The best thing about this year’s 4th of July is thanks to our good friend Christopher Clavius, we have a three day weekend. *Sidebar note: Thanks to yet another Facebook posting gimmick, I now know (and you probably do too :)) that this year’s month of July has 5 Fridays 5 Saturdays and 5 Sundays—something that only happens once every 823 years. Boo-yah for weekends!
We’re heading to the mountains for our annual 4th of July stay-cation celebration at our wonderfully generous friends Barr & Sherrie’s family cabin. Generous, yes, because there will be 14 of us this year.
There will be lots of cooking (Gorgonzola Cheese Burgers with Adobo Ketchup–recipe below–will be making their annual appearance) going on nature walks, throwing rocks in the river and searching for stars.
To plan and prep, here’s my list of some “bang-ing” links (ah, snap!) for the amazing week(end) ahead.
I’ve downloaded this celestial app to help us find our way
I’m plotting my menu thanks to Lori’s AMAZEBALLS round-up of 100 red, white and blue recipes
I’ll be madly assembling goodie bags and finalizing details for our intimate event on Wednesday
And then readying the guest room to host our giveaway winner
Drooling over fab foodie finds
Keeping the brews cold in a retro find
Meeting, tweeting and learning at this mountain top conference
Picking up a new pair thanks to the new dog’s insatiable chewing desires
Happy sparklers everyone!
- 1 lb. ground sirloin or butcher's grind meatloaf mix
- 2 tsp salt
- 2½ tsp cracked fresh pepper
- 1 tsp garlic powder
- ¼ lb. good quality gorgonzola cheese
- 1 yellow onion, sliced
- 1 T butter
- ½ C ketchup
- 1 adobo pepper with 1 tsp sauce
- 4 hamburger buns
- Prepare gas grill or coals for grilling.
- In a saucepan, melt butter over medium heat. Add onions, 1 tsp salt and ½ tsp pepper to taste and sauté for 15 minutes, stirring occasionally so onions soften but don't brown.
- In a medium sized bowl, gently combine sirloin with garlic powder, 1 tsp salt and 2 tsp pepper. Don't overmix or the meat will become tough when grilled. Divide into four sections and gently form patties. Set aside.
- In a small food processor, chop adobo pepper and sauce until finely combined. Add ketchup and combine. Taste for heat, add more ketchup if it's too spicy.
- When coals or grill is hot, put patties on grill, turning only once. Once turned, top with gorgonzola to melt. Cook patties to your preferred doneness. I like them medium so they're still tasty juicy. Add buns ot the grill to toast. Pull both from grill when done.
- Assemble buns with burgs and sauteéd onions, and top with adobo ketchup and fixins. My favorites are sliced tomato, arugula or lettuce and spicy bread and butter pickles.
All photos > foodiecrush
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox