Welcome to What's for Dinner Wednesday! Each Wednesday we will feature a recipe or food-related post that will hopefully make a good addition to your repertoire. Or if cooking isn't your thing, that's okay – you can pass these along to a friend. I enjoy cooking and have my own arsenal of tried-and-true recipes, but I love to experiment a bit too. Generally I stick to easy, nutritious meals, and while I prefer to use local and organic products, I know this isn’t always possible so feel free to substitute as necessary. I will try to include a variety of recipes here, including vegetarian options, crock-pot meals, quick recipes, and my own favorite family classics.
Feeding my family healthy food, and spending dinner time together are important to me. I hope these ideas will help all of us in our pursuit to connect with our families over food. If you have a nutritious and delicious recipe to share with me, please send it my way! I'd love to feature other SLOCA family favorites.
On that note, we are going to start off this week with an unusual selection for tweaking your Labor Day BBQ just a bit. Basic burgers are fine and dandy, but if you're looking for something a little more special, try these Green-Chile Burgers with Fried Eggs. We loved them. If the addition of fried eggs isn't appealing to you, these burgers are delicious without them, but the eggs make for a fun twist, and hey, it's more protein! To make things a little easier, I use store-bought green chile salsa instead of making their relish. Regular hamburger buns work here too. Fire up that grill this weekend have fun cooking!
{source}
Green-Chile Burgers with Fried Eggs
By Tim Goodell, Food and Wine Magazine, serves 4
2 ¼ pounds ground chuck, preferably organic
Salt and freshly ground pepper
½ pound mild American blue cheese, such as Maytag Blue Cheese, cut into 4 thin slices
4 large eggs
4 brioche buns, split
4 tablespoons unsalted butter, melted
Vegetable oil
1 cup Green-Chile Relish, warmed up
1. Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper. Grill over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side. Just before the burgers are done, top each one with a slice of cheese and let it melt.
2. Meanwhile, heat a large cast-iron skillet and brush it lightly with oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, about 4 minutes. Spread the cut sides of the buns with the melted butter and toast on the grill. Transfer the burgers to the buns. Top with the Green-Chile Relish and the fried eggs and serve.
SLO Classical Academy is not affiliated with the above mentioned business.
