The Nev Burger
April 6, 2008Despite the snow today, summer’s definitely coming. I can feel it in the air: there’s this frisson of ozone. I can also hear it: the birds are singing. I can see it too: it’s light when I go home (usually), and my flowerbed and veggies are starting to wake up.
Summer also means barbeques. Lots of them. It also means some experimentation at Nev’s place. Last year we grilled pretty much everything we could lay our hands on, but there was always a trusted favourite that we keep coming back to: the Nev Burger.
I call it the Nev burger, but chances are Nev found it somewhere else. I don’t know and I’m not really sure I care. It’s delicious.
Here’s the recipe. You’ll notice that it’s a “guy” recipe, in that it doesn’t rely on weights and measures in the same way that a “chick” recipe might. In “guy” land, measures are units of booze and weights are things you lift in the gym to pack the burgers you eat onto your Herculean physique.
Back to the recipe (feeds the guys you have over):
- Some ground beef. Maybe half a kilo. Maybe more. Use your judgement.
- Fresh Coriander
- An onion or two
- Garlic
- Some buns
- Lettuce
- Beef Tomatoes
- Creamed Horseradish
- A pack of cheese slices (the plasticky kind)
- Some chilli powder
- Mayo
- Ketchup
- Mustard
Chop the onion and garlic, chuck them into a bowl with the beef. Add some chilli powder and creamed horseradish. The horseradish acts as a flavour enhancer and binder. Chop the coriander. Chuck it in. Chuck some more in. Salt and pepper the mix. Form into patties and chow down with the rest of the ingredients in traditional burger fashion.
Enjoy with a cool, crisp, refreshing beer or a mojito.
