I took the day off yesterday. I didn’t blog or comment – heck, I didn’t even work the entire day. After lunch my poor, tired brain said “%#$! this!” and I went and got a hair cut, then treated myself a manicure and a pedicure. If I’d had the time and funds, I’d have gone clothes shopping, too.
I really, really needed all of that.
We also had Jolly and The G Man over for dinner last night, which I also needed. There’s nothing like a good dose of grandson to cheer a weary Meema up, I must say. We’d decided to grill burgers and serve them some sweet potato salad, on the premise that it would be a simple dinner. Except I’d had an idea rolling around in my head for, well, years really, and decided it was a good time to make the idea a reality.
If you ask me, Beloved, Oldest Son, Darling Daughter and The Young One what our Top 10 Favorite Films are, I can guarantee you that Pulp Fiction would be on each of our lists. It’s the film that vaulted John Travolta back into big-time fame, made Quentin Tarantino an A-list director and made me absolutely fall in love with Samuel L. Jackson. Roger Ebert once said the film was all about redemption, and I agree with that. Jules is my favorite character in the entire movie, and I love the fact that while he’s a Bad Ass Motherfucker, his redemption is also the most profound.
And I’ve wanted a Big Kahuna Burger ever since.
Despite the long list of ingredients, it was a simple dinner – these burgers come together really quickly, especially if you fry the bacon and plantains, and make the spicy sauce ahead of time. I didn’t put cheese on mine, but the rest of the family did so if you want to, a nice pepper cheese would probably be good. There’s also no lettuce on them, but that’s mostly because I had no large leaf lettuce in the house, so knock yourself out with some iceberg or butter lettuce if you like. You can also serve them on a bun, if you must, but even without it, this is still a tasty burger.
Note: This is not low calorie, low carb, or low fat. It is in no way, shape, form or fashion “diet” food, but it was made with grass-fed beef, the Better Than Miracle Whip was, of course, made with pastured eggs and all of the fruits and vegetables were as organic and sustainably raised as I could manage.
And sometimes, that’s good enough.
- 2 pounds ground beef
- 1 tablespoon freshly grated ginger
- 1/3 cup fresh pineapple juice
- 1/3 cup wheat-free tamari or soy sauce
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon freshly-ground black pepper
- 6 thick slices pineapple
- 6 thick slices bacon
- 1/2 medium red onion, sliced
- 6 thick slices tomato
- 1 medium plantain
- 1 tablespoon ghee or butter
- 1/2 cup Better Than Miracle Whip
- 1/4 cup Asian chili sauce (Sriracha)
- 2 tablespoons cilantro, finely chopped
- In a large mixing bowl, thoroughly combine the ground beef, ginger, pineapple juice, tamari, red pepper flakes and black pepper. Pat into 6 patties; cover with plastic wrap and set aside.
- Cut the bacon slices in half and fry until crisp. Drain on a paper towel; keep warm and set aside.
- Melt the ghee or butter in a heavy skillet over medium-high heat. Slice the plantain on the bias into 12 pieces and fry until golden brown on each side. Remove from the heat, but keep warm, and set aside.
- In a small bowl, whisk together the Better Than Miracle Whip with the Sriracha and cilantro. Cover and set aside.
- Grill the burgers on a gas or charcoal grill using indirect heat, until medium – about 7 minutes per side. Grill the pineapple slices alongside the burgers over direct heat until golden with nice grill marks, about 3 to 4 minutes per side.
- Serve the burgers with the pineapple, plantain, bacon, onion, tomato and spicy sauce.
- Nutrition (per serving): 670 calories, 46.6g total fat, 136.6mg cholesterol, 1670.1mg sodium, 967.3mg potassium, 27.6g carbohydrates, 2.7g fiber, 16.7g sugar, 38.4g protein