Sirloin Burgers

Pan searing may seem like the simplest thing ever, unless you haven’t done it before. When my mom bought the cooks’ bible for me, I learned the importance of preheating. Before, I guess I used to just turn the stove on medium and start cooking. The burgers would cook but they would cook tough and dry. I don’t know about you guys, but the juice dripping out when you bite it is the main reason I EAT hamburgers…Anyway, the key to the perfect pan sear? 10 minutes of heating a pan with nothing in it! Weird? Yes. But as long as you have the exhaust fan on, heating the pan at medium for about 5 minutes and then turning it up to high for another 3-4 minutes before the burgers go in makes a really beautiful crust on the outside and lets it stay nice and pink on the inside. And doesn’t set the fire alarm off.

Gorgonzola Burger


Simple techniques make perfect food.







This shredded radicchio slaw with a feta based dressing was also just delicious!!!


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