentation. After I had read that article, I realized I had some leftover Thai basil, and shallots, from the kohlrabi salad earlier this week, and was taken with a flash of inspiration.