I ran down there on my lunch hour and picked up a wonderful tasting locally made spinach and cheese tamale topped with fresh salsa and sour cream, sorry but I forgot to take a picture!
One of my favorite bakeries, Coquette was selling their wonderful bread. This week I picked up a loaf of Thyme After Thyme, a wonderful loaf artisan loaf with roasted garlic and thyme. I also was able to find some organic Angus ground beef being offered by a local ranch. Additionally there was a local farmer offering hydroponic tomatoes (first time to try these, pretty tasty but no replacement for a nice summer tomato off the vine).
I also had some Rogue Creamery Oregon Blue Cheese that I had purchased at the vault sale a while back.
This was the result: YUMMY.
(this is an approximation of amounts, since I did not measure anything)
Serves: 4
1 pound of lean Angus Ground Beef
1/4 Cup Oregon Blue Cheese
1-1 1/2 teaspoon Grill Mates Hamburger Seasoning
8 Slices of good quality artisan bread (roasted garlic a plus)
8 Slices of Tomato
8 leaves of lettuce
2-3 thin slices of Red Onion, rings separated
2 Tablespoons Mayonnaise, I prefer Best Foods
2 cloves garlic smashed (run through garlic press)
In small bowl, mix together the mayonnaise and garlic and mix well. Set aside
In a medium bowl, mix together beef, blue cheese and seasoning, combine until just mixed, being careful not to overwork the meat. Form in to 4 equal size patties, I shaped mine oblong to fit better on the bread.
Cook over medium heat for 4-5 minutes each side (these would also be awesome grilled, but i was having technical difficulties that day, so I just did them on the stove top). Get a good sear on each side. Only flip once, let rest a couple minutes.
Meanwhile, lightly spread mayo over the sliced bread. Place burger on on slice of bread, top with lettuce, onion and tomato and second slice of bread. For easier eating, slice in half. Enjoy!
