BurgerTime!

We bought some flat iron steaks earlier in the week at WholePaycheck and were inspired to turn them into hamburgers when we bought La Boulange mini brioche buns yesterday afternoon. Ta-Chen had mentioned earlier this week that La Boulange, a San Francisco bakery, now had products available in Sacramento, so we decided to give them a try. YUM!

We ground up the flat iron steaks with some chuck, added basalmic vinegar, garlic, salt, pepper, and two piment d'espelette. Gropius roasted some poblano peppers we picked earlier this week from the garden which we marinated in some olive oil with rosemary, salt, and pepper. While the burgers were grilling, we also caramelized a red torpedo onion.

My burger(s) was elemental: toasted brioche bun, dijion mustard, hamburger, some grated cheddar, onions, and peppers. I ended up only eating one though for reasons explained previously.


Gropius's burgers (yes, he had TWO) had all the same stuff mine did with the addition of lettuce and a sliced Better Boy (our one non-heirloom tomato). He also had a Japanese cucumber salad (Ta-Chen, I will bring you a better cucumber this week--Gropius claims the previous one was inferior).



Then we ended dinner with bubbles and classic jazz.


And how was your Saturday night?