Todd had a burger in Toronto that was chock full of herbs and spices. In an attempt to recreate it we ended up doing something completely different with bison meat, a bed of greens, and bleu cheese. But we did put cilantro and garlic in the burgers, so there is still a thread of continuity with our original idea.
They turned out to be very tasty and went well with our tasty finds at the beer store: a Sam Adams Red and a River Horse Oatmeal Milk Stout. Plus we got to enjoy the nicely cleaned up backyard, use the grill, and light all of the tiki torches.
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| Table-top tiki torches: greatest $5.98 purchase ever. |
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