supper tonight – 5.7.12 – pimiento cheese & Smokra burgers with grilled Brussels sprouts

Our local Earth Fare emails us awesome coupons every couple of weeks, often for free stuff that we would buy anyway–organic fresh fruits and veggies, pastured meats, and yummy cheeses. In the last few months, Earth Fare has generously given us free pears, apples, carrots, brie, Irish cheddar, eggs, boneless chicken breasts, and ground beef–and this is just the short list!

One of those free pounds of ground beef turned into four delicious quarter-pound burgers Monday evening. We topped our burgers with pimiento cheese and picked okra (actually Rick’s Picks Smokra from our neighborhood wine/gourmet shop, Shiraz). Fresh onion rolls from Daily Grocery made for excellent buns. And although some of the components of this sandwich bore similarities to Micah’s unfortunate Paula Deen-inspired experiment, I’m happy to report that this batch of burgers was much, much better. 🙂

The easiest way to show you a little bit of everything?
Snapping a photo after I’ve taken a few (delicious) bites!

Since Micah was grilling stuff anyway, and since we had a half-pound of giant late-season Brussels sprouts in the fridge just begging to be eaten, and since Alton Brown just happens to have a recipe perfect for just this occasion, we decided to toss the sprouts on the grill with the burgers.

wow. that’s all I really need to say about these.

Want to replicate the amazingness of this fabulous veggie side dish? Here’s how!

What’s in it:

  • 1/2 pound of fresh Brussels sprouts
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  • Wash the Brussels sprouts and put them in a microwave-safe bowl with just a little bit of water. Microwave on high-heat for 3 minutes. (This helps make sure the Brussels sprouts get done on the grill before they get burnt. :))
  • In a small bowl, whisk together the olive oil, garlic, mustard, smoked paprika, salt, and pepper.
  • Toss the partially-cooked Brussels sprouts in the mustard mixture. If the sprouts are small, thread them onto some skewers. (Ours were gigantic, so we didn’t bother with skewers–we just placed them straight on the grill.)
  • Grill for about 5 minutes on each side.
  • Cut the grilled Brussels sprouts in half and toss back in the bowl of glaze to soak up the rest of those yummy seasonings.
  • Enjoy.

Our burgers Monday night were really good, but this Brussels sprouts side dish stole the show! And the salty, smoky, spicy glaze would be delicious on pretty much anything. Thank you, Alton Brown!

Categories: recipes | Tags: , , , , , , , , | 2 Comments

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2 thoughts on “supper tonight – 5.7.12 – pimiento cheese & Smokra burgers with grilled Brussels sprouts

  1. Oh yum! I actually do have Rick’s Picks Smokra in my fridge! Friends brought it over for a dinner party and I have been wondering what to do with it ever since. What a great idea. Burger looks very good!


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