I often find that the bun and all the trimmings to a burger have a tendency to disguise the flavor of the burger, whether it is beef, turkey, chicken or veggie. Here’s another way to serve burgers to highlight their flavor. This alternative is gluten-free, healthy and all dressed up!
Serve your freshly cooked burgers on a bed of quinoa, cooked according to package directions. I then top them with homegrown tomatoes and lettuce, dressed with an easy homemade dressing and shaved parmesan cheese. If you don’t have homegrown, visit your local farmer’s market and get some fresh tomatoes and lettuce. Try my easy dressing and call it a meal, bun not required.
Easy Homemade Salad Dressing
Squirt a teaspoon of honey into a flat bowl. Top with 1/2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper and two teaspoons of mustard (any kind will do, I like dijon or grainy/country style). Muddle this all together with a fork or a small whisk. Now add two tablespoons of your favorite vinegar (I used white balsamic here) and muddle some more. Finish with 2-3 tablespoons of good olive oil, whisking and tasting to see where it crosses the line between too vinegar-y and just right. This will yield enough dressing for 4 plates.
This little greenie was the only one of it’s kind to sprout in my lettuce garden. One little gem of curled cress hidden among it’s lettuce friends. It hitched a ride on a neighborly leaf, which carried it all the way to the flowering stage. This one taste of curled cress delivered a pleasant floral peppery note (like cilantro and white pepper together). I will definitely have to plant more in autumn.