One of the things we miss the most living in Paris is not having a BBQ! We used to own a Weber gas grill, and it was great. But unfortunately our little balcony can barely fit us on it, let alone a North American sized grill! So because we can’t BBQ, it’s one thing that I think about a lot.
I went to our local organic market on Sunday and came across the english muffin stand that I have read about on various Paris blogs. They looked great – and having just found this recipe (Cheddar Burgers with Balsamic Onions and Chipotle Ketchup) in a past issue of Bon Appetit (July 2008) for a burger that used the muffin in place of the standard bun, I decided to give it a go last night.
This burger couldn’t have been easier to make – it’s all in the sauce! Fortunately, I had a can of chipotles in adobo sauce in my pantry (that was one thing I had realised that I would probably have an issue sourcing in Paris – and yes, it’s already on my ‘Canada Shopping List’ for our next visit). Even though the recipe only calls for a small amount of chipotle, the remainder can be frozen for future use. And given that we now live in Paris, I decided to change the cheese from cheddar to comte – and it was delicious! Oh, and as you can see from the juices below, I managed just fine without a BBQ (instead of using the grill for the onions, I did them in a saute pan; and the same for the burger…you just have to make sure that you’ve got the pan really hot, a little bit of oil and that you don’t touch them until it’s time to turn them half way through – otherwise you run the risk of having them stick to the pan.)
BTW – the english muffins were perfect…in fact, we decided that they beat the usual white bun as they had some substance to them, and so the juices from the burger didn’t get a chance to soak through and make the bun fall apart.