Motor Burger Restaurant Review/ I promise to get some recipes up soon!

No, my blog isn’t dead it was just taking a break.  So, here it is back in full swing!

Deux Chevaux Burger

Recently, Jonathan and I went to the restaurant Motor Burger in Windsor Ontario.  Jonathan had been very interested in trying this place and had heard wonderful reviews.  The burger Jonathan ordered was rated the Reader’s Digest #1 Burger.  The Deux Chevaux burger is served on brioche buns with baby spinach and Kozlik’s Daily Dijon mustard.  In addition there is delicious melted Gruyère, red onions caramelized in Maudite beer and beautiful strips of smoked bacon to top it.  It was a truly delicious burger!  Reader’s Digest also posted a recipe, which we will be sure to make soon.  (The recipe is posted at the bottom of this page.)  Jonathan and I have been eating out a fair bit because of a lack of a kitchen for the moment.  However, there will be a kitchen November 1st, so I can start baking up a storm.

Jonathan and I have enjoyed Windsor so far, yesterday we walked along the beautiful waterfront.  Jonathan and I, also went for dinner at Mazaar’s, which serves absolutely amazing Lebanese food.  If you are in the area it is a must! Across the river from Windsor is Detroit, which we will be visiting this weekend for some shopping – oh, the benefits of being so close to the border!   We have been having absolutely beautiful fall days and the weather in Windsor is definitely warmer than Toronto.  Fall weather is my favourite, where you can wear a sweater and stroll around enjoying the fall leaves.  While exploring Windsor has been fun, I have been busy working on online courses, but I hope to make time for more blog posts.

Vampire Gingerbread men

There are so many recipes that I hope to try out in the near future.  Here are a few recipe ideas that I have found on Pinterest.  These vampire gingerbread men look absolutely irresistible for Halloween.  I will have to search the web and test out some new gingerbread recipes.  The quinoa casserole idea looks like classic comfort food.  I have tried a few quinoa recipes, but not too many.  My sister Laura, loves quinoa, she also bought a new cookbook that has some scrumptious recipes that I am excited to try.  These are not my pictures, but when I try the recipes out at some point, I will post my thoughts on the recipe, and let you know if I have made any modifications.

Cheesy Broccoli Quinoa Casserole

Deux Chevaux Burger Recipe

Ingredients

2/ 3 cup (150 mL) Worcestershire sauce

2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
2 lb (1 kg) medium ground grade AA Canadian beef chuck and/or brisket
½ tsp (2 mL) salt

Directions

1. In small bowl, mix Worcestershire sauce, balsamic vinegar and Dijon mustard. Then, in large bowl, mix this marinade with ground beef until just combined. Shape into 4 patties, each ¾-inch- (2 cm) thick.

2. Place patties on greased grill over medium-high heat; sprinkle with salt, close lid and grill, turning once, for 1 minute per side. Transfer to baking sheet and cook in preheated 350°F (180°C) oven until digital thermometer inserted into centre reads 160°F (71°C), about 8 to 10 minutes.

EPIC Veggie Burgers

My friend Emily requested a veggie burger recipe for my blog.  When I began to research the ingredients and possible recipes, I was a bit skeptical about how a veggie burger could be as epic and delicious as an old-fashioned beef burger.  Once I tasted the burger I simply had to name it the “EPIC Veggie Burger”.  You will find that it truly lives up to its name.

I love portobello mushrooms so that seemed like the logical place to start when devising this recipe. Jonathan had the wonderful idea to add cornmeal, which really gave a wonderful, crispy texture to the outside and helped make the patty stay together.  The garlic and shallot gave a beautiful subtle flavour to the rest of the ingredients.

When we took our first bite into the burgers we were extremely impressed by the provolone cheese that was perfectly melted, and not overpowering.  It was in that first bite that I realized how truly delicious a veggie burger can be.  These burgers are not just the average veggie burger, and taste nothing like the veggie burgers from the frozen aisle.  I will have to admit I have only had a veggie burger once, and this was because they were out of beef burgers at a camp barbecue.  It was rather disappointing biting into one of those frozen veggie burgers.  My sister Laura has several friends who are vegetarian and has been to many vegetarian restaurants in Guelph, Ontario.  She assured me these burgers are even better than the burgers she’s had at these places!

For the topping we decided on fresh tomato slices and tzatziki.  Jonathan wanted to make his burger a ‘hypocrite’ burger and add bacon on top, but I wouldn’t let him. (Though, maybe we’ll make tempeh bacon to go with these next time!)  This recipe is going into a folder marked “favourites.”  I am positive Jonathan and I will be making these again soon!

Ingredients:

6 Portobello mushrooms, sliced into quarter inch pieces

1 small can white mushrooms chopped

2 cup shredded provolone cheese

3 eggs

1 cup cornmeal

¼ cup rice flour

½ teaspoon sea salt

½ teaspoon black pepper

2 tablespoons olive oil

1 teaspoon dried parsley flakes

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1 tablespoon grainy mustard

2 tablespoons tomato paste

1 small shallot finely diced

1 clove garlic, minced

1 ciabatta baguette

1 large tomato, sliced for the top of burgers

Tzatziki, your favourite recipe or store bought

Instructions:

1.  Mix all ingredients together in a large bowl until evenly combined.  The ingredients should come together so you can form patties with your hands.  Makes approximately 8 patties.

2.  Add a generous amount of canola or olive oil to a fry pan at medium heat. (It’s important to use a generous amount to ensure that a crispy ‘crust’ forms) Add patties and cook for about 4 minutes on each side. It was raining here today, but you could also pop them on the barbecue for a few minutes after frying them to add grill marks and barbecue flavour.

3.  Place on sliced ciabatta baguette and top with tzatziki and sliced tomatoes.

4.  Enjoy!