Best Little Burger Ever....Seriously

Since my grandmother took ill this past Fall, I have made it my job to prepare family meals and ensure that there is no shortage and variety of goodies available. It has also given me a chance to try new recipes and have an audience on with to test new ideas. So when it snowed last week, it was a must that I pop into the market first, to ensure that I had enough coffee in case there was a delay the next morning and to make sure there was something good to eat for dinner the next evening. As I was leaving the market, I passed the meat aisle where a fresh batch of beautiful ground beef has just been put in the cooler. Typically, this would not attract me as I am a veggie girl for the most part; but, something about winter, snow, and family gave me the idea of a comforting meal of basic burgers, fries, and salad with the family.

But, there was nothing basic about this burger dinner. Thursday evening, street still unplowed, we sat down for Rosemary-Lavender-Black Pepper Sliders on honey wheat hawaiian rolls, Steakhouse Style Hash Browns, and a sweet crunchy slaw. Sliders are a great alternative to the big burger. Sliders offer a great way to manage portion control. A single slider may satisfy and if you want two, go for it because you've just eaten the equivalent of one burger. A burger like this, packed with flavor, makes it easy to feel satisfied without over doing it. The aromas that resonate from the lavender and fresh rosemary make simply holding the burger a delight in itself. The unique combination of flavors turns a simple weeknight comfort meal into a trip around the world. Next time its burger night in your home, think of ways to take your burger to the next level and think of adding some of your favorite unique flavors.

Rosemary-Lavender-Black Pepper Sliders (makes 6 burger or 12 sliders)

In a chopper, puree one small sweet onion, 1 tbsp fresh rosemary leaves, and 1 tbsp dried lavender; add puree to 1 lb of ground beef and 2 tbsp of fresh coarse ground black pepper; add 2 tsp of salt and mix; form patties and refrigerate four to six hours before cooking.