So for tonight's dinner, Tim was at the helm making burgers, which, next to omelets, is the hub of his culinary wheelhouse. Anyway, the burgers are fairly easy but do require being made about an hour prior to hitting the grill. Mix the following together: ground pork (2 lbs if you want 4 pretty thick burgers), 1/4 cup chopped cilantro, 1 tbsp of dried oregano, 2 minced cloves of garlic, 2 tsps of cumin and salt and pepper to taste. Once you have a mixture, make patties by hand and make a small, circular indentation on the tops to encourage even cooking. Place in the fridge and go have a beer.
The mustard is a little more complex; using a food processor, blend 1/4 cup olive oil, 2 tbps horseradish, 1/3 cup cider vinegar, 1 cup ground mustard (using Grey Poupon country blend works fine here), splash of lemon juice, pinch of salt and 1/2 cup sugar (here I substitute about 3 packets of Splenda). After blending let the mixture sit for a few minutes and then place it into a small saucepan over low heat. Add some water at this point to thin the mustard out if you so choose. Let it come to a slight boil and then remove from heat and refrigerate for at least 30 minutes before serving. The sweet and spicy components can be adjusted as per your palette by changing the sugar and horseradish amounts.
We served the burgers on onion rolls with a side salad. Delicious!
- Melissa & Tim