Dan has been craving burgers, so we got some Ciabatta Rolls from Preston Hill Bakery and some ground beef from Skagit River Ranch to make them. I seasoned the beef with some salt & pepper, chopped garlic, and some chives and parsley from our garden, and pan seared them. I topped the burgers with some red onions carmelized in balsamic vinegar, guacamole, tomatoes, and cheddar and gouda from Golden Glen Creamery.
To go with the burgers, I cut a few small yukon gold potatoes from Olsen Farms with my mandoline into very thin strips, and baked them with a little olive oil, salt & pepper at 425 for about 45 minutes to get them nice and crispy.
As usual, there was an imbalanced bun to burger ratio. I need to find a better bun option for 1/4 lb burger patties that don't overwhelm the meat and leave you overfull. The ciabatta rolls were tasty - just too much bread. Maybe I'll have to make my own, so I can control the size?
2 comments:
Those baked potatoes look amazingly tasty! I have to try making those sometime. They look like a disassembled potato latke.
Thanks! Ever since I was a kid, I've liked the under-sized fries that get super crispy, almost burned, the best. So I thought if I used the smallest blade on the mandoline, I could make a whole batch of them! I had to flip them periodically, and break them up - they really wanted to turn into hashbrowns - but in the end they were just what I wanted.
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