The other day while researching the best way to season hamburger meat for our Memorial Day cookout (ended up doing 1/4 tsp garlic powder, 1/4 tsp onion powder 1/4 tsp salt and 1/4 tsp pepper for each lb of meat) I stumbled across a recipe for an Australian-style hamburger. And I was captivated. In my food-eating experience, I have noticed that sometimes things that initially sound like they would be absolutely disgusting actually end up being pretty tasty. (e.g. balsamic-vinegar-flavored ice cream... it was awesome). The Australian burger was one of those things that was simultaneously kind of repulsive but I knew that I would have to try it to find out. I also figured that it couldn't be that bad if a whole bunch of Australians have all collectively decided that this is the best way to top a burger. The ingredients:
slice of cheddar cheese
pickled beet slices (from a can)
pineapple ring, grilled or fried
The resultant burger was colorful, if somewhat unwieldy.
Ethan and I both agreed that the burgers were actually very nice; the flavors combined to create a comfortably exciting taste. And Reagan appreciated being fed the scraps that we weren't able to finish because the burgers were so freaking ginormous. We won't make burgers this way every time (it's more labor intensive because of frying the onion, pineapple, bacon, and egg) but it definitely be kept in our burger-making rotation. I'm really happy that E is as adventurous an eater as I am; one of our favorite things to do is stay home with a bottle of beer or a glass of wine and and try cooking and eating new kinds of foods. Also, he doesn't make fun of me if I tear up during a tv show (watched the Grey's season finale last night online... it was a little too heavy)
Ethan and the dingo:
Now we're going to go out and sing karaoke and drink Shiner in honor of me finishing family medicine. I have succeeded in getting Ethan hooked on karaoke, which is pretty much perfect.