Okay, so these past 3 weeks of school have been ridiculous. I’ve had hundreds of pages of reading to read, reflection essays to write, meetings to attend, group projects to present, and to top it all off - I’ve managed to get repeatedly sick in as many weeks. My new school year resolution: Stop touching anything on campus. It’s all infested with various harmful germs, grossness, and bacteria. While I may not be much of a germaphobe, I’m certainly learning the basics to becoming one. Ick.
More happily, however, in the last couple weeks I discovered two things. First, this:
I was walking to Island Meat & Seafood the other day and spotted these little white petaled dangling gems clustered at the base of a tree down a secluded street… Little flowers? Not so interesting. What IS interesting though is that these little beauties mean Spring is coming. I realise it’s only the end of January and we’ve had some fairly mild weather and THUS, they may have sprung a little early…… But they give me hope that the dismal, wet, dark, and relatively depressing season we’re currently in is almost over. Don’t get me wrong, I love winter. It’s cozy. We get to pile on hoodies and jogging pants and rain boots and seek refuge under blankets and get all cuddly with each other…. But frankly, I’m kind of over it. Bring on the SUN!
Now, while I love my first discovery, the other thing I came upon this past week or so was much more scrumptious. In an effort to use up the excess cheese laying about the fridge, I made:
Blue Cheese, BBQ Bison Burgers
2014-07-21 16:10:26
Yields 4
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Ingredients
- 1 Lb. Ground Bison.
- 3 Garlic Cloves, minced.
- 1/2 Medium Sized Onion, finely diced.
- 2 Heaping Tsp Fresh Thyme.
- A Few Dashes of Worcestershire Sauce.
- 1/3 C Fine Whole Wheat Bread Crumbs.
- 3 Tbsp Extra Virgin Olive Oil.
- 1/2 C Blue Cheese, crumbled.
- 1 Free Range, Organic Egg.
- 1/4 C of Your Favorite BBQ Sauce.
- Sea Salt & Fresh Cracked Black Pepper.
- Whole Wheat Buns.
- Assorted Toppings & Condiments to your liking.
Instructions
- Preheat your gas BBQ 10 - 15 minutes on medium heat or your broiler to high.
- In a large mixing bowl combine all your ingredients, save for the buns and condiments (obviously), and the BBQ sauce. Mix well with your hands, squeezing and kneading the mixture until it is well-combined and sticky. Don't over work the meat though or you'll end up with tough, dry burgers.
- Portion out 4 burgers. Shape gently into patties. Lightly coat with olive oil.
- When BBQ/broiler is heated, (gently) toss the burgers on the grill/in the middle of the oven under element. Close and grill about 4 minutes, flip, and then another 3 to 4. This should leave your burgers medium to medium-well done (recommended for yummy factor). If you want no pink, let them cook for an extra minute or two (but no more because they cook very quickly) after the flip. Slather with BBQ sauce after the flip and then close the lid or too much heat will escape.
- Remove and let sit while you grill your buns. Gently place buns on either the higher rack of your BBQ or away from the central heat on the main level/face up under the broiler. This only takes a couple minutes so watch them carefully or they will burn.
- Remove and garnish with the your favorite burger toppings such as heirloom tomatoes, caramelized onions, crisp garden lettuce or Arugula, MMM pickles!, etc.... Eat.
She Eats http://sheeats.ca/
yum!
yes, i’ve been watching the progress of thousands of daffodils rising from the ground out front of my gallery in cordova bay!