This is more of a recipe recap than a menu recap. I was out of town last week for Karin’s wedding in North Carolina so a separate post on that is soon coming. However, before I left I did manage to cook one meal that I felt needed sharing. We had buffalo juicy lucy’s (hamburgers stuffed with cheese) with beer-battered green beans. One of the best burgers I’ve ever had was made using buffalo meat (at Kamp’s in OKC) and these were no exception. We’ve attempted to make juicy lucy’s before and the cheese always ends up running out before the burger is done but I recently purchased this little gadget to help make patties stuffed with cheese from Williams Sonoma and it worked perfectly.
Stuffed Hamburger Press from Williams Sonoma – $14.95
So we made buffalo burgers stuffed with pepperjack cheese and colby jack cheese and they were delicious. I believe buffalo is much leaner than beef too so you can feel healthy. Until you add cheese and deep-fried veggies, that is.
To accompany the burgers, we had some beer-battered green beans. I must admit that I am not a green bean fan for the most part but these were amazing. At work last week someone brought a huge bag of green beans from their garden and I cannot pass up free produce.
And you know what they say… When life hands you green beans, make beer battered green beans. I had never made beer-battered anything, but it was so easy I’d love to see what else I could fry. The recipe is from one Rachael Ray and it is served with a tarragon aioli (I couldn’t find tarragon so I used dill) which I think is a must if you make these beans.
Beer-Battered Green Beans
menu recap [week 23]: buffalo burgers & beer-battered green beans
recipe adapted from Rachael Ray
- 2/3 cup beer
- 1/2 cup flour
- 2 tablespoons cornstarch
- Salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh tarragon
- 1/2 teaspoon dijon mustard
- 1 clove garlic, finely chopped
- 2 cups vegetable oil
- 1 pound green beans, trimmed
- In a large bowl, whisk together the beer, flour, cornstarch and 1/2 teaspoon salt; let rest for 10 minutes. In a small bowl, whisk together the mayonnaise, tarragon, mustard and garlic; season with salt and pepper.
- In a large pot, heat the oil until it registers 375 degrees on a deep-fry thermometer or a drop of batter sizzles immediately and rises to the surface. Whisk the batter again, add the green beans and toss to coat. Working in 4 batches and using tongs, gently lower the beans into the oil. Fry, turning halfway through, until golden, about 3 minutes. Let drain on paper towels and season with salt. Serve with the aioli.