I am already beginning to mourn the end of summer even though we still have 3 more weeks to go! School starts after Labor Day around here.
I still have a few things to finish up on my Summer To Do list and so does Cali. She crossed boating, ice blocking, drive in movie, making ice cream and movie at Pioneer Square off the list this week!
One of my favorite parts of summer is all the opportunities we have to grill. This week I am going to share some fun recipes for condiments to try at your next BQQ – maybe a few things you have never tried before.
As part of the food at the wedding reception I helped with this summer we did a slider bar with a selection of fun sauces. It was a fun change from the ordinary condiments – mustard, ketchup and relish! I had a BBQ here at the house last week with some of my direct sales team members so it was the perfect opportunity to try out some of the sauces with the burgers I served.
The first one was a fire roasted garlic ketchup – a great alternative to regular ketchup.
The second one was my personal favorite -Dill Pickle Remoulade or as our family prefers to call it – Goop!
Our favorite hamburger place in the Portland area is Helvetia Tavern. Their yummy burgers are served with their special sauce or as the Helvetia regulars call it – Goop. It is so yummy!! I always ask for some on the side so I can dip my french fries in it too.
So next time you grill up some burgers give one or both of these sauces a try!
I am pretty much a plain jane when it comes to my burgers – a little ketchup or some goop. Or sometimes I even have them totally dry – just the meat and the bun!
What is your favorite way to eat a burger?
- 1 Tbsp olive oil
- 3 cloves garlic, finely chopped
- 3 Tbsp brown sugar
- 1/4 C vinegar
- 1 (15oz.) can crushed fire roasted tomatoes - about 2 cups
- salt and pepper
- 1/2 C mayonnaise
- 1/4 C dill pickle relish, drained
- 1 Tbsp Dijon mustard
- 1/4 tsp paprika
- Heat a small sauce pan over medium heat
- Add olive oil and garlic
- Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow to reduce
- I cooked mine for about 15-20 minutes
- Stir all ingredients until blended; cover and chill until ready to use