So guys. Honestly. This burger. It. Is. So. Good. Clear your schedule and forget your dinner plans. Make this! Well, maybe you need some more time, but get on it. It is so good. The flavours, I have to say, I balanced quite well. Some bitter, tangy, sweet, salty and rich. I keep making this for myself, I cannot stop and of course, I can’t stop eating it.
It was good to binge on these babies last night. I got up early this morning to ride over the big ass Lions Gate with my son to meet my best girl. So big hills, trailer with 30 pound plus kid in it, and the sun. I needed those burgers.
It had been too long since we had seen one another. It was a perfect morning. The sun, the beach and lots of things for the little man to play with. We spoke a lot about gratitude and how important it is. Sometimes you just look around at your life and feel ever so grateful for how lucky you are. You can always find something that is missing, because there will always be someone greater, taller, hotter, skinnier, heavier, richer, poorer than you. And the list goes on. And you will find all these things if you look for them. I am continually focusing on seeing the beauty I do have in my life and the many luxuries I do have. It really helps lift the spirit and create positive vibes around. I’m telling you, they do studies on this stuff. It makes you live longer and stuff. You know, all that important health stuff.
These burgers will also make you live longer. Or at least happier.
Blackberry, Swiss Chard and Goat Cheese Burgers with Rosemary Garlic Fries.
Serves 4 people with left over burgers
1 lb of each: grass fed ground beef and organic ground pork
¼ cup of chopped flat leaf parsley
2 tbsp of Dijon mustard
1 tsp of hot sauce
salt and pepper
Blackberry BBQ Sauce
1 yield of Against All Grains BBQ sauce
1 cup of blackberries
1 tsp of butter or ghee
1 head of swiss chard, cut in half horizontally
½ tsp of garlic powder
8 Portobello mushroom caps
salt and pepper
Sweet Potato Fries
3 white, sweet potatos, peeled, cut in half and cut into fries
1 twig of rosemary, chopped finely
4 cloves of garlic, crushed
- For the BBQ sauce. Try to do this the day ahead. Follow the recipe from Against All Grain, but with all of the ingredients, add the blackberries. When it is finished, mash the blackberries to fully combine with sauce.
- Preheat the oven to 425. Get your fries all chopped and ready. In a large bowl, toss the fires with the garlic, rosemary and some avocado oil (about 2 Tbsp). On a cookie sheet lined with parchment paper, lay the fries flat. Let cook for 15 minutes, flip them over, then bake for another 10-15 mins. Then turn on the broiler and crisp them up to your liking. Watch them! They burn fast.
- Once finished, keep the temperature as is. Lay the porto caps on the parchment paper and drizzle avocado oil on the top and season with S & P. Bake for 10 minutes, then flip and bake for another 10 minutes. Take them out.
- For the burgers, combine all the ingredients and form burger patties. I use my epic burger-squashing grill, but whatever way you like to cook your burgers, go for it.
- For the swiss chard. Heat the butter in a pan and spread it around. Add the leaves. Sautee until wilted and slightly crisp but flipping in between. Around 2-3 minutes per side. Shake garlic powder all over.
- To assemble! Smooth goat cheese on one port cap and the BBQ sauce on the other. Put the burger and then the swiss chard on top of one cap and then complete the burger with the other cap. Serve with a side of fries.
- I made this three times before I could blog it because I ate it too fast. SO GOOD. NOM NOM NOM.