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Wednesday, July 30, 2014

Grilled Burgers Topped w/ Pepper Jack & Homegrown Tomatoes and Easy Coleslaw

This evening I debated between making grilled burgers or wild sockeye salmon for dinner. The burgers one! It was a beautiful bright and sunny day here today with temps in the upper 50s this morning. It was unseasonably cool and didn't get much above 80. I'm definitely not complaining! 

It was a beautiful day to grill so I made quick and simple grilled burgers. I added some diced onion to mine. I served the burgers on my grain-free Sesame Seed Buns topped with a thick slice of Cabot Pepper Jack Cheese and a big thick slice of fresh tomatoes my neighbor brought over from her garden. The tomatoes are so juicy that you have juice running down your wrists when you eat them...it's a good kind of messy! I served our burgers with a side of my Easy Coleslaw and a little dill pickle. It was a perfect, quick weeknight meal for a beautiful summer evening. I snapped a few photos for you to see below. Eating grain free is really so simple and enjoyable once you get into the rhythm of it. There is never any reason to ever feel deprived...I know I don't. Enjoy!






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4 comments:

  1. Sylvia7/31/14, 9:55 PM

    Hi,
    Tonight I grilled several meals including some burgers. I made the Sesame Seed Buns as well. I'm not a huge fan of flaxseed so I substituted garbanzo bean flour for half of the flaxseed and they came out great! Something I will continue to do.
    I really enjoy all your recipes and since I'm down in New Orleans, I put a Cajun spin on some of them.
    Thank you for the inspiration,
    Sylvia

    ReplyDelete
  2. Gourmet Girl Cooks7/31/14, 10:07 PM

    Hi Sylvia,

    Sounds like you came up with a great way to make the buns perfect for you! It's nice having a decent bun isn't it! Great idea adding your Cajun twist to some of the recipes too! Thanks for the kind comments. :-)

    ReplyDelete
  3. Wendy / Cabot Cheese8/1/14, 8:26 AM

    Mouthwatering! And now, this is what I want for breakfast :) We'll share with our fans - thank you for using Cabot! ~Wendy

    ReplyDelete
  4. Gourmet Girl Cooks8/1/14, 8:41 AM

    Thanks Wendy! I absolutely love this cheese! :-)

    ReplyDelete

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