Who knows what lurks deep in the minds of moms?

For me,  that it is probably unconditional love and support. First, Happy Mother’s Day to all! I wish I were going to be able to cook for my mom today but it might take me a while to get there (about 15 hours). However, I will be cooking but it is going to be spaghetti and meatballs with a nice smooth marinara, all fresh made of course.

I neglected to show a picture of the “Spiralized” salad yesterday so that is the cover shot for today’s post and I wanted to continue to add to the “Burger Week” post I did a while back with what was the second installment for that week. This was the first of the beef burgers and was mighty tasty.  I hope you try this and as always, Enjoy!

Burger Week Part Deux…

Welcome back campers to the second installment of burger week. Today is the first of the beef burgers and was recently created because SOMEBODY had to use the fresh sage. It might as well be me, is what I say. I also (play taps please) sacrificed one bottle of one of the best beers on the planet (in my humble opinion) for the betterment of burgerkind. However, at least I had the remaining 5 to assuage my guilt and remorse about my hoppy friend. I am not sure how many of you will remember the band, “New Riders of the Purple Sage” but this burger’s name is a play on that.

Have fun with this recipe and let me know how it turned out.

The Well Fed Cyclist

New Riders of the Fresh Sage Burger
(makes 6 – 8 servings)

2 lbs – Very lean ground beef (I do 96/4 or 93/7)
8 to 10 leaves – Fresh sage (chopped fine)
3, 3 inch sprigs– of rosemary (strip leaves and fine chop)
¾ bottle (9 oz) – Fat Tire Ale (drink the last ¼ bottle you deserve it. You ARE cooking after all.)
1½ tsp – Kosher salt
1tbsp – Coarse ground black pepper

In a large bowl combine beef, sage, salt, pepper, rosemary and the Fat Tire Ale. Mix thoroughly making sure all ingredients are distributed evenly through the mixture. Take and make into 6 to 8 patties (depending on who you have eating). Cook these on a medium hot grill (400 to 450 degrees) until desired doneness.
Serve the burgers on a toasted bun with a robust cheddar (I like Vermont white or New York sharp) or perhaps some smoky Gouda and some Heirloom tomato (if you want to).

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