The Beauty of an Open Range

Today is National Oregon Day. There is so much more to Oregon than its rugged coast, whale watching adventures or life in Portland. Eastern Oregon is all about cattle and cowboys. My kind of people.

We had always intended to spend time with my sister on her Eastern Oregon spread. Life just kept getting in the way and now, regrettably, it’s too late. I will forever miss her. So today’s Oregon Post is dedicated to my baby sister.

When we were growing up our Dad went into the meat business for a brief time. It was a combination butcher shop and hamburger joint in a strip mall. The burgers were incredible – the meat ground daily. And served up with a relish that made them unique to this little hole in the wall place. While my relish isn’t the same, it’s in the spirit of those burgers we loved so long ago. Oh and yeah, it’s the same relish we used on grilled hot dogs. I knew it would be delicious for both.

Happy Oregon Day one and all!

Grilled Burgers with Onion-Tomato Relish
Onion-Tomato Relish
1 White Onion
1 Jalapeño Pepper
1 large Tomato
3 Garlic Cloves
1 tablespoon Worcestershire Sauce
1/2 cup Ketchup
1/2 teaspoon Salt
1/2 teaspoon Garlic
1/2 teaspoon Cumin
1/4 teaspoon Black Pepper
1 tablespoon Hickory Balsamic Vinegar
1 teaspoon Brown Sugar
1 tablespoon Olive Oil

Peel and dice onion. Stem and mince Jalapeño. Seed and dice tomato. Peel and mince garlic. Set aside.

Heat a large skillet with olive oil over medium heat. Add onions, garlic and jalapeños. Sauté until the onions are slightly golden. Add tomatoes, continue to sauté until the tomato is soft.

In a small bowl, combine the Worcestershire Sauce, ketchup, Balsamic vinegar, salt, black pepper, garlic powder, cumin and brown sugar. Stir to combine. Pour flavors into the skillet, stir to blend.

Simmer on low heat while the burgers are grilled and ready to put together.

Grilled Burgers
4 Third Pound Burgers (fresh best – frozen okay)
Salt to taste
Black Pepper to taste
Hamburger Seasoning to taste
4 Hamburger Buns
Onion-Tomato Relish
2 cups shredded Iceberg Lettuce

Heat grill or griddle to medium-high heat. Season burgers with salt, pepper and hamburger seasoning. While the grill warms, prepare the buns.

Spread Onion-Tomato Relish over the top and bottom buns. Stack lettuce, chiffonade to create shredded ribbons of lettuce. Scatter lettuce over the bottom buns. Set aside.

Grill burgers to desired doneness, about 5 minutes per side. Place burgers on top of the lettuce. Close with top bun, cut burger in half for easier, slightly less messy dining. Serve and enjoy.

---

Teach me your way, O Lord, that I may walk in your truth.