Fall Beef Soup
Notes from the Chef
This harty Fall or Winter meal tastes like a warm bowl of comfort! When you couple it with crispy french bread fresh out of the oven, what more could you possible need in the world?
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DIRECTIONS
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Lightly oil grill& heat BBQ to medium.
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Whisk egg in a bowl& add next 6 ingredients.
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Add any of the “stir-ins” that appeal to you.
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Crumble in beef& using your hands or a fork, gently mix together.
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Handle the meat as little as possible – the more you work it, the tougher it gets.
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Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
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Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
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Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.
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An instant read thermometer should read 160F.
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Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
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Tuck into a warm crusty bun& add your favourite toppings.
INGREDIENTS | Nutrition
SERVINGS 4UNITS US
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stew beef
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celery
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1 teaspoon mustard (regular or Dijon)
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1 teaspoon Worcestershire sauce
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1 small onion, finely grated
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1 clove garlic, minced
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I highly reccomend you eating this dish curled up in front of the fireplace with the lights dimmed and the air fragrent with fall pumkin spice candles or the evergreen scent ;)