Food & Recipes - grace grits and gardening

Grilled Basil Burger Recipe

August 19, 2014 By Talya Tate Boerner

Looking for a special burger recipe for Labor Day (or any day)? This grilled basil burger recipe is it! John has whipped up these burgers several times this summer. I’ve been planning to share his recipe for weeks, but here we are nearing the end of August, and I’m just getting around to it. One bite and you’ll taste what you’ve been missing. I apologize in advance for waiting so long.

John at the helm of his Big Green Egg. Basil burgers and spicy sausage…

John uses a Big Green Egg, but I am confident this burger recipe will turn out great on any grill or smoker. Also, we highly recommend Ozark Oak Hardwood Lump Charcoal made in Yellville, Arkansas. John swears by this hardwood charcoal which adds a light, smoky aroma and doesn’t overpower the food. If you live in Arkansas, look for it at your local grocery store. In Dallas, try Jacksons Home and Garden or Elliot’s Hardware.

Okay, without further delay, let’s move on to the recipe.

This flavorful burger is Italian inspired with sun-dried tomatoes, Italian red wine and Fontina cheese. My homemade basil pesto (in lieu of traditional condiments) adds a fresh flavor. Of course, you can add your favorite fixings when it’s time to build your burger, but I recommend tomato, red onion and arugula. (I added pickled radishes because I had them in my fridge—that’s the odd looking reddish-orange thing in my first picture). We used grill sourdough which added a light touch. Sometimes regular hamburger buns add too much bread for my taste.

If you give this a try for Labor Day, let us know what you think!

Grilled Basil Burger

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Ingredients Method

Ingredients

1 1/2 pounds freshly ground sirloin
1/2 pound freshly ground pork
1/4 cup medium to full bodied red wine
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
1/2 cup finely chopped sun-dried tomatoes packed in olive oil
2 heaping Tablespoons minced garlic
sourdough bread slices
Italian Fontina cheese or other white cheese such as Gruyere, Provolone, or Gouda
Arugula leaves
Tomato slices
Red onion slices thinly sliced
Fresh Basil Pesto recipe HERE

Method

Mix first eight ingredients in a large bowl. Form into patties or sliders. Mix thoroughly but avoid over-handling / over-compacting meat.
Let patties rest thirty minutes at room temperature before grilling.
Prepare medium-hot fire charcoal grill. When grill is ready, brush rack with vegetable oil so that meat doesn't stick. Place patties on rack, cover, cook, turn only once until done to preference, approximately 5 minutes each side (depending on size). Immediately before removing from grill, top with cheese.
Let burgers rest for five minutes.
Brush sourdough with olive oil; grill lightly.
Spread basil pesto on bread. Add toppings of your choice such as tomatoes, red onion slices, arugula, etc.
Enjoy!

Grilled Basil Burgers!!! see the basil and sundried tomato? yum.

So juicy! See the bits of basil and sun-dried tomatoes in the meat? Yum.

Grilled Basil Burgers topped with Fontina Cheese

Fontina cheese is creamy and luscious. Melts evenly too.

Happy Grilling!

Grace Grits and Gardening

Farm. Food. Garden. Life.

Blackberry Mint Julep

July 14, 2014 By Talya Tate Boerner

Ohhhhh. We made Blackberry Mint Juleps on the 4th of July. This is such a refreshing drink on a hot summer day, and a great way to use some of that mint growing weed-like in your flower bed.

The recipe came with the local Texas blackberries in our Greenling Box.

Blackberry Mint Julep

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Servings: 4

Ingredients Method

Ingredients

1 pint fresh local blackberries
1/3 cup granulated sugar
1/2 cup rough chopped mint
1/2 cup bourbon
4 cups ice cubes

Method

Puree blackberries, sugar and bourbon in blender.
Add mint and puree.
Add ice. Blend until smooth.
Garnish with mint leaf.

Be careful and don’t splatter on your clothes. Blackberries = stains. (Although you can smear a bit on your lips for a natural lipstick while you work the blender.)

This delicious recipe makes four so you’ll have plenty to share with your happy, happy neighbors. Be forewarned, the bourbon will sneak up on you. If you prefer, omit the bourbon and enjoy a blackberry mint slush.

Pour into shot glasses to serve a group.

We’ll be making these soon at the lake!

Grace Grits and Gardening

Farm. Food. Garden. Life.

This Is How We Roll, Florida Georgia Line

Roasted Okra with Mint and Black-Eyed Peas

July 8, 2014 By Talya Tate Boerner

I’m here to set the record straight. Okra doesn’t have to be slimy. Nor must it be deep fried. I know, I know, that sounds impossible, doesn’t it? I love fried okra, sometimes crave it even, but I rarely fry anything at home. Simple, roasted okra is delicious.

This is my favorite okra recipe, my “go-to” potluck, supper on the ground, picnic dish. I’m confident you will agree this is the perfect summer grilling menu side dish. Plus the recipe includes black-eyed peas. Think of all the extra luck you’ll have. Last week after I made this dish for a neighborhood get together, I won a pair of boots! No kidding, here’s a picture of my new boots.

Old Gringo Boots – Flair and Company

Now back to the recipe.

I found this recipe via a Central Market cooking class several years ago. With inexpensive veggies easily obtained at your local grocery store (or from your own garden), there’s no reason not to give this a try. Add blackened shrimp on top. Mix in a scoop of rice. This recipe is easily adaptable.

Roasted Okra & Peas with Mint

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Ingredients Method

Ingredients

1 1/2 cups fresh or frozen black-eyed peas
1 pound fresh okra trimmed and cut into 1/2-inch thick rounds
1 medium onion cut into 1/2-inch wedges
1/2 pound green beans trimmed and cut into one inch pieces
2 cups cherry tomatoes halved
3 garlic cloves thinly sliced
1/4 cup fresh mint leaves chopped
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Method

If using fresh peas, blanch 2 minutes in boiling salted water. Remove with a slotted spoon and plunge into an ice bath to cool. Drain and dry. If using frozen, let them thaw in a colander and dry.
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients. Toss to mix well. Spread onto an oiled jelly-roll pan and roast 8 minutes. Turn veggies with a spatula and roast another 6 minutes. Serve hot.

You can substitute black-eyed peas with crowder peas, field peas, butter beans, or lima beans. I used small purple onions from my garden, as well as a combination of Roma and cherry tomatoes. The one thing you must NOT omit is the mint. Mint is the key to this dish.