It’s been a whirlwind of a week at the Bennett Camp. Birthdays, end of school year projects, my PCC Cooks spring season of classes beginning tonight, a FoodPress Feature (I did the happy dance when I saw this one!), and a “live” demo taping on our regional public broadcasting station, KCTS Channel 9, to round out the week. My “live” taping is tomorrow and I’m over the moon excited.
Not only do I live to watch Masterpiece Mystery, and the divine drama Downton Abbey, but I am completely in love with our local travel hero, Rick Steves, and his series on traveling Europe. To top it off, I’m feeling so very honored to share the tv studio with my friend and one of my favorite Northwest Chef’s… Chef Laurie Pfalzer of Pastry Craft Seattle .
In preparation for this fun and exciting “live” event, Ranger Craig thought he would impart some sage advice last evening.
“Babe, did you make notes about what you’d like to say during your demo?” Most wife’s might be offended by this statement, but I just giggled. Ranger Craig knows me well. And he knows that often times things come flying out of my mouth.
I cannot tell you how many times we’ve been in social circles chatting and enjoying conversation and I’ve seen that little smile form at the corners of his mouth as he’s thinking to himself “I can’t believe she said that”. Yes, I’m the chatty one. And although I try my best to employ my charm school etiquette, sometimes my country girl roots “boot kick” right through.
Chile Lime Ground Chicken Burgers with Fresh Guacamole
I love this burger served with my handsome brother’s fresh guacamole, which I’ve included below. Pair it with pepper jack cheese, fresh romaine, fresh tomatoes, some jalapeno and you’ll have a “boot kickin’ good time. 😉
Makes 4 large burgers or 6 small – medium burgers
1 ½ teaspoon chili powder
1 teaspoon ground cumin
1 ¼ teaspoon salt
½ teaspoon black pepper
1/3 cup finely diced green onion
2 cloves garlic, minced
1 ½ tablespoons fresh lime juice
1/3 cup breadcrumbs or panko
2 tablespoons mayonnaise
Your favorite Burger Buns
Mix together all the ingredients and then refrigerate for about 15-30 minutes.
Make 4-6 patties and either grill or pan fry. These are much softer than ground beef burgers so if you grill them be sure to brush them with a little oil prior to grilling.
Serve with fresh guacamole, pepper jack cheese, roasted or pickled jalapeno, crisp romaine and summer tomatoes.
Tio’s Fresh Guacamole
3-4 ripe avocados, mashed or diced
½ cup chopped white onion
¼ cup chopped cilantro
1 tomato, seeded and diced
1 teaspoon lime juice
1 serrano pepper, seeded and diced
Salt and pepper to taste
Mix the ingredients together and keep it as smooth or course as you like. Season with salt and pepper to taste.