Wednesday, February 17, 2016

Hungarian Burgers

Yes, this is  burger.  Yes, with real meat.  You see, I decided to have Hungarian night here.  What, normal people don't do that?  It's just that I really wanted to make vegetable paprikash soup, but as  have already shared, some people claim soup is not a meal.  I had had a snow day, and had to go to Gardner for physical therapy anyway, so I offered up Hungarian night to Jesse and he agreed, so I stopped by the grocery store to get the ingredients for some hamburgers for him.  Hungarian hamburgers, of course.  I hate to be boring.

What's in a Hungarian burger, you ask, to make it Hungarian?  Paprika of course, along with red onion, fresh thyme and parsley, and lemon zest.  Serve it in a kaiser roll obviously, and top it with more paprika and sour cream. Voila: you have Hungarian burgers!

I used my griddle stove attachment for these and it was so much fun.  It almost made making burgers doable.  I had used it to grill eggplant before, but never meat.

Jesse called this the best meal he had ever had at my house.  That's saying something because I make some great meals.  I gave my mom one of the leftover burgers and she loved it too.  Pair these burgers with the paprikash soup, and you have Hungarian night.  Boom.  Best meal ever.


Hungarian burgers
from Food52
serves 4

1 pound ground beef
1/4 cup chopped red onion
1/2 teaspoon fresh thyme leaves
1 tablespoon flat leaf parsley, chopped
1 tablespoon sweet red paprika
kosher salt and black pepper
1/2 teaspoon lemon zest
1 tablespoon dry red wine
1/2 cup sour cream for garnish
4 toasted kaiser rolls


1) Prepare your grill.  Then mix beef, herbs, spices, salt, wine and lemon zest together.  Shape into 4 burgers.

2) Grill 2 - 4 minutes per side, depending upon thickness (mine were way too thick... lesson learned), heat of the grill, and desired level of doneness.

3) Garnish with sour cream, herbs, and a sprinkle of paprika.  Serve each on a toasted kaiser roll.

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