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Ingredients (Makes 2 burgers)

1/2 lb. Ground Chuck

1/2 lb. Ground Sirloin

2 slices of bacon chopped

1 tablespoon Salt

1 tablespoon Pepper

2 tablespoon olive oil

1/2 an onion sliced thinly

1 tablespoon brown sugar

4 tablespoon Worcestershire sauce

1 tablespoon balsamic vinaigrette

2 tablespoons Blue Cheese

2 tablespoons Gruyere Cheese

Fresh Arugula

2 French Rolls

Step 1. Combine 2 tablespoons of Worcestershire Sauce, Salt, Pepper and Beef in a bowl and mix.  Divide the meat in half and form into 3/4 inch thick patties

Step 2. Heat up a pan with a tablespoon of oil until it is smoking hot and place the two patties into the pan and cook for about 3 minutes on each side.

Step 3. In another pan, cook the bacon until it is crispy.  Remove half for use later.   Throw in the onions, brown sugar and Worcestershire sauce and cook the onions until they are nice and brown and caramelized.  Add the 1 tablespoon of balsamic vinegar, salt and pepper to taste and set aside.

Step 4. Take the patties off the heat and place the Gruyere and blue cheese on top, followed by a layer of the caramelized onions and bacon mixture.  Place the patty on top of a french roll and top off with Arugula.  Cut the burgers in half and serve.

You will need:



• 1 (14.5 ounce) can of Garbanzo beans
• kosher salt and pepper
• 1/3 cup flour
• 1/2 teaspoon granulated garlic
• Extra virgin olive oil for drizzling
• Preheat oven to 400 degrees.
• Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper.
• In a resealable plastic bag shake together flour, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and granulated garlic. Add garbanzo beans and toss to lightly coat.
• Shake off any excess flour. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Bake 25-35 minutes, shaking the baking sheet every 10 minutes or so to roll the beans around. When they are done they will be golden brown and crunchy. (Note: Keep an eye on them towards the end, if they look like they are getting too dark remove them,  a few of mine burned and let me  tell you a burnt garbanzo bean is not so tasty.)

Grilled Vietnamese Pork with Vermicelli Noodles and Nuoc Cham

- serves 4 -

Adapted from Une-Deux Senses.

Ingredients

For the marinade:

8 cloves of garlic, minced

5 tablespoons fish sauce

4 tablespoons sugar

1/2 tsp ground black pepper

2 pounds of pork shoulder

1 package of rice vermicelli

1 head of butter lettuce, torn into small pieces

1 bunch of mint

Olive oil

For the sauce (also known as nuoc cham):

1/4 cup sugar

Juice of 1 lemon

1/3 cup fish sauce

1/2 cup water

2 cloves of garlic, minced

1 carrot, thinly sliced or julienned (depending on your preference)

1 to 2 teaspoons chili paste

Procedure

1. Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag.

2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as possible. Place in the refrigerator and allow to marinate for one hour to overnight.

3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use.

4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside.

5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate.

6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!