For the hamburgers

Sautée one finely chopped shallot in 1-2 tbsps olive oil, butter, or a combination of both. Let cool to room temperature. Add to the following in a large non-reactive bowl and combine:

1-2 tbsp dijon mustard
pinch sea salt
freshly ground black pepper
1 tbsp fresh herbs – thyme, chopped chives, chopped parsley
1 tbsp Worcestershire sauce, balsalmic vinager, or tamari sauce (optional)

Add 1 lb ground beef or bison. Mix gently but thoroughly with your hands; form 4 hamburgers. Grill to medium over a hot fire, about 4-5 minutes per side.

For stuffed burgers

Divide the meat mixture into 3 equal portions. Roll into a ball; make an indention in the meat with your thumb, stuff it with 1-2 tbsp of the cheese of your choice (recommended: chèvre, blue, or cheddar). Continue forming the meat around the cheese and press into a patty. Grill to medium-well over a hot fire, about 5-6 minutes per side.

We serve our burgers on home-made buns, whole-wheat pitas, or herb flour tortillas with sliced avocado, greens, tomatoes (in season), sauteéd onions, Greek yogurt, dijon mustard…

Bon appétit!

Wine pairing: Any medium to full-bodied red of your choice, or a dry rosé on a hot summer day. I like a Côtes du Rhône, Syrah, Tempranillo, or Cabernet Sauvignon, old-world or new. Cheers!

I adapted this method from my mother-in-law. Of course, should you not be at the end of the mustard container at any one time, proportionally mix the ingredients in a bowl, just be sure to add the oil in a slow stream while whisking to ensure an emulsion.

Add to an almost empty bottle (1-3 tsp) of Dijon mustard (this works with any good mustard – horseradish, whole-grain, etc.):

pinch of salt
freshly cracked black pepper
herbs (I use fresh when available – rosemary, tarragon, sage, thyme… or dried Herbes de Provence in winter)
vinegar (Balsamic, white wine, red wine, apple cider, etc.) – add to between 1/4 – 1/3 volume
mix thoroughly
now add oil – olive, walnut, grape seed, etc. to bring up the volume
shake thoroughly to mix
taste and correct seasonings
add a pinch of sugar (or drizzle of honey) if it is too acidic

Bon Appétit!

A warm-weather favorite chez nous.

For the London Broil
Marinate the roast in balsalmic vinaigrette and red wine, 3 parts vinaigrette to 1 part wine, for several hours or overnight. Generously season with salt and freshly cracked pepper. Grill over medium-high heat to medium-rare. Let rest 10-15 minutes before carving into thin slices.

For the balsalmic vinaigrette
Whisk together:
2-3 teaspoons Dijon mustard
pinch of sea salt
freshly cracked black peppercorns
fresh herbs of your choosing (parsley, thyme, rosemary, tarragon, chives, etc.)
balsamic vinegar

Slowly whisk in extra virgin olive oil. The vinegar to oil ratio should be about 1:3

For the salade
fresh local greens (lettuces, mesclun, spinach, endive)
fresh herbs (basil, dill, cilantro, parsely, etc.)
sliced radishes
fresh tomatoes, in season
fresh asparagus, in season (toss the asparagus with vinaigrette or olive oil and grill while the roast rests)
cheese – bleu , Pecorino-Romano, Parmigiano-Reggiano, or aged Basque sheeps’ milk cheese

Assemble the salade
On a bed of the tossed greens and herbs, arrange the London Broil slices, cheese, and seasonal vegetables. Drizzle with balsalmic vinaigrette.

Bon appétit!

Wine pairing: a good medium-bodied red wine; I prefer a Côtes du Rhône or Madiran. The key is not to overwhelm the salade greens with an over-oaked, super-fruity, alcohol-driven, new-world style wine, while pairing the beef and cheese with a pleasing red. Pinot noir would also be an excellent choice, Burgundian or Oregonian. Cheers.