Food: Edmonton and Food: Home Cookin'13 Jul 2010 07:34 pm

Friend and former chef Connor graced Mike and I with his presence for a few days in Edmonton before continuing onto his new home, Berlin. We decided to indulge our love of great burgers and make some from scratch.

It was my first weekend off of work where I did not have anything else to do: no packing, no wedding crap, no appointments of any kind, so I spent some time at the City Center farmer’s market that Saturday. There, I picked up some peahen, goose and duck eggs from Greens, Eggs and Ham, asparagus from Edgar Farms, tomatoes from Gull Valley and morels from Mo-Na foods. To round out the menu, buns from Cobs, strip loin from Save On and beer from Sherbrooke Liquor store.

I may bitch about this city, but I am going to miss Edmonton and the local suppliers I’ve grown to take for granted.

Sauteeing the Mo-Na morels

Greens, Eggs and Ham goose and peahen eggs. Duck and turkey eggs are also quite good.

Edgar Farms asparagus ready for grilling

I am not really a Rubbermaid fan, but I do use two items from their catalogue frequently: bowls with snap down lids and the burger press. They’re great at shaping perfect burgers. We ground up the strip loin and it made the most exquisitely rich and meaty patties.

All meat, no fillers, save for some onion and seasonings.

Connor can simply touch a piece of meat and know when it’s done, so we put him in charge of the grilling, which was done at my parent’s place.

Loading up the burgers with fixings; home made mayo, pickles, lettuce, tomatoes, Fallot mustard … perfect burgers, if you ask me.

Hopefully we’ll get to do this one more time before hitting Okinawa.

3 Responses to “best burgers”

  1. on 14 Jul 2010 at 5:12 pm Chris

    Fresh ground meat FTW!! Sounds like a great meal

  2. on 14 Jul 2010 at 7:20 pm H.Peter

    Home made mayo. Why do not more people make it?

  3. on 14 Jul 2010 at 10:52 pm Hellman Hater

    H. Peter,

    I don’t know. It’s a tragedy. It’s not too hard to make, it takes 5 minutes, and it’s so delicious. You can even add your own spices and seasonings.

    I think most people don’t understand how little work it is, and think it’s strictly a product of food industrialisation. I am a strong campaigner for Real Mayo and try to educate everyone I can about its benefits. Please do the same.