Fresh Basil Beef Burger
~ Skirt in the Kitchen ~
Proud of this burger. Took hard-working hands to raise it; well, almost– didn’t raise the beef, just the basil. It’s Skirt in the Kitchen Basil. And it’s our burger, cooked the way we like it with basil in and on top of a ground chuck beef patty. What, you figured we’d never have a basil burger while growing basil? Don’t be silly. It’s everything we imagined and more.
Roughly chop black basil
and green basil, equal parts
Finely chop and add, each, 1 small onion and 2 cloves garlic. Work with your fingers and hand to massage into the meat before forming into patties, adding to blend in– 1/4 cup liquid smoke, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, freshly ground black pepper sprinkled, and 1/4 teaspoon McCormick Grill Mates Fiery 5 Pepper.
Flop into a hot skillet on high heat with just a smear of unsalted butter– not much, at all. Do not disturb, shift, once it has been flopped in place to fry. You want good crust, good browning to add to the flavor of the beef patty.
Apply Dijon mustard on the bottom of a fresh, soft kaiser bun; then the beef with pepper-jack cheese slightly melted over the patty… loaded with fresh green basil, then lay the top bun. You get the natural flavors of all of it, together, with a hint of bite from the peppers in the cheese and 5 pepper spice in the meat, but not much. Everything balances out just right in this burger.
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