Welcome Back!
We’re SO EXCITED! We’re SO EXCITED! And unlike Jessie Spano in Saved by the Bell, we are NOT scared to bring you SEASON TWO of SWASHBUCKLED!
Ingredients featured in this week’s episode include:
The reasons behind the choices? Marie chose ground beef because she just loves a good cheeseburger. The chèvre cheese, because, why not? In our Simpler Wines Facebook Live Event, our friend, Ryan, suggested we use “Palm of Heart” in one of our recipes. And last, she brought thyme as a way to pay homage to one of our favorite 90’s TV shows, Saved By The Bell.
Really wanting to impress Marie for the season premier, Amanda decided to go for the cheeseburger, even though there wasn’t any buns in the house. We made this awesome 40-minute Hamburger Bun Recipe from Taste of Home. It was quick and easy, and had a biscuit-like quality to it. We replaced 1 cup of the flour with White Wheat Flour for an earthier flavor and improved nutrition profile. Make sure you watch the episode for extra tips on making yeast bread from scratch.
However, if you don’t want to make your own bread and have an opportunity to go to the store, these Parm-Iago Rosemary Rolls (pictured to right) make excellent slider buns and would work well in this recipe.
We started out by “blooming” our thyme, which releases more flavor than just sprinkling into whatever you are preparing. Since some flavor compounds in some herbs and spices are fat soluble, you can extract more flavor when they are cooked (over low heat) with a fat source. We chose a mixture of oil and butter for this recipe, but you could easily just choose one or the other. Remove the herb before adding other ingredients.
(SPOILER ALER) We loved this meal and would definitely do it again. Highly recommended!
'Never Enough Thyme' Burgers
Ingredients
- 85% lean Ground Beef
- 1 Tbsp Balsamic Vinegar
- 1 tsp Worchestershire Sauce
- 1 tsp Garlic Powder
- 1 Tbsp Olive Oil
- 1 Tbsp butter
- 10 sprigs of Fresh Thyme
- 1 Red Onion, thinly sliced
- 1 Bag Hearts of Palm (or Palm of Hearts), sliced
- 3 Garlic Cloves
- 1 bag fresh spinach
- 2 tsp Dijon Mustard
- Sea Salt and Fresh Ground Pepper to taste
- Chèvre with Honey
- Glaze (Balsamic Glaze)
- Your favorite bun (we love THIS RECIPE)
Directions
- Infuse thyme into oil and butter: over medium-low heat, melt butter and add olive oil and 8 sprigs of thyme. cook on low for about 5-10 minutes, stirring occasionally.
- Remove thyme and discard. Turn heat up to medium or medium-high, and add sliced onion and sautée for a couple minutes, then add heart of palm. Cook for 5 minutes then add spinach, garlic, mustard and 2 additional thyme stems (chopped). Cook until spinach has cooked down. Salt and pepper to taste.
- Make burger patties: Preheat grill to medium-high. Combine ground beef, balsamic vinegar, Worcestershire sauce, garlic powder, salt and pepper with hands. Mix well. Form into 6 balls and squash them into thin patties. Set aside (and don’t forget to wash your hands with warm soapy water!) Cook for about 4 minutes per side, until internal temperature of 165˚F is reached.
- To assemble, slice bread in half, butter each half and cook on griddle for a couple minutes, until golden brown. Place a tablespoon of goat cheese on top bun, burger patty on the bottom, topped with 1/4 cup mixture of onions, spinach and heart of palm. Top with “GLAZE” (balsamic reduction or balsamic glaze).
“Never Enough Thyme” Burgers, featuring Balsamic Glaze, Chèvre with Honey, Hearts of Palm, and Spinach.
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