Today is an Ember Days of Michaelmas or Autumn. Before Vatican II, this would have been the second day of fasting to give thanks to the Lord for the harvest of grapes to make the wines of Communion.
Since 1966 the observation of Ember Days as a whole is no longer practiced. Don’t get me wrong, it’s not that the Church has done away with Ember Days. Just as the Church had not abandon the idea of No Meat Fridays. Those traditions have been de-emphasized by the Church. For those non-Catholic Americans, think of it this way. The Church as a whole is a country with citizens. The Vatican is the seat of the Federal Government. The Conference of Bishops throughout the world are State Governments. In certain matters, the Federal Government will defer to the States. When Roe-v-Wade was overturned, abortion became a question of state law rather than federal law. The Vatican ruled that fasting and abstinence once observed for Ember Days as an obligation for the whole of the Church would now be a matter for the Bishops. The Conference of Bishops in America decided that the observation of Ember Days would be deferred to the local dioceses (city governments). Most of the dioceses in turn left it up to the individual parishes and their members. Most lay people today do not observe Ember Days in any form. The same was done with abstinence on Fridays. Most Catholics no longer practice this discipline. Those that do have chosen to do so. There are no consequences either way.
I do know that a large number of those in Religious Life – Priest, Bishops, Cardinals, even Nuns and Deacons continue to observe Ember Days. Many of the faithful who attend the Traditional Latin Mass also observe the practices of fasting and abstinence. These are personal choices.
Today also happens to be US Air Force Day and National Cheeseburger Day. Think of today’s recipe as a way of saying thanks to all those who chose to serve. This nation owes you a debt of gratitude. And for those non-abstainers out there, how do you like your cheeseburgers cooked?
Crunchy Onion Bacardi Glazed Burgers
Bacardi Glaze
1 Head Garlic
1 teaspoon Olive Oil
2/3 cup Water
1 cup Pineapple Juice
1/4 cup Teriyaki Sauce or Glaze
1 teaspoon Soy Sauce
1-1/3 cups Brown Sugar
2 tablespoons Lemon Juice
3 teaspoons Onion Flakes
Bacardi to taste
Cayenne Peppers to taste
Cut a 1/2 inch off the top of the garlic head. Remove the papery skin from the garlic, leaving enough so that the cloves stay together. Drizzle olive oil over the garlic. Wrap it loosely in foil and roast in a 325 degree oven for one hour. Remove garlic and let it cool.
Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat. Stir occasionally until mixture boils, then reduce heat to simmer. Add remaining ingredients to pan and stir. Squeeze out 2 teaspoons of roasted garlic and whisk to combine with pan mixture.
Let simmer for 35-45 minutes or until sauce has reduced by half and is thick and syrupy.
Note: Glaze can be prepared a day or so in advance.
Crunchy Onion Burgers
1-1/2 lbs Ground Beef
2 teaspoons Worcestershire Sauce
1 teaspoon Seasoned Salt
2 tablespoon Canola Oil
6 Kaiser Rolls
6 tablespoons Butter
6 slices Monterey Jack Cheese
12 tablespoons Bourbon Glaze (above), divided
3/4 cup French’s French Fried Onions, divided
Combine the ground beef, Worcestershire sauce and Seasoned salt. Mix by hand just until combined (be careful not to over mix). Shape into six patties that are about 1 inch thick. Push a 1/2-inch indent into the center of the patty to prevent the patty from swelling into a dome.
Heat the oil on a cast-iron griddle or in the cast iron skillet over high heat until the oil begins to shimmer. Brush glaze over the burgers, place glazed side down on the skillet. Cook the burgers about 5 minutes. Flip, glaze and continue to grill to desired doneness.
While the burgers are cooking, split rolls. Lightly butter cut side, then toast in a skillet until golden. Keep warm.
When burgers are nearly cooked to desired doneness, top each with a slice of cheese. Once the cheese as begun to melt remove burgers from griddle or skillet.
Spread 1 tablespoon of Bourbon Glaze on each the top and bottom half of the roll. Place burger on bottom half of the roll. Evenly spread about 2 tablespoons of French Fried Onions on top of each burger. Place top half of roll on top of burger.
Serve these burgers with your favorite style of French Fry – be it straight cut, waffle cut or Steak Fries and maybe some onion rings.
Lord, when Your glory appears, my joy will be full.
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