All content copyright Katrina Hall 2008 through 2018

Thursday, June 16, 2011

perfect burgers and zucchini ribbons among the flowers

The sun is out! After a month of rain, tornado watches, storms, and chilly temperatures, the sun is out and my beautiful "Red Fox" speedwell (veronica) is blooming very prettily beside the front steps. Time for le picnic!

I rustled up some herby hamburgers, and quick blanched zucchini ribbons, sat in the shade, and dug in.


For the burgers:

2 pounds 80/20 chuck hamburger ( this will make at least 6 burgers)

2 slices fresh bread (I used semolina 3 cheese, but you can use plain bread and add a little cheese)

1/2 cup chopped parsley

1 small farm fresh egg

1/2 t. thyme

1/2 t. herbes de provence

1 t. or more to taste kosher salt

freshly ground pepper

2 t. worcestershire sauce

Wash your hands well. Place the bread and roughly chopped parsley in food processor and process until bread is well crumbed. Place in a large bowl.

Add the egg, thyme, hamburger, herbes de provence, salt and pepper, and worcestershire sauce and mix very well by hand. Form into burgers and cook. Serve with slices of tomato and spinach leaves.


For the zucchini ribbons:

Each medium zucchini should serve two, so multiply as needed.

Wash the zucchini, trim the ends, and using a vegetable peeler and holding the zuke firmly, shave ribbons of zucchini. If using large zucchini, shave around the seedy core, and discard the core.

Bring a few inches of water in a saucepan to a boil, throw in the ribbons, and cook for one minute.

Drain and run cold water over the ribbons, then drain again.

Serve with a drizzle of olive oil and a pinch of oregano, salt, and pepper.

Happy picnic!

* What I'm reading:

A History of Europe by J.M. Roberts


Marianne said...

I love the idea of the zucchini ribbons! What a great summer side!

katrina said...

Aren't they pretty, Marianne? You can dress them up with tiny tomatoes, flowers, or ....well, just about anything edible! So happy you enjoyed!

Barb said...

Your photography is so beautiful - you definitely have the talent for making everything look so delicious! (I want to make the zucchini ribbons for breakfast!)

And knowing how good everything else I've ever tried from your postings, I know these burgers will be wonderful. Thank you!

katrina said...

Thanks, as usual, for your delightful comment, Barb! I'm pretty picky about hamburger - turns out I've been buying Black Angus/coarsely ground, which I disliked. My new Russian meat man at the supermarket got me to try his in-store twice-ground burger, and it was perfect. Do like me a burger every once in a while:)

Barb said...

I like that you have a 'Russian meat man' at your local store. That must be pretty interesting - and he got you to try his own grind. I'm not a huge meat fan either, but I do like a good burger now and then too.

katrina said...

Barb - somehow I think meat man is a little more graceful than supermarket butcher! And Ivan is delighted to explain all the hows and whats of beef, chickens and turkeys, and pork, meatloaf grind (including veal/pork/beef special mix). Such a sweetie. After he got me to buy the supermarket chuck, he offered to grind a special order if I didn't like it. AND he told me I could get my money back if I was ever unhappy with my purchase!