On Tuesday evening we splurged for a night at an RV park in Bishop. We had full-service hook-up and free showers. We took FULL advantage of a night with electricity and used the toaster oven, the hand blender and the microwave! Also, all our electronic devices also got a full charge. Nice 🙂
We had finished our second day of bouldering at the Sad Boulders (in Bishop, California), and we both had two really successful days. We needed to celebrate. I had brought along three cookbooks from home, and the first book I pulled out opened to the recipe “Turkey Burgers with Balsamic Figs”. Sold!
A trip to the grocery store (with the better beer selection) left us with no ground turkey and no fresh figs… buuuut…. they had extra-lean sirloin from a local farm and dried figs. Doable!
The original recipe for the burgers called for ground turkey, diced apple and herbs. We had ground sirloin, chilli peppers and spicy mustard – totally worked!!
The original recipe for the balsamic figs called for fresh figs, mint, agave and green onions. We had dried figs, parsley, maple syrup and a bit of yellow onion – totally worked!!
We usually eat our burgers on a Portobello mushroom cap instead of a bread bun. We threw together a simple green salad to complete the meal – totally worked!!
The balsamic fig mixture had the consistency of a chutney and kind of reminded us of a fig jam. It was really, really good! We would definitely do this again.
After dinner, Jonty pulled out the electric whisk (to make full use of our electricity!) and whipped up a batch of meringue to complete his famous (at least his wife thinks so!) blueberry parfait.
Chef thinks the end result was about a 6/10; apparently obtaining stiff-peaked meringue with the hand-whisk is substantially harder than with the Kitchen Aid!! His wife will, however, dutifully eat ALL future parfaits (with NO complaints!) until Chef is happy 🙂
The next morning we started early and went for a 35 km cycle, did three loads of laundry, made egg, bacon and sausage paninis (using our electrical appliances!!), did and hour of stretching in the sunshine, and refueled Eddie. All before 1pm – not bad!
- Serves: 4 burgers
- Serving size: 1 burger
- Calories: 360
- Fat: 19.1 g
- Saturated fat: 6.7 g
- Carbohydrates: 19.3 g
- Sugar: 15.2 g
- Sodium: 291 mg
- Fiber: 3.1 g
- Protein: 29.7 g
- Cholesterol: 98 mg
- 1.2 lbs Extra lean ground sirloin
- ½ Yellow onion, finely diced
- 1 Anaheim chili pepper, finely diced
- 1 tbsp Spicy mustard
- Salt and pepper
- Sliced of sharp cheddar cheese
- 4 Portobello mushroom caps
- 6 Dried Mission black figs, thinly sliced (use fresh if you can find!)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
- 2 tsp Spicy mustard
- ¼ tsp Sea salt
- 1 tsp Maple Syrup
- ½ tsp Dried chili flakes
- 1 tbsp Yellow onion, finely diced
- 2 tbsp Parsley, fresh, finely chopped
- Mix together all the ingredients. It's best to let the figs marinade while you are making the burgers.
- Mix together the sirloin, onion, pepper, mustard, and salt and pepper.
- Divide the mixture into four balls, then shape and flatten the burgers to about ¾-inch thick.
- Place the burgers on a wire rack and broil for about 6 - 7 minutes. Flip and broil for another 3 - 4 minutes, or until they have reached your preferred level of doneness.
- Place the burgers on a portobello mushroom cap and top with slices of sharp cheddar cheese. Return to the broiler until the cheese has melted.
- Spoon the fig chutney onto each burger and serve with a simple green side-salad.