Can You Beat This Bittman? (...33)

Mark Bittman's book on grilling came out on the kindle 2 days ago for 99 cents.  I haven't downloaded it yet but I will.  For just pennies, how could I not!  He's a longtime favorite ex-NYTimes columnist.  I've delighted in many a meal I've cooked from his blog.

Grilling will soon become my modus operandi for June and July meal prep.  Not only will I be without a range for a while as my kitchen undergoes a facelift, but my CSA (community shared agriculture) farm shares begin July 1.  Anything I buy there is good grilled.  I'm dying for the heirloom tomatoes Busa Farm, where I participate in the CSA, grows.  If you haven't had an heirloom tomato, you haven't had a tomato. 

Homemade Margaritas have become the drink du jour every day around these parts... 

Can you beat these Bittman?

These lovely raw meat patties are the about-to-be-impossible-to-resist-Rosemary-Sage-Burgers, that I grill every summer.  It's the 3rd time I've made them this year.  They're FAN-TASTIC.  I don't eat them like a regular burger with a bun.  The herbs and onion and meat are so tasty and filling, the bun is unnecessary.  Plus, this leaves room for ever necessary ice cream!

R-S Burgers Recipe (makes 4 burgers)

 1/2 lb extra-lean ground round beef

 1/2 lb lean ground pork

 1 tbsp chopped fresh rosemary

 1/3 cup chopped onion

 1 tbsp chopped fresh sage

 1/4 tsp salt

 1 cup baby spinach leaves

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties.  Grill patties 4 minutes on each side or until juices run clear.  Don't ask yourself why one patty is artistically shaped into an oval instead of the standard burger circle.  

Bite.  Chew.  Smile.