With summer quickly coming to an end I’ve decided to get in as much BBQ’ing as possible before the weather turns. So last night it was a single burger on the grill. Once the charcoal was ready I added some sugar maple wood for smoking and grilled the burger while watching the sunset. To keep the burger from sticking to the grill make sure the grates are clean and blazing HOT, then place the burger coated with canola oil and cover grill, do not touch burger for 3 minutes. This gives the meat time for the proteins to denature, after 3 min. turn the burger 90 degrees to get the neat looking grill marks and flip the burger when juices start to come off the top. Once flipped add pepper-jack cheese, dash of salt, black and white pepper and thyme.
To finish top with sweet onions sauteed in garlic butter and thyme, Romaine lettuce, tomatoes and served on toasted sun-dried tomato bread. Served along with Sesame – Ginger tofu salad, fresh dill pickles and two thinly sliced pieces of grilled sun-dried tomato bread. Next up is chicken without the extras meaning no GMO’s, antibiotic’s or growth hormone’s just a plain chicken raised locally right here in the foothills of Maine!