Brennan’s from “Breakfast at Brennan’s and Dinner, too.

Well here we are once again celebrating Memorial Day and as usual a lot of planning goes into a long weekend so as to avoid the long lines at the farm stand and grocery stores along with lots of traffic on the roadways in and around town.

About two or 3 times a year I take the time to grind a custom blend of beef for burgers and end up making about 25-30 burgers to stash in the freezer for an easy burger dinner night. The last time around I had a thick chuck steak, a London broil steak, and a lot of “chunks” of tenderloin saved from the last couple of times I carved/butchered a whole tenderloin. I ended up with several filet mignons, a nice chateaubriand plus a nice amount for stroganoff, and plenty of meaty scraps to grind into the burger blend. Whole beef tenderloin is on sale several times a year so it is worth the effort. Another cut that I have added to the mix is brisket, but there are other beefy cuts to consider as well. Again when cuts are on sale you can stock up until you have the makings for a custom blend that you prefer.

Farm stand fresh corn was cooked in water, butter, slices of lemons plus some juice. Don’t forget the pepper…all because we were out of lemon pepper. Plate and top with more butter and pepper.

Many thanks to my gardening pals Twila & Bruce for the great veggies this week especially the zucchini for this night’s dinner…

My changes, 16 ounces of beef the same ingredients 1 egg + 1 yolk
Makes 4 nice burgers…

I made two changes…Use Better than Bouillon, 1 tsp + 1 cup water, and a tablespoon or so of Peter Luger’s steak sauce, sauce the finished burgers or serve like French dip…