When it's 90 degrees out and I just spent the whole day at the beach, I'm not always one for firing up the oven and making things even toastier. Dinner tonight was pork burgers, grilled brussels sprouts, and those yummy garlic fries again (I had to use some more of the scapes). The bad news is that I burnt the fries this time. The good news is that the rest of dinner was good, and many of the fries were salvageable.
1 lb ground pork
1/3 c. panko
1/4 c. milk
1 beaten egg
1 tbsp mustard (I used dijon, but whatever floats your boat)
hamburger rolls for serving
Mix all the ingredients in a bowl using a fork, then form into 5 patties.
Preheat the grill to medium-high and then cook the burgers for about 6 minutes per side (you want them cooked through, but not dry)
Note: Apparently, if you like sauerkraut, these would be good topped therewith. However, I think sauerkraut is vile, so I can't speak to that point.
Grilled/Roasted Brussels Sprouts
Hear me out on these: they're good. Forget all your preconceived notions about brussels sprouts (including the way that boiled brussels sprouts smell - blech). Even the kids like these. Pete won't eat them (wuss), but that just means more for us.
About as many brussels sprouts as you can hold cupped in your two hands is enough for 4 people. (I never weigh things at the grocery store).
Wash and cut the brussels sprouts in half if they're small, in quarters if they're large, trimming the woody end.
Toss into a grill basket or on a baking sheet.
Coat with olive oil (I don't know - 3 tbsp?)
Season generously with sea salt.
If you're grilling, grill on medium high heat until the sprouts are both soft and browned (it's okay if they blacken in spots), probably about 20 minutes. Stir them occasionally.
If you're roasting, heat the oven to 400-450 (depending on what else you're cooking) and cook until they are both soft and browned (it's okay if they blacken in spots), probably about 30 minutes. Flip once during cooking.
Honestly, these brussels sprouts don't even need bacon.