I was very excited to try this recipe out because it includes many yummy tidbits that I love such as sun-dried tomatoes, capers and onion marmalade. The capers are pungent little flavor buds that complement nicely with the herbs and pickles. The onion marmalade was incredibly easy to make and was not sour or tart, as you might think. I am racking my brain trying to think of what else I can do with all the insides of this burger, minus the meat. Perhaps it would make a tasty relish to top chicken breasts with? Stay tuned on that.
I’ve never put fresh shredded Parmesan cheese on a burger, but I am not opposed to it anymore! You have to be open-minded when it comes to cheese. (It’s a foodie rule.) It’s a completely different taste than Cheddar or American cheese. You almost forget that you are eating a burger. Each bite was packed with flavor, that’s for sure, but it did almost fall apart on the grill. It’s a good thing my fiance is a master of the grill – he caught them before they fell to oblivion in the grates. I noticed that some other bloggers turned their burgers into a meatloaf which is a wonderful idea! That would have helped with the crumbling problem.
If you are looking for a juicy, cheesey, meaty burger – this is not for you. If you are looking for a sophisticatedÂ bistro burger, then go get ‘em! Check out everyone else’s posts here.
- FFwD: Salted Butter Break-Ups Dorie Greenspan is a genius. Period. I am so glad that I joined the blogging group “French Friday’s with Dorie” because otherwise I don’t think...