Dinner last night was grilled burgers with Shoestring fries.
Usually I handcut fries but last night I wanted shoestring fries so I got out the Mandoline.
I have great respect , or maybe I should say “fear” for the mandoline.
I don’t use my mandoline very often.
I have never cut myself using the Mandoline, but I know so many that have done some major finger damage so when I do use it I am extremely careful.
The burgers were made from lean grounded beef and simply seasoned with just salt, pepper, fresh garlic and a little olive oil. Lean ground beef can be a little dry so I
always rub olive oil on my hands when I am shaping the burgers. This adds just enough fat back into the meat to ensure a juicy burger.
Topped with locally grown Heirloom tomatoes, onions, dill pickle and lettuce.