It’s been FREEZING here in the Bay Area this summer…seriously, record low’s. So, yesterday, when the weather warmed up (85 degrees), Chez Rohrs decided to invite some friends over for a pool party. Good friends, good food, and good wine! What a perfect Saturday!
We started with Ahi Tuna Tartar (made by our good friends Alex and Amanda), fresh guacamole and chips, Caprese Bruschetta, and watermelon mint skewers. Then, we BBQ’d up some burgers.
Recipe:
Mix 1lb of hamburger meat with a 1/2 cup of dried bread crumbs, 1 large egg, salt, pepper, and Herbs de Provence, I really don’t measure anything, but these are the rough measurements.
Form into hamburger patties.
Season with a bit more salt and pepper as well as a drizzle of olive oil.
Grill the hamburgers until fully cooked inside (10-15 minutes).
Add cheese and warm until melted.
Warm the buns on the grill.
Assemble the burger with sliced tomatoes, avacado, and lettuce.
ENJOY!
Pair with an earthy dry red wine (We drank Justin Isoceles 2007 and Rioja) or MexiCoke.
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