Last night the main floor of our house got it’s first holes in it.  The majority of everything in the babes’ room and the den is now deposited in our living room.
We’re now officially roughing-it.
It’ll be 37 degrees this Thursday, I haven’t had the oven on for quite sometime and I’m getting sort of tired of bbq.  I’m also making my possible exit plan for a hotel stay. 
We’ll see. 
In the meantime I want a burger that is different but still appealing to my “normal” food, loving mom.
  How about beef bourginon?
The idea is to have the flavours of beef bourginon infuse into the ground beef. 
Get everything ready; 1 cup of red wine, an egg, a green onion (sliced), 3 garlic cloves (minced), healthy dash of worstershire, 1 sundried tomato (cut into small pieces), 1 tsp. dried basil (or 2 T. fresh chopped), salt and pepper and 1 cup breadcrumbs.
Mix everything with 2 lbs. of ground beef-actually, it’s sort of gross to mix so sucker your mom into doing this part. 
I’m actually only making burgers out of half of this as the rest I’d like in the form of meatballs for sandwiches etc to last us for a couple of days worth of sandwiches.  Let sit in the fridge for a couple of hours.  If you see that the wine is completely absorbed partway through, then add a bit more.  You want it to reach the saturation point.
Form into elongated patties and serve on a chunk of french stick with blue cheese sauce (recipe to come later this week). 
Fingers crossed we can figure-out some sort of air-conditioning alternative.