![]() Note if the plank catches fire, reduce heat, spritz plank with a little water to douse the flames. Place plank on grill, close lid and plank smoke the burgers for 20 minutes, checking to ensure that your plank does not catch fire. Place burgers onto grilling plank, evenly spaced. Brush topside of plank with a little olive oil, this will help keep the burgers from sticking to the wood. Remove grilling plank from water and pat dry with paper toweling. Cover and refrigerate until needed.įire up your grill to medium heat 350-450☏ (177-230☌). Season to taste with salt and freshly ground black pepper. In a small bowl combine Greek yogurt, garlic, grated cucumber, lemon juice and parsley. Transfer mixture to a bowl and season to taste with salt and freshly ground black pepper. In a food processor place the black olives, garlic, anchovy, oregano, lemon juice, green onion and olive oil. Cover and refrigerate for minimum 1 hour to allow the burgers to rest. Gently press to flatten but keeping the burgers at least 2 inches thick. Season to taste with salt and freshly ground black pepperĭivide the veal burger mixture into 4 equal parts and form into ball. In a large bowl combine the ground veal with garlic, parsley, oregano, feta cheese, potato starch and olive oil. Salt and freshly ground black pepper to tasteĤ x 1-inch (2.5 cm) slices of soft creamy goats’ cheeseĤ leaves fresh lettuce (iceberg, green leaf, radicchio, arugula, baby spinach) METHOD: Al Fresco Burgers Salt and freshly ground black pepper to taste TzatzikiĦ-inch (15 cm) piece cucumber, grated and squeezed of excess moisture Salt and freshly ground black pepper to taste Black Olive Tapenade 1 grilling plank, maple, oak, or cedar, soaked in water for minimum of 1 hourġ lb (454 g) ground Ontario Grain Fed Veal. ![]()
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