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May. 11th, 2011 10:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hamburger with Sauteed Agretti.
1 large handful agretti
5 stalks green garlic, chopped
olive oil
buns - potato rolls, halved (I used homemade bread)
lettuce
1 tomato, sliced thickly
dijon mustard
1 1/2 lbs hamburger (mixture of ground sirloin and chuck)
Heat the olive oil in a large skillet and toss in the agretti and green garlic. Saute briefly over high heat until the agretti has barely wilted and everything smells fragrant, about a minute. Remove from heat and season with salt and pepper.
Heat a grill or grill pan. Quickly grill the rolls to toast and heat through; set aside. Shape the meat into patties. Season with salt and grill over high heat about 3-4 minutes on the first side. Turn once and grill to desired doneness, 2-3 minutes for medium rare and another couple minutes for medium. Remove and let rest for 5 minutes.
Season the buns with Dijon, top with a lettuce leaf, then the patty, the tomato, and a mound of sauteed agretti. Finish with the other half of the bun and serve with a good beer.
What worked: I like agretti. This was a different way to use it and made a very nice, yet different, hamburger.
What didn't: It was messy to eat.
Will I make it again? Not sure that we're getting agretti again this year, but sure. I'd rather get more agretti than a third week of kohlrabi - not that I have any choice in the matter.
1 large handful agretti
5 stalks green garlic, chopped
olive oil
buns - potato rolls, halved (I used homemade bread)
lettuce
1 tomato, sliced thickly
dijon mustard
1 1/2 lbs hamburger (mixture of ground sirloin and chuck)
Heat the olive oil in a large skillet and toss in the agretti and green garlic. Saute briefly over high heat until the agretti has barely wilted and everything smells fragrant, about a minute. Remove from heat and season with salt and pepper.
Heat a grill or grill pan. Quickly grill the rolls to toast and heat through; set aside. Shape the meat into patties. Season with salt and grill over high heat about 3-4 minutes on the first side. Turn once and grill to desired doneness, 2-3 minutes for medium rare and another couple minutes for medium. Remove and let rest for 5 minutes.
Season the buns with Dijon, top with a lettuce leaf, then the patty, the tomato, and a mound of sauteed agretti. Finish with the other half of the bun and serve with a good beer.
What worked: I like agretti. This was a different way to use it and made a very nice, yet different, hamburger.
What didn't: It was messy to eat.
Will I make it again? Not sure that we're getting agretti again this year, but sure. I'd rather get more agretti than a third week of kohlrabi - not that I have any choice in the matter.
