i don’t typically do reviews of gluten-free products because, well, i don’t really eat gluten-free “products”. i rarely indulge in rice pastas or gluten-free breads because they contain other grains that i shun. in fact, a loaf of gluten-free bread generally stays in my freezer and lasts about a full year., or more..
i do miss buns with my burgers, though. i finally felt sorry enough for myself to go out any buy up a package of kinnickkinnick brand burger buns. they were about 5$ for 5 buns. yeah, a little expensive, but like i said, i eat this sort of thing so infrequently that it will last quite some time. i went for the tapioca variety, mostly because they had the best ingredients list among all the others:
Water, White Rice Flour, Tapioca Starch, Whole Eggs, Yeast, Cellulose, Sugar, Sunflower and/or Canola Oil, , Dextrose, Pea Protein, Sodium Carboxy Methylcellulose, Salt, Vitamin Blend, (Thiamine, Vitamin B2, Niacin, Folic Acid, Iron )
not too bad.
36 carbs, 250 cals, 5g protein
… eh, i’ll just skip dessert tonight. the carbs are worth the bun.
like i said, i normally ditch the bun all together, but i was feelin’ it today.
i’m really glad i bought these. they are really delicious. the flavor is that of any bun but maybe a little sweeter like a brioche, which is a good thing. they held up really really well, so if you’re looking for something sturdy to hold onto your half pounder with all kinds of juices jumping out, this is it. these are just a little crumbly, but not too much. you’ll see what i mean.
on with the beef.
the burger and its condiment companions are really the star of the show, here.
i posted recipes for romesco and for black olive sauce a few days ago, and the leftovers from their mass amounts were put to use here. don’t skip a single step here, every ingredient is important. though i was full and satisfied after eating this monster, i wanted another because the flavor was just.so.good…
always use a good quality ground chuck for your burgers. you don’t want mass-produced mystery meat. go to your butcher shop, its cheaper there, it’s better there, and they know what they’re doing. forget the grocery store meat!
this recipe is for 2 burgers.
greek burgers on the grill
1/2 lb ground chuck
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp dried basil
1 tsp salt
slices of feta
few leaves of basil, chopped finely
few tbsp romesco
few tbsp black olive sauce
method: fire up your grill, oil the grates, and wait to cook until it is piping hot.
combine all ingredients for beef with hands. form into 2 patties, flattening the centers slightly more than the outsides to allow them to puff up a little when they cook. let ’em sit at room temp for 15 minutes before cooking. prepare ingredients for toppings while you wait. wait to toast bun until burgers are done and resting.
throw burgers on grill, flipping twice. the second time you flip is to cook the juice puddle off that forms on top of the meat, so you don’t need to leave burger on too long at this point.
cook until desired doneness. let rest for 4 or 5 minutes before serving.