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Rain, Memorial Day, Pea Shoots, and Bacon Cheeseburgers

Memorial Day in the Great Lakes has always meant welcoming in the summer tourist season. A weekend to put the boat in whatever lake you call your summer home and spend time eating fire grilled foods washed down with a cold Bell’s Oberon. Our Memorial Day this year in Racine Wisconsin looked like this:

Memorial Day

A rather disappointing start to the summer, but at least I got a day off from watering my plants. And, listening to the fog horn over the lake is a heck of a lot more pleasant than listening to jet skis. So instead of sitting out in the sun I have spent my day flipping through mushroom catalogues and transplanting crowded seedlings that really do not want to spent one more second with their roots elbowing each other vying for more space in the soil.

I also decided that all was not lost, and even though grilling outdoors didn’t seem like an option (and grilling indoors seemed to go against my landlord’s no fire policy) I still wanted to eat a bacon cheeseburger in Memory of all our vets and sunny Memorial Days past. After being a vegetarian for almost 6 years I recently started incorporating grass-fed, free-range, local meat into my diet. Until today I am proud to say that I had not had a bacon cheeseburger in over 7 years…and I was NOT about to pass one up because of a little rain!

So here is my deliciously good for you/bad for you Pea Sprout Bacon Cheese Burger with Rosemary Mayo. It is in honor of my Grandfather Lee Hausler and all the other veterans who have fought to make this country safe, and my father Karl Hausler and all other draft dodgers who fought for peace. Nothing says America like a cheeseburger. And nothing speaks of the America I want to live in more than grass fed beef and pea shoots you cut with a jack knife and your own two hands.

Bacon Cheeseburger

Ingredients: 

4 slices of bacon

6 garlic cloves chopped

4 sprigs fresh thyme chopped

1/4 tsp fresh ground black pepper

pinch of sea salt

1/2 lb grass fed ground beef

4 slices Jack style raw cheese

6 sprigs rosemary chopped

2 Tbs mayo

4 hamburger buns

4 cups mixed pea shoots and sunflower shoots (grow your own, or if you are in the Milwaukee area buy some from Growing Power)

Directions:

Cook the bacon, set aside. Mix the garlic, thyme, pepper and salt with the ground beef. Form into 4 patties. Cook the patties…on a grill if you have the option! Near the end of cooking melt a slice of cheese on each patty. Meanwhile, mix the chopped rosemary in with the mayo. Spread a 1/2 Tbs on one side of each bun. Add a cup of sprouts to each bun, top with the burger, then the bacon and serve.

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