This was a great Saturday on the grill: It started with a batch of SOUTHERN TENDER KEBOBS
for lunch and ended with these burgers for supper. Both items were from the Grill It!
special issue of Fine Cooking
magazine. The recipes are by Fred Thompson, whose cookbooks I’ve always enjoyed. This burger blended 80% ground chuck and 90% ground sirloin into 1/3 pound patties. the toppings were provolone cheese, thickly sliced Black Forest ham, caramelized onions & BBQ sauce. The flavors were a wonderful blend of complementary flavors. The patties had a wonderful beefy flavor, the ham added sweet and salty flavor elements, the onions more sweet, the sharp provolone added it’s unique flavor and the BBQ sauce added a great smokey flavor. These were tasty burgers that were easy to make- a winning combination