Silk Road Burger
It finally happened. Our grill died. I guess using a grill for over 13 years in a row, year round, tends to do that. Of course since we are without our grill we both are craving burgers. Not any burger mind you, but the ultimate burger. You know the one. The burger that makes you stop talking to your friends, close your eyes and eat while juices drip down your chin. You open your eyes hoping no one noticed and get up to grab a napkin, or in the case of most of our outdoor festivities, a paper towel then smiling to yourself notice all your friends are doing the same thing.
Grilling has been a pastime for many people, but there are those, we are part of that clan, that takes it quite seriously. The best burgers are not just plain beef. There is something always special added to it. Some people put cheese in the center of their burger, some like to add lots of toppings. We like to tweak the actual burger with spices and add a second meat to the top sirloin beef. Sometimes we add pork, sometimes we add elk (one of my personal favorites). Here is the recipe for a burger that uses both Harissa and Aleppo Pepper. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey.
- 2 tablespoons Harissa Paste
- 2 tablespoons Light Muscavado Sugar
- 2 teaspoons Aleppo Pepper
- 2 teaspoons sea salt
- 1-1/2 pounds ground top sirloin
- ½ pound ground pork (or elk if available)
- 6 Slices of Rogue Creamery X-tra Sharp Cheddar Cheese
- 6 Burger Buns – toasted
- Onion Confit
Mix the Harissa with the Muscavado and spices. Add this to the mix of beef and pork. Make 6 patties and chill until you grill them. After cooking, top with cheese and onion confit and any other toppings you desire.
Now we need to go to find another grill. Happy Grilling and Cooking Everyone!