Burgerettes

Well, I am back, back from vacation, camping, a sort of bad case of altitude sickness and from having a non-functional left hand.  I decided I am not back enough to fire up the grill, but, I am back enough to cook on the flat top. And that means burgers.

The cold team consisted of locally grown tomatoes, Vidalia onions (not super local, or even remotely local) and kim chee mayonnaise.

The hot team consisted of these small, but not slider small, brioche buns I found at the store and some ground beef. The ground beef is grass fed/grain finished and was on sale. Bonus for a cheap meal (or it makes up for the really tasty brioche buns). Some Dizzy Pig Dizzy Dust was harmed in the making of these burgers.

These elements were combined to make a plate of burgerettes. I put the veggies on the bottom and kim chee mayo on top.  This turned out to be too much for dinner, so I did not eat all three, although I was tempted.

I know, the kim chee mayo looks a lot like cole slaw, which is not what I was going for, but, it was perfect for adding a little kick to the meal.  I love a simple burger, but, once in a while a touch of the exotic helps.

Kim Chee Mayonnaise
Recipe:
3 parts kim chee, spicy, chopped
1 part mayonnnaise, store bought or home made
1/4 part Lucky Dog hot sauce, a local not yet for sale roasted green jalapeno/carrot/garlic hot sauce that is really good.

Mix all ingredients well and allow to sit for 15 minutes covered in refrigerator to blend flavors. No salt or pepper is needed for this recipe. I would recommend home made mayonnaise so that you can control the salt even better.