Emma Doody's Amazing Burger!

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How did you cook the patty?

The grill!  Despite the fact that it was February, temperatures soared to seventy degrees. We took the opportunity and fired up the grill on the back deck.

What bun did you use?

I chose a toasted pita to go with the Middle Eastern feel of the dish.

What were your choice of toppings?

I made a pomegranate-port reduction sauce that I drizzled on the burger.  It provided a slight sweetness that complemented the spices and fattiness of the burger.

What condiments did you add?

Just the sauce mentioned above!

What did you serve it with?

I did a healthy take on tabbouleh. The ingredients are predominantly the same: cucumber, onion, tomato, lemon juice, and parsley.  Instead of the bulgar wheat, I put cauliflower into a food processor until it is very fine.  It looks and tastes like tabbouleh, minus the carbs.