Yesterday was the first glimpse we had of a breath of Spring.
Water running from the roof, dripping on the steps.
Our first taste of warm air kissing the snow,
melting it away from the driveway.
Birds singing and the sound of liquid Spring everywhere we turned.
So how did we celebrate?
We made Papa Bear Burgers.
Its the Handy Hubby’s specialty, and around here, its a treat that shouts SPRING
 when they are served up on the table.
It means winter is gasping its last…
that gardens, 
and flip flops, 
strawberries and zucchini
 are just around the corner.
It means that soon the grass will green, and the mint will poke up its first few leaves….
And my hands will be in the dirt again, gently placing potatoes, and onions, tomato transplants, and checking the asparagus.
For those of you wondering how they got their name, just remember, the Handy Hubby looks at his family like a group of cubs. He is THE Papa Bear. I am Mamma Bear, and the cubs are (so far): Sugar Bear, Honey Bear, and Little Bear. Waiting for a visit from Goldilocks, I guess. 🙂
So in honor of our first celebration of Spring, the Handy Hubby would like to share his Papa Burger recipe with all of you, right alongside my recipe for homemade onion buns.
Bon Appetit! 
And see you all back here tomorrow for Welcoming Wednesday–we have a WONDERFUL lineup of folks who added their links!!! Hope you come over and join us!
Many Blessings to you and yours,
Heather
March 2013 394
Papa Bear Burgers
Makes 10 amazing, thick burgers
2 lbs lean ground beef
2 eggs
1/2 cup fresh mushrooms, diced
1/2 medium onion, diced small
1/2 cup shredded smoked cheddar
1/2 cup shredded swiss cheese
1/2 cup diced avocado
1 Tbs Seasoning of your choice (he likes Mesquite BBQ)
1/2 package of pepper bacon, fried up and crumbled
Combine all these ingredients into a large bowl, and mix very well. Form into 10 large patties and then grill for approximately 15 minutes a side to get a nice smoky flavor and cook all the way through.  Serve with a side of coleslaw, and top with thick slices of tomato and loose leaf lettuce.
The buns he serves these on are homemade from my Farmer’s bread Recipe, shaped into rolls. The second time I punch them down and shape rolls, however, I roll each ball into minced onion mixed with a little parsley and garlic. Then, when shaped, they are delectable. Be sure when you are ready to serve that each one is grilled and toasted with butter for a burger that tastes better than steak, even to a meat-cutter.

 

Farmer’s Bread/ Onion Rolls
Proof 2 Tbs yeast in 2 1/2 cups water. Add 2/3 cup butter, lard, coconut oil or shortening (each one will give you a little different texture), then add 1/2 cup brown sugar, and 1/2 cup dry milk.
Let this mix well (I use my stand mixer).
To this wet mixture add 6 cups freshly ground white whole wheat flour (I use my WonderMill to get the freshest wheat possible). Mix well, add two eggs, mix again, then let stand for ten minutes for the wheat flour to absorb the moisture.Throw in 1 tsp of sea salt, and knead for ten minutes, adding in 1-1 1/2 cups more flour as you go to keep the texture sticky but not a wet mess. Let rise until double in a bowl that has been greased with oil. 
Punch down, then seperate into halves. At this point, make bread with one loaf, and with the other, drop each of the 10 pieces into a mixture of 1/2 cup minced onion, 1 Tbs parsley, and 1 tsp garlic powder. Shape each piece into a hamburger roll, and let rise on a greased cookie sheet. Bake at 350* for 15-20 minutes until golden brown and done. 
       
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