OK, here's my pics. I made two of my staple freezer bound burgers and created a new burger. The Thai Tempeh burgers I made for dinner were sweet and tangy but not hot. I would have added about twice as many peppers, but my family prevailed. The mushrooms were simply sauteed with some soy milk and red curry paste, which was really good too.
BBQ Tempeh Burgers:
Well, we eat ours 2 different ways, so I have to make the burgers to order.
The first one is just plain with lettuce, pickle, mayo, and raw onion, cooked medium.
Mine is with swiss, grilled onions, grilled mushrooms, Peter Luger Steak Sauce, cooked medium rare.
... So, last night I was grilling our burgers, my son's pup pee'd in the house. DW brings her to me while she is cleaning up the pee. I walk her and am bringing her back to the house and dang if she didn't pull out of her collar and run. I had to run and get her, finally caught her and brought her back. Didn't take that long ...but long enough that my perfect burgers were no longer perfect. Very well done on one side. Still eatable, but not what I was after after seeing all these works of art. Such is life.
Sorry to hear that, Doc. :-(
Wanted to mention... Watched Robert Irvine's Restaurant Impossible the other night. He had the chef/cook make their version of a burger, & he made his. He pointed out the burger shouldn't be squished (pressure applied & flattened out on the grill), as the juices are released/lost. He lightly shaped & formed the burger, just patting it together before putting it on the grill. After the burger was done/cooked, he topped it off with a pat of butter. It looked so juicey & delish. So, I'm thinking, next time, I will top my burgers w/ a pat of compound butter.
I have a recipe for a Greek-inspired burger. Will post when I can.
a little off topic ,just wanted to say I have eaten in his Restaurant here in SC a few times (EAT its in Hilton Head) It is by far the best Tv chefs restaurant I have eaten in. Bar none!