Comfort food is all about nostalgia. The smell of hot chocolate in the morning reminds me of mornings in my Grandpa Dade's house, while the smell of fried cabbage and chicken is sure to conjure images of my parents kitchen on any given Sunday. The idea here is that comfort food is not only personal but a long lasting tradition that is passed down, morphed and more importantly, what you decide makes you happy or "comfortable!"
In that light, my entry today is all about what makes me and my friends comfortable. You see, when I lived in Washington, DC a good time was all about cookouts, good company, drinks and most importantly, good food! The latter can make up for first two if they happen to be in a state of compromise. To me nothing says springtime or summertime comfort like a grilled burger and chips.
So today I will make grilled burgers with the fixins' and grilled potatoes (chips). Light your outdoor grill and then start with the Burgers: ground beef and add the following dry spices; garlic, onions, season salt and ground mustard seed. (Use whatever your favorite dry spices are.*if you like curry use it sparingly as the taste can be overwhelming). Mix together with your hands and form patties in the size of your preference. Allow to sit in the refrigerator for 30 minutes to set.
Potatoes: I chose 3 medium sized russets because they are flavorful, inexpensive and durable enough to stand up to the intense heat of the grill. Start by washing and then slicing them into "thick chip sized" portions. Marinate in olive oil, tamari, garlic, and dry seasonings. (Enough to cover all potatoes). 2 to 1 olive oil to tamari (soy sauce). If you have a grill plate (a pan for outdoor grill use with small holes for veggie grilling) place it directly on the grill and allow to heat. Place the potatoes 1 by 1 on the grill plate and allow to brown on one side then flip. The potatoes will take about 20 minutes to finish on the coldest part of your grill.
In that light, my entry today is all about what makes me and my friends comfortable. You see, when I lived in Washington, DC a good time was all about cookouts, good company, drinks and most importantly, good food! The latter can make up for first two if they happen to be in a state of compromise. To me nothing says springtime or summertime comfort like a grilled burger and chips.
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| Grilled Burger with Smoked Gouda, Arugula and Grilled Loaded Chips! |
Potatoes: I chose 3 medium sized russets because they are flavorful, inexpensive and durable enough to stand up to the intense heat of the grill. Start by washing and then slicing them into "thick chip sized" portions. Marinate in olive oil, tamari, garlic, and dry seasonings. (Enough to cover all potatoes). 2 to 1 olive oil to tamari (soy sauce). If you have a grill plate (a pan for outdoor grill use with small holes for veggie grilling) place it directly on the grill and allow to heat. Place the potatoes 1 by 1 on the grill plate and allow to brown on one side then flip. The potatoes will take about 20 minutes to finish on the coldest part of your grill.
Place burgers directly on the grill and cook to your desired liking. Grill buns and onions and to dress your burger. Add grilled green onions and cheddar cheese to your chips and enjoy. I often use potato buns because of the texture and taste but feel free to use the buns of your choice but try to be imaginative, after all you've gone through the trouble of making the best burger in the neighborhood at this point. I usually have a lager with my burger , but the drink is up to you. Enjoy and be safe.........
