Born in Berkeley Burgers

Jay was here for dinner tonight - and we had a meal that screams Summer. We hardly ever make hamburgers - in fact, we probably haven't made them at home in years. We usually make turkey burgers. And even at a burger joint, Larry and I both tend to order turkey burgers. So these were a real treat, and absolutely delicious.

We decided to make the burgers after watching a burger contest on Food Network. The mix of flavors was great - I was worried that it was too much, but the flavors marry well with each other. I don't usually like burgers with too much stuff, especially cheese and bacon, but I didn't mind at all here. I think the best part was the teleme cheese and the fig and arugula topping.

We liked the cobbler, but I think my usual berry crisp is better. Not sure I'll make this one again.

• Born in Berkeley Burgers (Food Network Challenge, Build A Better Burger III)
• Heirloom Tomatoes with Basil
• Roasted New Potato Salad with Dijon & Rosemary (Fine Cooking #15, July 1996, p. 40)
• Cinnamon-Cornbread Cobbler with Blueberries (Fine Cooking #15, July 1996, p. 41)

Wine: Tait 2005 Ballbuster (Barossa Valley, Australia). Huge, high alcohol cuvee (Shriaz/Cab/Merlot). Tasty.