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The sound of mustard seeds popping is irresistible.
The plums are to be "chopped" but since they'll later be cooked down, keeping them beautiful isn't necessary.
We had very large jalapenos, so we only used half of one.
The recipe specifies to boil all the ingredients, except the plums, to a boil. We messed up, and added them altogether. It was still delicious.
This is the sauce just as it came to a boil. We then let it simmer until it was thick and syrupy, and the plums had broken down.
We used a heavy potato masher to break up the plums.
Amanda -- the "season aggressively" champ.
After searing the tenderloins, we moved them to the edges of the grill (where it was cooler), and brushed them with the plum sauce each time we turned them.
Toasting the fennel seeds takes only a few seconds. The color of the seeds changes to a bright green, and it smells divine.
Although the recipe didn't specify this, we lightly crushed the seeds before we added them to the burger mixture.
The burger base, sans meat.
Once the meat is added, it's most effective to mix together with your hands!
While the burgers were resting in the fridge, and the grill was heating, we made the slaw.
A simple, acidic dressing really adds a nice tang.
Once the burgers were nicely charred, we moved them to the cooler parts of the grill to cook without drying out.
Time to eat.