Bahn Mi’s are a traditional Vietnamese sandwich that have become hugely popular in the U.S. We received “Vietnamese Home Cooking” by Charles Phan for Christmas and decided it was time to try them out for ourselves. Continue Reading
Summer grilling comes in many flavors, from burgers to steaks to grilled shrimp kabobs. This unique pork dish is fun and simple and a bit sweet and spicy and it pairs well with both a crisp white wine and a bold red. Continue Reading
This week’s recipe is short and sweet – and could possibly be the best grilled burger you’ve ever eaten.
We’re talking about bacon burgers here. That’s right – bacon in your burger. It’s really simple – just a magic ratio of ground chuck (about 80% lean is perfect) to bacon: 80% beef, 20% bacon.
If you have a meat grinder (they have some great hand cranked ones at Farm King), then roughly chop up the bacon and hand mix it with the ground beef, then run it through the grinder at the most course setting. If you don’t have a grinder, no worries. Just dice bacon into 1/4″ squares and mix in more thoroughly with the beef. Then form your patties (don’t forget to dimple them in the center if you are grilling out doors, so they are the shape of a red blood cell), about a third pound each works well.
Grill to the desired doneness, but not on too aggressive of a flame (the bacon fat might start a little fire), serve with your favorite condiments and then prepare yourself for the best bite of grilled burger you have ever had. You have been warned!
Hamburgers are the perfect meal for wine pairings. According to the sommelier from www.seriouseats.com, choosing a wine to serve with the burger is is not so much about the meat than the toppings or condiments gracing it.
If you’re going to slather on ketchup, look for fruity wines or even sweet wines, since ketchup—not the burger itself—will be the dominant element. Off-dry rosés or even white wines with a touch of sweetness can work. Try Market Alley Wines Sofia Coppola Rose, Pacific Rim Chenin Blanc or Mo-Velt Gruner Veltliner.
If you’re eating the burger on its own, “nothing is better than a rich, sunny, southern red from Italy.” Try our spectaluar Torresella Nero D’Avola from Sicily. Scrumptious.
Having a side of coleslaw? “You’ll find great happiness in a Syrah-based wine from Southern France—a good Côtes du Rhône would be quite lovely.” Market Alley wines has two divine wines, Rhoning Stones Cotes du Rhone and M. Chapoutier 2009 Cotes-Du-Rhone. And hey, just because they are French, doesn’t make them expensive or scary. You might turn into a Jerry Lewis groupie but Market Alley Wines cannot be held responsible for your taste in “comedy.”