04.07.2012 14.Tammus. 5772
Using bold flavors can make for some mighty delicious burgers.
‘That was the best burger I ever ate,’ several of my American friends exclaimed after a cooking demonstration.
We were not in the US, the land of burgers, but in Paris. The French chef happened to be teaching how to make steak tartar. When he saw that the students were not tempted by the classic dish of raw beef, he asked, “Who would like his portion cooked as a burger?” Everyone lined up at the stove. The burger’s superb flavor was due to the excellent quality of the meat and the seasonings – Dijon mustard, capers, onion and plenty of freshly ground black pepper….
TURKEY BURGERS WITH GARLIC, CUMIN AND HOT PEPPERS
BOEUF BOURGUIGNON BURGERS