To celebrate Independence Day, we fried up burgers and served with mac and cheese and broccoli. The burgers were half-pounders before cooking, three parts ground chuck to one part ground turkey, with grated garlic, grated ginger, chopped parsley and chopped green onion. I added Korean bulgogi marinade to the mixture too, and the burgers were pan-fried and served on pretzel buns with vidalia onion and ripe juicy tomato slices.
Boxed mac and cheese doctored with chopped bacon and garden fresh thyme and steamed broccoli were the sides. Yum! Loved that pan-fried crust on the burgers!
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