The evenings are starting to cool off and the days are getting shorter. In just a few weeks I fear we will be faced with the f word…fall.
But for now there is plenty of tremendous produce in the garden to make salad, and we grilled these juicy burgers. Putting a dent in the middle (in tribute to our daughter’s man-friend, we call it “Paulito style”) keeps the patties from shrinking. They didn’t need much to top them off…tomatoes, pickles, a little grainy mustard and some relish.
For the salad dressing:
15ml/1T Dijon
15ml /1T sesame oil
30ml/2T orange juice
Whisk until smooth.